KFC Gravy
The Gravy used to be made fresh with the Cracklings. Now it comes in a pouch and all you have to do is add water. Thank god for modified starch products.
Ingredients:
- 1 1/2 tablespoons Butter shortening, melted
- 3 tablespoons of original breading flour
- 2 tablespoons all-purpose flour
- 1 can campbell condensed chicken stock
- 1 can water
Method:
- First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour.
- Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.
- Once the mixture turns brown remove it from the heat and add the remaining flour stiring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid.
- Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stiring constantaly. Mixture will burn if left unattended.
*That is just the flour that you use to bread the chicken with.
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KFC Chicken
Ingredients
- 4 pieces chicken quarters
- 3/4 cup flour
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 teaspoons msg
- 1 1/2 teaspoons paprika
Method
- Pre-Heat Oven 375f
- Cut chicken into 8 pieces(4 legs and 4 thighs)
- In a zip lock bag mix all dry ingredients.
- Wet chicken and put one or two pieces at a time in zip lock bag and shake well.
- Then put on an oiled pan. Use Conola or Peanut oil so your chicken will not stick. Bake aprx: 40-50 min untill chicken is done. Half way through spoon oil from pan on chicken to brown properly
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Kfc Fried Chicken
Ingredient
- 1 broiler-fryer chicken, cut up
- 3 cups water
- 1 tablespoon salt
- 1 teaspoon msg
- 2 teaspoons onion powder
- 2 (6 g) packages dry instant chicken broth (Do Not Use Canned)
- 2 teaspoons seasoning salt
- 1/2 teaspoon black pepper
- 1 cup flour
Method
- Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
- Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well.
- Place this mixture in a bowl.
- Add the flour to this bowl.
- Mix flour and seasonings well.
- Remove chicken from water, and dip it into the flour mixture coat well.
- Place coated pieces on a plate for 5 minutes.
- Pressure cook 10 psi 10 minutes Note: Find the Fines Herbs if you can.
- It makes a great deal of difference. Steve
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KFC Mashed Potatoes
The mashed potatoes are served and made by mix. It comes in a bag just add water and butter. Many people just come to KFC to get these potatoes and gravy.
Ingredients
- 2 1/2 cups idaho potato flakes
- 1/2 cup margarine
- 2 tablespoons butter
- 2 1/2 cups hot water
- 3/4 cup milk
- 1 teaspoon salt
Method
- Heat water add butter and margarine till melted.
- Add the salt and cook for 2 minutes.
- Add the flakes and mix till it looks like regular potatoes.
- Add milk to proper consistency.
- Serve with gravy.
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KFC Chicken Secret Spices
I've never tried this, just saw it on another board and had to snatch it up! There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to get that special flavor.
Ingredients
- 1 tablespoon rosemary
- 1 tablespoon oregano
- 1 tablespoon ground sage
- 1 teaspoon powdered ginger
- 1 teaspoon marjoram
- 1 1/2 teaspoons thyme
- 3 tablespoons packed brown sugar
- 3 tablespoons dry minced parsley
- 1 teaspoon pepper
- 1 tablespoon paprika
- 2 tablespoons garlic salt
- 2 tablespoons onion salt
- 2 tablespoons chicken bouillon powder or 4 chicken bouillon cubes, crushed
- 1 package lipton cup tomato soup mix
Method
- Place all ingredients in blender and pulse for 3-4 minutes to grind well.
- Store in an airtight container.
- Makes about 3/4 cup.
- To use with flour, add 1 oz mix to 1 cup of flour for coating chicken.
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Kfc Extra Tasty Crispy Chicken
Chicken fried in a tasty coating. This dish has been a work in progress. The original cooking temperature says 350 degrees but my deep fryer designates 360. So, you may need to adjust this to your fryer. Hope you enjoy trying it.
Ingredients
- 1 whole frying chicken, cut up
- 6 cups vegetable oil (to 8 cups)
Marinade
- 4 cups water
- 1 tablespoon salt
- 1/2 teaspoon msg
Coating
- 1 egg, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon fresh ground black pepper
- 3/4 teaspoon msg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons italian seasoning
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon sage
Method
- Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350-360°.
- Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
- 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 coat the chicken with the dry flour mixture, then the egg and milk mixture, 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 oil. Fry half of the chicken at a time (4 pieces) for 12 to 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
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