KFC Copycat Recipes – History of Kentucky Fried Chicken

rnIn his forties Colonel Sander began cooking for travelers in his gas station. The gas station was located in Corbin, Kentucky. Instead of coming to his gas station for gas they started coming for Colonel Sanders cooked meals. Harland Sanders expanded his business across the street opening a restaurant that seated one-hundred and forty-two people. The colonel pressure cooked his chicken. When fresh chicken is pressed cooked it cooks faster. Sanders invented his secret eleven herbs and spices recipe to coat his chickens. His eleven herbs and spices are still used today in Kentucky Fried Chicken"s recipes. Cook your favorite restaurant recipe secret from the comfort of your home. The kids will love this recipe. Save time and money. Enoy free Kentucky Fried Chicken copycat recipe and KFC copycat gravy recipes. Cook KFC’s fried chicken copycat recipe at home and see if you can tell the difference. America’s Secret Recipes has over 700 restaurant copycat recipes. Kentucky Fried Chicken Copycat Recipe SecretsrnKFC Finger Lickin Good Copycat Recipe -2 fryer chicken, cut up into 8 pieces and marinatedrn-6 cups Crisco shorteningrn-1 egg, well beatenrn-2 cups milkrn- 2 cups flourrn- 2 teaspoons ground pepperrn-3 tablespoons saltrn- 1 teaspoon msgrn- 1/8 teaspoon garlic powderrn- 1 dash paprika Directions: -Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400F. - 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. Makes: Approximately 4 to 6 servingsrnProvided by: America’s Secret Recipes KFC Gravy Copycat RecipernKFC Copycat Recipe Secrets - 1 ½ tablespoons Butter shortening, meltedrn-3 tablespoons of original breading flourrn-2 tablespoons all-purpose flourrn-1 can campbell condensed chicken stockrn- 1 16ozs water Directions: -Make a roux with the melted shortening and 1 1/2 tablespoon of flourrn- Cook this over low heat for 10 to 15 minutes or until the roux browns in color rnto resemble a nice milk chocolate color. -Once the mixture turns brown remove it from the heat and add the remaining flour rnstiring to make a paste. - Slowly add the liquids whisking together the paste and liquid. - Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixturernto thicken which should take about 3 to 5 minutes. Stiring constantaly. Mixture will burn if left unattended.rnMakes: Approximately 4 to 6 servingsrnProvided by: Secret Recipes rnCooking Measurements to Remember rnCooking Measurement Conversion: Conversions for teaspoons, tablespoons, cups, pints and fluid ounces. 1 tablespoon = 3 teaspoonsrn1/16 cup = 1 tablespoonrn1/8 cup = 2 tablespoonsrn1/6 cup = 2 tablespoons plus 2 teaspoonsrn1/4 cup = 4 tablespoonsrn1/3 cup = 5 tablesspoons plus 1 teaspoonrn3/8 cup = 6 tablespoonsrn1/2 cup = 8 tablespoonsrn2/3 cup = 10 tablespoons plus 2 teaspoonsrn3/4 cup = 12 tablespoonsrn1 cup - 48 teaspoonsrn1 cup - 16 tablespoonsrn8 fl. ozs. = 1 cuprn1 pint = 2 cupsrn1 quart = 2 pintsrn4 cups = 1 quartrn1 gallon = 4 quartsrn16 ounces = 1 poundrn"Disclosure: Compensation Affiliate" Discover famous restaurant secret recipes. Cook like a gourmet chef and save time and money. Order: Favorite Recipe Secrets For Favorite Recipe SecretVisit Over 700 Restaurant Recipes