As Close To Kfc As I Can Get It Fried Chicken Recipes

EASY COPYCAT KFC CHICKEN RECIPE

Steps:

• In a large bowl, combine the flour with the herbs and spices and set aside.
• Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.
• Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
• Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
• In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
• Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
• Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
• Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.
• Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
• Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
• When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.
• Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.

KFC FRIED CHICKEN RECIPE

Steps:

• Take buttermilk or Curd in a bowl. If you use curd then add 1/2 cup water to it.
• Wash the chicken pieces with water and drain off water. Dip them in buttermilk.
• Keep it in a refrigerator over the night or at least 4 hours to marinate. This process makes chicken pieces soft and limp.
• After the marination, remove the chicken from the refrigerator and drain buttermilk. Keep it aside.
• Beat an egg and pour it in a bowl. Add ¼th cup of milk with it. Mix them well and set aside for 15 minutes.
• Combine all-purpose flour, cornflour, corn flakes powder, bread crumbs, mix-herbs, and garam masala in another bowl.
• Now sink the chicken pieces in the egg-milk mixture. Wet all sides of the chicken pieces with this liquid then transfer it to the flour-spices mixture to coat them.
• Coat all sides with this mixture. For extra crispy and crunchy dip the chicken in the egg mixture again and stuck flour-spice mixture again.
• Now let chicken pieces rest for 4-5 minutes to set the crust. Shake off all the chicken pieces to remove the extra dry crust.
• Take a heavy bottom deep frying pan or kadhai and pour enough cooking oil for deep frying. Heat it over a medium flame.
• Check the temperature by drop a small portion of the wet mixture in the oil. If it rises without browning then the temperature is perfect to fry.
• Drop the chicken pieces one by one in the hot oil. Stir often and fry all sides evenly. Keep the flame medium and fry until they turn golden-brown.
• Remove and keep on a paper towel to remove excess oil.
• Serve the fried chicken with your favorite sauces and salads. Now taste it after dipping in mayonnaise.

KFC FRIED CHICKEN

Steps:

• Cut the chicken into breast, thigh, leg, and wing pieces.
• In a shallow bowl, mix together the flour and all of the seasonings.
• In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
• Add the chicken pieces to the buttermilk mixture.
• Soak the chicken for about 30 minutes.
• Place a wire rack on top of a baking sheet.
• To bread the chicken, remove the chicken from the buttermilk and shake off excess.
• Place each piece into the flour mixture.
• Coat the chicken fully and then shake off all of the excess flour.
• Place the chicken onto the wire rack.
• Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
• Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
• Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
• Drain the fried chicken on a clean wire rack on top of a baking sheet.

KFC ORIGINAL RECIPE CHICKEN (COPYCAT)

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!

"AS CLOSE TO KFC AS I CAN GET IT" FRIED CHICKEN

Steps:

• 1. Place chicken pieces into a large glass or plastic bowl. Pour enough cold water to cover chicken and add 1/2 cup salt and 2 teaspoons granulated sugar to make a brine. Cover and chill overnight in refrigerator. Remove chicken and discard brine. Rinse chicken thoroughly. Allow chicken to drain, about 20 mins, then pat dry with paper towels.
• 2. Whisk egg until whites are bubbly and a little frothy while gradually incorporating buttermilk until thoroughly mixed. Combine flour, MSG, Top Ramen seasoning, and other seasonings into a separate mixing bowl, and mix until well blended.
• 3. Heat oil in fryer or large frying pot to 400 degrees. Meanwhile, dip chicken in buttermilk mixture, then roll in flour mixture, a few pieces at a time. Let pieces rest about 15 - 20 mins to allow breading to set.
• 4. Carefully lower chicken pieces into hot oil using fry basket or heavy slotted spoon, a few pieces at a time so not to crowd the chicken together. Fry until chicken is a nice golden brown and internal temperature is 160 degrees. Drain pieces on paper towels, and let rest for 15 minutes to allow juices to redistribute through meat. Serve
• 5. SUGGESTED PRESSURE COOKER METHOD: Melt shortening in pressure cooker over medium heat until temperature reaches 400 degrees. Drop chicken, a few pieces at a time, and close and lock the lid. Cook for 10 minutes after pressure builds. Release lid, remove chicken, and drain. Let rest for 15 minutes. Serve.

"AS CLOSE TO KFC AS I CAN GET IT" CHICKEN GRAVY

Steps:

• Over low heat, incorporate butter and flour, forming a roux, and continue to stir until flour has reached a deep tan color -- about 20 minutes.
• Slowly pour in stock, stirring as you go to bring up all flour bits. Stir over medium heat until lumps are gone and stock begins to thicken.
• Stir in dry spices and MSG. Allow gravy to simmer over medium heat, stirring occasionally, for about 1 1/2 hours. Remove from heat and let stand until reached desired thickness.