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- 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.
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