KFC chicken recipes

Who doesn't enjoy a nice, hot, tender piece of KFC chicken? The KFC recipe has long fascinated and frustrated people as they tried to capture the magic that is KFC chicken. With prices soaring, let's take a stab at creating our own version of KFC food. Here are a few great KFC recipes.

KFC recipes

Ingredients:

1 whole chicken cut into 8 or 9 pieces

1 tablespoon of curry powder

1 teaspoon of oregano

1 teaspoon of chopped tarragon

1 teaspoon of chopped chervil

1 teaspoon of chopped chives

1 teaspoon of chopped parsley

2 cloves of garlic, minced

1 teaspoon of cayenne pepper

1 egg

1 cup of flour

Salt and pepper to taste

Oil/ lard as desired

Method:

• Wash chicken thoroughly.

• Put chicken in a bowl, add salt, pepper, herbs, garlic, chilli, egg and two tablespoons of water.

• Combine well.

• Add the flour using your hands to coat the chicken with the flour mixture.

• Add more water or more flour if the mixture is either too dry or too wet.

• Add oil in a skillet to about 1/2 an inch in depth and turn the heat to medium. When the oil is hot, turn the heat up to high and slowly add the chicken to the skillet.

• Cover the skillet, reduce the heat back to medium and cook for seven minutes.

• Uncover the skillet, turn the chicken and cook uncovered for another seven minutes.

• Turn the chicken again and cook for a further five minutes or until both sides are golden brown.

• Drain on paper towels and serve hot with biscuits.

KFC's Coleslaw

By Todd Wilbur

Ingredients:

1/2 cup mayonnaise

1/3 cup granulated sugar

1/4 cup milk

1/4 cup buttermilk

2 1/2 tablespoons lemon juice

1 1/2 tablespoons white vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

8 cups finely chopped cabbage ( about 1 head)

1/4 cup shredded carrot ( 1 medium carrot)

2 tablespoons minced onions

Method

• Chop cabbage and carrots until they are as fine as grains of rice.

• Combine mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl and beat until smooth.

• Add the cabbage, carrots and onions and mix well.

• Cover and refrigerate for at least two hours before serving.