Kentucky Fried Chicken

From: internetnut

On Sep 16, 2009

I gave this recipe 3 stars. What a nice crispy coated chicken. This recipe is very simple to make. This was only the second time I made fryed chicken. The first time my chicken was still bloody inside. This time it was cooked perfect not bloody. I loved the idea of poaching the chicken first then you know it's cooked. I still to be safe fryed my chicken on low for 25 minutes. My whole family enjoyed this chicken. My 5 yr old newphew ate this right down. My 6 yr old newphew said the skin was his favorite. My future hubby just ate the chicken and commented on high juicy it was. I did have to add about 1 cup more milk to get a smooth batter. Overall this was so good and I will make it again. The only change I would make is to season my chicken with a bit more spice like paprika. Thanks for posting a really good recipe! Christine (internetnut)

From: 1Steve

On Sep 7, 2009

I would have given it 5 stars, but the milk amount is just too far off. Everyone seems to be having a problem with the amount listed. I know it says "or more as needed for a smooth batter", but I had to at least double it not to end up with the consistency of a heavy muffin batter. Once I adjusted the milk, the results were very good. I have never had luck frying chicken before. Usually my coating is done way before the chicken is cooked through. This recipe solves that problem wonderfully. From that stand point this is the only recipe for fried chicken I will ever make again! The batter reminds me of Weaver brand batter dipped chicken. I also think that you could probably experiment by adding different seasonings to this batter to get Italian style or any other flavor combination you could come up with. I'm also thinking of taking your tip of steam cooking the chicken first, and trying it out leaving the baking powder out, to see how it works with a non batter type recipe. I'll bet it makes a crisp fried chicken that way, and continues to solve my problem of over done coating with underdone chicken. Thanks for sharing Molly, this recipe gives me plenty of ideas to play with. If you change the milk amount like most of the reviewers said, I'd change my rating to 5 stars.

From: mickeydownunder

On Sep 4, 2009

I TOTALLY agree with last review! As I had to add a bit more milk for the batter too! I think if you DON'T expect it to be EXACTLY like KFC, Just "accept" this recipe as it was MEANT to be! I too steam cooked chicken, will make again, I got from DH, "BUT WHEN?" lol Thanks!

From: Chef #1163842

On Feb 9, 2009

This must have been in the technique of frying, because I had to tweak this extensively. I substituted the flour for an oven-fry mixture, Added oregano, marjoram, corn starch, paprika, parsley, and dipped into the flour first THEN, the egg, back to flour and fried it till it was mildly brown, placed the pieces on a foiled cookie sheet, sprayed it with water and covered it with a sheet of foil, baked at 350 for about 50 minutes. Hah! Shocked myself. It was like KFC! Yayyyy!