Kfc Recipe Tablespoon
Last month, I read a Chicago Tribune article that potentially revealed the KFC secret recipe of “11 herbs and spices”. A reporter sat down for an interview with the nephew of KFC’s “the Colonel”, and was shown a handwritten paper scrap in a family album that was most likely (by the nephew’s admission) the original spice mixture for their world famous fried chicken! Is it the real recipe? I don’t know – but the taste is very similar, and I have a feeling it’s legit.
What does remain secret, however, is the KFC method of cooking and preparing the chicken. I’m pretty sure that KFC restaurants use pressure fryers to develop the texture of the coating on the fried skin – cooking at home, most of us aren’t able to do this. So keep in mind this is a home cook’s version of KFC, so the results won’t be exactly comparable since we aren’t using the same cooking method. I think it’s similar enough, though, that your family will be happy… and this is certainly a very good fried chicken recipe, even if the KFC corporation denies that it is correct.
Joe Ledington, the nephew of H. D. Sanders (a.k.a. “the Colonel”), swears that it is the white pepper power that gives the chicken it’s special flavor. I use white pepper powder all the time… I buy it in bulk at 99 Ranch (Chinese supermarket) – and it’s quite inexpensive if you purchase it there. At the regular market, white pepper can be pricey… so check out your local Asian supermarket if you can for a better deal on spices (ground ginger is much cheaper at the Asian market too!).
Easy Copycat Kfc Chicken Recipe
**Just FYI, 1 Tablespoon (T.) = 3 teaspoons (tsp.). So if you see the original recipe scrap paper to the right… he lists the measurements all in Tablespoons. I did the math for you to convert to teaspoons to make the precise measurements easier… so if you are wondering why the version I have typed below is different, that’s why. And… I added the MSG (a.k.a. ajinomoto). I think the MSG helps – if you don’t want to use it, you can omit.
KFC secret recipe (Chicago Tribune reporter photographed a handwritten recipe from the family scrapbook of Joe Ledington, the nephew of the Colonel Harland David Sanders)
If you can marinate the chicken overnight in the refrigerator you will have better results – just allow the chicken to rest at room temperature for about an hour before proceeding to the next step the following day.
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Yes, MSG is safe. No, I don’t want to debate this with anyone. If you don’t want to use MSG, then don’t, I don’t care – it’s your chicken, so do what you want. Japanese people eat MSG every day with no problems, and the Japanese are among the world’s most healthiest people and longest lived. Many people don’t realize that MSG is a naturally occurring substance found in many common foods that people eat all the time without problems: Parmesan cheese, tomatoes, mushrooms, seaweed… Chemically, MSG is just the salt of glutamic acid. Glutamic acid is a key amino acid (one of the building blocks of protein) produced by your body (and in many organisms). Again, if you don’t want to use MSG, then don’t. But I think it’s fine, so i use it.
3. Add the flour to the herb mixture, combine until the spices are evenly mixed into the flour. If you have it, self-rising flour (
4. Shake the chicken pieces to remove excess buttermilk, then immediately coat in the seasoned flour mixture. Continue the coating process until all of your chicken pieces are evenly coated with no bare spots.
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5. Allow the coated pieces of chicken to sit on a wire rack for about 20 minutes so that the coating sets.
I like to use my Lodge cast iron dutch oven for frying – the thickness of the iron helps keep the frying temperature more steady.
) Clip a candy thermometer to the side, and heat the oil to about 350 degrees Fahrenheit. ***350 degrees is your initial temperature, but most of your cooking will be done between 300 and 325 degrees***
Kentucky Fried Chicken Copycat Recipe
7. You will need to work in batches, and take care not to overcrowd the pan. (I did three batches to cook all 12 pieces of chicken). Carefully lower about 3-4 pieces of chicken (depending on the size) into the hot oil. The oil temperature will drop after adding the chicken. Adjust the heat to keep the temperature steady between 300 degrees and 325 degrees. Flip the chicken pieces over halfway through cooking – try not to overly handle the chicken otherwise the coating may break and fall off. Take care to watch the temperature of the thermometer – if the oil is too hot, the outside of your chicken will burn while leaving the inside undercooked!
8. Remove the chicken to drain when fully cooked to a wire rack over a baking sheet (will take anywhere from 15 – 25 minutes depending on the size and initial temperature of your chicken pieces). To be sure your chicken is cooked (without cutting into a piece), use a meat thermometer and check that the internal temperature is 165 degrees Fahrenheit. To hold your chicken warm, you can place the wire rack in a 200 degree Fahrenheit oven. Enjoy!
Filed Under: Meat Tagged With: Buttermilk Fried Chicken, KFC 11 herbs and spices, KFC fried chicken recipe, original KFC recipe, secret KFC recipeAs writers and journalists, we know exactly what it's like when you accidentally discover something interesting or when someone reveals a little-known truth that is genuinely mind-blowing. And while the best stories often come from clandestine missions—one of our editors frequently poses as a diabetic to extract need-to-know nutritional information from cagey restaurants—even the most routine efforts can unveil crazy insights. Case in point: When a
Top Secret Recipes
Reporter visited Corbin, Ky., to do a travel piece on the destination, he had no idea he would wind up being shown what many are saying is the secret recipe of Colonel Sanders, KFC's founder. We're really watering down that whole story, which you can read about on the Trib's site.
Here's the nutshell version: Colonel Sanders' nephew showed the travel reporter a photo album during an interview. In the back of it was his uncle's last will and testament—with a recipe written on the other side of it. When the reporter questioned if he was looking at the perfected,
KFC chicken recipe, the nephew confirmed he was; the white pepper is the secret ingredient that differentiates this vintage, documented recipe from other people who have claimed to have it. White pepper wasn't as popular back in the Colonel's day and still isn't that buzzed about; it is a tasty addition to the numerous beef jerky options on the market, though.
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The Trib went on to test the recipe—thoroughly—and can confirm those Ts in the photographed recipe stand for tablespoons. They also go into some in-depth instructions, which we don't want to take away from them; you'll have to visit their site for exact instructions. (#SorryNotSorry. Consider it journalism karma.)
For an easy reference, though, here's the quick line-up of ingredients (flour + 11 spices) for what we believe to be the real KFC chicken recipe:
We'll let you see for yourself if this mix tastes like the real deal. But since fried chicken isn't exactly a healthy choice, we can't leave you without first sharing these 21 Flat-Belly Hacks for Southern Cooking!
How To Make Secret Kfc Secret Recipe That's Locked In Vault
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