KFC marinade and recipe

quote:

---

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.
The Kentucky Fried Chicken Marinate:
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.

---

quote:

---

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

---