KFC Original Recipe
* 2 fryer chicken, cut up into 8 pieces and marinated
* 6 cups Crisco shortening
* 1 egg, well beaten
* 2 cups milk
* 2 cups flour
* 2 teaspoons ground pepper
* 3 tablespoons salt
* 1 teaspoon msg
* 1/8 teaspoon garlic powder
* 1 dash paprika
Directions:
1. Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
2. In a small bowl, combine the egg and milk.
3. In a separate bowl, combine the remaining six dry ingredients.
4. Dip each piece of chicken into the milk until fully moistened.
5. Roll the moistened chicken in the flour mixture until well coated.
6. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
7. When pressure builds up cook for 10 minutes.
8. Release to manufacturer’s instructions.
Makes: 4 to 6 servings
KFC Original Recipe
* 2 fryer chicken, cut up into 8 pieces and marinated
* 6 cups Crisco shortening
* 1 egg, well beaten
* 2 cups milk
* 2 cups flour
* 2 teaspoons ground pepper
* 3 tablespoons salt
* 1 teaspoon msg
* 1/8 teaspoon garlic powder
* 1 dash paprika
Directions:
1. Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
2. In a small bowl, combine the egg and milk.
3. In a separate bowl, combine the remaining six dry ingredients.
4. Dip each piece of chicken into the milk until fully moistened.
5. Roll the moistened chicken in the flour mixture until well coated.
6. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid.
7. When pressure builds up cook for 10 minutes.
8. Release to manufacturer’s instructions.
Makes: 4 to 6 servings
KFC Baked Beans Recipe
* 1 (30 ounce) can navy beans, drained
* 2 tablespoons water
* 1/2 cup ketchup
* 1/2 cup dark brown sugar
* 2 tablespoons cider vinegar
* 4 teaspoons minced fresh onions
* 4 pieces bacon, cooked and then crumbled
* 1/2 teaspoon dry mustard
* 1/4 teaspoon salt
* 1 dash pepper
* 1 dash garlic powder
Directions:
1. Drain the navy beans and place in a microwave safe dish.
2. Add the precooked bacon.
3. In a bowl combine all the other ingredients to make a sauce.
4. Pour the sauce over the beans and mix well.
5. Allow them to sit overnight in the refrigerator.
6. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.
Makes: 4 to 6 servings
KFC Gravy Recipe
* 1 1/2 tablespoons Butter shortening, melted
* 3 tablespoons of original breading flour
* 2 tablespoons all-purpose flour
* 1 can campbell condensed chicken stock
* 1 can water
Directions:
1. Make a roux with the melted shortening and 1 1/2 tablespoon of flour
2. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color.
3. Once the mixture turns brown remove it from the heat and add the remaining flour stiring to make a paste.
4. Slowly add the liquids whisking together the paste and liquid.
5. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stiring constantaly. Mixture will burn if left unattended.
Makes: 4 to 6 servings
KFC Mashed Potatoes Recipe
* 2 1/2 cups Idaho potato flakes
* 1/2 cup margarine
* 2 tablespoons butter
* 2 1/2 cups hot water
* 3/4 cup milk
* 1 teaspoon salt
Directions:
1. Heat water add butter and margarine till melted.
2. Add the salt and cook for 2 minutes.
3. Add the flakes and mix till it looks like regular potatoes.
4. Add milk to proper consistency.
5. Serve with gravy.
Makes: 4 to 6 servings
KFC Potato Salad Recipe
* 2 lbs russet potatoes
* 1 cup mayonnaise
* 4 teaspoons sweet pickle relish
* 4 teaspoons sugar
* 2 teaspoons minced white onions
* 2 teaspoons prepared mustard
* 1 teaspoon vinegar
* 1 teaspoon minced celery
* 1 teaspoon diced pimentos
* 1/2 teaspoon shredded carrots
* 1/4 teaspoon dried parsley
* 1/4 teaspoon pepper
* 1 dash salt
Directions:
1. Lightly peel the potatoes and cut into bite sized pieces.
2. Place in a pot of salted water and boil the potatoes for 5 to 10 minutes till fork tender, depending upon the size you cut them.
3. While the potatoes are cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt.
4. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours.
Makes: 4 to 6 servings
