KFC Honey BBQ Dipping Sauce

KFC Honey BBQ Dipping Sauce
One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is add hot water and keep warm.

1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.

KFC Tender Roast

KFC Tender Roast
The Colonel also had a Roasted chicken that was mighty tasty. The chicken was
marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a hire temperature and be prepared in less time.

Tender Roast

Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the
chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve

KFC Wings

KFC Wings
The Colonel has decided to make Hot and Spicy Strips that ran for short times the
difference is the second dip it is dipped into hot sauce then breaded again and then
fried just like the original crispy strips. For the barbecue strips make
the strips the original way and then dip into the Honey Barbecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing
to serve and so he decided to create fried wings that are very tasty. The Honey
Barbecue wings are tasty . After they are made they are dipped into the Honey
Barbecue Dipping Sauce. If you don’t want the honey barbecue wings just serve them
as the regular wings.

6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder

If you are using frozen wings allow them to defrost and marinate. If you are using fresh
wings you are going to want to take the wing and remove the flipper and then break
them into two pieces and then marinate them. Combine the beaten egg with the milk in
a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder,
paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then
into the milk and egg mixture, and back into the flour. Bread all the wings then
refrigerate them until ready to use. When they are ready to be used fry them 6 at a time
for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For
the barbecue ones dip in the barbecue sauce and serve.

KFC Crispy Strips

KFC Crispy Strips
The Colonel used to sale chicken nuggets that were tasty but
he taught why not prepare fresh chicken strips of all white
meat and that is how the Colonel’s Crispy Strips were
born. You will notice it is the same as the Extra Crispy.

1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight . Preheat the shortening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow to drain for 5 minutes

KFC Hot and Spicy Chicken

Hot and Spicy Chicken
Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold
so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a
bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in
many stores.

1 whole frying chicken, cut up and Marinated
6-8 cups shortening
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon Cayenne Pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deepfryer
to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another
medium bowl, combine the remaining coating ingredients When the chicken has
marinated, transfer each piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, dip in egg and milk then coat the chicken with the dry
flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until
each piece has been coated. Drop the chicken, one piece at a time into the hot
shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so that
each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5
minutes before eating.

KFC Extra Crispy

KFC EXTRA CRISPY
After he perfected his original he made a crispy recipe that
was marinated first then fried the conventional way. This o
ne is double dunked into the coating to give it its great taste.

1 whole frying chicken, cut up and marinated
6-8 cups shortening for cooking
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deepfryer
to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another
medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
When the chicken has marinated, transfer each piece to paper towels so that excess
liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat the chicken with
the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie
sheet until each piece has been coated. Drop the chicken, one piece at a time into the
hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is
golden brown. You should be sure to stir the chicken around halfway through the
cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to
drain for about 5 minutes before eating.

KFC Original Recipe

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs 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

Place shortening into the pressure cooker and heat over medium heat to the shortening
reaches 400°F. 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. RELEASE TO MANUFACTURER'S
INSTRUCTIONS

Kentucky Fried Chicken Marinate

The Kentucky Fried Chicken Marinate
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 of chicken.

2 tablespoons Potassium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 teaspoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under
refrigeration. The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
The way it is done in the restaurant is using dried eggs and milk in the flour along with a
box of breading salt and the seasoning bag and a bag of breading flour.

KFC Mashed Potatoes

KFC Mashed Potatoes
The mashed potatoes are served and made by mix. It comes in
a bag just add water and butter. Many people just come to KF
C to get these potatoes and gravy.

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

KFC Gravy

KFC Gravy
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.

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.

KFC Potato Wedges

KFC Potato Wedges
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.

shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
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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 fro
m 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.

KFC Buttermilk Biscuits

KFC Buttermilk Biscuits
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.

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

KFC Baked Beans

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.

KFC Potato Salad

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. Pl
ace 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 Macaroni and Cheese

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 Macaroni Salad

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.

KFC Corn

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 n
ice and tender. When it is done dip the corn in butter and s
prinkle 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 Waffles

KFC Waffles

2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

Sift all dry ingredients together, then cut in the shortening
(as for pie crust). Add the buttermilk and unbeaten eggs,
mix until smooth. Preheat the waffle iron. Pour into lightly
greased waffle iron. Yield will vary depending on size of
waffle iron.

KFC Southern Spoon Bread

KFC Southern Spoon Bread

3 cups milk
1 teaspoon salt
1 Tablespoon sugar
1 1/4 cups corn meal
3 eggs
1 Tablespoon baking powder
2 Tablespoons cold water
2 Tablespoons butter

Preheat oven to 400ºF. In pan, heat milk, salt and sugar to
a moderate temperature. Add corn meal and cook as mush
(about 5 minutes). Beat together eggs, baking powder, water
and butter. Add to corn meal mixture. Pour into buttered
1 1/2 quart baking dish. Bake for 25 to 30 minutes.

KFC Refrigerator Rolls

KFC Refrigerator Rolls

1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Preheat oven to 400ºF. Cream shortening and sugar until light
and fluffy. Add potatoes and cream again. In separate pot,
heat milk to lukewarm, and dissolve yeast. Pour milk mixture
into shortening, sugar and potatoes. Add enough flour (about 4 cups)
to make like cake dough consistency. Stir in salt. Cover. Let rise
2 hours, stir in balance of flour (about 6 to 7 cups), baking soda
and baking powder to make like biscuit dough--knead. Cover and
refrigerate 1/2 hour, make into rolls. Let rise until double in
size. Bake about 15-20 minutes. Refrigerate and use over 5 or 6
days. Makes 24 rolls.