KFC RECIPES

Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15lbs of chicken.

The Kentucky Fried Chicken Marinate:
2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.

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 RECIPE:
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
1/8 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 CRISPY:
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
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 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.

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
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 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 Colonel's 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
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 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 T

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 don't 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
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 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
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 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.
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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
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 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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KFC Coleslaw:
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the fine disk
for the shredder attachment to the mixer. Then shred the cabbage.
In a bowl combine with a whisk combine the buttermilk, mayonnaise,
milk and lemon juice mix till well combined. Then add the seasoning.
The last step is to add the sugar add the sugar to the sauce until
well mixed in. Add the sauce to the cabbage and carrot mixture and
mix well and allow the mixture to marinate for 13 hrs.
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Do to the waste of chicken in the restaurants the Colonel created a
recipe to help use the chicken that was unable to be sold. So he
devised the potpie recipe. See chicken could only sit and be sold for 2
hrs after it is fried.
KFC POT PIE:
2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and Msg
In a bowl combine all cooked vegetables and chicken add the cream of
chicken soup and seasoning. The mixture should be thick but not to
thick if the mixture is to thick add some milk to the mixture. Scoop
the mixture into individual pie pans. Use the biscuit recipe in this
book to make the crust. Roll out the dough thin and place on top then
brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until
it is heated threw and the crust is golden brown.
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Colonel Sanders loved rice and beans and decided to create a recipe
that could be used together to create a great tasting item. You can
mix it or have the beans on the bottom and rice on top and mix as u
eat.
KFC Beans and Rice:
30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked
Pour beans with there liquid into a saucepan and cook over medium
heat. Add the seasonings and butter. When the mixture begins to boil
use a fork to mash 1/2 the beans. Cook for 10 to 20 minutes to until
it looks like bean paste with big beans in it. Mix in rice.
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A favorite of the Colonel was Corn on the cob and he deiced if he
was going to sale it it had to be delicious and sweet.
KFC Corn:
Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter
Cook the corn in hot salted water with a dash of milk till nice and
tender. When it is done dip the corn in butter and sprinkle with the
seasoning.
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The Macaroni Salad that Colonel Sanders used to use is listed below.
The recipe is just the basic recipe. However it has been altered many
times.
KFC Macaroni Salad:
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish
Cook macaroni noodles in a big pot of water for 12 to 15 minutes.
Drain and place in a bowl with ice water and cool for 10 minutes. In a
large bowl combine all of above. Refrigerate for 2 hrs.
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A favorite among kids and kids at heart is the Colonel's Macaroni and
cheese which was originally made fresh daily. Now it comes premade
and is cooked in an oven like it originally was when it was made fresh.
KFC Macaroni and Cheese:
2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the water
comes to a boil add the macaroni and cook for 12 to 15 minutes.
When the noodles are cooked drain but do not rinse. To make the
cheese sauce in a pan over low heat combine the Velveeta
cheese,shredded cheddar and the milk. Cook the cheeses till they are
melted and then add the salt. Add the noodles and mix threw. Place
in a casserole dish and bake for 10 to 15 minutes. You may want to
broil the top to make a brown top.
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