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Kentucky Fried Chicken Copycat Recipe Secrets
Secret Recipes- KFC Secret Restaurant Secret
KFC Fried Chicken Copycat Recipe
KFC Copycat Recipe Secrets
-2 fryer chicken, cut up into 8 pieces and marinated
-6 cups Crisco shortening
-1 egg, 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
Directions:
-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.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes
KFC Gravy Copycat Recipe
KFC Copycat Recipe Secrets
- 1 1/2 tablespoons Butter shortening, melted
-3 tablespoons of original breading flour
-2 tablespoons all-purpose flour
-1 can campbell condensed chicken stock
- 1 16ozs water
Directions:
-Make a roux with the melted shortening and 1 1/2 tablespoon of 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
stiring to make a paste.
- Slowly add the liquids whisking together the paste and liquid.
- Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture
to thicken which should take about 3 to 5 minutes. Stiring constantaly. Mixture will burn if left unattended.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes
KFC Potato Salad Copycat Recipe
KFC Copycat Recipe Secrets
- 2 lbs russet potatoes
-1 cup mayonnaise
-4 teaspoons sweet pickle relish
- 4 teaspoons sugar
- 2 teaspoons minced white onions
- 2 teaspoons prepared mustard
- 1 teaspoon vinegar
- 1 teaspoon minced celery
- 1 teaspoon diced pimentos
-1/2 teaspoon shredded carrots
- 1/4 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1 dash salt
Directions:
- Lightly peel the potatoes and cut into bite sized pieces.
- Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender,
depending upon the size you cut them.
- While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise,
pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper,
and salt.
- When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes
KFC Macaroni Salad Copycat Recipe
KFC Copycat Recipe Secrets
Ingredients
7 ounces boxed elbow macaroni
2 ribs of minced celery
1 tablespoon dry minced onion
1/3 cup diced sweet pickles
1 1/2 cups miracle whip
1/2 cup mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 teaspoon Sugar
Pinch of salt (or to taste)
Instructions
Cook macaroni according to instructions on box and cool.
Combine everything just as listed.
Refrigerate salad in a tightly covered container for several hours before serving.
KFC Buttermilk Biscuits Copycat Recipes
KFC Copycat Recipe Secrets
Ingredients:
1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Cooking Directions:
Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes 18 Biscuits.
Label: KFC Buttermilk Biscuits
KFC Cole Slaw
KFC Copycat Recipe
Ingredients
4 1/2 teaspoons tarragon vinegar
6 1/2 tablespoons vegetable oil
3/4 cup chopped onions
2 1/2 cups mayonnaise (Miracle Whip works well)
1 cup sugar
2 carrots
2 heads cabbage
Directions
- Mix oil, onions and sugar.
- Add Tarragon vinegar.
- Fold in mayonnaise.
- Pour over grated carrots and cabbage.
- Fold in well.
- Refrigerate overnight in an air-tight covered dish.
Provided: America's Secret Recipes
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The History of Kentucky Fried Chicken®
Favorite Recipe Secrets
Colonel Harland Sanders founder Kentucky Fried Chicken®. KFC® is one of the largest restaurant businesses in the world. It is in more than eighty countries globally. In his forties Colonel Sander began cooking for travelers in his gas station. The gas station was located in Corbin, Kentucky. Instead of coming to his gas station for gas they started coming for Colonel Sanders cooked meals. Harland Sanders expanded his business across the street opening a restaurant that seated one-hundred and forty-two people. The colonel pressure cooked his chicken. When fresh chicken is pressed cooked it cooks faster. Sanders invented his secret eleven herbs and spices recipe to coat his chickens. His eleven herbs and spices are still used today in Kentucky Fried Chicken’s® recipes.
Because of his special cooking techniques Governor, Ruby Laffoon in 1935 made Harland Sanders a Kentucky Colonel. After 1952, Colonel goal was to make his company a franchise. He traveled miles by car to enfranchise his business. By 1964 Colonel Sanders had over 600 franchised outlets in the United States and Canada. In 1964, Colonel Sanders sold his interest in the United States companies for only $2 million. Colonel Sanders remained a spokesman for KFC® until 1976. In 1980 Colonel Harland Sanders died at the age of ninety.
Age was just a number with Colonel Sanders. In his forties he opened his restaurant. In his sixties he enfranchised his company. This is another American Dream and we all thank Colonel Sanders for his visionary dream and persistance.
Preparing Chicken
Chicken is a world popular and versatile meat. It is relatively inexpense, flavors to taste, low in fat and has health benefits. Chicken can be fried, broiled, grilled, baked, boiled and used as a base in stews. Chicken does required special handling before cooking.
Chicken Safety:
Raw chicken carrys bacteria (including salmonella). Bacteria will rapidly multiple in temperatures 40 °F to 140° F. Keep raw chicken refrigerated or frozen. Refrigeration or freezing chicken does not kill bacterias. The only way the bacterias can be removed is by fully cooking chicken thoroughly.
Keep raw chicken isolated. Raw chicken should be placed in seal plastic bag. The bacteria in chicken can contaminated with other foods not cooked before eaten. Wash hands thoroughly after handling raw chicken before handling other foods and objects.
I personally like to rinse my chicken. If you rinse uncooked chicken santinize sink and kitchen surfaces after rinsing.
Thoroughly clean all kitchen surfaces that have come contact with uncooked chicken.
Chicken has to be thoroughly cooked. Beef can be eaten rare or medium rare and chicken cannot. Rare or medium rare chicken can facilitate bacterial growth. Cut the thickest part of the chicken to make sure it is not pink.
Do not leave cooked chicken at room temperature for more than 2 hours.
Cooked chicken if handled properly can be stored in the refrigerator for 2 days.
Brining Chicken:
Bring chicken breasts can retain moisture and keep chicken tender and juicy. Chicken can dry-out easily and brining allows the absorbtion of moisture. To brine soak in 3 tbsp. of salt to 4 cups of water for 1 hour.
Different Ways to Season Chicken
Favorite Recipe Secrets - Chicken Secret Restaurant Recipes
Marinaded Chicken:
Marinades help prevent chicken from drying out during cooking and adds flavor. Marinade chicken in the refrigerator. Boneless and skinless chicken pieces marinade quickly from 15 to 120 minutes. Marinading is an ancient art of tenderizing meat and improving flavor. Acids like vinegar or lemon juice are used in marinade tenderizers. Marinades for flavor vary from spicy, sour, sweet & sour, smoky and sour. Ingredients vary from herbs, spices, vegetables, wine, soy sauce and a wide range of other ingredients.
When a marinade is designed as a tenderizer, it includes an acid like vinegar or lemon juice. The acid attacks and softens the fibrous connective tissue between the muscles, making the muscle less stringy. Acid penetration also flavors the meat. The longer meat is marinaded the more tender and flavored it become.
Flavorings in marinades vary widely. Flavoring can be spicy, bitter, sweet and sour, smokey, sweet or sour. Herbs and a wide array of ingredients can be used like, vegetables (garlic), fruit juices, soy sauce, yogurt, wine, sugar and a wide variety of ingredients. Basic marinade includes vinegar, olive oil, herbs, salt, and pepper,
Rubs:
There are dry rubs and paste rubs. Rubs are a blend of seasoning. The blend can vary but generally the blends are coarse pepper (white/black), paprika, garlic powder and variety of herbs. Rubs add flavor, retains moisture (seals juices) and sometimes forms a crust. Paste rubs are held together by moisture (water, oil, soy sauce, worchester sauce or horseradish) and generally will add a crust to the chicken.
Sauces and Basting:
Dipping sauces and basting are alternatives for adding flavor to chicken. Additionally, they preserve moisture and give your chicken an attractive appearance. Gravy, pan dripping (barbecue sauce), broth, melted butter, butter garlic sauce and etc are commonly used. Sauces can be garnished with frest herbs.
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