KFC Original, Ex Crispy, Hot & Spicy
Source of Recipe
TopSecrets
List of Ingredients
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
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
Hot & 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
Recipe
KFC ORIGINAL RECIPE
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.
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
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). 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 & Spicy Chicken
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.
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