Kentucky Fried Chicken Recipe
Servings: 1
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Ingredients
- 2 Tbsp. Potassium
- 2 Tbsp. Kosher Salt
- 4 Tbsp. MSG
- 1/8 tsp Garlic Pwdr
- 1/3 cup Bottled Chicken Concentrate
- 5 cup water
- 2 pcs fryer chickens cut up into 8 pcs and marinated
- 6 cup Crisco Shortening
- 1 pc Large eggs well beaten
- 2 cup Lowfat milk
- 2 cup Flour
- 2 tsp grnd black pepper
- 3 Tbsp. salt
- 1 tsp MSG
- 1/8 tsp Garlic Pwdr
- 1 dsh paprika
Directions
- Before you cook the chicken it has to be marinated. The original way which the Colonel used to produce his chicken was to marinate it.
- The Marinate recipe is still used today at KFC for Crispy Strips that are marinated daily in 40 to 80 lbs at a time.
- The amount of this marinade (below) is good for about 15 lbs of chicken.
- The Kentucky Fried Chicken Marinate:Mix above marinate and soak the chicken in it for 24 hrs 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 dry Large eggs and lowfat milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.
- Kentucky Fried Chicken Original Recipe:Place shortening in pressure cooker and heat over medium heat till shortening reaches 400 F. In a small bowl, combine egg and lowfat milk. In a separate bowl, combine remaining six dry ingredients. Dip each piece of chicken into lowfat milk till fully moistened. Roll moistened chicken in the flour mix till well coated. In groups of four or possibly five pcs, drop coated chicken into the shortening and lock the lid. When pressure builds up cook for 10 min. Release according to the Manufacturer's instructions. Remove to rack and drain for 5 min before eating.
- Beware: pressure frying can be dangerous.
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