Kfc Kentucky Fried Chicken With 11 Special Seasonings Food

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KFC KENTUCKY FRIED CHICKEN WITH 11 SPECIAL SEASONINGS



KFC KENTUCKY FRIED CHICKEN WITH 11 SPECIAL SEASONINGS image

A relative of Colonel Harland Sanders inherited a family photo album and found well hidden the recipe for the secret 11 spices. KFC denies it is correct, although relative says it is. It's been taste tested and compared to the KFC restaurant's chicken and it is spot on. Prep time includes soaking and sitting time of chicken.

Provided by Southern Lady

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
expeller-pressed canola oil

Steps:

  • Mix the flour in a bowl with all the herbs and spices; set aside.
  • Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
  • Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
  • Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, LOWER the heat to medium to maintain it at 350.
  • Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels.
  • Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
  • Cooking Recipe supplied by The Chicago Tribune.

KFC ORIGINAL RECIPE BREADING MIX (COPYCAT)



KFC Original Recipe Breading Mix (Copycat) image

My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading mix. Yields one batch fried chicken (8-10 pieces, or up to 16 drumsticks). For a bulk mix of this same recipe for quick and easy breading, use Recipe #453973. Follow link to Recipe #393795 for complete brining, preparation and frying instructions. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carb and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     < 15 Mins

Time 15m

Yield 1 batch seasoning mix, 4-6 serving(s)

Number Of Ingredients 17

5 teaspoons nonfat dry milk powder
1 1/2 tablespoons fine sea salt
2 teaspoons egg white powder (cornstarch okay)
1 teaspoon Accent seasoning (optional)
1/4 teaspoon garlic powder
5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white)
2 teaspoons ground dalmatian sage
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon celery salt
1/2 teaspoon ground savory
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground parsley
1/4 teaspoon ground vanilla bean
2 cups unbleached bread flour

Steps:

  • NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
  • MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container.
  • BREAK up any clumps (and dry milk powder) using the back of a spoon.
  • SEAL the container.
  • SHAKE container to mix well.
  • STORE container sealed and store in a cool dry place.
  • WHEN ready to use, combine seasoning mixture with the 2 cups unbleached breading flour into a large re-sealable container.
  • SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
  • FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
  • ENJOY!

KENTUCKY FRIED CHICKEN SEASONING MIX



Kentucky Fried Chicken Seasoning Mix image

Make and share this Kentucky Fried Chicken Seasoning Mix recipe from Food.com.

Provided by Kat2355

Categories     Chicken

Time 50m

Yield 3 cups (slightly less)

Number Of Ingredients 10

2 tablespoons salt
2 cups flour
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon mustard, ground
1 tablespoon French thyme, ground
1 tablespoon sweet basil
1 teaspoon oregano, ground
1 tablespoon jamaica ginger, ground

Steps:

  • Mix all together.
  • Take pieces of chicken and dip in slightly beaten raw egg.
  • Roll in spices.
  • Fry chicken in oil.
  • Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.

BULK KFC ORIGINAL RECIPE SEASONING (COPYCAT)



Bulk KFC Original Recipe Seasoning (Copycat) image

My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken breading seasoning. Yields enough seasoning for 6 batches fried chicken or 12 batches Recipe #485514. Mix 1/2 level cup of this blend with 2 cups unbleached breading flour for frying one fryer chicken or up to 16 drumsticks. Follow Recipe #393795 for brining, preparation and frying instructions.

Provided by The Spice Guru

Categories     < 15 Mins

Time 15m

Yield 6 batches fried chicken, 36 serving(s)

Number Of Ingredients 16

2/3 cup nonfat dry milk powder
9 tablespoons fine sea salt
4 tablespoons egg white powder (cornstarch okay)
2 tablespoons Accent seasoning (optional)
1/2 tablespoon garlic powder
10 tablespoons ground peppercorns (6 Tbsps black, plus 4 tbsps white)
4 tablespoons dalmatian ground sage
3 tablespoons sweet paprika
2 tablespoons ground coriander
2 tablespoons ground ginger
1 tablespoon celery salt
1 tablespoon ground savory
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground parsley
1 1/2 teaspoons ground vanilla beans

Steps:

  • NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
  • MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container (this includes the prepared BARBECUE SEASONING recipe).
  • BREAK up any clumps (and dry milk powder) using the back of a spoon.
  • SEAL the container.
  • SHAKE container to mix well.
  • STORE container sealed and store in a cool dry place.
  • WHEN ready to use, measure 1/2 level cup of this mixture plus 2 cups unbleached breading flour into a large re-sealable container.
  • SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
  • FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this).
  • ENJOY!

11 SECRET HERBS AND SPICES( KFC COPYCAT)



11 Secret Herbs and Spices( Kfc Copycat) image

Make and share this 11 Secret Herbs and Spices( Kfc Copycat) recipe from Food.com.

Provided by Sharon123

Categories     Southwestern U.S.

Time 10m

Yield 1/3-1/3 cup

Number Of Ingredients 11

2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon basil leaves, crushed
1 teaspoon marjoram leaves, crushed finely

Steps:

  • Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work good). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.
  • (makes about 1/3 cup)
  • To Use:
  • Mix together 4 teaspoons mixture, 1 cup flour, 2 Tbls. packed light brown sugar and 1 teaspoons salt. Place in a doubled plastic food bag and add chicken to coat. Fry, drain on paper towels, serve!

KFC ORIGINAL RECIPE CHICKEN (COPYCAT)



KFC Original Recipe Chicken (Copycat) image

My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 premium quality fresh young roasting chicken, cut-up
2 quarts cold water
2 tablespoons morton lite salt
2 teaspoons Accent seasoning (optional)
5 teaspoons nonfat dry milk powder
1 1/2 tablespoons fine sea salt
2 teaspoons egg white powder (cornstarch okay)
1 teaspoon Accent seasoning (optional)
1/4 teaspoon garlic powder
5 teaspoons ground peppercorns (3 tsps black, plus 2 tsps white)
2 teaspoons ground dalmatian sage
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon celery salt
1/2 teaspoon ground savory
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground parsley
1/4 teaspoon ground vanilla bean
2 cups unbleached bread flour

Steps:

  • NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
  • RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
  • MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
  • REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
  • ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
  • CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
  • FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
  • MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
  • REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
  • SERVE and enjoy!

Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5

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