Kentucky Fried Chicken Marinade:
2 tablespoons of potassium
2 tablespoons kosher salt
4 tablespoons MSG
1 / 8 teaspoon garlicDust
1 / 3 cup chicken concentrated in the bottle
5 cups water
Mix all the above and enjoy over the chicken marinate for 24 hours in the refrigerator.
The original recipe is not packaged in three different places. Just as it is cooked and the process makes the taste, there are eleven herbs and spices when in reality there is. Just like in the restaurant, with dried eggs and milk into the flour along with a box of breading salt and the spice bag and a bagbread crumbs.
KFC Original Recipe:
2 fryer chickens cut into 8 pieces and marinated
6 cups Crisco shortening
1 well beaten egg
2 cups milk
2 cups flour
2 teaspoons ground black pepper
3 tablespoons salt
1 teaspoon MSG
Garlic powder 1 / 8 tsp
1 pinch pepper
Place the shortening into the pressure cooker and heat over medium heat to the shortening reaches 400 ° C. In a small bowl, combine the egg and milk. In a separate bowl, mix theremaining six dry ingredients.
Dip each piece of chicken in milk until fully moistened. Roll the moistened chicken in flour mixture until well coated. In groups of four or five drops of chicken pieces covered in shortening and lock the lid. When pressure builds up cook for 10 minutes. Manufacturer PRESS
INSTRUCTIONS
Having perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This isDouble dipped in the coating to give it taste.
KFC crisper:
1 whole chicken marinated roasted and chopped
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups flour
2 1 / 2 teaspoon salt
3 / 4 teaspoon pepper
3 / 4 teaspoon MSG
1 / 8 teaspoon pepper
Garlic powder 1 / 8 tsp
Baking powder 1 / 8 tsp
Trim excess skin and fat from chicken pieces. Heat the shortening in a deep fryer to 350Degrees. Combine to give the beaten egg and milk in a medium bowl. In another bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece of blotting paper so that
excess liquid can drain. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, egg and milk mixture again, and then again in flour. Make sure that each piece is coated very generously. PileThe chicken on a plate or baking pan until each piece is coated. Drop the chicken, one piece at a time in hot shortening. Fry half the chicken at a time (4 pieces) for 12-15 minutes or until golden
brown. You should be sure to get around the chicken stir in half the cooking time so that each piece cooks evenly. Remove the chicken on a rack or towels to drain for about 5 minutes before eating. After his Extra Crispy he had customers who wanted him to perfectionbe spicy and bold, he created his Hot and spicy chicken. Here is his original recipe which has changed a bit 'in modern times. The
comes frozen and is cooked frozen and not prepared fresh in many stores.
Hot and spicy chicken:
1 whole chicken marinated roasted and chopped
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups flour
2 1 / 2 teaspoon salt
3 / 4 teaspoon pepper
1 teaspoon white pepper
3 / 4 teaspoon cayenne pepper
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