Top Secret Recipes

Secret KFC Cole Slaw

2008-07-26T19:16:00.000-07:00

KFC Cole Slaw

Ingredients:
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated 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

Cooking Directions:
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a
large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.

(http://www.topsecretrecipes.com)

Secret KFC Original Recipe

2008-07-25T18:54:00.000-07:00

Copycat KFC Original Recipe.. Yummy..

Ingredients:

* 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

Cooking 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

http://www.topsecretcopycatrecipes.com

Secret Recipes Fried Chicken

2008-06-23T18:05:00.000-07:00

Java's Fried Chicken Recipies

Ingredients:

3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoned salt
2 tablespoons paprika
1 teaspoon baking soda
1 package dry Italian salad dressing mix
1 package onion soup mix - (1 1/2 oz)
1 package spaghetti sauce mix - (1/2 oz)
3 tablespoons sugar
3 cups corn flakes --> crush slightly
2 eggs --> well beaten
1/4 cup cold water
4 pounds chicken --> cut up

Cooking Directions:

Combine first 9 ingredients in large bowl.
Put the cornflakes into another bowl.
Put eggs and water in a third bowl.
Put enough corn oil into a heavy roomy skillet to fill it 1-inch deep.
Get it HOT!
Grease a 9- by 12- by 2-inch baking pan.
Set it aside.
Preheat oven to 350 degrees.
Dip chicken pieces 1 piece at a time as follows:
Into dry coating mix.
Into egg and water mix.
Into corn flakes.
Briskly but briefly back into dry mix.
Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium-high.
Turn and brown other side of each piece.
Don't crowd pieces during frying.
Place in prepared pan in single layer, skin-side up.
Seal with foil, on 3 sides only, leaving 1 side loose for steam to escape.
Bake at 350 degrees for 35 to 40 minutes removing foil then to test tenderness of chicken.
Allow to bake uncovered 5 minutes longer to crisp the coating.
Leftovers refrigerate well up to 4 days.
Do not freeze these leftovers.
Leftover coating mix (1st 9 ingredients) can be stored at room temperature in covered container up to 2 months.
This recipe yields 4 servings.