Kentucky Fried Chicken Gravy Recipe 43

Steps:

• Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.
• Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.

Steps:

• In a small bowl combine the egg and milk.
• In a separate bowl, combine the remaining four dry ingredients.
• Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
• Pour the oil into the pressure fryer and heat over medium heat to about 400.
• 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.
• 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.
• Repeat with remaining chicken.
• 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.

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Steps:

• NOTE: THIS RECIPE REQUIRES 3/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME OIL TO THE BROTH, DISPENSE 1 SMALL DROP INTO A SPOON FIRST, TO AVOID EXCESS SPILLAGE.
• WHISK together the LIQUID INGREDIENTS in a large bowl.
• MIX together the DRY INGREDIENTS in a another bowl.
• QUICKLY whisk the DRY INGREDIENTS into the LIQUID INGREDIENTS, until thoroughly dissolved.
• MELT 3 tablespoons vegetable shortening in a medium saucepan over low heat; STIR in 2 tablespoons all-purpose flour; COOK the ROUX ingredients slowly over medium-low heat until just bubbly (do not brown roux!).
• POUR the blended broth mixture into the roux in saucepan; WHISK until mixture is thoroughly blended.
• BRING gravy mixture to a boil while whisking constantly; BOIL one minute; REDUCE heat.
• SIMMER until gravy deepens in color and desired consistency is reached, whisking as needed.
• REMOVE gravy from heat and allow to cool slightly before serving, stirring a often to avoid a skin from forming on surface.
• SERVE and enjoy!

Steps:

• In a blender combine the cold water and cornstarch.
• Blend until very smooth.
• In a large saucepan over medium high heat combine the remaining ingredients and the cornstarch mixture.
• Whisk until thick, clear and hot.
• Serve.

Steps:

• 1. Prepare roux with melted shortening and 1 1/2 tablespoon bread flour. 2. Cook on low til roux browns in color like a milk chocolate color. 3. Remove from heat and add the remaining flour. 4. Slowly add the liquids and other ingredients to incorporate it so no lumps are formed. 5. Bring to boil. 6. Boil for 2 minutes then reduce heat and allow mixture to thicken. 7. Ready to serve.