KFC and All Fried Chicken

I dont believe anyone will know the 13 spices, but i saw on t.v. they were doing a special on KFC, and I do believe one of their secrets to making a very juicy chicken is to fry it when it is frozen instead of thawing out. If the chicken is too greasy the fryer oil is not hot enough, if the breading is too crispy and the chicken is not fully cooked, the fryer temp is too hot! Hope this helps!

Do you mean the batter??

If so, try this…….take 1 egg, or 2 eggs, ever how much chicken you are working with, eggs add flavor….( season it (preferably with “accent and a little “Lawry salt”) and stir it up.
Add flour and then some buttermilk.
Knock off the loose batter and fry it as you normally do. (No cold grease/oil or whatever your flavor. Fry with the blood side up.

For Crunchy……this is tricky…fry the chicken for a moment(both sides)til the batter is stuck on….then deep the pieces back into the flour, shake a little, then back into the skillet….cook at moderate heat setting…….don’t turn too much, but don’t let it burn!

I’ve had this a long time but never tried it. Got it from one of the afternoon talk shows on tv.

The Colonel’s Chicken

3 cups self-rising flour
2 envelopes Lipton cream of tomato cup-a-soup
(or Knorr’s tomato with basil)
2 envelopes Good Seasons Italian dressing mix
1 tablespoon paprika
1 teaspoon salt`
1 stick of butter, melted (1/2 cup)

Dip chicken pieces in butter, dredge in seasoned flour mixture. Put on greased baking sheet. Bake at 350 degrees for 40 to sixty minutes, according to the thickness of your chicken.

Hope this works for you and that you can still find the ingredients.

This site has some of the best copycat recipes.

I think that’s one of the things about KFC’s success:

Mr. Sanders kept his recipe top secret!