Post by Granny Smith on Apr 5, 2008 21:42:18 GMT -5
KFC and Sides
contributed by riverwalk
The Kentucky Fried Chicken Marinate
2 tablespoons Potassium
2 tablespoons Kosher Salt
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
1/8 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
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, etc).
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.
KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them.
While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion,
mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt.
When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.The best is if you allow this to sit overnight.
The Colonel’s Baked Beans used to be baked and made fresh daily. Now they're made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed it is just microwave and there you go.
KFC Baked Beans
30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt dash pepper dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add the precooked bacon.
In a bowl combine all the other ingredients to make a sauce.
Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator.
When you are ready to serve them microwave them for 5 minutes
then stir and microwave again for 7 minutes or till heated through.
A favorite has to be the buttermilk biscuits they are so light and fluffy they just melt in your mouth. They were made fresh daily in every store.
Now due to the popular demand of these biscuits, they come frozen.
KFC Buttermilk Biscuits
1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F.
Combine all of the ingredients, knead the dough by hand until the
dough holds together do notover knead.
Flour your hands Pat the dough flat to 3/4-inch thickness cut
biscuits with a biscuit cutter.
Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted
butter.
Makes 18 Biscuits
The Colonel was in the kitchen one day and had an idea what
to do with the potatoes that he had and he came up with the
Potato Wedges. They used to be made fresh but due to
the invention of the frozen fry they are sent to the stores frozen and ready to cook.
KFC Potato Wedges
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F.
Cut the potatoes into 16 to 18 equal side wedges.
Mix the egg and milk till well blended in a big bowl.
Mix the dry ingredients into a large bowl.
Put some potatoes in the milk and egg then into the flour mixture till well coated.
Fry in fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.
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.
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 too thick If the mixture is to thick add some milk to the mixture.
Scoop the mixture into individual pie pans. Use the biscuit recipe 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.
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 you 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.
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.
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.
contributed by riverwalk
The Kentucky Fried Chicken Marinate
2 tablespoons Potassium
2 tablespoons Kosher Salt
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
1/8 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
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, etc).
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.
KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them.
While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion,
mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt.
When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.The best is if you allow this to sit overnight.
The Colonel’s Baked Beans used to be baked and made fresh daily. Now they're made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed it is just microwave and there you go.
KFC Baked Beans
30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt dash pepper dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add the precooked bacon.
In a bowl combine all the other ingredients to make a sauce.
Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator.
When you are ready to serve them microwave them for 5 minutes
then stir and microwave again for 7 minutes or till heated through.
A favorite has to be the buttermilk biscuits they are so light and fluffy they just melt in your mouth. They were made fresh daily in every store.
Now due to the popular demand of these biscuits, they come frozen.
KFC Buttermilk Biscuits
1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F.
Combine all of the ingredients, knead the dough by hand until the
dough holds together do notover knead.
Flour your hands Pat the dough flat to 3/4-inch thickness cut
biscuits with a biscuit cutter.
Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted
butter.
Makes 18 Biscuits
The Colonel was in the kitchen one day and had an idea what
to do with the potatoes that he had and he came up with the
Potato Wedges. They used to be made fresh but due to
the invention of the frozen fry they are sent to the stores frozen and ready to cook.
KFC Potato Wedges
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F.
Cut the potatoes into 16 to 18 equal side wedges.
Mix the egg and milk till well blended in a big bowl.
Mix the dry ingredients into a large bowl.
Put some potatoes in the milk and egg then into the flour mixture till well coated.
Fry in fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.
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.
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 too thick If the mixture is to thick add some milk to the mixture.
Scoop the mixture into individual pie pans. Use the biscuit recipe 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.
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 you 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.
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.
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.