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KFC ColeSlaw

02 Mar 2010 1 Comment

March 1,2010

KFC Cole Slaw

8 Cups very Finely Chopped Cabbag[ 1 Head]

1/4 Cup Shredded Carrot [ 1 Carrot ]

2 Tablespoon Minced Onion

1/3 Cup Sugar

1/2 teaspoon Salt

1/8 teaspoon Pepper

1/4 Cup Milk

1/2 Cup Mayonnaise

1/4 Cup Buttermilk

1 1/2 Tablespoons White Vinegar

2 1/2 Tablespoons Lemon Juice

Directions:

1. Be sure that the cabbage, carrots are chopped up into very fine pieces [about the size of rice kernels].

2. Combine the sugar,salt,pepper,milk,mayonnaise,buttermilk,vinegar,and lemon juice.and beat until smooth.

3. Add the cabbage,carrots, and onions, Mix well.

4. Cover and refridgerate for for at least 2 hours before serving.

Serves 8

Tidbits: The criticalpart of this cole slaw recipe is the flavor enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refridgerator for at least a couple of hours prior to serving for a great tasting slew of slaw,

KFC Fried Chicken

Febuary 27,2010

KFC Fried Chicken

1 Whole Chicken Cut up

6 to 12 cups Vegetable Shortening

4 Cups cold Water

2 Tablspoons Salt

1/2 Teaspoon MSG[see tidbits]

Coating:

2 Cups all purpose Flour

1 Tablspoon Popcorn Salt

1 Teaspoon MSG[see tidbits]

1/2 Teaspoon Black Pepper

1/2 Teaspoon Papricka

1/2 Teaspoon Cayenne Pepper

1/2 Teaspoon Ground Sage

1/2 Teaspoon Ground Corriander

1/4 Teaspoon Ground Thyne

1/4 Teaspoon Garlic Powder

1. Trim excess skin and fat from the chicken pieces. Pre-Heat the shortening in a deep fryer to 350 Degrees. Use the amount of shortening reconmended by the manufacturer of your fryer.

2. Combine the water salt and 1/2 teaspoon MSG for the brine solution in a large bowl. Stir to disolve salt . Add the Chicken to the bowl and let it sit for 20 minutes.

3. Combine the dry ingredients in a large bowl. Mix well.

4. When the chicken has soaked in the brine solution for 20 minutes, coat each piece with four mixture arrange the pieces on a cookie sheet or a platter. When all the pieces have been coated, drop one at a time in the water mixture again and into the flour. This time roll the pieces in the flour building up the flour on the chicken pieces this is what makes the chicken crispy. Arrange the chicken pieces on a platter again and let rest for 5 minutes, so that the coating sticks. Pre-Heat oven to 225 Degrees.

5. Drop the chicken in one at a time, into hot shortening. Fry 3 to 4 pieces of Chicken at a time for up to 12 to 15 minutes or until golden brown. be sure to turn the Chicken pieces over halfway through the cooking process so that each piece cooks evenly.

6. Remove the chicken to a rack to drain for about 5 minutes before eating, then put the chicken in a warm oven while the other peices are frying.

Tidbits: MSG is Monosodium Glutamate, that is found in Accent which is found in your spice section of the Grocery store I dont use it and be aware some people have a allergy to MSG

Recipe serves 3 to 4 people makes 8 pieces of chicken

Newsfreepress's Blog

KFC ColeSlaw

March 1,2010

KFC Cole Slaw

8 Cups very Finely Chopped Cabbag[ 1 Head]

1/4 Cup Shredded Carrot [ 1 Carrot ]

2 Tablespoon Minced Onion

1/3 Cup Sugar

1/2 teaspoon Salt

1/8 teaspoon Pepper

1/4 Cup Milk

1/2 Cup Mayonnaise

1/4 Cup Buttermilk

1 1/2 Tablespoons White Vinegar

2 1/2 Tablespoons Lemon Juice

Directions:

1. Be sure that the cabbage, carrots are chopped up into very fine pieces [about the size of rice kernels].

2. Combine the sugar,salt,pepper,milk,mayonnaise,buttermilk,vinegar,and lemon juice.and beat until smooth.

3. Add the cabbage,carrots, and onions, Mix well.

4. Cover and refridgerate for for at least 2 hours before serving.

Serves 8

Tidbits: The criticalpart of this cole slaw recipe is the flavor enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refridgerator for at least a couple of hours prior to serving for a great tasting slew of slaw,

KFC Fried Chicken

Febuary 27,2010

KFC Fried Chicken

1 Whole Chicken Cut up

6 to 12 cups Vegetable Shortening

4 Cups cold Water

2 Tablspoons Salt

1/2 Teaspoon MSG[see tidbits]

Coating:

2 Cups all purpose Flour

1 Tablspoon Popcorn Salt

1 Teaspoon MSG[see tidbits]

1/2 Teaspoon Black Pepper

1/2 Teaspoon Papricka

1/2 Teaspoon Cayenne Pepper

1/2 Teaspoon Ground Sage

1/2 Teaspoon Ground Corriander

1/4 Teaspoon Ground Thyne

1/4 Teaspoon Garlic Powder

1. Trim excess skin and fat from the chicken pieces. Pre-Heat the shortening in a deep fryer to 350 Degrees. Use the amount of shortening reconmended by the manufacturer of your fryer.

2. Combine the water salt and 1/2 teaspoon MSG for the brine solution in a large bowl. Stir to disolve salt . Add the Chicken to the bowl and let it sit for 20 minutes.

3. Combine the dry ingredients in a large bowl. Mix well.

5. Drop the chicken in one at a time, into hot shortening. Fry 3 to 4 pieces of Chicken at a time for up to 12 to 15 minutes or until golden brown. be sure to turn the Chicken pieces over halfway through the cooking process so that each piece cooks evenly.

6. Remove the chicken to a rack to drain for about 5 minutes before eating, then put the chicken in a warm oven while the other peices are frying.

Tidbits: MSG is Monosodium Glutamate, that is found in Accent which is found in your spice section of the Grocery store I dont use it and be aware some people have a allergy to MSG

Recipe serves 3 to 4 people makes 8 pieces of chicken