All recipes here are copycat KFC recipes...except this first and last one.
Recipe #1
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
Recipe #2
3 cups sifted flour
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
Combine all ingredients. Double coat the chicken for extra crispy flavor and texture.
Makes 31/2 cups of seasoned flour
Recipe #3
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon; (or 4 cubes mashed)
1 package Lipton tomato cup of soup mix
There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredients in blender with on\off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour: Add 1 oz. mix to cup of flour for coating chicken.
Recipe #4
For this fried chicken recipe, you can use lard, Crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. Oil that is not hot enough will not deliver crisp chicken.
Ideal frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.
When you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.
1 chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
1 tablespoon curry powder
1/2 teaspoon ground allspice
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above)
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
In a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to stick to the chicken).
Add enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you're using butter, skim any foam as it rises to the surface.
When oil is hot raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
Uncover skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
Remove chicken from skillet and drain on paper towels. Serve immediately.
Recipe #5
12 pieces 1¼ hours 10 min prep
Change to: pieces US Metric
1 egg, beaten
2 cups milk
2 cups all-purpose flour
4 teaspoons salt
2 teaspoons black pepper
1 teaspoon msg (monosodium glutamate-you can use Accent Flavor Enhancer)
6 cups Crisco cooking oil
2 frying chicken, with skin, each cut into 6 pieces
In a small bowl combine the egg and milk.
In a separate bowl, combine the remaining four dry ingredients.
Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
Pour the oil into a pressure cooker and heat over medium heat to about 400.
In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
After 10 minutes, release the pressure according to manufacture's instructions, and remove the chicken to paper towels or a metal rack to drain.
Repeat with remaining chicken.
If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt.
Recipe #6
1 pkg each: chicken breasts, thighs, drumsticks
buttermilk
3 tsp paprika
4 tsp garlic powder
4 tsp onion powder
2 tsp dried oregano
2 tsp dried powdered sage
1 tsp dried rosemary
1 tsp dried powdered thyme
1 tsp dried coriander (substitute for parsley that recipes called for)
½ tsp cayenne
1 tsp marjoram
2 tsp salt
1 tsp ground black pepper (might want to use less)
1 pinch sugar
3 cups flour
2/3 canola with 1/3 lard
Soak chicken pieces in buttermilk for several hours (1/2 day to 24 hours)
Combine all herbs, blend in grinder, mix with flour.
Coat chicken
Fry in deep fryer on 325 for 7 minutes or less
Place in 325 oven for 5-7 minutes
Option: pressure cook the chicken over medium heat (about 500) in groups of 4-5 for 10 minutes. After 10 minutes release the pressure and remove chicken.
Recipe #7
4 lb bone-in chicken pieces
1 1/2 tsp kosher salt
1/4 tsp granulated sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika, sweet
1/2 tsp picked fresh thyme
1 1/2 tbsp dijon mustard
1 c buttermilk
1/2 c all-purpose flour
2 tsp EverCrisp
Flour Dredge
1/2 C all-purpose flour
2 tbsp cornstarch
1 tsp kosher salt
Oil
1 Liter peanut oil or 70/30 mix peanut oil and duck fat
Combine chicken with all seasonings, mustard, buttermilk, flour, and EverCrisp in a bowl. Mix thoroughly with your hands until no more dry flour remains. Take care to treat the skin on the breast quite delicately, as it becomes easily dislodged or torn. The chicken should look as if it is thoroughly slathered in a paste. Marinate overnight in the refrigerator or at least 6 hours.
Combine flour, cornstarch, and salt in a wide, high-sided pan or dish.
Heat up peanut oil in a cast-iron pan with the intention of shallow frying at 300ºF.
Take your paste-laden chicken pieces and lay them into your flour dredge. Make sure they are covered in every which way in dry starch. There should be no naked bits peeking through.
Shake off as much excess starch as possible and lay the dredged pieces into the shallow fry/cast iron setup. It should just bubble; if it's popping off, your oil is too hot, or you didn’t cover all the naked, moist bits of your marinated chicken.
Cook on one side for approximately 7–8 minutes, depending on which piece it is. The drumstick is going to take the longest.
Flip the chicken pieces and cook for another 7–8 minutes. To ensure the chicken is cooked, use a thermometer. The thermometer should read 165ºF but the breast meat should read a slightly less temperature.
Lay cooked pieces of chicken on a sheet pan lined with a wire rack and allow to rest for at least 6 minutes.
After the chicken has rested, enjoy as is or drenched in sauce. Store leftovers, if any, in the fridge. Enjoy cold!
Serving with ranch dressing, honey mustard, a Louisiana-style hot sauce, or sweet and sour sauce.
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