Kfc Copycat Recipes History Of Kentucky Fried Chicken

In his forties Colonel Sander began cooking for travelers in his gas station. The gas station was located in Corbin, Kentucky. Instead of coming to his gas station for gas they started coming for Colonel Sanders cooked meals. Harland Sanders expanded his business across the street opening a restaurant that seated one-hundred and forty-two people. The colonel pressure cooked his chicken. When fresh chicken is pressed cooked it cooks faster. Sanders invented his secret eleven herbs and spices recipe to coat his chickens. His eleven herbs and spices are still used today in Kentucky Fried Chicken”s recipes. Cook your favorite restaurant recipe secret from the comfort of your home. The kids will love this recipe. Save time and money. Enjoy free Kentucky Fried Chicken copycat recipe and KFC gravy copycat recipes. Cook KFCs fried chicken copycat recipe at home and see if you can tell the difference. Americas Secret Recipes has over 700 restaurant copycat recipes.

Kentucky Fried Chicken Copycat Recipe Secrets
KFC Finger Lickin Good Copycat Recipe

-2 fryer chicken, cut up into 8 pieces and marinated
-6 cups Crisco shortening
-1 egg, 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

Directions:
-Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400F.
– 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.
Makes: Approximately 4 to 6 servings
Provided by: Americas Secret Recipes

KFC Gravy Copycat Recipe
KFC Copycat Recipe Secrets

– 1 tablespoons Butter shortening, melted
-3 tablespoons of original breading flour
-2 tablespoons all-purpose flour
-1 can campbell condensed chicken stock
– 1 16ozs water

Directions:

-Make a roux with the melted shortening and 1 1/2 tablespoon of 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
Stirring to make a paste.
– Slowly add the liquids whisking together the paste and liquid.
– Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture
to thicken which should take about 3 to 5 minutes. Stirring constantly. Mixture will burn if left unattended.
Makes: Approximately 4 to 6 servings
Provided by: Secret Recipes

Cooking Measurements to Remember
Cooking Measurement Conversion:

Conversions for teaspoons, tablespoons, cups, pints and fluid ounces.

1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons plus 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablesspoons plus 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons plus 2 teaspoons
3/4 cup = 12 tablespoons
1 cup – 48 teaspoons
1 cup – 16 tablespoons
8 fl. ozs. = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound
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