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Fried Chicken

This is University of Kentucky Fried Chicken and taste like the Colonel’s

2 envelopes tomato soup mix (1 oz. each)
2 envelopes Italian dressing mix (3/4 oz. each)
1 Tablespoon paprika
2 teaspoons dried chervil ( a delicate annual herb related to parsley).
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix
Buttermilk to soak the chicken
Mix all of the ingredients for the coating in a blender.  The coating is enough for one whole chicken, cut up. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.

Deep fry if possible for the most authentic copy of the original (you know who’s) recipe. If that is not possible, use a cast iron skillet. Don't crowd the chicken when placing into the skillet. Use lard or shortening if you really want that original Colonel taste.

Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done (approx. 30 minutes). During the last 10 minutes, uncover the pan and turn up the heat to crisp up the fried chicken. Take care not to burn the chicken during this last step.

Remove the fried chicken and drain on paper towels. Serve while still hot. Or cool and refrigerate and take to the game on game day.



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