Visit: Secret Recipes Over
300 Restaurant Copycat Recipes
Restaurant Copycat Recipes with Distinct Taste & Flavors of Your Favorite Recipes.
KFC Popcorn Chicken Recipe
KFC Copycat Recipe
- 3.5 pounds boneless and skinless chicken breast
- 2 tsp. of all-purpose flour
- ½ tsp. of powdered sugar
- ½ tsp. of freshly ground pepper
- ¼ tsp. of salt
- 1/8 tsp. of onion powder
- 2 egg whites
- 2 tbsp. of milk
- ¾ cup of Panko bread crumbs
Olive oil spray for greasing
-Preheat the oven to 475 degrees Farenheit. Set a tray with a non-stick baking sheet and coat it with the olive oil. Set that aside first. Then you must place the chicken on a cutting board and cover the top with a sheet of waxed paper. Pound the chicken until it achieves a uniform thickness of about a quarter of an inch. After that, uncover the piece of chicken and cut it up into 25 even-sized pieces that should become your popcorn chicken.
-Combine flour, sugar, pepper, salt, and onion powder, and mix them thoroughly in a bowl. Then take the chicken pieces and coat them with the flour mixture. Set them aside for a while, and in another small bowl, mix the egg whites and the milk. Beat them with a fork until the mixture becomes smooth.
-Put a large quantity of bread crumbs on a sheet of waxed paper and set it right next to the egg-milk mixture. Now take the chicken pieces dipped in the flour mixture and dip them into the egg-milk mixture and then dip them into the bread crumbs. Do this one by one for the chicken pieces. Place each finished chicken piece onto the non-stick baking sheet which you prepared earlier and make sure that there are equal spaces between the chicken pieces.
Spray the chicken pieces with olive oil and season them lightly with salt and pepper before placing the tray in the oven. Bake the chicken pieces for 5 minutes and them flip the chicken pieces, and bake again for another 5 to 7 minutes in the oven.
-To make chicken more like KFC, you can try to pressure fry the chicken.
Provided: America Secret Recipes
KFC Honey Barbecue Wings Recipe
KFC Copycat Recipe
-20 chicken wings remove tips.
-2 cups flour
-2/3 cup milk
-1 bottle KC Masterpiece Original Barbecue sauce
-1/4 cup honey
-oil for deep frying
-Wash chicken wings and drain
-Cut the two pieces in
-Place eggs and milk in a bowl and mix well.
- Mix together Barbecue sauce and honey.
-Put flour in bag, shake wings to lightly coat.
- Put floured wings in egg wash and put back into flour again. Repeat 2-3 times until wings heavily coated.
-Heat oil to 350 degrees. Fry wings until golden brown. Remove and drain on paper towels.
-Preheat oven to 325 degrees. Dip each wing in barbecue sauce and place on greased cookie sheet
-Bake 15-20 min. until they wings have a slight crusty look.
KFC Cole Slaw
KFC Copycat Recipe
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 heads cabbage
- 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.
KFC 11 Secret Herbs and Spices
Secret Recipe Ingredients
One of the most guarded secrets of the fast food kingdom may have been unlocked. Ron Douglas, a former JP Morgan employee who now tries to reverse engineer recipes from chain restaurants, thinks he can create a KFC replica so good that no one will be able to tell the difference. In other words, he has discovered what those 11 secret herbs and spices are. While KFC is not confirming or denying Ron Douglas' discovery, here it is for all you inquiring minds:
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon ground sage
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon pepper
- 2 teaspoons salt
- 2 tablespoons paprika
- 1 teaspoon onion salt
- 1 teaspoon garlic powder
- 2 tablespoons Accent (an MSG-based seasoning)
Ron Douglas Author America's Secret Recipes
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.
Rinse the 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.