KFC and All Fried Chicken

Look, If you ever find out what it is, give me a shout and I will sure you can test, but have the reason it is so good is because you can only get it at KFC.

Call a lab and ask but I really think this is the original recipe if its not its not missing much

KFC ORIGINAL RECIPE

2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat
to the shortening reaches 400°F. In a small bowl, combine the egg and
milk. In a separate bowl, combine
the remaining six dry ingredients. Dip each piece of chicken into the
milk until fully moistened. Roll the moistened chicken in the flour
mixture until well coated. In groups of four or five, drop the
covered chicken pieces into the shortening and lock the lid. When
pressure builds up cook for 10 minutes. RELEASE TO MANUFACTURER’S
INSTRUCTIONS

After he perfected his original he made a crispy recipe that was
marinated first then fried the conventional way. This one is double
dunked into the coating to give it its great taste.

Chris W posted the same recipe I have. It was in a book about Top Secret Recipes, and it really does taste similar. It’s all about using lots of oil and getting it really hot to fry. The book is worth picking up (my grandma ordered it years ago for me off of a TV ad) because it has lots of good stuff, that even if they don’t taste exact, are fun to make and delicious too. Many are pretty accurate. I’ve gotten a 2nd edition since, for my boyfriend who loved the first copy.

I am sure you could have it tested….you’d better have some really good friends in high places at a lab or some very sophisticated lab equipment at home…..the testing would be very time consuming and costly…

I found 87 clones on just 1 site…go figure…..this one looked very interesting

Ingredients:
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage (some said they don’t like the sage)
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon; * see note
1 package lipton tomato cup of soup mix

Directions:

* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.

To use with flour: Add 1 oz. mix to cup of flour for coating chicken.

Yes. By using methods of qualitative analysis the chemicals of the recipe can be narrowed down and many identified. Say it the chemical eugenol is found (gas chromatography) then we know that cloves are used in the recipe and etc.

It may be that patents and other legal means keep the true recipe secret or from competitors from copying it.

If you need more info. post a similar Q: on the chemistry section.

Ok . Here it is, the 11
Herbs and spices in Kentucky
Fried Chicken…

( 1) 2 Tbl paprika ( 2) 1 Tbl onion salt ( 3) 1 tsp celery salt ( 4) 1 tsp rubbed sage ( 5) 1 tsp garlic powder ( 6) 1 tsp allspice powder ( 7) 1 tsppowdered oregano ( 1 tsp chili powder ( 9) 1 tsp black pepper (10) 1 tsp sweet basil leaves (11) 1 tsp marjoram leaves crushed fine Better Cookery Cookbook by Gloria Pitzer BTW: KFC chicken uses only flour and the above spice mixture. It is NOT a batter, but is a dry dip. It’s the pressure frying that gives the coating.

I am a former chef and when I was in High school back in 1970’s I worked at one in Canada, the thing is that the ingredients are not really a secret, they are common food stuffs, it is not the ingredients themself, it is the proportions and the frying method used.

Since Colonel Sander’s start making it back in the 1940’s at the gas station in Corbin KY, it has been either deep fried or pressure fried, it is sealed in a pressure cooker fryer, and cooks in 7-9 minutes.

If you try to do that with a home pressure cooker it will either burn you with hot oil or explode, the best ways is to use a home fryer, and cook it at 325 for 15-20 minutes, it is just a flour based coating, so make one you like or try one of the so called recipes from the net, it is still going to be a good meal.