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FAKE KENTUCKY FRIED CHICKEN RECIPES

Category:    Chicken
Yield: 6 servings
 
      2 pk Good Seasonings Italian or          3 tb Flour
           -Mild Italian Salad Dressing        2 ts Salt (that's not too much)
           -mix                              1/4 c  Lemon juice (or vinegar)
           Used right from the package.        2 tb Margarine or cooking oil
 
  Keywords: Coleslaw
  
  Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries
  quickly when the pieces are small.
  
  Make a paste of the following:
  
  Spread this paste evenly over chicken pieces; stack in a bowl; cover and
  refrigerate at least two hours or better yet, overnight. About 1 hour
  before serving, heat about 1 1/2 pints cooking oil in heavy saucepan (9
  inches in diameter, with depth of oil about 3 inches) to a temperature of
  425 degrees.
  
  I prefer my Oster Super Cooker--but using an electric deep fryer I would
  have the temperature at 400 degrees. Put about 2 cups milk or Club Soda or
  beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting
  the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour
  and put them on a tray for a few minutes without letting them touch each
  other. Fry few pieces at a time. Place on a cookie sheet without letting
  them touch each other and bake uncovered 350 degrees 30 minutes. Serves
  about 6 to 8 people.
  
  I encourage you to experiment with amount of salad dressing mix according
  to your own taste preferences. But much of it washes off in milk so 2 pkgs
  neededIngredients:
  
  Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in
  blender). In sauce pan over medium heat combine this with 10-oz can Banquet
  Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea)
  cans Franco American Beef Gravy. Stir until thick & clear. Serve over
  chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does
  wonders for flavor. Bouillon powder may be substituted for the cubes if you
  wish."
  
  To go with the above, we have the following...
  
  "Keen-tucky Coleslaw
  
  Slice enough cabbage, paper thin, that you have 6 cups. Toss lightly with
  1/4 cup sugar, 1 cup finely shredded carrots. Sprinkle with 1/2 teaspoon
  salt 1/4 teaspoon pepper, & drench it all with 1/2 cup milk. Cover &
  refrigerate it about 15 minutes. Meanwhile combine 1 cup mayonnaise (NOT
  salad dressing), 1/2 cup dairy buttermilk, 1/2 teaspoon celery seed, 2 or 3
  drops hot pepper sauce, 3 tablespoons dry minced onion. Mix well with
  cabbage mixture. Refrigerate again at least an hour before serving. Drain
  some of the dressing first and serve it separately at the table. The
  coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only.
  Serves 6 to 8 nicely."
 

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