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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Kentucky Fried Chicken Recipe

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This recipe for Kentucky Fried Chicken is from Boudreau Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flour Spice Mixture
• 2 cups flour
• 1 tbsp. celery salt
• 4 tbsp. paprika
• 1 tsp. ginger
• ½ tsp. sweet basil
• 2 tbsp. salt
• 1 tbsp. garlic salt
• 1 tbsp. dry mustard
• 2 tbsp. accent
• 1 tsp. thyme
• ½ tsp. oregano

Other Ingredients
- 1 (4 lb.) chicken, cut into pieces
-2 quarts vegetable oil for frying
- 1/2 cup milk
-1 egg
Directions:
Directions:
Cut the chicken into pieces. Take your cut up chicken pieces and skin. Pressure cook chicken for 15 minutes or boil until tender.

Meanwhile,put the flour spice mixture ingredients in a large plastic bag. Beat egg and milk and set in a bowl for dipping.

Dip chicken pieces in milk and egg wash then, a few at a time, put them in the bag with the flour spice mixture, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!

Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.

Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Number Of Servings:
Number Of Servings:
8

 

 

 

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