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Old 09-30-2006, 07:15 PM   #1
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Need low carb fried chicken (like KFC) recipe

Hi,

My post from this past week went into the lowcarbfriends Bermuda Triangle. I was wondering if I would ever get an answer, but I think it never made it thru cyberspace. (Can you tell I'm a writer?) Anyway, I would like to experiment with some LC fried chicken - the one you make with pork rinds for the outer crust, but I don't know what spices to add to the batter - does anyone know the KFC-type spices or a great tasting set of spices to use to make the chicken? I won't turn you in to big brother if you have the KFC recipe. Rick
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Old 09-30-2006, 07:45 PM   #2
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Not Sure what spices are in KFC...although I LOVE it!! Saw Paula Dean on TV today, and she soaks her chicken in hot sauce b4 "breading"....and when I heard that I realized that KFC DOES have that spicy, peppery taste, so maybe try that???? Sorry, I just use Parm cheese and almond flour w/ s&p for mine.....
HTH....p.s. try putting this in the recipe help and suggestions forum...great info and help over there
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Old 09-30-2006, 10:04 PM   #3
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try going to the "recipe goldmine.com" site, it offers copycat recipes from some of the best loved places to eat... hope that helps
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Old 10-01-2006, 11:33 AM   #4
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This does not taste like KFC chicken but what I usually use to make chicken strips is crushed pork rinds mixed with parmesan cheese and some Durkee brand St. Louis Style Smokey Mesquite Seasoning.
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Old 10-01-2006, 11:37 AM   #5
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Alton Brown (Good Eats) on the Food Network has a great fried chicken recipe! I just replace the flour with ground flax meal.
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Old 10-01-2006, 11:54 AM   #6
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Well ever since I found out I can coat 14 pieces of chicken legs and wings using only a 1/4 cup of white flour I now use that along with spices. 1/4 c WF is 24 carbs 1 fiber. Just shake chicken in a large baggie and tap the excess off before frying.I have tried all the other LC type flours and nothing beats white flour imo. Crushed pork rinds w/parm is a very close second.

I have a mini deep fryer so my chicken gets nice and crispy all around. I don't know how many chicken breast you could cover with only 1/4 cup WF but I prefer dark meat and they are smaller pieces. I decided to just see one day how many pieces I could cover with white flour and I was shocked at how many pieces it covered for very little carbs.
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Old 10-01-2006, 12:25 PM   #7
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Quote:
Some other common ingredients that were thought to be part of the original recipe are paprika, onion powder, garlic powder, oregano, parsley, sage and ginger. KFC continues to insist that their recipe has eleven herbs and spices.

Some people think that what gives KFC chicken its distinctive taste is that, after being coated, it is cooked in hot oil in a pressure cooker instead of a conventional deep fryer. According to Alton Brown of The Food Network, the pressure cooker and oil only make the cooking time shorter. Alton states that The Colonel believed that properly fried chicken should take at least 45 minutes. However, this was too long for most restaurant operations. The pressure cooker shortens the cooking time but probably does not add any special flavor to the chicken.
http://en.wikipedia.org/wiki/Kentucky_Fried_Chicken

Well, add salt & pepper and you're up to 9, lol.

and this from Astray recipes:

Quote:
Ok . Here it is, the 11
Herbs and spices in Kentucky
Fried Chicken...

( 1) 2 Tbl paprika ( 2) 1 Tbl onion salt ( 3) 1 tsp celery salt ( 4) 1 tsp rubbed sage ( 5) 1 tsp garlic powder ( 6) 1 tsp allspice powder ( 7) 1 tsppowdered oregano ( 8) 1 tsp chili powder ( 9) 1 tsp black pepper (10) 1 tsp sweet basil leaves (11) 1 tsp marjoram leaves crushed fine "Better Cookery Cookbook" by Gloria Pitzer BTW: KFC chicken uses only flour and the above spice mixture. It is NOT a batter, but is a dry dip. It's the pressure frying that gives the coating. From: Sandee Eveland Date: 06-21-95 (163) Fido: Interco
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Old 10-01-2006, 04:14 PM   #8
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[COLOR="Red"]Here is a recipe that I found in a little program I got years ago for "copying" famous foods:[/COLOR]

KFC Original Fried Chicken


1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

[COLOR="red"]Course you'll have to change the flour to the "breading" of your choice. And I think the soup mix would be pretty carby, so figure out some way to tweak that. ???

I'm not totlally sure that that sounds like it would taste like KFC tho, but that's what it said.[/COLOR]
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Old 10-01-2006, 08:29 PM   #9
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I did a google search for kfc spices and found one with:
paprika, onion powder, garlic powder, parsley, sage, oregano, thyme, rosemary, ginger, salt, and pepper. I added a touch of powdered chicken bouillon and ground the heck out of it all

I then poured a bunch of it over some chicken and cooked it in my crockpot (adding nothing else at all). It came out really yummy.
The only thing I think I would add in the future would be celery salt. I didn't have any and I really think it needed it. Also, the recipe I used only had 1/2 tsp. thyme and next time I think I'll double that

(the recipe was basically 1tsp of each ingredient except garlic and onion which were 2 tsp. Also--the thyme and rosemary were each 1/2 tsp--I think that at least the thyme should be 1tsp--probably the rosemary too---that and it definitely needs the celery salt....)

I didn't really care about the fried chicken part--just the seasoning
this was a yummy seasoning mix and I could see using it on lots of stuff---
I put a tsp or so of it in a quiche I made this evening as well....it's really a good blend of flavors...
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Old 10-02-2006, 04:39 AM   #10
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Thanks everyone. Hey, just a question - was this thread usefull to anyone besides me? Just curious if it helpped anyone else. Rick
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Old 10-02-2006, 06:03 PM   #11
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Yes, most definitely! I have been checking this thread out since you asked about it. Getting some answers now. That's great!
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Old 10-17-2010, 07:11 AM   #12
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dry ranch dressing

I havent tried to make low carb fried chicken, however normally when I make regular friend chicken I throw one or two packs of hidden valley ranch dry dressing mix in with my flour. I think it makes it taste like KFC and the family always raves about it.
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Old 10-17-2010, 12:53 PM   #13
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I'm late to the table, but pretty sure any mix that does not include the last ingredient in this list isn't authentic:

'KFC' mix
1 teaspoon ground oregano
1 teaspoon chilli powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG)
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Old 10-17-2010, 04:50 PM   #14
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I'd use one of my bake mixes instead of the flour in Billie's recipe. Should be good!
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Old 10-18-2010, 08:53 AM   #15
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Quote:
Originally Posted by martineric2001 View Post
Thanks everyone. Hey, just a question - was this thread usefull to anyone besides me? Just curious if it helpped anyone else. Rick
Sure did, Rick! Thanks and keep posting; questions, answers, recipes, we love to see new faces!!!
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Old 10-18-2010, 09:51 AM   #16
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Hope Rick is still around - the original post is from 2006!

Never a bad time to resurrect good ideas though.
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Old 10-18-2010, 10:38 AM   #17
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This is great info, but I still need help. I have been using parm cheese with spices to coat my chicken and then will pan fry it (do not have a deep fryer, so I just fry in a pan), but then all the coating is stuck to the bottom of the pan and off the chicken.

So, what can I do? Does anyone have this problem? I mostly bake the chicken and don't have the problem, but sometimes I want fried chicken.

Any thoughts are welcome.
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Old 10-18-2010, 10:42 AM   #18
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Here's what I find helps - use a beaten-til-foamy eggwhite, coat the chicken with that, then press it firmly into your crumb mixture, then refrigerate it at least 15 minutes, uncovered, to set the eggwhite and crumbs. That helps keep it on the chicken and off the pan.

AND, I think using 100% Parm also causes the cheese to stick - maybe try mixing it half and half with crushed pork rinds or Carbquik.

Personally, I like to just use the beaten eggwhite and well-seasoned Carbquik. It makes a nice coating.
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Old 10-18-2010, 10:44 AM   #19
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I do my chicken that way too.

Did you let it sit for a few mins in the fridge?

When I do that and let the coating kinda soak up the egg mixture it usually stays on.

Good Luck the next time
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Old 10-18-2010, 11:42 AM   #20
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Quote:
Originally Posted by martineric2001 View Post
Thanks everyone. Hey, just a question - was this thread usefull to anyone besides me? Just curious if it helpped anyone else. Rick
Yes!

I almost always learn something new when there is a post involving recipes. For instance I never thought of dipping the chicken in hot sauce before coating. That sounds like an awesome idea!

I just realized the origianal post was from 2006.

Last edited by happylabs; 10-18-2010 at 12:17 PM..
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