KFC Gravy
KFC Mashed Potatoes
KFC Original Fried Chicken
KFC Extra Krispy Fried Chicken
KFC Hot and Spicy Chicken
KFC Crispy Strips
KFC Wings
Tender Roast Spice Mix
KFC Honey BBQ Dipping Sauce


The Gravy used to be made fresh with the Cracklings. Now it
comes in a pouch and all you have to do is add water. Thank
god for modified starch products.

KFC Gravy

1 1/2 tablespoons shortening, melted
3 tablespoons of Original Breading Flour
2 tablespoons all purpose flour
1 can Campbells Condensed Chicken Stock
1 can water

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 turns brown remove it from the heat and add the remaining
flour 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 about 3 to 5 minutes.

*That is just the flour that you use to bread the chicken with.




The mashed potatoes are served and made by mix. It comes in a bag just add
water and butter. Many people just come to KFC to get these potatoes and
gravy.

KFC Mashed Potatoes

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

Heat water add butter and margarine till melted. Add the salt and cook for
2
minutes. Add the flakes and mix till it looks like regular potatoes. Add
milk to proper consistency. Serve with gravy. Serves 6





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
dried eggs and milk in the flour along with a box of breading salt and the
seasoning bag and a bag of breading flour.

KFC Original Fried Chicken

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

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. 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 one is double dunked into the
coating to give it its great taste.

KFC Extra Krispy Fried Chicken

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

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 and MSG). 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.

KFC Hot and 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

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.




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
Colonels Crispy Strips were born. You will notice it is the same as the
Extra Crispy.

KFC Crispy Strips

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

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the
store. Marinate them overnight . Preheat the shortening in a deep-fryer to
350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg
mixture. Dip the the chicken into the coating and then double dip. Fry in
fryer a few at a time till they are golden brown about 5 minutes or until
they float.. Remove the chicken to a rack and allow to drain for 5 minutes

The Colonel has decided to make Hot and Spicy Strips that ran for short
times the difference is the second dip it is dipped into hot sauce then
breaded again and then fried just like the original crispy strips. For the
barbecue strips make the strips the original way and then dip into the
Honey
Barbecue Dipping Sauce.



The Colonel deiced that wings were going to be a good thing to serve and
so
he decided to create fried wings that are very tasty. The Honey Barbecue
wings are tasty . After they are made they are dipped into the Honey
Barbecue Dipping Sauce. If you dont want the honey barbecue wings just
serve them as the regular wings.

KFC Wings

6-8 cups shortening
20 chicken wing pieces
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

If you are using frozen wings allow them to defrost and marinate. If you
are
using fresh wings you are going to want to take the wing and remove the
flipper and then break them into two pieces and then marinate them.
Combine
the beaten egg with the milk in a small bowl. In another small bowl,
combine
the flour, salt, pepper, garlic powder, paprika and MSG. When shortening
is
hot, dip each wing first in the flour mixture, then into the milk and egg
mixture, and back into the flour. Bread all the wings then refrigerate
them
until ready to use. When they are ready to be used fry them 6 at a time
for
12 minutes. Remove from the shortening and allow them to drain for 3
minutes. For the barbecue ones dip in the barbecue sauce and serve.




The Colonel also had a Roasted chicken that was mighty tasty. The chicken
was marinated also and then baked with his famous seasonings. The baking
process was long it takes 4 hours to bake it. It is baked at 225 for 2
hours
till the internal temp was at 175. But for you at home I have updated this
to be baked at a hire temperature and be prepared in less time.

Tender Roast Spice Mix

1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture
for 3 to 4 hrs or overnight. Remove the chicken from the marinade and
allow
to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan
and
bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1
to
2 minutes then serve.




One of the favorite items that is on the menu is the Barbecue sauce that
was
original made fresh in the store and used to dip the wings, the original
chicken and now the chicken strips. Now it comes in a bag and all we have
to
do is add hot water and keep warm.

KFC Honey BBQ Dipping Sauce

1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simmer. Simmer for
5
minutes and keep warm. When you are ready to eat the chicken dip in and
allow the chicken to drain for 1 minute.



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