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 marin
ate for 24 hours under refrigeration.
The Original Recipe is not packaged in three different place
s. The way it is cooked and the process makes it taste like
it has eleven herbs and spices when in reality there is not.
 The way it is done in the restaurant is using dried eggs an
d milk in the flour along with a box of breading salt and th
e 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 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


After he perfected his original he made a crispy recipe that
 was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great ta
ste.


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 cookie 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.


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 C
hicken. Here is his original recipe which has changed a bit
in this day and age. It comes frozen and is cooked frozen an
d not prepared fresh in many stores.


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 cookie 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.


The Colonel deiced that wings were going to be a good thing
to serve and so he decided to create fried wings that are ve
ry tasty. The Honey Barbecue wings are tasty . After they ar
e made they are dipped into the Honey Barbecue Dipping Sauce
. If you don’t want the honey barbecue wings just serve them
 as the regular wings.


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.