KFC Hot and Spicy Chicken!

Ingredients:
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

Directions:
Trim any excess skin and fat from the chicken pieces. Prehea
t the shortening in a deep-fryer to 350 degrees. Combine the
beaten egg and milk in a medium bowl. In another medium bow
l, combine the remaining coating ingredients When the chicke
n has marinated, transfer each piece to paper towels so that
excess liquid can drain off. Working with one piece at a ti
me, dip in egg and milk then coat the chicken with the dry f
lour mixture, coated very generously. Stack the chicken on a
plate or cookie sheet until each piece has been coated. Dro
p the chicken, one piece at a time into the hot shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minut
es, 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 tow
els to drain for about 5 minutes before eating.
The Colonel used to sale chicken nuggets that were tasty but
he taught why not prepare fresh chicken strips of all white
meat and that is how the Colonel’s Crispy Strips were
born. You will notice it is the same as the Extra Crispy.

The Original KFC Recipe!

Ingredients:
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

Directions:
Place shortening into the pressure cooker and heat over medi
um heat to the shortening reaches 400°F. In a small bowl, co
mbine 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 chi
cken in the flour mixture until well coated. In groups of fo
ur or five, drop the covered chicken pieces into the shorten
ing and lock the lid. When pressure builds up cook for 10 mi
nutes. 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 o
ne is double dunked into the coating to give it its great ta
ste.

The Kentucky Fried Chicken Marinate!

Ingredients:
2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water

Directions:
Mix all of the above and soak the chicken in the above marin
ate for 24 hours under refrigeration.
The Original Recipe is not packaged in three different place
s. 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 an
d milk in the flour along with a box of breading salt and th
e seasoning bag and a bag of breading flour.

KFC Mashed Potatoes!

Ingredients:
2 1/2 cups Idaho Potato Flakes
1 stick Margarine
2 tablespoons Butter
2 1/2 cups Hot Water
3/4 cup Milk
1 teaspoon salt

Directions:
Heat water add butter and margarine till melted. Add the sal
t and cook for 2 minutes. Add the flakes and mix till it loo
ks like regular potatoes. Add milk to proper consistency. Se
rve with gravy. Serves 6
Before you cook the chicken it has to be marinated. The orig
inal way that the Colonel used to produce his chicken was to
marinate it. The following Marinate recipe is still
used today at KFC for the Crispy Strips which are marinated
daily in 40 to 80 lbs at a time, however the amount of this
marinade is only good for about 15 lbs of chicken.

KFC Gravy!

Directions:
1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbell’s Condensed Chicken Stock
1 can water

Directions:
First we are going to make a roux with the melted shortening
and 1 1/2 tablespoon of breading flour. Cook this over low
heat for 10 to 15 minutes or until the roux browns in color
to resemble a nice milk chocolate color. Once the mixture tu
rns brown remove it from the heat and add the remaining flou
r and slowly add the liquid(s) to incorporate it so no lumps
. Bring the mixture to a boil and boil for 2 minutes reduce
the heat and allow the mixture to thicken which would take a
bout 3 to 5 minutes.
*That is just the flour that you use to bread the chicken wi
th.
The mashed potatoes are served and made by mix. It comes in
a bag just add water and butter. Many people just come to KF
C to get these potatoes and gravy.

KFC Buttermilk Biscuits!

Ingredients:
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

Directions:
Preheat the oven to 450°F. Combine all of the ingredients, k
nead the dough by hand until the dough holds together do not
over knead. Flour your hands Pat the dough flat to 3/4-inch
thickness out biscuits with a biscuit cutter. Bake on a gre
ased baking sheet for 13 minutes, or until golden brown, whe
n 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. The used to be made fresh but due to the inve
ntion of the frozen fry they are sent to the stores frozen a
nd ready to cook.