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KFC Coleslaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shr ed the cabbage. In a bowl combine with a whisk combine the b uttermilk, mayonnaise, milk and lemon juice mix till well co mbined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add th e sauce to the cabbage and carrot mixture and mix well and a llow the mixture to marinate for 13 hrs. Do to the waste of chicken in the restaurants the Colonel cr eated a recipe to help use thechicken that was unable to be sold. So he devised the potpie recipe. See chicken could onl y sit and be sold for 2 hrs after it is fried.
KFC POT PIE
2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and Msg
In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be t hick but not to thick if the mixture is to thick add some mi lk to the mixture. Scoop the mixture into individual pie pan s. Use the biscuit recipe in this book to make the crust. Ro ll out the dough thin and place on top then brush with butte r. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.
KFC Corn
Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter
Cook the corn in hot salted water with a dash of milk till n ice and tender. When it is done dip the corn in butter and s prinkle with the seasoning.
KFC Macaroni Salad
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish
Cook macaroni noodles in a big pot of water for 12 to 15 min utes. Drain and place in a bowl with ice water and cool for 10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs.
KFC Macaroni and Cheese
2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse . To make the cheese sauce in a pan over low heat combine th e Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the no odles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a brown top.
KFC Potato Salad
2 pounds russet potatoe
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Pl ace in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dre ssing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, p epper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if yo u allow this to sit overnight.
KFC Baked Beans
30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add the precooked bacon. In a bowl combine all the other ingred ients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes th en stir and microwave again for 7 minutes or till heated through.
KFC Buttermilk Biscuits
1/2 cup butter
1/4 cup club soda 1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F. Combine all of the ingredients, k nead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a gre ased baking sheet for 13 minutes, or until golden brown, whe n they come out of the oven brush with melted butter. Makes 18 Biscuits.
KFC Potato Wedges
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. P ut some potatoes in the milk and egg then into the flour mix ture till well coated. Fry in fryer for 3 minutes remove fro m the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.
KFC Gravy
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water First we are going to make a roux with the melted shortening 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 tu rns brown remove it from the heat and add the remaining flou r and slowly add the liquid(s) to incorporate it so no lumps . Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take a bout 3 to 5 minutes. *That is just the flour that you use to bread the chicken with.
KFC Mashed Potatoes
2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt
Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it loo ks like regular potatoes. Add milk to proper consistency. Se rve with gravy. Serves 6
The Kentucky Fried Chicken Marinate
2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.
KFC ORIGINAL RECIPE (for 11 herbs ver click here)
2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medi um heat to the shortening reaches 400°F. In a small bowl, co mbine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chi cken in the flour mixture until well coated. In groups of fo ur or five, drop the covered chicken pieces into the shorten ing and lock the lid. When pressure builds up cook for 10 mi nutes. RELEASE TO MANUFACTURER'S INSTRUCTIONS
KFC EXTRA CRISPY
1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow l, combine the remaining coating ingredients (flour, salt, p epper and MSG). When the chicken has marinated, transfer eac h piece to paper towels so that excess liquid can drain off.Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the c hicken on a plate or cøøkíé sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot s hortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be su re to stir the chicken around halfway through the cooking ti me so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
Hot and Spicy Chicken
1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow l, combine the remaining coating ingredients When the chicke n has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a ti me, dip in egg and milk then coat the chicken with the dry f lour mixture, coated very generously. Stack the chicken on a plate or cøøkíé sheet until each piece has been coated. Dro p the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minut es, 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 tow els to drain for about 5 minutes before eating. The Colonel used to sale chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel’s Crispy Strips were born. You will notice it is the same as the Extra Crispy.
KFC Crispy Strips
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips, or you can by chicken ten ders in the store. Marinate them overnight . Preheat the sho rtening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow t o drain for 5 minutes The Colonel has decided to make Hot and Spicy Strips that ra n for short times the difference is the second dip it is dip ped into hot sauce then breaded again and then fried just li ke the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barb ecue Dipping Sauce.
KFC Wings
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
If you are using frozen wings allow them to defrost and mari nate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them int o two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combin e the flour, salt, pepper, garlic powder, paprika and MSG. W hen shortening is hot, dip each wing first in the flour mixt ure, then into the milk and egg mixture, and back into the f lour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbe cue sauce and serve.
Tender Roast
Spice Mix:
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG
Trim the excess fat from the chicken. Marinade the chicken i n the mixture for 3 to 4 hrs or overnight. Remove the chicke n from the marinade and allow to dry. Sprinkle the chicken l ightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve
KFC Honey BBQ Dipping Sauce
1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a simme r. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Then shr ed the cabbage. In a bowl combine with a whisk combine the b uttermilk, mayonnaise, milk and lemon juice mix till well co mbined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add th e sauce to the cabbage and carrot mixture and mix well and a llow the mixture to marinate for 13 hrs. Do to the waste of chicken in the restaurants the Colonel cr eated a recipe to help use thechicken that was unable to be sold. So he devised the potpie recipe. See chicken could onl y sit and be sold for 2 hrs after it is fried.
KFC POT PIE
2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and Msg
In a bowl combine all cooked vegetables and chicken add the cream of chicken soup and seasoning. The mixture should be t hick but not to thick if the mixture is to thick add some mi lk to the mixture. Scoop the mixture into individual pie pan s. Use the biscuit recipe in this book to make the crust. Ro ll out the dough thin and place on top then brush with butte r. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.
KFC Corn
Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter
Cook the corn in hot salted water with a dash of milk till n ice and tender. When it is done dip the corn in butter and s prinkle with the seasoning.
KFC Macaroni Salad
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish
Cook macaroni noodles in a big pot of water for 12 to 15 min utes. Drain and place in a bowl with ice water and cool for 10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs.
KFC Macaroni and Cheese
2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse . To make the cheese sauce in a pan over low heat combine th e Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the no odles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a brown top.
KFC Potato Salad
2 pounds russet potatoe
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Pl ace in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them. While the potatoes are cooking in a bowl make the dre ssing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, p epper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if yo u allow this to sit overnight.
KFC Baked Beans
30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add the precooked bacon. In a bowl combine all the other ingred ients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes th en stir and microwave again for 7 minutes or till heated through.
KFC Buttermilk Biscuits
1/2 cup butter
1/4 cup club soda 1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F. Combine all of the ingredients, k nead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a gre ased baking sheet for 13 minutes, or until golden brown, whe n they come out of the oven brush with melted butter. Makes 18 Biscuits.
KFC Potato Wedges
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. P ut some potatoes in the milk and egg then into the flour mix ture till well coated. Fry in fryer for 3 minutes remove fro m the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.
KFC Gravy
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water First we are going to make a roux with the melted shortening 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 tu rns brown remove it from the heat and add the remaining flou r and slowly add the liquid(s) to incorporate it so no lumps . Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take a bout 3 to 5 minutes. *That is just the flour that you use to bread the chicken with.
KFC Mashed Potatoes
2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt
Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it loo ks like regular potatoes. Add milk to proper consistency. Se rve with gravy. Serves 6
The Kentucky Fried Chicken Marinate
2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.
KFC ORIGINAL RECIPE (for 11 herbs ver click here)
2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medi um heat to the shortening reaches 400°F. In a small bowl, co mbine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chi cken in the flour mixture until well coated. In groups of fo ur or five, drop the covered chicken pieces into the shorten ing and lock the lid. When pressure builds up cook for 10 mi nutes. RELEASE TO MANUFACTURER'S INSTRUCTIONS
KFC EXTRA CRISPY
1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow l, combine the remaining coating ingredients (flour, salt, p epper and MSG). When the chicken has marinated, transfer eac h piece to paper towels so that excess liquid can drain off.Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the c hicken on a plate or cøøkíé sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot s hortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be su re to stir the chicken around halfway through the cooking ti me so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
Hot and Spicy Chicken
1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Trim any excess skin and fat from the chicken pieces. Prehea t the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bow l, combine the remaining coating ingredients When the chicke n has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a ti me, dip in egg and milk then coat the chicken with the dry f lour mixture, coated very generously. Stack the chicken on a plate or cøøkíé sheet until each piece has been coated. Dro p the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minut es, 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 tow els to drain for about 5 minutes before eating. The Colonel used to sale chicken nuggets that were tasty but he taught why not prepare fresh chicken strips of all white meat and that is how the Colonel’s Crispy Strips were born. You will notice it is the same as the Extra Crispy.
KFC Crispy Strips
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Cut 6 chicken Breasts into strips, or you can by chicken ten ders in the store. Marinate them overnight . Preheat the sho rtening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow t o drain for 5 minutes The Colonel has decided to make Hot and Spicy Strips that ra n for short times the difference is the second dip it is dip ped into hot sauce then breaded again and then fried just li ke the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barb ecue Dipping Sauce.
KFC Wings
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
If you are using frozen wings allow them to defrost and mari nate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them int o two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combin e the flour, salt, pepper, garlic powder, paprika and MSG. W hen shortening is hot, dip each wing first in the flour mixt ure, then into the milk and egg mixture, and back into the f lour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbe cue sauce and serve.
Tender Roast
Spice Mix:
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG
Trim the excess fat from the chicken. Marinade the chicken i n the mixture for 3 to 4 hrs or overnight. Remove the chicke n from the marinade and allow to dry. Sprinkle the chicken l ightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve
KFC Honey BBQ Dipping Sauce
1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a simme r. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.
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