Have you ever craved that Kentucky-fried taste, but just can't get behind the fast food scene? This recipe for mock KFC may have some crazy ingredients, but it will definitely have the whole family enjoying take out food from inside the home. Pass the mashed potatoes, and read on!
Ingredients
- Your favorite chicken pieces
- 1 1/2 cups (180 g) all-purpose flour
- 1 packet of dry Good Seasons Italian Dressing (powder)
- 1 envelope of powdered tomato soup mix
- 2 or 3 eggs
- 2/3 cup (160 ml) milk
- 1 tablespoon black pepper
- Vegetable oil, lard, or peanut oil to cover the bottom of a skillet (1/2-1 inch deep)
Steps
1) Mix the batter. Beat the 2 or 3 eggs in a medium-large bowl—you'll be dunking your chicken pieces in this. Add 2/3 cup milk, whisk to blend, and set aside
2) Mix the dry ingredients. In a large bowl, mix the soup mix, Italian dressing, black pepper, and flour together.
3) Coat the chicken. Take a piece of chicken and dip it into the batter. Then place it in the flour mixture and cover the chicken with it. Set the coated chicken aside.
4) Repeat for the remaining chicken. Continue coating each chicken piece until all portions are prepared.
5) Fry it up! Heat the oil in a large skillet until it shimmers but doesn't smoke—about 350°F (175°C). Using tongs, carefully place the chicken pieces skin-side down into the skillet and fry them over medium heat. Leave the pieces in there for about 25 to 30 minutes, turning and flipping occasionally. Add chili peppers for a spicier flavor.
6) De-grease the bird. Remove the pieces from the skillet and drain the grease onto paper towels or a rag.
7) Finished.
Tips
- Serve with mashed potatoes, gravy, cole slaw, corn on the cob, and a root beer for a real KFC-authentic meal.
- You may want to turn the heat down if the chicken gets more brown than you want.
- The best kind of skillet to use is cast iron. It does a great job at distributing the heat evenly, and doesn't cool down too quickly.
- Don't skimp on the fat. More in the pan is better than less.
- Don't add the chicken until the fat is hot—otherwise you'll end up with greasy chicken.
- Serving a lot? Cook the chicken in batches so that the oil remains hot.
- Don't forget to check the temperature of the chicken with an instant-read thermometer. The USDA recommends poultry be cooked to a minimum of 165°F (74°C)