KFC Gravy KFC Mashed Potatoes KFC Original Fried Chicken KFC
Extra Krispy Fried Chicken KFC Hot and Spicy Chicken KFC
Crispy Strips KFC Wings Tender Roast Spice Mix KFC Honey BBQ
Dipping Sauce
The Gravy used to be made fresh with the Cracklings. Now it
comes in a pouch and all you have to do is add water. Thank
god for modified starch products.
KFC Gravy
1 1/2 tablespoons shortening, melted 3 tablespoons of
Original Breading Flour 2 tablespoons all purpose flour 1
can Campbells Condensed Chicken Stock 1 can water
First we are going to make a roux with the melted shortening
and 1 1/2 tablespoon of breading 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 and slowly add the liquid(s) to incorporate it so no
lumps. Bring the mixture to a boil and boil for 2 minutes
reduce the heat and allow the mixture to thicken which would
take about 3 to 5 minutes.
*That is just the flour that you use to bread the
chicken with.
The mashed potatoes are served and made by mix. It comes in
a bag just add water and butter. Many people just come to
KFC to get these potatoes and gravy.
KFC Mashed Potatoes
2 1/2 cups Idaho Potato Flakes
1/2 cup (1 stick) Margarine 2 tablespoons Butter 2 1/2
cups Hot Water
2/4 cup Milk 1 teaspoon salt
Heat water add butter and margarine till melted. Add the
salt and cook for 2 minutes. Add the flakes and mix till it
looks like regular potatoes. Add milk to proper consistency.
Serve with gravy. Serves 6
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 Fried Chicken
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
3/8 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
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 Krispy Fried Chicken
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
4/4 teaspoon pepper
5/4 teaspoon MSG
6/8 teaspoon Paprika
7/8 teaspoon Garlic Powder
8/8 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.
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.
KFC 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
9/4 teaspoon pepper 1 teaspoon white pepper
10/4 teaspoon Cayenne Pepper
11/4 teaspoon MSG
12/8 teaspoon Garlic Powder
13/8 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.
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 Colonels 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
14/4 teaspoon pepper
15/4 teaspoon MSG
16/8 teaspoon Paprika
17/8 teaspoon Garlic Powder
18/8 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.
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 dont 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
19/4 teaspoon pepper
20/4 teaspoon MSG
21/8 teaspoon Paprika
22/8 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
flour mixture, then into the milk and egg mixture, and back
into the flour. 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 barbecue sauce and serve.
The Colonel also had a Roasted chicken that was mighty
tasty. The chicken was marinated also and then baked with
his famous seasonings. The baking process was long it takes
4 hours to bake it. It is baked at 225 for 2 hours till the
internal temp was at 175. But for you at home I have updated
this to be baked at a hire temperature and be prepared in
less time.
Tender Roast Spice Mix
23/2 teaspoon salt
24/2 teaspoon pepper
25/2 teaspoon lemon pepper
26/4 teaspoon thyme
27/4 teaspoon paprika
28/8 teaspoon garlic powder
29/8 teaspoon MSG
Trim the excess fat from the chicken. Marinade the chicken
in the mixture for 3 to 4 hrs or overnight. Remove the
chicken from the marinade and allow to dry. Sprinkle the
chicken lightly with seasoning. Place on baking pan and bake
at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to
sit for 1 to 2 minutes then serve.
One of the favorite items that is on the menu is the
Barbecue sauce that was original made fresh in the store and
used to dip the wings, the original chicken and now the
chicken strips. Now it comes in a bag and all we have to do
is add hot water and keep warm.
KFC Honey BBQ Dipping Sauce
1 1/2 cups ketchup
30/3 cup white vinegar
31/8 cup molasses
32/8 cup corn syrup
33/4 cup honey 1 teaspoon liquid smoke flavoring
34/2 teaspoon salt
35/4 teaspoon garlic powder
36/8 teaspoon onion powder 1 teaspoon MSG
37/4 teaspoon of chili powder
In a sauce pan combine all of the above and bring to a
simmer. Simmer for 5 minutes and keep warm. When you are
ready to eat the chicken dip in and allow the chicken to
drain for 1 minute.
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