KFC Original Fried Chicken.
1 frying chicken, cut into frying pieces
The 11 herbs and spices
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.
Chicken Like the Colonel's
-----ELEVEN SECRET SPICES-----
1 tablespoon Rosemary
1 tablespoon Oregano leaves
1 tablespoon Powdered sage
1 teaspoon Powdered ginger
1 teaspoon Marjoram
1 1/2 teaspoons Thyme
3 tablespoons Packed brown sugar
3 tablespoons Dry minced parsely
1 teaspoon Pepper
1 tablespoon Paprika
2 tablespoons Garlic salt
2 tablespoons Onion salt
2 tablespoons Powder chicken bouillon*
1 package Lipton tomato cup-a-soup mix
* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor.
Place all ingredeints in blender with on/off spped for 3-4 minutes to pulverise, 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 a cup of flour for coating chicken.
KFC HOT'N'SPICEY CRISPY STRIPS
500g Skinless chicken breasts
6-8 cups of vegitable oil for deep frying
4 cups water
1 teaspoon salt
1/2 teaspoon of MSG
1 egg, beaten
1 cup milk
2 cups plain flour
3 teaspoons of salt
1 teaspoon of pepper
2 teaspoons of paprika*
1 teaspoon of mexican chille powder*
1 teaspoon of MSG
* If you don't want them hot them hot'n'spicy then leave these out.
1. Trim any excess skin or fat from the chicken breasts. Slice the chicken breasts into nice size strips (approx. 1/2 inch x 3-4 inch's.)
2.Combine the water, salt and MSG for the marinade in a large bowl and let it sit and marinate for 20 minutes. Turn the strips once while they are marinating.
3.Combine the beaten egg and milk and a bit of pepper in a medium size bowl. In a small plastic bag combine the remaining ingredients(flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
4.At this time you can start to preheat the oil in a deep-fryer to 220 deg.C.
5.When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off. Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated. Place them on a plate.
6.Once they have been coated with the flour ixture dip them in the egg and milk mixture individualy and them back into the bag for another shake. Be sure to try and get as much coating on each strip.
If you wish you can coap them again if you want a thicker coating.
7.Drop the strips, 5-6 at a time into the hot oil. They should only take a couple of minutes depending on how you like your chicken. Be sure to stir when frying so the strips don't stick together.
8.Remove the chicken from the oil and allow them to drain on paper towls for a couple of minutes.
9.Enjoy your homemade takeaway!
Тhe secret recipie for KFC is one of the most careful