How do you make KFC gravy?

Answer 1

The oil should be 375 degrees - cast iron holds temperature best. Season the dredge and coat the chicken. Fry 15 minutes a side, and turn. It should be brown or golden brown - not dark brown. Have patience. If it comes out perfect the first time you were lucky. To me, (and I''m a lifelong cook) excellent fried chicken is a PhD in cooking. Only experience will perfect it.

Answer 2

1. Get some unfrozen chicken
2. Cover in flour
3. Season (season salt, lemon pepper, garlic powder,caijin seasonig)
4. Heat up cooking oil wait until it starts popping
5. Put the chicken in
6. Turn about every 10 mins or until u can see it browning
7. Make sure it done cause you can get sick from raw chicken
8. Enjoy!

Answer 3

Pre heat oven to 375F

Remove chicken from package and check for giblet package, remove this and either discard or use it for gravy.

Wash chicken inside and out with cold running water. Stuff cavity with bread stuffing or lightly salt the inside of cavity. If not stuffing the bird you can place an onion, sage leaves, grapes or apple inside for extra flavor.

Place washed bird breast side up ( this means the drum sticks are pointed upwards)on a rack in a roasting pan and add 1 cup of chicken stock to bottom of pan. Lightly oil outside of bird and sprinkle with salt and pepper and paprika.

20 minutes per pound for an unstuffed bird and 25 to 30 minutes for a stuffed bird.

Baste chicken with pan juices after the first hour and check for doneness by pulling the leg away from the side of the chicken, if it is loose or comes off then the bird is done.

Make gravy from the juices at the bottom of the roasting pan after pouring off some of the excess fats.

Answer 4

Here is how to make KFC. First of all, buy some freshly slaughtered drugged-up chicken from a crammed, waste-filled warehouse of a supplier of KFC. Then smother and fry the chicken in fat, sugar, salt, hydrogenated oils, MSG,autolyzed yeast, preservatives and some more c**p, better known as the "11 secret herbs and spices." Voila, here you have some greasy, fattening "healthy" KFC. Enjoy the rest of your no doubt unhealthy, very much shortened life. Enjoy eating this c**p while you still can, for it won't be too long before you contract some sort of disease, maybe even a few.

Answer 5

1 TB garlic salt, 1 TB onion powder, 1 TB sugar, 2 TB oregano, 1 ts pepper, 1/4ts thyme, 1 ts basil, 1 TB parsley, 1/4 ts celery salt, 2 TB salt.

Dry mix for Kfc chicken KFC original fried chicken

1 frying chi. cut up, 11/2cups flour, Dry kfc mix, 1 envelope or other brand tomato

cup of soup, 2 eggs well beaten, 2/3 cup of milk, oil for pan or deep fry.

1combine eggs and milk, set aside

2 combine flour with dry mix and soup mix.

3 dip chick. pieces in milk/egg mixture androll them in the flour/seasoning mixture.

repeat procedure.

4. Fry pieces over mediam heat for 25 to 30 minutes, turning often.

Answer 6

In oil

The only way to truly replicate KFC at home is to buy a deep fryer low pressure cooker. Presto used to make one called the "CHICKnFRYER. Wearever also used to make one called the Chicken Bucket Fryer. They are essentially both the same, just designed slightly differently. They are just low pressure, pressure cookers that you can deep fry with oil in. I own 2 of the Presto units and one of the Wear Ever models. The Wear Ever is probably safer to use. I have contacted Presto about their model and they tried to get me to send it in to them for credit towards a regular pressure cooker, since they no longer feel that they are safe to use. I have never had a problem with either unit. If you got the oil way too hot then I can see where you would run into problems. You can get either one off of eBay, and if you get the Presto model WITH the manual there are recipes in it for the closest thing to KFC chicken you'll ever be able to make at home.

Answer 7

The secret seems to be making a 2 1/2 cup measure of white sauce and adding 1 cup of chicken bouillon and 1 cup beef bouillon, whisking it smoothly together over low heat until there are no lumps. Some people add a dash of Kitchen Bouquet to give the gravy a nice brown color. A word to the wise: gravy made this way has a sky-high sodium content.

Answer 8

KFC Chicken Recipe

3 hr 30 min Total time to make

2 hr 30 min Prep time

1 hr Cook time

Ingredients:

2 quarts cold water

1 tablespoon fine sea salt

1 tablespoon morton salt substitute

2 teaspoons Accent seasoning

CHICKEN

1 young roasting chickens, cut into 8-10 pieces or 16 chicken drumsticks

BASE MIXTURE

4 teaspoons fine sea salt

1 1/2 teaspoons nonfat dry milk powder

1 teaspoon Accent seasoning

3/4 teaspoon egg white powder

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

11 SECRET HERBS AND SPICES

4 teaspoons ground pepper (3 tsps Tellicherry, 1 tsp white)

2 teaspoons dalmatian ground sage

1 teaspoon jamaican ground ginger

1 teaspoon sweet smoked paprika

1 teaspoon ground winter savory

1/2 teaspoon ground tahitian vanilla bean

1/4 teaspoon ground allspice berry

1/4 teaspoon ground anise seed

1/4 teaspoon ground turkish bay leaf

1/4 teaspoon ground nutmeg

1/8 teaspoon ground celery seed

BREADING FLOUR

2 cups unbleached bread flour

DEEP-FRYING OIL

vegetable oil

Directions:

1 NOTES: DO NOT OMIT OR SUBSTITUTE ANY HERB OR SPICE UNLESS SPECIFIED. IF YOU MUST OMIT A BREADING BASE INGREDIENT SUCH AS ACCENT SEASONING, NONFAT DRY MILK OR EGG WHITE POWDER, REPLACE IT EQUALLY WITH THE BREADING FLOUR, TO MAINTAIN RATIOS. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. I USE MARION-KAY BRAND SPICES EXCEPT FOR: KIRKLAND SIGNATURE BRAND TELLICHERRY PEPPERCORNS, McCORMICK BRAND SMOKED PAPRIKA, SADAF BRAND GROUND ANISE SEEDS (NOT STAR ANISE!), AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEANS. IF USING CELERY SALT INSTEAD OF CELERY SEEDS, USE 1/4 TEASPOON. WINTER SAVORY MAY BE SUBSTITUTED WITH THE FOLLOWING BLEND (COMBINE INGREDIENTS, THEN USE 1 TEASPOON): 1/2 teaspoon ground coriander, 1/4 teaspoon ground dried lemon or lime peel, 1/4 teaspoon ground parsley, 1/4 teaspoon ground rosemary, 1/4 teaspoon ground thyme, 1/8 teaspoon ground mint. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES. REPLENISH OIL AS NEEDED WITH FRESH OIL.

2 RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 1 tablespoon fine sea salt, 1 tablespoon Morton Salt Substitute, and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).

3 MEASURE only the BASE MIXTURE and 11 SECRET HERBS AND SPICES ingredients into a large sealable container, such as a Glad food storage container or a Ziploc bag; BREAK up any clumps (and dry milk powder) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.

4 REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.

5 ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).

6 CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).

7 FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).

8 MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.

9 REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.

10 SERVE and enjoy!

Answer 9

go to maccas