Original Recipe Kentucky Fried Chicken

This recipe recreates the iconic taste of Kentucky Fried Chicken using a traditional pressure-frying method. The secret lies in the simple yet potent blend of flour, salt, pepper, and MSG, which creates a distinctive savory crust. By pressure frying, the chicken cooks quickly while retaining moisture, resulting in tender meat with a golden, crispy exterior. It is a nostalgic comfort food perfect for family dinners or potlucks. While the original method uses a pressure cooker for speed, the result is a hearty, satisfying meal that brings restaurant-quality flavor to your home kitchen.

Cooking Method: Steaming

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 3795.4

Description

This recipe recreates the iconic taste of Kentucky Fried Chicken using a traditional pressure-frying method. The secret lies in the simple yet potent blend of flour, salt, pepper, and MSG, which creates a distinctive savory crust. By pressure frying, the chicken cooks quickly while retaining moisture, resulting in tender meat with a golden, crispy exterior. It is a nostalgic comfort food perfect for family dinners or potlucks. While the original method uses a pressure cooker for speed, the result is a hearty, satisfying meal that brings restaurant-quality flavor to your home kitchen.

Ingredients

6 cup Crisco cooking oil
1 Egg, beaten
2 cup Milk
2 cup All-purpose flour
4 tablespoon Salt
2 teaspoon Black pepper
1 teaspoon MSG (you can use Accent)
2 Frying Chickens with skin,

Directions

1
Cut the chickens into 6 pieces each.
2
Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees.
3
In a small bowl, combine the egg and milk.
4
In a separate bowl, combine the flour, salt, black pepper, and MSG.
5
Dip each piece of chicken into the milk mixture until fully moistened.
6
Roll the moistened chicken in the flour mixture until completely coated.
7
In groups of four or five, drop the coated chicken pieces into the hot oil and lock the lid in place.
8
When steam begins shooting through the pressure release, set the timer for 10 minutes.
9
After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain.
10
Repeat with the remaining chicken.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3795.4kcal

% Daily Value *
Total Fat 368.5g567%
Saturated Fat 125.1g626%
Cholesterol 46.9mg16%
Sodium 58591.9mg2442%
Total Carbohydrate 98.8g33%
Dietary Fiber 3.9g16%
Sugars 6.4g
Protein 29.9g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you prefer not to use MSG, you may substitute an additional 1/2 Tbsp. of salt.

Be aware, however, that using MSG produces the best clone of KFC's Fried Chicken.

The cooking procedure is believed to be the other half of the secret. Colonel Sanders became famous for using a pressure cooker shortly after its invention in 1939.

In 1983, in his book BIG SECRETS, author William Poundstone hired a laboratory to analyze a dry sampling of the spice mixture. The surprising discovery was that instead of identifying 'eleven herbs and spices,' the analysis showed only four ingredients: flour, salt, pepper and monosodium glutamate, a flavor enhancer.

Keywords: chicken, fried, kfc, pressure fry, crispy, southern, comfort food, dinner, clone recipe, spicy, savory, homemade, classic, family meal, golden, tender, breaded, oil, flour, seasoning

Read it online: https://www.chefs-mate.com/recipe/original-recipe-kentucky-fried-chicken/