KFC Copycat Cookbook!

Copyright 2010 by Sallie Stone.

ISBN 1453789170

No restaurants or products have endorsed this book.

This book was written prior to 2010. Please be aware that some KFC policies may have changed

since then or may change in the future.

KFC Coleslaw

8 1/8 cups cabbage1/3 cup carrot1 teaspoon onion chopped fine1/3 cup sugar1/2 teaspoon salt1/8 teaspoon pepper1/8 cup milk3/4 cup buttermilk2 tablespoons lemon juice1/2 cup mayonnaise

First core the cabbage and shred the cabbage fine using the

fine disk for the shredder attachment to the mixer. Then shred the cabbage. In a bowl combine with a whisk combine thebuttermilk, mayonnaise, milk and lemon juice mix till wellcombined. Then add the seasoning. The last step is to add thesugar add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hrs.

Do to the waste of chicken in the restaurants the Colonel created a recipe to help use the chickenthat was unable to be sold. So he devised the potpie recipe. See chicken could only sit and be sold for 2 hrs after it is fried.

KFC POT PIE

2 potatoes peeled and cooked2/3 cup frozen peas2 cans cream of chicken soup2 carrots peeled and cooked2 tablespoons frozen onion2 cups of cooked chicken

dash of salt and pepper and MsgIn a bowl combine all cooked vegetables and chicken add thecream of chicken soup and seasoning. The mixture should be thick but not to thick if the mixture is to thick add some milk to the mixture. Scoop the mixture into individual pie pans. Use the biscuit recipe in this book to make the crust. Roll out the dough thin and place on top then brush with butter. Bake in a 375 F oven for 15 to 25 minutes or until it is heated threw and the crust is golden brown.

Colonel Sanders loved rice and beans and decided to create arecipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as u eat.

KFC Beans and Rice

30 ounce can of Red beans1 teaspoon white pepper4 tablespoons butter1/4 teaspoon paprika

dash of cayennedash of garlic powder1 1/2 cups converted rice cooked

Pour beans with there liquid into a saucepan and cook over medium heat. Add the seasonings and butter. When the mixturebegins to boil use a fork to mash 1/2 the beans. Cook for 10to 20 minutes to until it looks like bean paste with big beans in it. Mix in rice.

A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it it had to be delicious and sweet.

KFC Corn

Frozen corn1/2 teaspoon salt1/2 teaspoon sugar1/4 teaspoon pepper1/4 teaspoon Msgmelted butter

Cook the corn in hot salted water with a dash of milk till nice and tender. When it is done dip the

corn in butter and sprinkle with the seasoning.

The Macaroni Salad that Colonel Sanders used to use is listed below. The recipe is just the basic recipe. However it hasbeen altered many times.

KFC Macaroni Salad

1 lb Elbows Macaroni1/4 cup Carrots, chopped fine1 tbsp Minced Onion1/4 cup Celery, chopped fine2 cups Food Service Cole slaw Dressingdash White Pepper1 teaspoon pickle relish

Cook macaroni noodles in a big pot of water for 12 to 15 minutes. Drain and place in a bowl with ice water and cool for 10 minutes. In a large bowl combine all of above. Refrigerate for 2 hrs.

A favorite among kids and kids at heart is the Colonel’s Macaroni and cheese which was originally made fresh daily. Now it comes

premade and is cooked in an oven like it originally was when it was made fresh.

KFC Macaroni and Cheese

2cups elbow macaroni3/4 cup Velveeta cheese2/3 cup mild yellow cheddar cheese1/3 cup whole milk1/4 teaspoon salt

In a pot bring water to a boil with salt to taste, once thewater comes to a boil add the macaroni and cook for 12 to 15minutes. When the noodles are cooked drain but do not rinse. To make the cheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the noodles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a brown top.

Another favorite side dish is the Potato Salad which used to

be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

KFC Potato Salad

2 pounds russet potatoes1 cup mayonnaise4 teaspoons sweet pickle relish4 teaspoons sugar2 teaspoons minced white onion2 teaspoons prepared mustard1 teaspoon vinegar1 teaspoon minced celery1 teaspoon diced pimentos1/2 teaspoon shredded carrot1/4 teaspoon dried parsley1/4 teaspoon pepperdash salt

Lightly peel the potatoes and cut into bite sized pieces. Place in a pot of salted water and boil the potatoes for 5 to10 minutes till fork tender, depending upon the size you cutthem. While the potatoes are

cooking in a bowl make the dressing by mixing the mayonnaise, pickle relish, sugar, whiteonion, mustard, vinegar, celery, pimento, carrot, parsley, pepper, and salt. When the potatoes are done and have cooled add the sauce and refrigerate for 2 hours. The best is if you allow this to sit overnight.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed it is just microwave and there you go.

KFC Baked Beans

30 ounce can Navy Beans, drained2 tablespoons water1/2 cup ketchup1/2 cup dark brown sugar2 tablespoons cider vinegar4 teaspoons minced fresh onion4 pieces bacon, cooked and then crumbled1/2 teaspoon dry mustard1/4 teaspoon salt

dash pepperdash garlic powder

Drain the navy beans and place in a microwave safe dish. Addthe precooked bacon. In a bowl combine all the other ingredients to make a sauce. Pour the sauce over the beans and mix well. Allow them to sit overnight in the refrigerator. When you are ready to serve them microwave them for 5 minutes then stir and microwave again for 7 minutes or till heated through.

A favorite has to be the buttermilk biscuits they are so light and fluffy they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

KFC Buttermilk Biscuits

1/2 cup butter1/4 cup club soda1 beaten egg3/4 cup butter milk1 teaspoon salt

5 cups Bisquick Biscuit Mix

Preheat the oven to 450°F. Combine all of the ingredients, knead the dough by hand until the dough holds together do not over knead. Flour your hands Pat the dough flat to 3/4-inch thickness out biscuits with a biscuit cutter. Bake on a greased baking sheet for 13 minutes, or until golden brown, when they come out of the oven brush with melted butter. Makes18 Biscuits.

The Colonel was in the kitchen one day and had an idea whatto do with the potatoes that he had and he came up with thePotato Wedges. They used to be made fresh but due to the invention of the frozen fry they are sent to the stores frozen and ready to cook.

KFC Potato Wedges

shortening for Frying5 Baking potatoes cut into Wedges1 cup Milk1 egg

1 cup flour2 tablespoons salt1 teaspoon pepper1/2 teaspoon MSG1/4 teaspoon Paprikadash of garlic powder

Preheat shortening in to 375°F. Cut the potatoes into 16 to18 equal side wedges. Mix the egg and milk till well blendedin a big bowl. Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture till well coated. Fry in fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.

The Gravy used to be made fresh with the Cracklings. Now itcomes in a pouch and all you have to do is add water. ThankGod for modified starch products.

KFC Gravy

1 1/2 tablespoons shortening,

melted3 tablespoons of Original Breading Flour2 tablespoons all purpose flour1 can Campbell’s Condensed Chicken Stock1 can water

First we are going to make a roux with the melted shortening and 1 1/2 tablespoon of breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour and slowly add the liquid(s) to incorporate it so no lumps. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which would take about 3 to 5 minutes.*That is just the flour that you use to bread the chicken with.

The mashed potatoes are served and made by mix. It comes in a bag just add water and butter. Many people just come to KFC to get

these potatoes and gravy.

KFC Mashed Potatoes

2 1/2 cups Idaho Potato Flakes1 stick Margarine2 tablespoons Butter2 1/2 cups Hot Water3/4 cup Milk1 teaspoon salt

Heat water add butter and margarine till melted. Add the salt and cook for 2 minutes. Add the flakes and mix till it looks like regular potatoes. Add milk to proper consistency. Serve with gravy. Serves 6.

Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following Marinate recipe is still used today at KFC for the Crispy Strips which are marinateddaily in 40 to 80 lbs at a time, however the amount of thismarinade is only good for about 15 lbs of chicken.

The Kentucky Fried Chicken Marinate

2 tablespoons Potassium2 tablespoons Kosher Salt4 tablespoons MSG1/8 teaspoon Garlic Powder1/3 cup Bottled Chicken Concentrate5 cups water

Mix all of the above and soak the chicken in the above marinate for 24 hours under refrigeration.

The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it taste likeit has eleven herbs and spices when in reality there is not.The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8

pieces and marinated6 cups Crisco Shortening1 eggs well beaten2 cups Milk2 cups Flour2 teaspoons ground pepper3 tablespoons salt1 teaspoon MSG1/8 teaspoon Garlic Powder1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes. RELEASE TO MANUFACTURER'S INSTRUCTIONS.

After he perfected his original he made a crispy recipe that was

marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

KFC EXTRA CRISPY

1 whole frying chicken, cut up and marinated6-8 cups shortening for cooking1 egg, beaten1 cup milk2 cups all-purpose flour2 1/2 teaspoons salt3/4 teaspoon pepper3/4 teaspoon MSG1/8 teaspoon Paprika1/8 teaspoon Garlic Powder1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine thebeaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper -and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid

can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Besure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to arack or towels to drain for about 5 minutes before eating.

Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.

Hot and Spicy Chicken

1 whole frying chicken, cut up and Marinated6-8 cups shortening1 egg, beaten1 cup milk2 cups all-purpose flour2 1/2 teaspoons salt3/4 teaspoon pepper1 teaspoon white pepper3/4 teaspoon Cayenne Pepper3/4 teaspoon MSG1/8 teaspoon Garlic Powder1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very

generously. Stack the chicken on aplate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening.Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

The Colonel used to sale chicken nuggets that were tasty buthe taught why not prepare fresh chicken strips of all whitemeat and that is how the Colonel’s Crispy Strips were born. You will notice it is the same as the Extra Crispy.

KFC Crispy Strips

1 egg, beaten1 cup milk2 cups all-purpose flour2 1/2 teaspoons salt

3/4 teaspoon pepper3/4 teaspoon MSG1/8 teaspoon Paprika1/8 teaspoon Garlic Powder1/8 teaspoon Baking Powder

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight. Preheat the shortening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float. Remove the chicken to a rack and allow to drain for 5 minutes.

The Colonel has decided to make Hot and Spicy Strips that ran for short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce.

The Colonel deiced that wings were going to be a good thingto serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty . After they are made they are dipped into the Honey Barbecue Dipping Sauce. If you don’t want the honey barbecue wings just serve them as the regular wings.

KFC Wings

6-8 cups shortening20 chicken wing pieces1 egg, beaten1 cup milk2 cups all-purpose flour2 1/2 teaspoons salt3/4 teaspoon pepper3/4 teaspoon MSG1/8 teaspoon Paprika1/8 teaspoon Garlic Powder

If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want totake the wing and remove the flipper and then break them into

two pieces and then marinate them. Combine the beaten eggwith the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until readyto use. When they are ready to be used fry them 6 at a timefor 12 minutes. Remove from the shortening and allow them todrain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.

The Colonel also had a Roasted chicken that was mighty tasty. The chicken was marinated also and then baked with his famous seasonings. The baking process was long it takes 4 hours to bake it. It is baked at 225 for 2 hours till the internal temp was at 175. But for you at home I have updated this to be baked at a higher temperature and be prepared in less time.

Tender Roast

Spice Mix1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon lemon pepper1/4 teaspoon thyme1/4 teaspoon paprika1/8 teaspoon garlic powder1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hrs or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1 to 2 minutes then serve.

One of the favorite items that is on the menu is the Barbecue sauce that was original made fresh in the store and used to dip the wings, the original chicken and now the chicken strips. Now it comes in a bag and all we have to do is add hot water and keep warm.

KFC Honey BBQ Dipping Sauce

1 1/2 cups ketchup1/3 cup white vinegar1/8 cup molasses1/8 cup corn syrup1/4 cup honey1 teaspoon liquid smoke flavoring1/2 teaspoon salt1/4 teaspoon garlic powder1/8 teaspoon onion powder1 teaspoon MSG1/4 teaspoon of chili powder

In a sauce pan combine all of the above and bring to a simmer. Simmer for 5 minutes and keep warm. When you are ready toeat the chicken dip in and allow the chicken to drain for 1 minute.

How To Get Free Meals In RestaurantsBy Paul Roberts

ABOUT THE AUTHOR

For the last 26 years I have eaten

out in restaurants EVERY DAY!Many times two or three meals in one day! About 98% of all mymeals are from restaurants. I've spent so much time inrestaurants that, over the years, I've, even worked in a few asdishwasher, cook, and manager trainee. I rarely eat out infast-food establishments. I enjoy the "family-style, dine-intype" restaurants. The kind with a smiling hostess, friendlywaitress, and a manager who gets around and speaks to all thecustomers. When I find a place that has good food and friendlyservice, I keep going back! It doesn't take long to be on a"first-name" basis with each employee that you deal with.Through the years of eating out, I've occasionally received a

"FREE" meal! The following methods to receive free meals are NOTSCAMS or ILLEGAL SCHEMES! I'm also NOT going to tell you to getsomeone else to pay for your meal, but if it works for you... GoFor It! I DID NOT go out and plan

or create these methods, theyjust started happening to me!

"ON THE HOUSE"

By frequently the same restaurant often, you get to be prettygood friends with the managers and owners. On several occasions,I've been offered a meal "on the house" for one of two reasons:1. Owner/manager wants my opinion of a new menu item and offersit free of charge, or 2. A dinner, either ordered by mistake bywaitress, or prepared by cook by mistake... too good to throwout.. offered to me free of charge... Thank You! (Right place atthe right time!)

FAVORS

I've also received FREE MEALS for doing the restaurant a favorfrom time to time. I once suggested my favorite restaurant to a local cub scout troop for a

banquet location. I received a FREE MEAL from the manager in appreciation. A co-worker of mine was looking for a caterer for his family reunion. I suggested hecall my favorite restaurant for a price (and mention my name).He got a good price - and I got a FREE MEAL in appreciation!Also, while "hanging out" at my favorite restaurant, I've beenasked by the manager to run to the grocery for him to pick upsome item they may need. When I get back, he's "taken care" ofmy check!

SECRET SHOPPER SERVICE

I once saw an ad in the classifieds for a secret shopper. I answered the ad and was hired by a national restaurant chain toeat in one of their restaurants twice a month. Each time Ivisited I had to make a full report on service, food, time ittook, etc. I was reimbursed for my meals plus received extramoney for doing it! Watch your

classifieds, or you may startyour own service.

BIRTHDAYS

Many restaurants offer discounts or free birthday cake on yourbirthday. I have found one restaurant that will give you a FREE MEAL on your birthday! I cannot print the name, but I can tell you it is a national chain of restaurants, and, you can getBreakfast, Lunch, and Dinner for FREE! (I go to differentlocations for each meal.) Call your local restaurants to seewhat they do for birthdays.

FREE MEAL BENEFITS

A few years ago I decided to get a part-time job to make someextra money. Since I spent so much time in restaurants, Ithought food service would be my first and best choice. I soonfound myself working in a buffet style restaurant where employees

can eat FREE on the days they work!

BARTER-SYSTEM-TRADE

Probably the best way I've found to get "practically free"meals is to trade for a service or product. I say "practicallyfree" because there is a very small cost involved. I had alreadyowned a pin on button machine much like those you see advertisedin most magazines. I've been making sports buttons for schoolsand teams for about 7 or 8 years. One day a manager asked me ifI had any Easter buttons for his waitresses to wear for theholiday. I came up with a design, had it printed and took 25Easter buttons to the manager. When he asked me "how much?", Ididn't know what to charge. He offered me a $9.00 steak dinner,and I said "OK!" (NOTE: My TOTAL costs to make these 25 buttonswas $1.63!!) The following month he wanted 50 Mother's Daybuttons (25 for each of his two

stores). I received TWO completemeals of my choice including drink and dessert!! Every majorholiday for the last seven years, I've traded holiday buttonsfor "practically free" meals!! I've also approached otherrestaurants in my area and had similar success. NOTE: I onlyapproach restaurants that I really would like to eat in. Justthink, if you could barter with enough restaurants each holiday,you could accumulate enough meals to possibly eat "practicallyfree" every day!!

CouponsDon't forget restaurant coupons on Ebay and coupon clipping servicesthat can be found at www.hotcouponworld.com!

36 Butcher's Suggestions For Cutting Meat Bills

1. Buy a good cookbook. Familiarize yourself with cheaper meat cuts.2. Have at least one meatless

day each week - serve substitutes.3. Trade budget-stretching meat recipes with friends, neighbors, relatives.4. Avoid expensive canned and frozen "convenience" meats.5. Watch ads & stock up on genuine meat bargains. Keep your freezer full.6. Buy meats in economy "family-packs" when possible. Divide and freeze for specific uses.7. Stretch hamburger meat by adding bread crumbs, chopped onion, egg and seasonings. Shape into patties and grill.8. Buy beef by the "half" or "quarter". Have it professionally cut and store in your freezer. Sell or trade excess with your neighbors.9. To avoid excessive shrinkage and waste, cook long-cooking meat over low or moderate heat or in 325 degree oven.

10. Use a meat thermometer to determine doneness. This prevents overcooking, shrinkage and drying out of meat.11. Well trimmed meat weights less, costs less. Shop around and find the markets that do the best trimming job.12. Extend meat loaf and other ground-beef dishes with mixed vegetables, mashed white or sweet potatoes, rice or pasta.13. Reduce amount of meat in such recipes as stews, casseroles, chili and spaghetti sauce. Increase sauce and vegetable.

14. For freshest meats, shop early on days when stores are busy - generally mid to end of week. Avoid mornings after long weekends.15. Stir-frying stretches meat and it's fast too. To cut into thinnest slices, partially freeze the meat. Use round and flank steaks.16. Use "chunky" style soups over potatoes or pasta in

place of meat.17. Substitute small bone chuck steak for sirloin or top round. Sprinkle with meat tenderizer before broiling or barbecuing.18. Rush purchased meat to refrigerator or freezer to avoid spoilage.19. To avoid wasting hamburger, freeze as patties instead of as a chunk.20. Save tough rinds from ham, bacon or hocks. Tuck into potato, rice or noodle casseroles & bake for meaty flavor. Discard before serving.21. Unless you want the bone for soup, a boneless ham usually costs less.22. Save & freeze all meat bones and trimmings. Use in soups and stews.23. Buy large cuts of meat (chuck & pork roasts; thick steaks & ham), when on sale and cut up for a variety of uses.24. Marinate, tenderize or braise less tender cuts of

meat before cooking.25. Try less expensive "organ" meats: liver, heart, brains, kidney, tripe.26. Buy luncheon meats unsliced in a chunk. Slice them yourself & save.27. Buy bacon ends in economy sizes; divide and freeze. Cook, then combine with scrambled eggs - much cheaper than perfectly sliced bacon.28. Get acquainted with your market's meat cutter. He can alert you to unadvertised specials and give you good cooking and saving tips.29. Slice roasts and ham thin. Two thin slices look like more on the place than one thick one.30. You require less ground-meat mixture per serving if you use it to stuff tomatoes, green peppers, cabbage leaves and any type of squashes.31. To avoid "freezer burn", which dries out and toughens meat, rewrap all market-packaged meats in airtight freezer

wrap.32. Save cooking liquid from New England boiled dinner, smoked pork shoulder or brisket. Use for lentil, pea, potato or barley soup.33. Save all scraps of meat leftovers. Then grind or chop them & mix with salad dressing, relish, celery & onion for sandwich spreads and dips.34. Make gravy from drippings. Serve on biscuits, toast, pasta, rice, etc.

35. Dice cooked meat leftovers, mix with barbecue sauce & serve in buns.36. Save on "outdated" meats, but freeze or serve as soon as possible.

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