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KFC ORIGINAL RECIPE

Author: Ruwan // Category:
Ingredients:
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.
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.

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KFC Wings

Author: Ruwan // Category:
09
Ingredients:
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.
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.


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KFC Crispy Strips

Author: Ruwan // Category:
Ingredients:
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 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
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.
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Hot and Spicy Chicken

Author: Ruwan // Category:
Ingredients:
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 deep-fryer 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.
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.

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KFC EXTRA CRISPY

Author: Ruwan // Category:
Ingredients:
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 su
re to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to arack or towels to drain for about 5 minutes before eating.
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.
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The Kentucky Fried Chicken Marinate

Author: Ruwan // Category:
Ingredient:
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.
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KFC Gravy

Author: Ruwan // Category:
Ingredients:
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 a bout 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.
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KFC Potato Salad

Author: Ruwan // Category:
Ingredients:
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 dre
ssing by mixing the mayonnaise, pickle relish, sugar, white
onion, mustard, vinegar, celery, pimento, carrot, parsley, p
epper, and salt. When the potatoes are done and have cooled
add the sauce and refrigerate for 2 hours. The best is if yo
u allow this to sit overnight.
The Colonel’s Baked Beans used to be baked and made fresh da
ily. Now there made with a can of Navy Beans made by Hanover
and a bag of sauce and precooked frozen bacon. When it is n
eeded it is just microwave and there you go.
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KFC Macaroni Salad

Author: Ruwan // Category:
Ingredients:
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 min
utes. Drain and place in a bowl with ice water and cool for
10 minutes. In a large bowl combine all of above. Refrigerat
e for 2 hrs.
A favorite among kids and kids at heart is the Colonel’s Mac
aroni 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.
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KFC Beans and Rice

Author: Ruwan // Category:
Ingredients:
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 m
edium 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 be
ans 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
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KFC Coleslaw

Author: Ruwan // Category:
Ingredients:
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.
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McDonald's® ORIGINAL Milkshakes

Author: Ruwan // Category:
The milkshakes were changed in the early 80's to reduce the fat content and calories. These McDonald's shakes are how they tasted from the 50's through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY!

McDonald's Milkshakes
SPECIAL TOOLS:
I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray Kroc used to sell to the McDonald brothers.(or... a blender works O.K.)
Vanilla Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons sugar
1/8 teaspoon vanilla extract
Chocolate Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
2½ tablespoons chocolate flavor Nestle Quik Powder
Strawberry Shake
2 cups vanilla ice cream
1 cup whole milk
1/4 cup half & half
3 tablespoons strawberry flavor Nestle Quik Powder
Shamrock™ Shake
2 cups vanilla ice cream
1 cup milk
1/4 cup half and half
1/4 teaspoon MINT extract (not peppermint)
8 drops green food coloring

1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the DRINKMASTER, and mix on high speed until smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.
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McDonald's® Famous French Fries

Author: Ruwan // Category:
Special Tools
Deep fryer
French Fry Cutter
(or patience for cutting potatoes)

Ingredients:
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Preparing your french fries
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes. While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will
eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)
After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.

Special Notes
Note¹***** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1
tablespoon lard for the second batch.
Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important "blanching" step required for that great taste.
Note³***** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.
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McDonald's Sweet & Sour Dipping Sauce

Author: Ruwan // Category:
This is a clone of one of the sauces that you can get with your order of McNuggets at
the world's largest hamburger outlet. Now, instead of hoarding those little green
packs from the fast food chain, you can make up a batch of your own to use as a dip
for store-bought nuggets, chicken fingers, fried shrimp, tempura or as a sauce for a
sweet and sour dish that includes pineapple, bell pepper, onion, and sautéed chicken
or pork. It's a simple recipe that requires a food processor or a blender, and the
sauce will keep well for some time in the fridge.

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all ingredients except the water in a food processor or a blender and
puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring
mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.
Makes about 3/4 cup.
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McDonalds Arch Deluxe

Author: Ruwan // Category:


THE SECRET SAUCE :

  • 1 tablespoon mayonnaise
  • 1/2 teaspoon Grey Poupon Specialty peppercorn mustard

INGREDIENTS :

  • 1 sesame seed hamburger bun (potato roll style with split crown)
  • 1/4 pound Topps beef patty
  • 1 slice American cheese
  • 1-2 tomato slices
  • 1-2 lettuce leaves, chopped
  • 1 Tablespoon ketchup
  • 1 Tablespoon chopped white onion


McDonald's hamburger seasoning

COOKING :
  • In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.
  • Toast the face of each of the buns on a griddle as described in all other recipes.
  • Follow Quarter-Pounder cooking instuctions for the beef patty.
  • Dress your BUN in the following order: On the crown (top bun) - special sauce - ketchup - onions - lettuce - tomato - cheese
  • Add the cooked beef patty then the toasted heel.

Makes 1 Arch Deluxe

If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)

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McDonald Big X-Tra

Author: Ruwan // Category:


Big X-Tra Recipes


INGREDIENTS:

  • 1 large sesame seed bun (4 3/4-inch diameter)
  • 1/3 pound ground chuck
  • Lawry's® seasoned salt
  • McDonald's hamburger seasoning
  • 1 Tablespoon ketchup
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon chopped white onion
  • 3 HEINZ™ Genuine dill slices
  • 1/2 cup chopped iceberg lettuce
  • 1 large tomato slice, or two small ones


COOKING :

  • Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.)
  • Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
  • Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald's hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.)
  • Dress the crown (top bun) in the following order : ketchup - mayonnaise -onion - pickle - lettuce - tomato - *cheese (optional)
  • Add the cooked patty then the toasted heel (bottom bun)
  • Wrap the Big X-TRA™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.
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