Kfc Chicken

Submitted by Stefano Nata

"Colonel Sanders prepared the chicken recipe about half a century ago and it is really quite hard to duplicate this recipe as it uses secret combination of herbs. To protect their top secret recipe, KFC has portions of the secret blend of herbs premixed at two confidential spice companies. After that, the blend is distributed to the KFC's offices located at different, where they are finally combined for use. There is one more point to note, KFC uses pressure cookers to fry their chicken pieces so unless you have a way of pressure frying at home, it will be quite difficult for you to duplicate KFC chicken recipe. If you want to fry super crusty and crispy chicken like KFC, you need to dip your chicken pieces in egg, then flour, then egg then flour coating. After that, you need to fry it in a pressure cooker so that you will get the exact same crusty and crispy taste to your fried chicken which KFC is so eager to protect at all cost. Before you proceed further it is advisable to go through the article KFC Secret Recipe to know about the secret mix of the herbs used by KFC to derive that special taste. Method You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk. Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet. Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown. Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot."

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 6

ingredients

• 1 tablespoon powdered sage leaf
• 1 teaspoon powdered dry ginger
• 1 tablespoon crushed rosemary
• 1 ounce tomato soup mix
• 1 tablespoon sweet marjoram
• 1 teaspoon pepper
• 1 tablespoon hot black pepper
• 1 chicken, cut into frying pieces
• 1 1⁄2 teaspoons crushed wild thyme leaves
• 150 g all-purpose flour, blended nicely with secret herbs combination
• 2 tablespoons garlic salt
• 2 tablespoons , powdered chicken soup cubes
• 2 tablespoons onion salt
• 2 eggs
• 160 milliliters milk
• 40 g brown sugar
• 3 tablespoons of dry minced fresh parsley leaves

directions

1. You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk.
2. Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet.
3. Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown.
4. Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot.

Reviews

[Scoopers]

Great flavour! This recipe also works great for oven fried chicken (we used legs). I changed the recipe a little to avoid MSG - so skipped the tomato soup mix, and instead of using garlic and onion powders I added a little fresh into the blender. As it was going in the oven and not being deep-fried, I substituted bread crumbs for flour. I used cooking oil spray on a baking sheet, and baked the chicken legs at 375°until they were crispy, turning once (sorry, didn't time it). I didn't have to add any other oil. The coating seals in the juices perfectly, so they very moist, delicious, and a huge hit! So make lots.

 

[Chef YvesLauzon]

Very good recipe!!! You need to be more specific on the pressure cooker!! Its very important to use a low pressure cooker!! high pressure is very dangerous!!