Momma Sweeta from Pensacola, FL
GO TO WWW.COPYCAT.COM FOR THIS RECIPE (03/13/2006)
This might be worth a try...
Kentucky Chicken Coating
email me and I will send you the recipe for KFC chicken, biscuits and sides. It's in a ZIP file and I can't attach it here for some reason.
ldyharley79 @ yahoo.com (remove spaces)
if you go to www.copycat.com, it comes up as www.yeah.com and I didn't see any recipes there. (03/13/2006)
i forgot a word.
go to this site ldyharley and you'll be able to find this one and so much more (03/13/2006)
The correct spelling for the Kentucky Fried Chicken recipe is: WWW. COPYKAT.COM (03/14/2006)
I tried to e-mail you about the KFC recipes you have and am not sure it went through. Please contact me.
kaysbelle @ yahoo.com (Remove Spaces) (03/15/2006)
THE WEBSITE FOR KFC CHICKEN IS WWW.COPYKAT.COM (03/16/2006)
genuine KFC secret recipe
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)
Mix all ingredients well in a large bowl.
Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial).
Finally plunge them in the flour-spices mixture (above).
Heat oven to 350 degrees.
Place chicken in a tray and cover with foil (shiny side out).
Cook 40 minutes.
Remove the foil then cook for another 40 minutes.
Copycat KFC Original Recipe Fried Chicken
10 c vegetable shortening
1 egg, beaten
2 c milk
4 c all-purpose flour
2 T chicken bouillon powder
2 T salt
8 T ground black pepper
2 T MSG
2 T paprika
2 T ground oregano
2 T garlic powder
2 T onion powder
4 T ground cayenne pepper powder
8 T chili powder
2 T curry powder
2 frying chickens with skin, each cut into 8 pieces
Pour the oil into pressure cooker and heat over medium heat to about 400 degrees Fahrenheit. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining 13 dry ingredients. Dip each piece of chicken into milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minuets. After 10 minuets, release the pressure according to manufacture instructions, and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken.
Yield: 16 pieces (02/07/2007)
By Ted Williams
Copycat KFC Cole Slaw
8 c very finely chopped cabbage (1 head)
1/2 c shredded carrot (1 medium carrot)
1/3 c granulated sugar
1/8 t ground pepper
1/2 c milk
1/2 c mayonnaise
1/4 c buttermilk
1-1/2 T white vinegar
2-1/2 T lemon juice
Be sure that the cabbage and carrots are chopped up into very fine pieces (about the size of rice kernels). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.
Yield: serves 8 (02/07/2007)
By Ted Williams
Copycat KFC Buttermilk Biscuits
1/2 c (1 stick) butter
2-1/2 T granulated sugar
Preheat oven to 450 degrees Fahrenheit. Combine all the Ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 1/2-inch thickness on waxed paper and punch out biscuits with a biscuit cutter. Bake on greased baking sheet for 12 minutes, or until golden brown.
Yield: 18 biscuits (02/07/2007)
By Ted Williams
I got lots of information, but I am looking still is the recipe for the crispy chicken from kfc. (01/03/2008)
KFC Original Fried Chicken does not have Cayenne pepper in it.
As for the copycat cole slaw, KFC adds onions to their cole slaw. Yours does not.
By Joe Taylor
This site is a bunch of cooks and KFC crazy people trying to re-create the colonels original 11 herbs and spices. I have tried the latest recipie from this site and it is by far the best KFC on the web so far. Way better than any copycat recipe! I have tryed over 20 copycat recipes so far and they were all crap except this recipe. Still not 100% KFC but pretty close. No matter what anyone claims, no recipe on the net tastes like KFC so dont waste your time. The best is on this site, and as you will be able to see for your self, if anyones ever going to figure it out, its these guys. (04/05/2008)
By KFC Crazy
This has all the recipes used by KFC from former employee.
By internet guru
1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to 425ºF. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits.
original biscut recipe from kfc website (06/26/2008)
When I was a kid I worked there this is how they did it. Nothing but straight flour, you can add salt pepper if you want but when I worked there it was straight white flour
Make a milk and egg dip bhy using a couple eggs, water and milk. Put chicken in milk and egg dip. Take out roll all pieces in flour and press down hard to get as much flour as possible to stick. Here's the part how to make it extra crispy.
Place chicken a second time in milk and egg dip for 30 seconds, then take chicken out and put back in flour and press hard again to get flour on the chicken. Now fry it and see if its like extra crispy KFC.
By KCC Extra Crispy
It's not plain flour! KFC's flour is shipped in unmarked boxes, it has the spices already mixed in it. They dip the chicken in a milk & egg mixture then into the flour/spice mixture and into a deep fryer pressure cooker. The extra crispy is dipped and floured twice. (07/20/2008)
This is the KFC original recipe chicken
I worked there and know how it was made and there procedures to racking the chicken
1 tea spoon dry egg powder
1 tea spoon dry milk
2 cups of all purpose flour
2 tea spoons of black pepper
1 &frac; teaspoons of Accent flavour enhancer
3 &frac; tablespoons of salt
&frac; spoon of dry garlic powder
1 teaspoon chicken bouillon powder
1 tablespoon paprika
1 teaspoon tarragon
1/2 teaspoon sage
Water and dipping basket if possible
You will need a pressure cooker for this at the temperature of 375°F /190°C
Now to rack this chicken get one full chicken cut into 9 pieces 2 ribs 2 wings 2 thighs 2 drums and a crown
In a blender mix all the above ingredients together very well and place in a large bowl or tub for mixing.
And to a separate large tub add water to almost fill it and a mesh basket (similar to one in a chip pan).
Add all the chicken to the basket and dip in the water shake the basket seven times and add the chicken to the flour.
Fold the chicken in the flour mix ten times.
Then press on the flour mix seven times with the chicken still in the flour mix.
Find the wings and snap the elbow this is tricky but can be done after the elbow is snapped, fold the wing to resemble a triangular shape with one wing in each hand give your wrists a knock to shake of excess flour place these in the centre of the rack repeat this for all the chicken. Dip the drumsticks back in the water and shake the basket seven times and add the chicken to the flour.
Fold the chicken in the flour mix ten times.
Then press on the flour mix seven times with the chicken still in the flour mix this is called the 7-10-7 b.t.w.
Rack the chicken so the thigh bones are to the left and the straight part is facing out then in.
To the right of them place the thighs then to the top of the thighs the crown then the wings to the right of the thighs and the ribs to the right of the wings place.
Place in the pressure cooker for 7-10 minutes.
For 18 pieces or more its 15-20 minutes.
I think one thing that's SERIOUSLY missing from this all is the fact that KFC MARINATES their chicken overnight. Without the marination, it won't be right.
Also, the pressure fryers do change the taste of a couple of the spices slightly. Enough to confuse people who write copycat recipes considerably.
The extra crispy chicken is done with a different (size and maybe kind?) of chicken than the original (08/05/2008)
I worked at KFC in 93 and they got the flour mix in bags they did not mix it themselves. They did not marinate the chicken overnight. The crispy chicken was the exact same chicken but the flour mixture for it came in a different bag it wasn't the same mix as the original. The best recipe I've found to match the cole slaw is on ww.topsecretrecipes.com it uses buttermilk, vinegar and lemon juice. As with the chicken all we had to do was shred the veggies the seasoning came in a bag without ingredients on it.(b)(/b)(b)(/b) (08/13/2008)
The recipe is a secret and sent to all locations from corporate supplier. I see numerous different people all claiming to have worked there and most giving completely inaccurate directions for how KFC prepares there chicken.
There is absolutely no marinating and it is not plain flour and none of you have the recipe. You'd be famous if you knew it! We'll see you on 60 minutes or the likes!
This blog gave the appearance of having some good "copycat" recipes, not a bunch of people claiming to have inside info.
If you don't know, which you don't, make room for good cooks who have tried to assimilate the flavor and can give their recipes for those of us who want to get as close to the real thing as possible! (08/16/2008)
It's hilarious reading all these phony recipes, all with different ingredients, and ALL claiming to be the real recipe! "I used to work there back in (insert date) and this is how they did it" The colonel is laughing in his grave! (09/09/2008)
By Chris L
I can't believe how many of you claim to have worked at KFC and know how the chicken is made, yet you seem to have no clue. I have several years of KFC experience and have managed two KFC stores.
Several years ago, the chicken was marinated in the stores. There was a different marinade for Original, Extra Tasty Crispy, and Tender Roast. It was tumble marinated for around 10 minutes, not overnight. Instead of in-store marination, the chicken is now injected with the marinade prior to shipment. The same chicken is used for Original Recipe and Extra Tasty Crispy.
The flour is shipped to the stores in 25lb bags. It is simply breading flour, not a premix containing the seasonings. The "spices and herbs" are mixed into the flour in the store. The mixture includes some fine salt, some dried milk and egg, and a package of the secret seasonings.
Original Recipe is breaded as follows:
Dip chicken in cold water
Drain and shake/roll in basket 7 times
Dump chicken into flour
Fold 10 times
Press the flour onto the chicken 7 times
Fold 10 times
Grab a piece of chicken in each hand and tap your wrists together to remove excess breading
Fold wings back
The chicken is then cooked in a pressure cooker for approximately 15 minute. The pressure and temperature is programmed into the pressure cooker and varies during the cooking cycle.
OK I used to work at KFC. Here's the real way to get the genuine taste of the restaurant. It's very tricky, and you have to really follow these directions or it won't work.
Go to the nearest KFC and step up to the counter and place your order!
If you are really that obsessed with it, this is the best way. (09/09/2008)
I had forgotten how that worked. I worked at a KFC in high school. That was back before they ruined the extra-crispy. Around 1983 or 84. (09/27/2008)
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