Almost Kentucky Fried Chicken
Big Bucket In The Sky
Kentucky Fried Chicken
Kentucky Style Fried Chicken
Original Kentucky Fried Chicken
Oven Fried Kentucky Chicken

Almost Kentucky Fried Chicken

3 pounds Chicken
(marinade)
2 pk Italian salad dressing mix
3 tablespoon Flour
2 teaspoons Salt
1/4 cup Lemon jiuce
(coating)
1 cup Milk
1/2 cup Pancake mix
1 teaspoon Paprika
1/2 teaspoon Sage
1/4 teaspoon Pepper

Make a paste out of the marinade ingredients. Coat chicken evenly. Stack
chicken pieces in a bowl. Cover and refrigerate overnight or at least for
several hours. Mix pancake mix with other seasonings. Dip pieces of chicken
in milk, then in pancake coating. Dust off excess. Lightly brown in skillet
with 1/2 inch vegetable oil in it. Brown for 4 minutes each side. Remove
and place in a single layer on shallow baking pan. Seal with flour. Bake
for 1 hour at 350 F. Uncover and baste again with milk. Return, uncovered,
to oven heated to 400 F, to crisp for 10 minutes.

Per Serving (excluding unknown items): 549 Calories; 22g Fat (36.8% calories
from fat); 30g Protein 55g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol;
931mg Sodium.
Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat.Nutr.

Big Bucket In The Sky

3 pounds Chicken fryer parts ; cut small
2 pk Good Seasons Dressing Mix
3 tablespoon Flour
2 teaspoons Salt
1/4 cup Lemon Juice
2 tablespoon Butter or Margarine
1 pint Corn oil
2/3 cup Crisco solid shortening
1 cup Milk
1/2 cup Boxed pancake mix combined with
1 teaspoon Paprika
1/2 teaspoon Sage, powdered
1/4 teaspoon Pepper

Wipe Chicken pieces dry. Make paste of first 5 ingredients. Brush to coat
chicken evenly with paste. Cover skin-side and underside well. Stack pieces
in large refrigerator container. Cover or seal in foil. Refrigerate several
hours or better yet overnight. 1 and 1/2 hours before serving, heat
oil and Crisco till melted in heavy saucepan. Put just enough of this into
2 large heavy skillets that it covers the bottom of the pans 1" deep. The
shortening will have to be replaced as you remove the fried pieces and
continue to fry other pieces. Once it is melted, just set it aside. Dip
each paste covered piece of chicken first in milk and then into pancake
mixture, having combined it as directed above with the last 3 ingredients.
Dust off excess and place skin-side down first in the very hot oil mixture,
browning the pieces on each side till golden blond. Place browned pieces
in shallow baking pans in single layer, skin-side up. Spoon remaining milk
over pieces. Seal with foil on 3 sides of pan, leaving 1 side unsealed. Bake
about 40 minutes at 375 F, or till chicken is fork tender. Remove foil entirely
and bake another 8 to 10 minutes or till coating is crispy. Baste with milk and
pan drippings ever few minutes.
Serves 6 to 8.Leftovers keep up to a week refrigerated.

Kentucky Fried Chicken

1 Broiler-fryer ; cut up
3 cups Water
1 tablespoon Salt
2 teaspoons Fines herbs
2 teaspoons Onion powder
2 pk Instant chicken broth
2 teaspoons Seasoned salt
1/4 teaspoon Seasoned pepper
1 cup Flour

Cover chicken with mixture of water and salt. Chill in bowl for at least 1
hour. Whirl herbs; onion powder, seasoned salt, instant chicken broth and
pepper in blender. Combine with flour mixture while still wet until thickly
coated with flour. Melt enough shortening or salad oil to make 1" depth in
large skillet. Heat to 375 F. Fry chicken pieces, turning once, 5 min. on
each side. Lift, drain on paper towels. When pieces are fried, drain fat
from skillet. Add one cup chicken broth to skillet, add chicken pieces,
cover skillet. Cook 15 min. or until fork tender.
This is a recipe entitled "Marie Walsh's Kentucky Fried Chicken". I copied
it out of a magazine several years ago and have used it often.

Kentucky Style Fried Chicken

1 frying chicken
2 cup Milk
2 Eggs, beaten
Vegetable oil for frying
2 cup Flour
1 tsp Salt
1/2 tsp Oregano
1 tsp Ground ginger
1 tsp Pepper
1/2 tsp Sweet basil
2 tsp Dry mustard
4 tsp Paprika
1/2 tsp Garlic salt
1/2 tsp Thyme
1 tsp Meat tenderizer

Whisk together milk and egg. Soak chicken for at least 1/2 hour. Preheat
oven to 300 F. Combine flour and spices. Coat chicken with flour. Heat a
small amount of oil in a heavy skillet and brown chicken pieces. Place
pieces in a baking pan. Bake for about one hour, or until done.
Exported from Home Cookin 4.7 (http://www.mountain-software.com)

Original Kentucky Fried Chicken

6 cup Crisco cooking oil
1 Egg, beaten
2 cup Milk
2 cup All-purpose flour
4 Tbsp Salt
2 tsp Black pepper
1 tsp MSG ; you can use Accent
2 Frying chickens with skin cut into 6 pieces

"In 1983, in his book BIG SECRETS, author William Poundstone hired a
laboratory to analyze a dry sampling of the spice mixture. The surprising
discovery was that instead of identifying 'eleven herbs and spices,' the
analysis showed only four ingredients: flour, salt, pepper and monosodium
glutamate, a flavor enhancer. The cooking procedure is believed to be the
other half of the secret. Colonel Sanders became famous for using a
pressure cooker shortly after its invention in 1939."
Pour the oil into a pressure cooker and heat over medium heat to about 400 F.
In a small bowl, combine the egg and milk. In a separate bowl, combine the
remaining four dry ingredients. Dip each piece of chicken into the milk until
fully moistened. Roll the moistened chicken in the flour mixture until
completely coated. In groups of four or five, drop the covered chicken pieces
into the oil and lock the lid in place. When steam begins shooting through the
pressure release, set the timer for 10 minutes. After 10 minutes, release
the pressure and remove the chicken to paper towels or a metal rack to drain.
Repeat with the remaining chicken.
Note: If you prefer not to use MSG, you may substitute an additional 1/2 Tbsp of
salt. Be aware, however,that using MSG produces the best clone of KFC's Fried Chicken.
Makes: 12 pieces.
Exported from Home Cookin 4.7 (http://www.mountain-software.com)

Oven Fried Kentucky Chicken

3 cups Self-rising flour
1 tablespoon Paprika
2 pk Lipton Tomato Cup A Soup Powder
2 pk Good Seasons Italian Dressing
1 teaspoon Seasoned salt
Pam
1/4 pound Margarine or Butter
3 pounds Fryer chicken

In doubled plastic food bag combine well the flour, paprika, Lipton Tomato
Cup A Soup powder, Good Seasons Italian Dressing mix powder and seasoned
salt. Shake the mixture well to combine it in the bag, having twisted the
end the bag tightly until the air inside the bag create an inflated balloon
effect. Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil.
Run a cut-up chicken fryer under cold water and let excess water drip off or
put all of the wet pieces of chicken into a colander to drain a few minutes.
Dredge pieces in the flour mixture, by placing the pieces, one at a time, in
the bag of seasoned flour and shaking it to coat each piece. Arrange the coated
pieces, skin-side up on prepared pan. Melt margarine or butter and use a 1" wide
soft bristled pastry brush (or one from a paint store with soft hair bristles,
rather than plastic bristles) and dab the melted margarine over the floured surface,
skin-side only, of each piece of chicken. When all of the melted margarine has been
divided between chicken pieces, bake it uncovered, without turning the pieces, at
350 F for 1 hour or till golden brown and tender.
FOR CRISPY COATING: After applying melted margarine, dust each piece with a few
tablespoons more seasoned flour mixture and dab again in additional melted
margarine before baking.
Serves 4 to 6.

Per Serving (excluding unknown items): 225 Calories; 1g Fat (3.1% calories from fat);
6g Protein; 47g Carbohydrate;2g Dietary Fiber; 0mg Cholesterol; 1022mg Sodium.
Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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