KFC Pot Pie

3 large potatos peeled and cut
2/3 cup frozen peas
1 large can chicken drained
4 carrots cut small
2 cans of cream of chicken soup
1 can milk
2 Tablespoons Onion
1 dash Msg
Cook onions, potatoes, and carrots till totaly cooked in boiling water. Drain the
vegetables. Add the chicken then the chicken soup mix well the mixture should
be thick but not too thick. For the crust make the biscuit recipe in this book and
roll thin. Center the crust on top of the pie and brush the top with butter.
Bake at 350F for 20 to 25 minutes until the top is nice and brown.

KFC Rotisserie Style Chicken

1/4 cup Oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
Season salt
4 Chicken breast halves with skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken
breast halves, skin−side−up in a square baking dish or pan, sprayed with Pam. Bake
uncovered at 400F about 35 to 40 minutes, basting chicken without turning them,
3 or 4 times during baking or until nicely browned. Immediately upon removing
from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

KFC Potato Wedges

shortening for Frying
5 Baking potatoes cut into Wedges
1 cup Milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon MSG (google MSG if youdt know what it is)

Preheat shortening in to 375F. Cut the potatoes into 16 to 18 equal side wedges.
Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into
a large bowl. Put some potatoes in the milk and egg then into the flour mixture
until well coated. Fry in fryer for 5 minutes.

KFC Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them
into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining
ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill
for at least 4 hours. Overnight is best.

KFC Buttermilk Biscuits

KFC Buttermilk Biscuits

1/2 c (1 stick) butter
2-1/2 T granulated sugar
1 egg beaten
1/2 c buttermilk
1/2 c club soda
1 T salt
5 c basic baking mix (such as Bisquick)

Preheat oven to 450 degrees Fahrenheit. Combine all the Ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 1/2-inch thickness on waxed paper and punch out biscuits with a biscuit cutter. Bake on greased baking sheet for 12 minutes, or until golden brown.

Yield: 18 biscuits

Kentucky Fried Cole Slaw Recipe

8 c very finely chopped cabbage (1 head)
1/2 c shredded carrot (1 medium carrot)
1/3 c granulated sugar
1/8 t ground pepper
1/2 c milk
1/2 c mayonnaise
1/4 c buttermilk
1-1/2 T white vinegar
2-1/2 T lemon juice

Be sure that the cabbage and carrots are chopped up into very fine pieces (about the size of rice kernels). Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.

Yield: serves 8

KFC Original Recipe Fried Chicken

10 c vegetable shortening
1 egg, beaten
2 c milk
4 c all-purpose flour
2 T chicken bouillon powder
2 T salt
8 T ground black pepper
2 T MSG
2 T paprika
2 T ground oregano
2 T garlic powder
2 T onion powder
4 T ground cayenne pepper powder
8 T chili powder
2 T curry powder
2 frying chickens with skin, each cut into 8 pieces

Pour the oil into pressure cooker and heat over medium heat to about 400 degrees Fahrenheit. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining 13 dry ingredients. Dip each piece of chicken into milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minuets. After 10 minuets, release the pressure according to manufacture instructions, and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken.

Yield: 16 pieces