Kentucky Fried Chicken Recipe

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Kentucky Fried Chicken
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Ingredients:

Directions:

  1. In a small bowl combine the egg and milk.
  2. In a separate bowl, combine the remaining four dry ingredients.
  3. Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
  4. Pour the oil into the pressure fryer and heat over medium heat to about 400.
  5. In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
  6. After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.
  7. Repeat with remaining chicken.
  8. TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13115.73 Kcal (54913 kJ)
Calories from fat 12073.48 Kcal
% Daily Value*
Total Fat 1341.5g 2064%
Cholesterol 308.3mg 103%
Sodium 10699.38mg 446%
Potassium 1449.25mg 31%
Total Carbs 231.74g 77%
Sugars 24.55g 98%
Dietary Fiber 9.91g 40%
Protein 72.34g 145%
Iron 5.1mg 28%
Calcium 728.9mg 73%
Amount Per 100 g
Calories 575.6 Kcal (2410 kJ)
Calories from fat 529.86 Kcal
% Daily Value*
Total Fat 58.87g 2064%
Cholesterol 13.53mg 103%
Sodium 469.56mg 446%
Potassium 63.6mg 31%
Total Carbs 10.17g 77%
Sugars 1.08g 98%
Dietary Fiber 0.43g 40%
Protein 3.17g 145%
Iron 0.2mg 28%
Calcium 32mg 73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 373.3
    Points
  • 376
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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