Kentucky Fried Chicken Recipes.pdf

Before you cook the chicken it has to be marinated.

The original 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.

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.

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The Original Recipe is not packaged in three different places. 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 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, combine

the remaining six dry ingredients. Dip each piece of chicken into the

milk until fully moistened. Roll the moistened chicken 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. RELEASE TO MANUFACTURER'S

INSTRUCTIONS

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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.

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Once he perfected his Extra Crispy he had customers who wanted 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.

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.

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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 tenders in

the store. Marinate them overnight . Preheat the shortening 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 to drain for 5 minutes

The Colonel has decided to make Hot and Spicy Strips that ran for

short times the difference is the second dip it is dipped into hot

sauce then breaded again and then fried just like the original crispy

strips. For the barbecue strips make the strips the original way and

then dip into the Honey Barbecue Dipping Sauce.

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The Colonel deiced that wings were going to be a good thing to serve

and so he decided to create fried wings that are very tasty. The

Honey Barbecue wings are tasty . After they are 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 marinate. If

you are using fresh wings you are going to want to take the wing and

remove the flipper and then break them into two pieces and then

marinate them. Combine the beaten egg with the milk in a small bowl.

In another small bowl, combine the flour, salt, pepper, garlic powder,

paprika and MSG. When shortening is hot, dip each wing first in the

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