Make your own KFC (18 Original Kentucky Fried Chicken Reciepes)
By Evolv5
@Evolv5 (2)
Armed Forces Pacific
January 3, 2007 1:43pm CST
These are all authentic KFC Recipes that you can make at home.
KFC Coleslaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion chopped fine
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 cup milk
3/4 cup buttermilk
2 tablespoons lemon juice
1/2 cup mayonnaise
First core the cabbage and shred the cabbage fine using the fine disk for the
shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with
a whisk combine the buttermilk, mayonnaise, milk and lemon juice mix till well
combined. Then add the seasoning. The last step is to add the sugar add the
sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot
mixture and mix well and allow the mixture to marinate for 13 hrs.
Do to the waste of chicken in the restaurants the Colonel created a recipe to
help use thechicken that was unable to be sold. So he devised the potpie recipe.
See chicken could only sit and be sold for 2 hrs after it is fried.
KFC POT PIE
2 potatoes peeled and cooked
2/3 cup frozen peas
2 cans cream of chicken soup
2 carrots peeled and cooked
2 tablespoons frozen onion
2 cups of cooked chicken
dash of salt and pepper and Msg
In a bowl combine all cooked vegetables and chicken add the cream of chicken
soup and seasoning. The mixture should be thick but not to thick if the mixture
is to thick add some milk to the mixture. Scoop the mixture into individual pie
pans. Use the biscuit recipe in this book to make the crust. Roll out the dough
thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25
minutes or until it is heated threw and the crust is golden brown.
Colonel Sanders loved rice and beans and decided to create a recipe that could
be used together to create a great tasting item. You can mix it or have the
beans on the bottom and rice on top and mix as u eat.
KFC Beans and Rice
30 ounce can of Red beans
1 teaspoon white pepper
4 tablespoons butter
1/4 teaspoon paprika
dash of cayenne
dash of garlic powder
1 1/2 cups converted rice cooked
Pour beans with there liquid into a saucepan and cook over medium heat. Add the
seasonings and butter. When the mixture begins to boil use a fork to mash 1/2
the beans. Cook for 10 to 20 minutes to until it looks like bean paste with big
beans in it. Mix in rice.
A favorite of the Colonel was Corn on the cob and he deiced if he was going to
sale it it had to be delicious and sweet .
KFC Corn
Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter
Cook the corn in hot salted water with a dash of milk till nice and tender. When
it is done dip the corn in butter and sprinkle with the seasoning.
The Macaroni Salad that Colonel Sanders used to use is listed below. The recipe
is just the basic recipe. However it has been altered many times.
KFC Macaroni Salad
1 lb Elbows Macaroni
1/4 cup Carrots, chopped fine
1 tbsp Minced Onion
1/4 cup Celery, chopped fine
2 cups Food Service Cole slaw Dressing
dash White Pepper
1 teaspoon pickle relish
Cook macaroni noodles in a big pot of water for 12 to 15 minutes. Drain and
place in a bowl with ice water and cool for 10 minutes. In a large bowl combine
all of above. Refrigerate for 2 hrs.
A favorite among kids and kids at heart is the Colonel’s Macaroni and cheese
which was originally made fresh daily. Now it comes premade and is cooked in an
oven like it originally was when it was made fresh.
KFC Macaroni and Cheese
2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt
In a pot bring water to a boil with salt to taste, once the water comes to a
boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked
drain but do not rinse. To make the cheese sauce in a pan over low heat combine
the Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they
are melted and then add the salt. Add the noodles and mix threw. Place in a
casserole dish and bake for 10 to 15 minutes. You may want to broil the top to
make a brown top.
Another favorite side dish is the Potato Salad which used to be produced fresh
daily, however now due to the fact that it can be produced and prepackaged and
stored frozen till shipped and then refrigerated AmeraServe which is the company
that Tricon uses sells the potato salad that way.
KFC Potato Salad
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of
salted water and boil the potatoes for 5 to 10 minutes till fork tender,
depending upon the size you cut them. While the potatoes are cooking in a bowl
make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion,
mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the
potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The
best is if you allow this to sit overnight.
The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made
with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen
bacon. When it is needed it is just microwave and there you go.
KFC Baked Beans
30 ounce can Navy Beans, drained
2 tablespoons water
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons cider vinegar
4 teaspoons minced fresh onion
4 pieces bacon, cooked and then crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Drain the navy beans and place in a microwave safe dish. Add the precooked
bacon. In a bowl combine all the other ingredients to make a sauce. Pour the
sauce over the beans and mix well. Allow them to sit overnight in the
refrigerator. When you are ready to serve them microwave them for 5 minutes then
stir and microwave again for 7 minutes or till heated through.
A favorite has to be the buttermilk biscuits they are so light and fluffy they
just melt in your mouth. They were made fresh daily in every store. Now due tot
he popular demand of these biscuits, they come frozen.
KFC Buttermilk Biscuits
1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix
Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by
hand until the dough holds together do not over knead. Flour your hands Pat the
dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a
greased baking sheet for 13 minutes, or until golden brown, when they come out
of the oven brush with melted butter. Makes 18 Biscuits
The Colonel was in the kitchen one day and had an idea what to do with the
potatoes that he had and he came up with the Potato Wedges. The used to be made
fresh but due to the invention of the frozen fry they are sent to the stores
frozen and ready to cook.
KFC Potato Wedges
shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG
1/4 teaspoon Paprika
dash of garlic powder
Preheat shortening in to 375°F. Cut the potatoes into 16 to 18 equal side
wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry
ingredients into a large bowl. Put some potatoes in the milk and egg then into
the flour mixture till well coated. Fry in fryer for 3 minutes remove from the
oil and allow them to sit for one minute and then cook them again for 5 minutes
or until cooked. It may take up to 6 minutes.
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 Campbell’s 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 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
Before you cook the chicken it has to be marinated. The original way that the
Colonel used to produce his chicken was to marinate it. The following Marinate
recipe is still
used today at KFC for the Crispy Strips which are marinated daily in 40 to 80
lbs at a time, however the amount of this marinade is only good for about 15 lbs
o
1 response
@disvachic (10117)
• United States
3 Jan 07
well i love kfc and thanks for the recipe but knowing me i will probably still go to them and pay for my chicken
