► KFC’s Secret Recipe of 11 Herbs & Spices Finally Revealed? Homemade Kentucky Fried Chicken!


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“Secret” ingredients:
2 cups of flour
4 tablespoons paprika
3 tablespoons white pepper
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
1 tablespoon ground ginger
2/3 tablespoon salt
1/3 tablespoon dried oregano
1/2 tablespoon dried thyme
1/2 tablespoon dried basil

1 cup buttermilk
1 egg

Chicken pieces (Thighs and drumsticks)!
Cooking oil

KFC’s Secret Recipe of 11 Herbs & Spices Finally Revealed? Homemade Kentucky Fried Chicken!

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19 comments

  1. HI All I am from London England and apox 40 plus years ago I worked in one of the first KFC restaurants to open in the UK
    in those days the chickens got delivered whole and we had a band saw that we had to cut 11 pieces out of every chicken
    no health and safety then so no chain mail gloves. Also in the delivery was if I remember correctly a 48LB bag of flour that when opened revealed a sachet of the secret recipe. We emptied the bag of flour in to a stainless steel bin and by hand mixed in the contents of the secret recipe. Next we had a sort of powdered egg in cardboard packs that we mixed with tap water to make the egg wash dip. Next we dipped the cut pieces of chicken in to the egg wash, then in to the flour, then lift out the chicken and hit 2 bits together to shake off the excess flour, then set the chicken aside while we got the oil hot, I cant remember the exact temperature or the pressure, but I can remember it took 11 minuets to cook. the oil was NOT cooking oil but LARD and got delivered in big boxes of solid fat , once the oil was the correct temperature we loaded the chicken in to a basket and gently lowered it in to the hot oil and placed the lid on the pressure cooker and put the pressure weight on.

    After the 11 mins were up, we removed the pressure weight and released the pressure, again no health and safety, in fact if we were busy we would open the lid before the pressure was fully released and laughed as the lid flew of and scolding hot fat flew every where. Things have changed now as they now use more modern pressure fryers , that don’t open until its safe.

    I hope this gives you an idea of how it used to be prepared and cooked.

    As a side note. todays KFC doesn’t taste any where near how it used to taste , so god only knows what the present owners have removed from the recipe, may be some of the spices were expensive and now they are only interested in profits

    I got myself a pressure cooker and some lard / fat and some 99x spices from Marion kay and some fine flake salt and gave it a go,. If I am honest it sort of tasted like todays recipe, so not bad . But still nowhere near the original from years gone by

    PS:  if any of you use a pressure cooker be very carful as the oil is very hot and if the lid comes of your going to get burned very badly,  you need to get one that specifically says you can use oil, as most pressure cookers for home use are not supposed to be used with oil..I take no responsibility for any burns you might get.Happy Cooking

  2. I am a chef and most f the internet has interpreted the recipe wrong. Where most people think the recipe calls for tablespoons, it is actually calling for TEASPOONS. I have tested this recipe a dozen times and I have it down for all of you. The following is essentially identical to KFC in my tastes tests – ENJOY!:

    KFC Chicken:

    Mix 2 Cups of white flour with:
    • 3/4 teaspoon Salt
    • 1/2 teaspoon Thyme
    • 1/2 teaspoon Basil
    • 1/3 teaspoon Oregano
    • 1 teaspoon Celery Salt
    • 1 teaspoon Black Pepper
    • 1 teaspoon Dried Mustard
    • 4 teaspoon Paprika
    • 2 teaspoon Garlic Salt
    • 1 teaspoon Ground Ginger
    • 1 Tablespoon White Pepper
    • 1 cup buttermilk
    • 1 egg, beaten
    • 1 chicken, cut up, the breast pieces cut in half

    1. Mix the flour in a bowl with all the herbs and spices; set aside.
    2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
    3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
    4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350.
    5. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels.
    6. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

  3. I have an old KFC pressure cooker from the 60’s, I have refurbished it with new gasket, and pressure relief valve. These were supposed to be destroyed when replaced, But many store managers took one home. I got mine at a yard sale in a small town. It has KFC engraved in the lid, and took many  hours of cleaning to get the burnt on grease off. To get it presentable. No one would want to eat any thing out of it the way it looked.

  4. I worked in a KFC store years ago and that was when Colonal Sanders went around and inspected his stores personaly to make sure his standards were top notch, It was in the day that on the colonals birthday he had the special buy one snack pack get another free and the price was .85 cents. The chicken and secret recipe was awesome and you could actually taste the peppery spices on the chicken because of his secret recipe, Now you cant taste it hardly at all…are these stores diluting it by adding twice the amount of flour or what? When I worked in the store there was chicken and fries and 4 kinds of salads and the grecian bread…THATS ALL… as far as Im concerned they have spoiiled his claim to fame by adding 150 different menu items and the LOVE has faded in this wonder product it used to be! The chickens are not grade A either they are full of fat. I bought a dinner for one and couldnt eat it because it was so full of fat you could grease a fleet of semis with it! THE COLONAL IMUST BE TURNING IN HIS GRAVE.

  5. +Dr Jake’s Very British Reviews , Perhaps the reason you’re a “MASSIVE” fan of KFC is…There was an article in the news recently which did a breakdown of fast food restaurants and the amount of Cholesterol in their different “Famous For” dishes…
    KFC had the highest… and by quite a wide margin.

  6. Pre-heat your oil to 375 deg. before putting chicken in fryer, and let cook for 5 min. per side , drain on rack over sheet pan or on paper towels .

  7. she done this wrong the recipe is wrong and I’m sure it taste like a mouth full of paprika .  British Moor ons should just go by KFC and like every thing else just leave the cooking to the Americans .

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