Cole Slaw Kfc Clone Recipes

KFC COLESLAW RECIPE

Steps:

• In a large bowl, whisk together the first 9 ingredients until smooth and well combined. Add cabbage (8 cups) and carrot (1/4 cup) and mix until evenly coated.
• Cover bowl and refrigerate 4 hours minimum or overnight. Stir well before serving.

SOUTHERN COLESLAW

Steps:

• Stir cabbage and carrots together gently to combine. It's pretty to use some purple cabbage for some of the green cabbage.
• Whisk all the dressing ingredients together in a large bowl.
• Pour over the coleslaw mix.
• Stir well to be sure all the cabbage is coated with dressing.
• Cover and refrigerate for at least 4 hours.
• Serve ice cold.

CLONE KFC COLE SLAW

Steps:

• 1. Be sure cabbage and carrots are chopped/shredded into very fine pieces (about the size of rice)
• 2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt & pepper in a large bowl and beat until smooth.
• 3. Add the cabbage, carrots & onion and mix well.
• 4. Cover and refrigerate for at least 2 hours before serving. ENJOY!!!

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 COLESLAW COPYCAT RECIPE

Steps:

• Shred the cabbage and carrot and dice finely.
• Mix all veggies in a large mixing bowl.
• In a medium mixing bowl, whisk together the dressing ingredients. Pour over the veggies and stir all with a wooden spoon.
• Cover the bowl with a saran wrap and place in the fridge for at least 4 hours, preferably overnight.
• Stir again before serving.

KFC CREAMY COLESLAW

Steps:

• Mix vegetables in bowl.
• Mix remaining ingredients in another bowl.
• Pour over top of vegetables.
• Mix well.
• Cover and refrigerate at least 2 hours before serving.

KFC COLESLAW RECIPE

Steps:

• In a large bowl, mix together, the milks, mayonnaise, sugar, lemon juice and vinegar. Add the onion, carrots and cabbage with salt and pepper. Toss to thoroughly coat the vegetables in the dressing.
• Cover and let chill in the fridge for at least 2 hours (or as many as 8) before serving.

KFC COLESLAW CLONE

Steps:

• 8 cups very finely chopped cabbage, about the size of rice kernels 1/4 cup shredded and finely chopped carrot, about the size of rice kernels INSTRUCTIONS In a large bowl, combine dressing ingredients and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate at least 2 hours before serving. Per serving: 158 cal.; 2 g pro.; 13 g carb.; 11 g fat (2 sat., 0 monounsat., 0 polyunsat., 9 other); 6 mg chol.; 251 mg sod.; 2 g fiber; 10 g sugar; 64 percent calories from fat.

COLE SLAW-KFC CLONE

Steps:

• In a large bowl, combine dressing ingredients and beat until smooth. Add the cabbage and carrots and mix well. Cover and refrigerate at least 2 hours before serving. Per serving: 158 cal.; 2 g pro.; 13 g carb.; 11 g fat (2 sat., 0 monounsat., 0 polyunsat., 9 other); 6 mg chol.; 251 mg sod.; 2 g fiber; 10 g sugar; 64 percent calories from fat. Read more here: http://www.sacbee.com/2011/12/28/4147758/recipe-kfc-cole-slaw-clone.html#storylink=misearch#storylink=cpy