Janets Kfc Seasoned Fried Chicken Recipes

KFC ORIGINAL RECIPE BREADING MIX (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.
• 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!

JANET'S KFC SEASONED FRIED CHICKEN

Steps:

• Sift flour and add to it all the seasonings, after having ground them fine with a mortar and pestle (a blender works well, too) Place coating in a plastic bag. Dip each piece of chicken in the beaten egg, then place in the bag and shake, making sure each piece is well coated.
• Heat oil in large skillet and brown chicken slowly, uncovered, until all sides are nicely browned. Cover the pan and continue to fry slowly, turning pieces occasionally for about 50 minutes, until juices run clear when pierced with a fork.
• Drain on paper towels.

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 EXTRA CRISPY CHICKEN (COPYCAT)

Steps:

• NOTES: USE ONLY SELF-RISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 1/4 TEASPOON LEMON PEPPER IN PLACE OF 1/8 TEASPOON CITRIC ACID. (STEP ONE): RINSE and blot chicken pieces; MIX 2 quarts (8 cups) cups cold water with 2 tablespoons morton lite salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator, turning chicken as needed. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
• INTO a large mixing bowl, add the SEASONED FLOUR ingredients except the self-rising flour and cornstarch; BREAK up any clumps if present, by hand or using the back of a spoon; WHISK well with a wire whisk until well blended; ADD 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; WHISK mixture well until thoroughly combined.
• ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
• REMOVE chicken from marinade with tongs; PLACE chicken into large bowl containing the SEASONED FLOUR and coat well; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto a platter; REPEAT procedures with remaining chicken pieces.
• DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP wet chicken into the SEASONED FLOUR again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); PLACE double-breaded breaded chicken onto a platter to rest for 15-20 minutes.
• PREHEAT manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F - 325°F (use a heat-safe thermometer to gauge).
• PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving.
• SERVE and enjoy!