NAKED ORIGINAL KENTUCKY FRIED CHICKEN (KFC COPYCAT RECIPE)
Buttermilk soaked, cast-iron fried, an oven-finished; this skinless KFC copycat of the Colonel's Original Recipe Fried Chicken is moist, tender, and Amazing.
Provided by Renee
Categories Main Course
Time 5h
Number Of Ingredients 19
Steps:
- Combine 1 cup buttermilk and 1 teaspoon Sriracha. The Sriracha it totally optional, but I think it adds another subtle layer of heat to the chicken.
- Soak skinless chicken pieces in buttermilk mixture for at least 4 hours, or preferably overnight.
- Combine the dry herbs, spices, and brown sugar in the jar of a small food processor (or clean coffee grinder) and pulverize until uniform in texture.
- In a large self-sealing plastic bag or medium bowl, combine flour and pulverized spice mix. Set aside.
- In a large bowl, combine egg and the second cup of buttermilk. Set aside.
- Remove chicken from buttermilk pre-soak. Discard any remaining buttermilk mixture from the Soak.
- Dip each piece of chicken in the egg and buttermilk mixture and shake once to remove excess. Drop into bag or bowl of Chicken Mix and dredge to coat. Remove with tongs and rest on wire rack while you complete dredging the rest of the chicken pieces.
- Allow chicken to rest at least 10 minutes on rack. [See Notes]
- Preheat oven to 350°F. Line a heavy sheet pan with foil and set aside. (I like to spray the foil with a little cooking spray to alleviate sticking)
- Pour 1/3-1/2 inch of oil into a deep cast iron or other heavy skillet. Heat skillet over medium heat until the oil reaches a temperature of 350°- 360° F. You can also use an electric skillet for this step. In this case, set the temperature to 325°F.
- Fry chicken in batches for 2-3 minutes on each side, or until golden brown. Remove from oil and set on wire rack while you finish the rest of the chicken. Allow oil to come back up to temperature between batches.
- Place the fried chicken on the prepared sheet pan and place in preheated oven. Bake for 20-30 minutes, or until chicken is done and juices run clear. Breasts will take 30-40 minutes, legs and thighs 20-25, and wings 10-15 minutes.
- Remove chicken to a clean wire rack and allow it to rest for at 10 minutes before serving.
Nutrition Facts : ServingSize 1 piece, Calories 404 kcal, Carbohydrate 27 g, Protein 27 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 2478 mg, Fiber 2 g, Sugar 5 g
KFC ORIGINAL RECIPE CHICKEN
KFC Original Recipe Chicken uncovered by a food reporter from Colonel Sander's nephew and republished with all 11 herbs and spices to make picture perfect KFC chicken at home!
Provided by Sabrina Snyder
Categories Main
Time 1h45m
Number Of Ingredients 17
Steps:
- Add the spices to a small food processor until they're all uniform in size and the thyme, basil and oregano aren't larger in size anymore.
- Add the flour in a bowl with all the herbs and spices and mix with a whisk.
- In a second larger bowl add the buttermilk and egg together and whisk until combined.
- Add the chicken to the buttermilk mixture for 20-30 minutes.
- Remove chicken from the buttermilk soak and let any excess buttermilk drip off.
- Dredge the chicken pieces in the flour mixture on all sides, then shake off the excess coating.
- Let it rest on a cookie sheet for 20-30 minutes.
- Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
- Heat the oil to 350 degrees and fry in small batches for 15-18 minutes.
- Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
- If you add it to a paper towel or newspaper the bottom of the chicken will steam from the heat and become soft.
Nutrition Facts : Calories 729 kcal, Carbohydrate 59 g, Protein 46 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 190 mg, Sodium 6613 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
KFC ORIGINAL RECIPE CHICKEN RECIPE
Make our KFC Original Recipe Chicken at home tonight for your family. Our Secret Restaurant Recipe tastes just like KFC's.
Provided by Mark
Categories Kid Favorite Main Course Party Recipe
Time 1h
Number Of Ingredients 18
Steps:
- Beat eggs in a large bowl.
- Add 2/3 cup milk and whisk to blend. Set aside
- In a second large bowl, combine the flour, tomato soup mix, bicarbonate of soda, garlic salt, onion powder, sugar, parsley, oregano, salt, pepper, basil thyme and celery salt. Mix well.
- Take a piece of chicken and dip it into the egg/milk mixture.
- Then place it in the flour mixture move it around until it is well-coated with flour. Set this piece aside and repeat this process for the remaining chicken pieces.
- Heat the oil in a large skillet until it shimmers but doesn't smoke, about 350°F.
- Using tongs, carefully place the chicken pieces skin-side down into the skillet and fry them over medium heat.
- Fry for about 25 to 30 minutes, turning and flipping occasionally.
- Remove the pieces from the skillet and drain the grease onto paper towel-covered plates.
KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. 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
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 21
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. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
- SERVE and enjoy!
Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5
KFC ORIGINAL RECIPE CHICKEN LIVERS (COPYCAT)
My copycat recipe for KFC's bygone Original Recipe Chicken Livers. This recipe requires 1/2 level cup Recipe #422315.
Provided by The Spice Guru
Categories Chicken Livers
Time 1h
Yield 2-4 pounds fried chicken livers, 6-12 serving(s)
Number Of Ingredients 7
Steps:
- MARINATE chicken livers at least 2 hours in refrigerator, in blended BRINE ingredients: 4 cups cold water, 1 tablespoon fine sea salt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with tongs during marination.
- MEASURE 2 cups flour and 1/2 cup Recipe #453973 (one batch without added flour) into a large sealable container, such as a GLAD food storage container or a Ziploc bag.
- SHAKE container and mix well.
- REMOVE chicken from brine with tongs; RINSE or soak chicken in very warm water.
- PLACE a few pieces breaded livers at a time into the SEASONED FLOUR mixture container; SEAL container firmly; SHAKE gently in all motions to thoroughly coat livers.
- PLACE breaded pieces on a wire rack when livers are evenly and generously breaded.
- ALLOW chicken livers to rest and absorb the breading for a few minutes before frying.
- PREHEAT the manufacturer's recommended amount frying oil in your deep-fryer between to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (use a deep-fryer thermometer to gauge).
- ADD breaded chicken livers to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil; TURN livers only once midway, frying until golden brown and fully cooked, about 10-12 minutes. DRAIN on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken livers warmed in a preheated 170°F oven until serving.
- SERVE and enjoy!
Nutrition Facts : Calories 331.6, Fat 7.7, SaturatedFat 2.4, Cholesterol 521.6, Sodium 1270, Carbohydrate 32.9, Fiber 1.1, Sugar 0.1, Protein 29.9
GENUINE KFC SECRET RECIPE CHICKEN
Make and share this Genuine Kfc Secret Recipe Chicken recipe from Food.com.
Provided by SLColman
Categories Chicken
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix all dry ingredients, except breadcrumbs, well in a large bowl.
- Dip chicken pieces in beaten eggs.
- Then turn them over in regular bread crumbs.
- Finally plunge them in the flour-spices mixture.
- Heat oven to 350 degrees.
- Place chicken in a tray and cover with foil (shiny side out).
- Cook 40 minutes.
- Remove the foil then cook for another 40 minutes.
- Baste lightly with oil 5 minutes before the end.
- Let stand 5 minutes and serve.
KFC COPYCAT CHICKEN
This fried chicken is a homemade version of the KFC fried chicken I just love it I mean come on who doesn't like fried chicken.
Provided by enderspartan828 the
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the eggs and the milk into one bowl and mix them.
- Put the flour, garlic, powder, onion powder, salt, pepper, and paprika into a bowl and mix.
- Take the chicken with the skin on it and dip it into the egg wash (an egg wash is milk and egg mixed).
- Then dip it in the flour.
- Then dip it in the egg wash one more time.
- Then dip it in the flour one more time.
- Heat the oil in a pot (test the oil by putting a piece of egg wash and flour into it if it sizzles and rises to the top that means the oil is hot enough for the chicken).
- Put the chicken into the oil and cook it for 15 mins.
- When the chicken is golden brown its good if not cook it more.
- Enjoy.
Nutrition Facts : Calories 2006.5, Fat 175.5, SaturatedFat 24.8, Cholesterol 156.4, Sodium 1877.7, Carbohydrate 83.9, Fiber 8.3, Sugar 2.2, Protein 30.8
BULK KFC ORIGINAL RECIPE SEASONING (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading seasoning. Yields enough seasoning for 6 batches fried chicken or 12 batches Recipe #485514. Mix 1/2 level cup of this blend with 2 cups unbleached breading flour for frying one fryer chicken or up to 16 drumsticks. Follow Recipe #393795 for brining, preparation and frying instructions.
Provided by The Spice Guru
Categories < 15 Mins
Time 15m
Yield 6 batches fried chicken, 36 serving(s)
Number Of Ingredients 16
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 (this includes the prepared BARBECUE SEASONING recipe).
- 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, measure 1/2 level cup of this mixture plus 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!
KFC ORIGINAL RECIPE
I've worked on this recipe for 10 years and I think it's the closest I've been able to get to the real thing. To give credit, I started working from a copycat recipe from this site and kept tweaking until other's who tasted it said they can't tell a difference from KFC. I hope you like it.
Provided by tjpoc
Categories Chicken
Time 2h10m
Yield 8 Pieces, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine and place both oils in pressure cooker and heat to 350 degrees F.
- In a medium bowl, combine the egg and milk.
- In a separate bowl, combine all non-liquid ingredients and mix well.
- Dip each piece of chicken into the egg / milk mixture until well coated.
- Roll the moistened chicken in the flower mixture until well coated.
- In groups of 4, drop the coated chicken pieces into the fryer and lock the lid.
- Cook for 8 - 9 minutes (note pressure will build up around the first two minutes). Allow chicken to cook under pressure for the remaining time (approx. 6-7 minutes under pressure).
- After 8-9 minutes, remove heat and allow pressure to diminish (or open safety pressure release if your pressure cooker has one). Always follow your manufacturer's instructions on how to safely use your pressure cooker. DO NOT attempt this recipe if your pressure cooker is not rated for oil cooking. Always follow your manufacture's instructions on proper use of a pressure cooker.
- It is not necessary to use a pressure cooker if you do not have one. However, I have found that when frying in an open pan, the batter mix will get very crispy and loose the intended flavor. If using a frying pan (instead of pressure cooker), fry for a total of 12-15 minutes to ensure chicken is cooked thoroughly.
Nutrition Facts : Calories 4556.8, Fat 467.5, SaturatedFat 73.4, Cholesterol 205, Sodium 1935, Carbohydrate 53.9, Fiber 3.2, Sugar 0.4, Protein 47.9
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