KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
- SERVE and enjoy!
Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5
KFC ORIGINAL RECIPE
I've worked on this recipe for 10 years and I think it's the closest I've been able to get to the real thing. To give credit, I started working from a copycat recipe from this site and kept tweaking until other's who tasted it said they can't tell a difference from KFC. I hope you like it.
Provided by tjpoc
Categories Chicken
Time 2h10m
Yield 8 Pieces, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine and place both oils in pressure cooker and heat to 350 degrees F.
- In a medium bowl, combine the egg and milk.
- In a separate bowl, combine all non-liquid ingredients and mix well.
- Dip each piece of chicken into the egg / milk mixture until well coated.
- Roll the moistened chicken in the flower mixture until well coated.
- In groups of 4, drop the coated chicken pieces into the fryer and lock the lid.
- Cook for 8 - 9 minutes (note pressure will build up around the first two minutes). Allow chicken to cook under pressure for the remaining time (approx. 6-7 minutes under pressure).
- After 8-9 minutes, remove heat and allow pressure to diminish (or open safety pressure release if your pressure cooker has one). Always follow your manufacturer's instructions on how to safely use your pressure cooker. DO NOT attempt this recipe if your pressure cooker is not rated for oil cooking. Always follow your manufacture's instructions on proper use of a pressure cooker.
- It is not necessary to use a pressure cooker if you do not have one. However, I have found that when frying in an open pan, the batter mix will get very crispy and loose the intended flavor. If using a frying pan (instead of pressure cooker), fry for a total of 12-15 minutes to ensure chicken is cooked thoroughly.
Nutrition Facts : Calories 4556.8, Fat 467.5, SaturatedFat 73.4, Cholesterol 205, Sodium 1935, Carbohydrate 53.9, Fiber 3.2, Sugar 0.4, Protein 47.9
BULK KFC ORIGINAL RECIPE SEASONING (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading seasoning. Yields enough seasoning for 6 batches fried chicken or 12 batches Recipe #485514. Mix 1/2 level cup of this blend with 2 cups unbleached breading flour for frying one fryer chicken or up to 16 drumsticks. Follow Recipe #393795 for brining, preparation and frying instructions.
Provided by The Spice Guru
Categories < 15 Mins
Time 15m
Yield 6 batches fried chicken, 36 serving(s)
Number Of Ingredients 16
Steps:
- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container (this includes the prepared BARBECUE SEASONING recipe).
- BREAK up any clumps (and dry milk powder) using the back of a spoon.
- SEAL the container.
- SHAKE container to mix well.
- STORE container sealed and store in a cool dry place.
- WHEN ready to use, measure 1/2 level cup of this mixture plus 2 cups unbleached breading flour into a large re-sealable container.
- SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
- FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
- ENJOY!
KFC ORIGINAL RECIPE BREADING MIX (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading mix. Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks). For a bulk mix of this same recipe for quick and easy breading, use Recipe #453973. Follow link to Recipe #393795 for complete brining, preparation and frying instructions. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carb and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories < 15 Mins
Time 15m
Yield 1 batch seasoning mix, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container.
- BREAK up any clumps (and dry milk powder) using the back of a spoon.
- SEAL the container.
- SHAKE container to mix well.
- STORE container sealed and store in a cool dry place.
- WHEN ready to use, combine seasoning mixture with the 2 cups unbleached breading flour into a large re-sealable container.
- SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
- FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
- ENJOY!
KFC EXTRA CRISPY (COPYCAT)
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
Provided by JustaQT
Categories Chicken
Time 25m
Yield 1 whole chicken
Number Of Ingredients 11
Steps:
- Trim any excess skin and fat from the chicken pieces.
- Preheat the shortening in a deep-fryer to 350 degrees.
- Combine the beaten egg and milk in a medium bowl.
- In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
- When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
- Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
- Be sure that each piece is coated very generously.
- Stack the chicken on a plate or cookie sheet until each piece has been coated.
- Drop the chicken, one piece at a time into the hot shortening.
- Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
- You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
- Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
- Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
Nutrition Facts : Calories 13006.6, Fat 1315.5, SaturatedFat 334.9, Cholesterol 565.2, Sodium 6377.4, Carbohydrate 204.2, Fiber 7.3, Sugar 0.9, Protein 126
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