Best Kentucky Wildcat Chicken Recipes

KENTUCKY WILDCAT CHICKEN

Kentucky Wildcat Chicken image

to keep toothpicks from burning, soak them in water for 10 minutes before adding chicken I would use chicken broth instead of bourbon..recipe calls for teriyaki basting and glaze sauce

Provided by grandma2969

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup teriyaki sauce
2 tablespoons Bourbon
2 tablespoons honey
2 teaspoons mustard
1/4 teaspoon black pepper
4 boneless skinless chicken breasts
4 slices bacon

Steps:

combine teriyaki sauce, bourbon (broth) honey, mustard and pepper --
brush mixture evenly over chicken.
roll up chicken and wrap with bacon slices --
secure chicken with toothpicks.
grill over medium-hot coals.for 15-20 minutes.turning and basting frequently.
until juices run clear.

Nutrition Facts : Calories 318.3, Fat 11.8, SaturatedFat 3.8, Cholesterol 83.8, Sodium 1673.9, Carbohydrate 14.8, Fiber 0.2, Sugar 13.4, Protein 32.1

KFC EXTRA CRISPY CHICKEN (COPYCAT)

KFC Extra Crispy Chicken (Copycat) image

My best-to-date copycat recipe for replicating KFC's 'Extra Crispy' chicken. Note: This recipe requires 1/2 cup of my Recipe #453973. Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks). For a bulk mix of this same recipe for quick and easy breading, use Recipe #493078. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories Chicken Breast

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 premium quality fresh young roasting chicken, cut-up
2 quarts cold water
2 tablespoons morton lite salt
2 teaspoons Accent seasoning
1/2 cup seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
4 teaspoons cornflour or 4 teaspoons masa harina
1 tablespoon ground tellicherry black pepper
2 1/2 teaspoons superfine sugar
2 teaspoons Accent seasoning
2 teaspoons celery salt
1 1/4 teaspoons Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon baking soda
1/4 teaspoon smoked paprika
1/8 teaspoon citric acid
1/8 teaspoon ground turmeric
3 3/4 cups self-rising flour
1/4 cup packed cornstarch
4 quarts water
vegetable oil or vegetable shortening

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!