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MamaM! Help need: KY Fried Chicken Recipe

C

Cook Chatty Cathy

New member
I need the recipe for Kentucky Fried Chicken! If I fry it in my pressure cooker will I blow the darned thing up? What are your thoughts and concerns on this? Do you have a recipe to share!?! Please help:confused:
 
Cathy - there are so many clones for KFC. Don't believe any of them. and don't believe that there is a secret recipe of "x" amount of herbs and spices.
MSG - combined with salt - added to the bread crumbs - pressure fried - and the chicken is "marinated" in sodium phosphate.
there is also a lot of controversy about the chickens they use - they call them frankenchickens.
as far as using a pressure cooker - if it is not a pressure fryer - don't put greasein it - but you can pressure cook chicken

take a piece of chicken - soak it in heavily salted buttermilk for a couple hours - remove and bread with dry bread crumbs and a box of Accent - that's about the size of it

it's not the herbs - it's the amount of MSG and salt that gives the chicken its flavor - as well as the pressure fryer
 
Here's a clone -

KENTUCKY FRIED CHICKEN

2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, melted
1 c. milk
1 lg. fryer, cut up
1 1/2 c. pancake mix, with 1 tsp. paprika, 1/2 tsp. sage, 1/4
tsp. pepper
Oil for frying

Make paste from 1 package Italian seasoning, flour, salt,
lemon juice and butter. Brush on chicken to coat evenly.
Place in bowl and refrigerate several hours. Dip chicken
in milk, then pancake mix, then 2nd package of Italian
seasoning, coating well. Dust off excess. Lightly brown on
each side, then place in pans. Single layer - do not crowd.
Pans should have some oil on bottom first. Spoon remaining
milk on chicken. Cover with foil. Bake 1 hour at 350 degrees.
Uncover and bake 10 to 15 minutes at 400 degrees to brown and
crisp. Enjoy.


(definitely not the way the colonel did it of course)
 
another clone - and they didn't make the cup-a-soup and dressing mix in those days -

3 c. self-rising flour
2 pkgs. Good Seasons Italian dressing
1 tbsp. paprika
2 envelopes Lipton's tomato cup-a-soup
1 tsp. salt

Mix all ingredients together. Coat chicken with flour mixture. Lay on cookie sheet. Pour melted butter over all. Bake 1 hour at 350 degrees.
 
If you are going to do that - go for a bit of sage, parsley, pepper and add some (ground fine) chicken bouillon granules - that should do it for you - soaking in buttermilk is a plus - I wouldn't go for the Accent - I am against MSG. I don't think you will need anymore than that.
(think about it - just how many spices/herbs do you think they would use? they want to make a profit and they made everything cheap)
 
I soak chicken pieces in buttermilk, Frank's hot sauce, salt and pepper overnight. Sometimes I will grate in some garlic. I usually do about 6 chicken legs so I'll use 1 1/2 cups buttermilk and 1/3 - 1/2 cup Franks hot sauce but Jon and I like it with a kick.
I like to take them out of the fridge about half an hour before I fry it and pop it into a strainer so it will warm up a bit and drain off the extra buttermilk. I lay the chicken out on a sheet pan and season both sides with salt, pepper and garlic powder. Then I drop the chicken pieces into a bag with all purpose flour and shake well. I have vegetable or canola oil hot and ready in my favorite iron skillet. I like to fry the pieces at a high temp to get a good crust on the outside then I turn the heat back to about medium to cook through. Drain on paper towels before serving.

My Mom never liked the way I made fried chicken. She liked to put a lid on hers so that it was never crispy. I hated it that way cause the chicken absorbed tons of grease and she fried hers in lard. Dad and the rest of the family always liked the way I made the chicken better. Everyone really likes my fried chicken and trust me this crew would say so if they felt otherwise.

I have a pressure cooker but I have only used it once. The one time I did Jon teased me the whole time about it blowing up and I havent used it since.
 
The buttermilk makes the chicken really tender and adds great flavor. Nothing better with a chunk of cornbread or biscuit. I wonder if the buttermilk neutralizes the heat from the hot sauce cause I use alot of the hot sauce in the marinade and the chicken is never hot to either of us. You can get a little bit of the flavor of the hot sauce but hardly any heat. I always ask Jon because my allergies bug me alot and I have had acid reflux for years. Sometimes my sense of taste is not as keen as Id like.
 
I know at some of the work camps up north, as well as employee dining rooms of restaurants and hotels I've worked at, we often used frozen pre-cooked fried chicken products. There were many brands that were good tasting, but there was one in particular called "Brakebush" that was a buttermilk chicken and to my taste, it was head and shoulders above the rest and had a unique flavor. It almost HAD to be the buttermilk. Since then I have always swore I would try the buttermilk method at home, but still never have! GOTTA DO IT!
 
Well I finally got a round to frying my legs last night and of-cours they were wonderful! The crispiness of the crust is just outstanding when you use buttermilk!
 
I use the one with the tomato cup of soup and self rising flour. DO NOT FRY in vegetable oil. Use Crisco! Makes all the difference. Skip the pressure cooker.
 
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