Originally Posted by jennyema
I got my first job at KFC washing dishes on my 14th birthday.
Worked there making food for 2 years and the ginger and basil sound wrong. And I'm pretty sure there's. mSG in it.
Ratios seem off too. Teaspoons maybe not enough. Tablespoons maybe too much...
I bought some ground white pepper today to try with the recipe sometime. It's a new spice to me. It should make for an OK seasoned flour mix for fried chicken. I bet using an oil pressure cooker infuses more taste. That's what was revolutionary about the Colonels method of frying chicken, frying chicken in oil under pressure. Anyone done that at home? My moms water pressure cooker kinda spooked me.