Best Kentucky Style Fried Chicken Recipes

GLUTEN-FREE KENTUCKY FRIED CHICKEN™-STYLE COATING

Gluten-Free Kentucky Fried Chicken™-Style Coating image

This recipe can be used to coat chicken for deep-frying or baking. This recipe is the closest to the famous namesake restaurant.

Provided by Lyne Gallant

Categories 100+ Everyday Cooking Recipes

Time 5m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup corn flour
2 tablespoons paprika
4 teaspoons monosodium glutamate (MSG)
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon dry mustard
1 ½ teaspoons celery salt
1 ½ teaspoons ground black pepper
½ teaspoon ground ginger
⅛ teaspoon ground thyme
⅛ teaspoon dried basil
⅛ teaspoon dried oregano

Steps:

Combine corn flour, paprika, monosodium glutamate, salt, garlic powder, dry mustard, celery salt, pepper, ginger, thyme, basil, and oregano in a jar. Secure lid; shake until well mixed.

Nutrition Facts : Calories 65 calories, Carbohydrate 12.3 g, Fat 0.7 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 1119.6 mg, Sugar 0.4 g

KENTUCKY-STYLE FRIED CHICKEN

Kentucky-Style Fried Chicken image

When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is nothing like take-out food. This is NOT a copycat recipe for Colonel Harland Sanders' world-famous Kentucky Fried Chicken. If you are in the mood for take-out chicken, please pass this recipe on by. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits. Don't forget the cream gravy! Cooking time approximate

Provided by Molly53

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium whole chicken, cut into serving pieces
1 1/2 cups flour, sifted
1 teaspoon salt (to taste)
pepper, to taste
1 1/2 teaspoons baking powder
1 egg
1 cup milk (or more as needed for a smooth batter)
fat or oil, for frying

Steps:

Steam or poach chicken until tender (I like to poach it in chicken stock); dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed).
Just before frying, make a batter of the remaining ingredients.
Preheat fat or oil to 380°F.
Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.

Nutrition Facts : Calories 949.9, Fat 56.8, SaturatedFat 17, Cholesterol 298.9, Sodium 993.2, Carbohydrate 39.1, Fiber 1.3, Sugar 0.2, Protein 65.7

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