Real KFC chicken is cooked in a pressure fryer. This recipe calls for using a pressure fryer or deep frying (no pressure).
IMPORTANT!! A pressure FRYER is NOT the same as a pressure COOKER, which is probably what you have at home. DO NOT ATTEMPT TO COOK THIS RECIPE IN A PRESSURE COOKER! THIS RECIPE IS NOT RECOMMENDED FOR INEXPERIENCED COOKS!
A pressure fryer is made to safely pressurize oil. A pressure cooker is not! Read your owners manual for your pressure cooker. All manufacturers we have encountered warn not to use oil (lard, Crisco, etc.) in a pressure cooker. KFC uses industrial, commercial, restaurant grade, pressured fryers that are designed specifically for this purpose. They do not use a pressure cooker that is common for home use.
You can buy a pressure fryer for home use but they are fairly expensive. If you do not have a pressure fryer, you can make this recipe by using a deep fryer (no pressure). It will not be cooked the way KFC is cooked but is as close as you can get to the original KFC without a pressure fryer. We have included the use of a deep fryer in the directions that follow if that is what you use.
* The use of MSG is optional and you may not want to use it, but it is in the original KFC.
There are four different components in the ingredients list. They are:
and the "Spice Mix".
Copycat Kentucky Fried Chicken
Yield: 4 servings
- 6-8 pieces of your favorite chicken parts. (leave skin on)
- FOR THE SOAK
- Enough water to cover chicken, 2 Tablespoons Salt, 1 teaspoon Accent (MSG) (optional)
- FOR THE COATING
- 1 1/2 cups self-rising flour combined with spices listed in Spice Mix below)
- FOR THE WASH
- 2 eggs-beaten combined with 1/3 cup milk
- FOR THE SPICE MIX
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon sage
- 1 teaspoon basil
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon powdered ginger
- 1 teaspoon onion salt
- 1 teaspoon marjoram
- 1 teaspoon garlic powder
- 2 tablespoons Accent (msg based seasoning) optional
Note: If using a pressure fryer: Use the maximum amount of oil (Crisco) recommended by the manufacturer of your pressure fryer. Do not fill pressure fryer over 2/3 full with food. If using a deep fryer (no pressure) use enough oil to completely submerge chicken.
1. In a large bowl, make soak mix by combining 2 Tablespoons salt and 1 teaspoon Accent (MSG) (optional) in enough water to cover chicken.
2. Place cleaned chicken in soak mix and place in refrigerator for at least 2 hours (overnight is O.K.)
3. Place all spice mixture ingredients in a grinder or blender and pulse until a fine powder is obtained (2-3 minutes).
4. Combine spice mix with 1 1/2 cups flour in a large bowl and mix well.
5. In a separate bowl, combine beaten eggs and milk for egg wash.
6. Dry chicken with paper towels.
7. Dip chicken in egg wash allowing excess to drain off.
8. Dredge chicken in flour/spice mix covering all sides. Shake off excess.
9. Repeat steps 7 and 8.
10. Place chicken pieces on a cake cooling rack over a cookie sheet (or sink) and let dry 20 minutes.
11. IF USING A PRESSURE FRYER, heat the oil (Crisco) in the pressure fryer, without the lid in place, to 350 degrees F.
12. Place 4 pieces of chicken in the pressure fryer without crowding. Attach lid to pressure fryer and cook for 8 to 10 minutes.
13. Release pressure on pressure fryer per manufacturers instructions and drain cooked chicken on paper towels. Place in a warm oven while frying remaining chicken.
14. IF YOU ARE USING A DEEP FRYER (no pressure) heat the oil in the deep fryer to 350 degrees F.
15. Place chicken pieces in the fryer without crowding. Cook until golden brown.
16. Drain cooked chicken on paper towels and serve hot.
* Kentucky Fried Chicken restaurants are owned by YUM! Brands, Inc (at the time of this writing).
* Disclaimer: The owner of this website assumes no responsibility for your use of this recipe. Cooking with hot oil, especially under pressure, can be hazardous. Even cooking with deep fryers (no pressure) can be dangerous if proper safety precautions are not observed. We repeat, this recipe is not recommended for inexperienced cooks.