Best 4 Hometown Buffet Fried Chicken Copycat Recipes

BULK HOMETOWN BUFFET FRIED CHICKEN SEASONING

Steps:

• NOTE: DON'T OMIT ANY INGREDIENT, TO MAINTAIN THE PROPER RATIOS AND MEASURES OF THIS BULK MIX. (STEP ONE): MEASURE all ingredients into large resealable container such as a GLAD food storage container or a Ziploc freezer bag.
• BREAK up any clumps if present, by hand or using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, measure 5 level tablespoons of this mixture into a large resealable container.
• ADD 1 cup all-purpose flour and 1/2 cup cornstarch.
• SEAL container and shake well.
• FOLLOW link to Recipe #409958 for complete brining, preparation and frying instructions (skipping its STEPS #2 and #3 since you've already done this).
• ENJOY!

HOMETOWN BUFFET FRIED CHICKEN (COPYCAT)

Steps:

• SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
• MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
• BEAT 4 large eggs in a medium bowl for the EGGWASH.
• DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
• PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
• TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
• PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
• ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
• LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
• DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!

BANQUET CRISPY FRIED CHICKEN (COPYCAT)

Steps:

• RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
• GRIND soya granules (texturized soy protein) in a clean spice mill or coffee grinder (preferably, grind in two batches), until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible -- especially fennel seeds).
• MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
• POUR 2 quarts warm water into a large container for the WATER WASH.
• REMOVE chicken from the BRINE using tongs.
• DIP each breaded portion chicken at a time into the BREADING until evenly coated.
• DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
• PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (maintain, using a deep-fryer thermometer to gauge).
• ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration); FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried; SERVE and enjoy!

HOMETOWN CHICKEN & DUMPLINGS

Steps:

• 1. DUMPLINGS 2 cups flour 2 tbls. veg oil 1/3 cup milk 1 tsp. salt 1/2 tsp baking soda Extra flour for work surface
• 2. Melt butter in a large heavy pot, sprinkle flour into butter and quickly whisk to combine. Cook and whisk for a few minutes. Slowly add canned milk allowing mixture to thicken between additions. Continue with buttermilk and milk. Allow to thicken to a fine soup consistancy. Set aside. In another pan lighly brown chicken on all sides in 2 tbls. oil. Remove chicken and add to first pot. In the chicken pan saute onions and garlic. Add powdered mustard, salt & paper and carrots. Add all to chicken pot.
• 3. Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
• 4. Assemble dumpling mixture, remove to floured board, knead 4 or 5 times. Pat out to about 1/4 inch thickness. Cover. When chicken is ready, tear off small amounts of dumpling dough (about 1 inch pieces) and drop onto top of bubbling chicken. Do not overlap pieces. Cover and cook/steam for about 10 minutes. Do not lift lid during steaming time. Serve.