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How to Make Kentucky Fried Chicken

For years, people have been trying to duplicate Colonel Sanders' original recipe for Kentucky Fried Chicken. It's not the secret seasonings that prevent success, it's the risk involved in using the pressure cookers KFC uses to fry chicken. But if you use a certain method, you can get the flavour and texture of Kentucky Fried Chicken without trying to use a pressure cooker at home.

Soak 2.27kg. of chicken pieces in 1/2 gallon of water mixed with 5 tablespoons of salt for an hour. Beat two eggs in a bowl and mix in 2 cups of milk. Mix 4 cups of flour, 2 teaspoons of Accent, 2 teaspoons of flour and 2 tablespoons of salt in a 1-gallon plastic zippered bag.

Put 1 inch of soybean oil in a large pan or skillet. Preheat the pan over medium heat.

Remove the chicken from the salt water and dry it off with paper towels. Put one piece of chicken in the plastic zippered bag of flour mixture, close the bag and shake it until the piece of chicken is covered. Remove the chicken from the bag and dip it into the bowl with the milk and egg mixture. Put the chicken back in the bag of flour mixture and shake it until it's completely covered. Repeat these steps with each piece of chicken.

Place enough chicken in the preheated frying pan to fill the bottom of the pan. Cover the pan and let the chicken cook for a half hour, turning the chicken every 5 minutes.

Check the centre of a large piece of chicken to make sure it's done--in other words, no pink remains. Remove the cooked chicken from the pan and place it on a platter covered with paper towels to absorb the oil.

Tip

Use a deep fryer set at 350 degrees instead of a frying pan. Fry a few pieces at a time covered for 20 minutes. Turn the chicken occasionally during cooking.

Things You'll Need

  • 2.27kg. chicken parts
  • 1/2 gallon water mixed with 5 tablespoons salt
  • 2 cups milk
  • 2 eggs
  • 4 cups flour
  • 2 teaspoons Accent seasoning
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • Soybean oil
  • Large covered frying pan
  • Paper towel
  • Bowl
  • Gallon-size plastic zipper bag
  • Platter or large plate
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About the Author

Cathryn Whitehead graduated from the University of Michigan in 1987. She has published numerous articles for various websites. Her poems have been published in several anthologies and on Poetry.com. Whitehead has done extensive research on health conditions and has a background in education, household management, music and child development.