anyone who already tried it please give comment
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 shred the cabbage. In a bowl combine with a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined. Then add the seasoning. The last step is to add the sugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.
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 turns brown remove it from the heat and add the remaining flour 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. 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.
KFC Mashed Potatoes
- 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 sal t and cook for 2 minutes. Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency. Serve with gravy. Serves 6 Before you cook the chicken it has to be marinated. The orig inal way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.
AND FINALLY THE CHICKEN......................
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. The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste likeit has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.
KFC ORIGINAL RECIPE
- 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 medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combinethe 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 four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes. After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
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. Preheat the shortening in a deep-fryer to 350 degrees. 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 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 chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 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. Once he perfected his Extra Crispy he had customers who want ed it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.
KFC 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. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients 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, dip in egg and milk then coat the chicken with the dry flour mixture, 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 shortening. Fry half of the chicken at a time (4 pieces) for 12-15 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.