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PAUSE Eats: Make Your Own KFC – Recipe Reveal

PAUSE Eats: Make Your Own KFC – Recipe Reveal

At the beginning of lockdown we all embraced the chance of clean living, especially when our faves (McDonald’s, KFC etc) all closed for health and safety reasons. However 6 weeks in and we are starting to break!

Photo credit: @kimkardashian

I don’t know about you, but I am craving all things naughty! And if someone threw me a bucket of KFC skin, I would grab it in a heartbeat!

Not to worry, I have sourced the KFC cookbook, so you can try your hand at making your own.. until they re-open of course!

KFC BBQ Baked Beans

  • 2 15−ounce cans small white beans (with liquid) 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1/2 cup ketchup
  • 1/2 cup dark brown sugar
  • 2 tablespoons white vinegar
  • 4 teaspoons minced fresh onion 2 pieces cooked bacon, crumbled 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • dash pepper
  • dash garlic powder

Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish.

Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.

KFC Extra Crispy

1 whole frying chicken, cut up 6−8 cups shortening.

Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder

  • Trim any excess skin and fat from the chicken pieces. Preheat the shortening ina deep−fryer to 350 degrees.
  • Combine the beaten egg and milk in a medium bowl.
  • In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
  • Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously.
  • Stack the chicken on a plate or cookie sheet until each piece has been coated.
  • Drop the chicken, one piece at a time into the hot shortening.
  • Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown.
  • You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
  • Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

KFC Honey BBQ Wings

See Also

20 Chicken Wings, tips removed 2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
Oil for deep frying

  • Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water.
  • Place the eggs and milk in a bowl and mix well. Set aside. Mix together the BBQ sauce and honey. Set aside.
  • Put the flour into a bag, then shake the wings in it, to lightly coat. Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour so the BBQ sauce has something to hang onto. Repeat 2−3 times.
  • Heat a large skillet or use your deep fryer. Heat oil until it’s very hot (around 350F). Fry the wings until they’re golden brown. Remove and drain on paper towels.
  • Preheat oven to 325F.
  • Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don’t touch each other.
  • Bake for 15−20 minutes, until they no longer look shiny.

KFC Gravy – because, let’s face it, we NEED it to top off the meal right.

1 tablespoon vegetable shortening
5 tablespoons all−purpose flour
1 can Campbell’s chicken broth (plus 1 can of water) 1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper

First make a roux by combining the shortening with 1 1/2 tablespoons of flour in a medium saucepan over low heat. Heat the mixture for 20−30 minutes, stirring often, until it is a dark chocolate color. Remove the roux from the heat, add the remaining ingredients to the saucepan and stir. Put the saucepan back over the heat, turn it up to medium and bring the gravy to a boiling. Reduce heat and simmer for 15 minutes, or until thick. Makes about 3 cups.

Happy cooking.. and eating!

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