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Dove 02-02-2004 04:26 PM

Kentucky Fried Chicken
 
Kentucky Fried Chicken (Close Clone Recipe)


3 Pounds Chicken

2 Packages Italian salad dressing mix

3 Tablespoons Flour

2 Teaspoons Salt

1/4 Cup Lemon juice

1 Cup Milk

1 1/2 Cups Pancake mix

1 Teaspoon Paprika

1/2 Teaspoon Sage

1/4 Teaspoon Pepper

Make a paste out of the marinade ingredients. Coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours. Mix pancake mix with other seasonings.

Dip pieces of chicken in milk, then in pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch vegetable oil in it. Brown for 4 minutes each side.

Remove and place in a single layer on shallow baking pan. Seal with foil. Bake for 1 hour at 350 Uncover and baste again with milk. Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

carnivore 02-02-2004 11:39 PM

hi Dove,
a question--how close in taste is this recipe to the Colonel's "original recipe"? Either way, it sounds great :-)
I made some feeble attempts at duplicating the recipe awhile back, did a small amount of research, and what i found was that pressure frying had more to do with the taste than the ingredients involved (after i looked up prices of "true & safe" pressure fryers it seemed out of reach, so i quit).
I only assume that pressure-frying is the secret ingredient since i've tried MANY methods/forms of fried chicken and never come up with a texture or taste that was very close.

Dove 02-03-2004 12:05 AM

Kentuckey Fried Chicken
 
:oops: I havent tried it yet but it is the same one I saw on a cooking show that I saw a long time ago. Someone (Jed??) asked for KFC chicken awhile back and I saw this on a Secret Recipie site.
Lets let Atomic Jed try it......... :roll: :roll:
Marge

carnivore 02-03-2004 12:15 AM

lol Dove--does the phrase "Mikey likes it!" mean anything to you? :lol:
Atomic Jed--try it for us!!

Dove 02-03-2004 12:17 AM

Kentuckey Fried Chicken
 
That is the thought that came to my mind when I said..let Jed try it...
Marge

Dove 02-03-2004 12:19 AM

Kentuckey Fried Chicken
 
I saw another one for KFC that uses instant Tomato Soup packets.
Marge

Atomic Jed 02-03-2004 01:38 AM

Thanx Marge and ALL! Dag nag it!! Ya'll beat me to my response! Give it to"Mickey" (Jimmy) AKA "Jed" Yes, pressure cooking is certainly one of the "keys" Atomic Jed! My test facility (kitchen) not the other one, is now open for further scientific research! The chicken is thawing now! (Are WE cooking with GAS! HA HA! WE ARE THE BESTIST! Warm dishes to ALL! Atomic Jed! (said)!

Atomic Jed 02-03-2004 11:44 AM

Wow! Thats a whompin list of ingredients, and time. While I wait for defrosting, marination, and cooking time, I'm going to the "Drive-Thru"!!! ($3.99) combo meal! Anyone have a coupon? LOL! Atomic Jed!

TomW 07-07-2005 01:12 PM

I revived this thread to see if anyone else had thoughts to share on the Colonel's secret blend of herbs & spices. :smile:

To that end, allow me to share what I have concluded after taste-testing a lot of "interpretations": The ultimate secret is the use of a pressure fryer. I have three of various sizes, two of which are actually rated to pressure fry. :whistling:

One may enjoy the use of italian salad mix or dry tomato soup in baked chicken, but I found both brought their own unique flavors to the recipe while not approaching the KFC's unique taste.

Unfortunately, adding significantly more salt than one or two teaspoons per two cups flour does make a difference. MSG (as called out in many versions) would probably help, but that stuff literally gives me the jitters. :w00t2:

One story has it that Harland Sanders lifted his recipe from a neighbor named Eula Gordon. That recipe had promise, but it is either folk lore, or the Colonel ended up lopping out most of the tremendous amount of paprika specified by Ms. Gordon.

So far, my best recipe for pressure fried chicken coating incorporates a lot of salt & pepper, some various spices, and 5th Seasons Poultry Seasoning. Walmart used to sell the blend but stopped for whatever reason. And yes, it was this specific brand. Other brands made the mix taste quite different.

Being somewhat obsessive about little things like what is in a given blend of poultry seasoning, I scowered the Internet collecting everyone's recipe for poultry seasoning. Comparing the recipes, I could draw no conclusion as to what set 5th Seasons apart from the rest. :sad:

So now there are two culinary mysteries - What is KFC's recipe, and what is 5th Seasons' recipe. :biggrin:

Anyone else care to share interpretive KFC recipes?

Tom

jennyema 07-07-2005 01:26 PM

Make sure NEVER to use oil in a pressure cooker unless it is specifially designed to pressure fry!! :excl:


When I worked at KFC (:ohmy: it was my first job), the "secret seasonings" were added to flour. The chicken (which was not marinated) was floured, placed on sheet pans and then a stack of sheet pans were wheeled into the fryer, which was the size of a large refrigerator.

I can tell you that MSG does play an important role in the authentic taste.

kitchenelf 07-07-2005 10:05 PM

Quote:

Originally Posted by Tomw
I have three of various sizes, two of which are actually rated to pressure fry. :whistling:

Funny, after you wrote this I kind of shut down :tongue: Isn't two one too many? I'll even pay shipping! :mrgreen: No? :angel::chef:

mrsmac 07-08-2005 02:34 AM

My first job was at KFC and we put the secret herbs and spices into the flour and coated the chicken but then it was lowered into oil pressure cookers and cooked for about 12 minutes. We used to joke that 11 of the secret herbs etc were black pepper! I think its probably the cooking method is the key not as much the spices.

jennyema 07-08-2005 09:37 AM

Quote:

Originally Posted by mrsmac
My first job was at KFC and we put the secret herbs and spices into the flour and coated the chicken but then it was lowered into oil pressure cookers and cooked for about 12 minutes. We used to joke that 11 of the secret herbs etc were black pepper! I think its probably the cooking method is the key not as much the spices.

Both having our fisrt real jobs at KFC! It's a wonder we are still interested in food!:eek:

Constance 07-08-2005 06:54 PM

My fried chicken is better than Kentucky Fried, by a long shot. I think I posted the recipe here someplace.

TomW 07-08-2005 07:03 PM

I'll see you, and raise you...
 
Quote:

Originally Posted by Constance
My fried chicken is better than Kentucky Fried, by a long shot. I think I posted the recipe here someplace.

:eek:

Them's dangerous words, ma'am. :rolleyes:

I think I posted a map to a pirate's treasure here too. :biggrin:

Seriously, I would like to see your recipe if it can be located.

Thanks,
Tom

mrsmac 07-08-2005 11:41 PM

Quote:

Originally Posted by jennyema
Both having our fisrt real jobs at KFC! It's a wonder we are still interested in food!:eek:

I think its Despite working there lol
It took me along time to be able to eat it again after I worked there and even now it has to be really fresh and hot.
Did you used to come home smelling like it after work too??

Constance 07-09-2005 08:57 AM

Here you go, Tom. There are no secret herbs and spices...it's the method that makes it so good.

Mamma Connie's Fried Chickien

Cut whole chicken into individual pieces. I don't recommend pre-cut chickens because the back is included in with the breast meat, making a piece too large to fry properly.

Season chicken pieces liberally with salt and pepper. Prepare a shallow pan of flour (3-4 cups), well-seasoned with more salt and pepper. Prepare a shallow bowl of beaten eggs (about 3) thinned with milk or water to the consistancy of heavy cream.
Pour canola oil into an electric skillet to the depth of 1-1/4" and preheat to 375 degrees. When light goes off, indicating temperature has been reached, coat chicken pieces one at a time, first in flour, then in egg mixture, then in flour again, and add to hot oil.
DO NOT TURN chicken until first side is nicely browned. Then turn, and put lid on ker-slaunch-wise, so chicken will continue browning, but also steam a little. When browned on both sides, remove and let drain on paper towels.
Turn down heat and pour most of the grease out of skillet, leaving about a quarter cup and all the little brown bits in pan. Stir in about 1/2 cups of flour remaining from coating, a little at a time, till a smooth roux is formed. Slowly stir in milk (about 2-3 cups, mixture should be thin), smoothing out any lumps, then turn heat back up to 350 degrees. Cook, stirring, till gravy is of desired consistancy. Taste, re-season with salt and pepper and about 1 tsp sugar.

This chicken will be tender but not greasy, because you've cooked it at a high enough temperature and haven't turned it over and over.

Chief Longwind Of The North 07-09-2005 11:07 AM

Constance; I agree with your technique, but not with saying that the spice/herb ingredients have little baring on the chicken. I thought that KFC chicken was marinated, or more accurately, brined. I've learned from a couple of people (in this thread) that it is not. And MSG is a large part of the flavor. And about the flavor, a big part of the KFC appeal is the crust. It is full flavored. I came close once, but didn't record the herbs and spices used, or the amounts.

Yesterday, my eldest daughter needed a ride to work. She was short on time and her husband had fixed her tater-tots seasoned with Lawreys seasoning salt and black pepper. I tasted one as we were driving to her workplace. What a great suprize I had when those humble chunks of baked spuds tasted amazingly like the crust of KFC original chicken.

My onw fried chicken is similar to your own in seasoning. It is also incredibly juicy and tender, though I cook both in the hot oil and finish in the oven. It's never greasy and is loved by all who have tried it. But it doesn't have that same explosion of flavor enjoyed in KFC chicken. My problem with the KFC is a combination of high price and how greasy it is.

I love Chester-Fried Chicken, which also uses a pressure fryer, but with fewer seasonings. And because of its location in a local supermarket, it's always more fresh, and less greasy.

Anyways, that's my two-cents. :mrgreen:

Seeeeeya; Goodweed of the North

Constance 07-09-2005 11:23 AM

Goodweed, I didn't mean to imply that the extra seasoning doesn't make a difference in the taste...in fact, I have added some extra stuff from time to time. We just enjoy the taste of the juicy chicken and crispy crust without a lot of extra added flavors.
It's amazing how many people don't season their flour...that makes all the difference in the world.

.

TomW 07-09-2005 11:24 AM

Quote:

Originally Posted by Constance
Here you go, Tom. There are no secret herbs and spices...it's the method that makes it so good...

Thanks for posting, Constance.

I watched Alton Brown fry chicken in a similar fashion, and was quite intrigued with the high points of his running monologue as to why the method produced great results.

Unfortunately, for fear of burning, I do not think I could leave the chicken alone long enough on a side for the process to work. :sad:

Tom

Bangbang 07-09-2005 11:38 AM

Quote:

Originally Posted by Dove
I saw another one for KFC that uses instant Tomato Soup packets.
Marge

I used that one......it sucks! Just use plenty of poultry seasoning, Lawrys seasoned salt, Brown in oil and finish it up in the oven.

TomW 07-09-2005 02:48 PM

Quote:

Originally Posted by Bangbang
...Brown in oil and finish it up in the oven.

Interesting. I perceive part of the challenge in frying food as cooking it in hot oil from start to finish.

Tom

Constance 07-09-2005 06:20 PM

Quote:

Originally Posted by Tomw
Unfortunately, for fear of burning, I do not think I could leave the chicken alone long enough on a side for the process to work. :sad: Tom


:lol: Tom, that must be a man thing...my husband is the same way, although he's learning.

You can lift a piece with your tongs and take a look at it.
It also helps to put the pieces that take longest to cook in first. First the breast, then thighs, legs, backs, wings, and livers in that order. (I like the chicken backs.)
Sometimes I cut the breast in 3 pieces, making a nice succulent portion with the pulley bone, then cutting the bottom section in half. It cooks faster that way, and it's fun to have a wishbone. I also like to cut the wings into two pieces, throwing away the tip.

Chief Longwind Of The North 07-10-2005 10:58 AM

Quote:

Originally Posted by Constance
Goodweed, I didn't mean to imply that the extra seasoning doesn't make a difference in the taste...in fact, I have added some extra stuff from time to time. We just enjoy the taste of the juicy chicken and crispy crust without a lot of extra added flavors.
It's amazing how many people don't season their flour...that makes all the difference in the world.

.

Constance; Thanks for clearing that up. I knew you were too good a cook to believe that flavorings were unimportant. I commend you on your technique. And your recipe did look very tasty. And like you, I believe that though the seasonings are important, the texture and juicy quality of the meat are more so. A piece of chicken baked in the over to perfection, with only a bit of salt, is far superior to chicken that has been perfectly seasone, and cooked to cardboard consistancy.

I truly enjoy fried chicken, when done properly. It's great stuff, and makes a great cold snack when there are any leftovers.

Seeeeeya; Goodweed of the North

mrsmac 07-10-2005 06:21 PM

I have made a fried chicken recipe where you par boiled the chicken pieces first then coated them in the flour etc and fried. They were really tender and you didn't burn them with long frying.

Bangbang 07-11-2005 12:28 AM

Heading for KFC now.

jennyema 07-11-2005 11:19 AM

Quote:

Originally Posted by mrsmac
Did you used to come home smelling like it after work too??

Did I! :nuke:

My mother made me come in the back door which went right into the laundry room. I had to take off all my clothes and place them right into the clothes washer and wash them.

Then I had to shower to get the grease off.

But boy do I have some good stories! And I know how to make mashed potatoes for 300!

jennyema 07-11-2005 11:20 AM

I also wanted to note that I have fried BRINED chicken before and it was awesome!

Robo410 07-11-2005 11:35 AM

frying chicken...so many great recipes. use a real fryer...a smallish bird...I am a firm believer in a seasoned buttermilk soak, double dredging in seasoned flour, and using shortening in a cast iron chicken fryer. make sure your chicken is room temp when you start frying. but truly it is a technique you learn by doing. try a "breading" of pulverized corn flakes, cayenne pepper, and parmesian cheese! woozer!

TomW 07-11-2005 04:19 PM

Not a heart healthy meal, but...
 
2 Attachment(s)
...nothing beats fried chicken, and appropriate (read as "fried") side items for supper. :chicken:

The chicken was pressure-fried in a Wearever Chicken Bucket, whereas Grandmother Colson's dutch oven can't be beat for cooking homemade onion rings & fries.

Mac & cheese was last night's grain. :rolleyes: But the Boyz did enjoy fresh apple slices with the repast.

Uh, BTW, the beer was used only for the onion ring batter. Really! :biggrin:

Tom

Constance 07-11-2005 04:24 PM

I gotta have mashed potatoes and cream gravy with my fried chicken...and peas, to make a little bird's nest out of my potatoes. I usually fix biscuits too...they are so good with that gravy, or a dollap of honey on top.

jennyema 07-11-2005 04:25 PM

YUM!! That DOES look good!

TomW 07-11-2005 04:34 PM

Quote:

Originally Posted by Constance
I gotta have mashed potatoes and cream gravy with my fried chicken...and peas, to make a little bird's nest out of my potatoes. I usually fix biscuits too...they are so good with that gravy...

I hear you sister! :smile:

Unfortunately, the Boyz will eat neither mashed taters nor peas nor gravy (they're preschoolers, so there is still hope :biggrin:), and their mom does not eat gravy. :ohmy: Since I was pressed to make gravy without everything getting cold, I skipped it & the biscuit this time.

Tom

beaulana2 07-12-2005 08:32 PM

My fried chicken is soaked in buttermilk, dipped in flour twice (seasoned of course) cast iron skillet, med high heat, and patience. All of this talk is making me hungry, To hot to stand over hot grease. If I have to eat fast food chicken I will eat Hardee's chicken.

Bangbang 07-13-2005 02:52 AM

Quote:

Originally Posted by beaulana2
If I have to eat fast food chicken I will eat Hardee's chicken.

Pard me if I hurl.......YUCK:ohmy:

TomW 08-07-2005 05:37 AM

A lead I can not follow up on
 
1 Attachment(s)
A man from New Zealand and I swapped notes the other day on duplicating KFC's flavor. He indicated that Coat 'n Cook marketed by Diamond is a close approximation of the flavor.

Apparently, the product is only available in New Zealand. :sad:

Interesting thing is that, around here, Diamond sells matches. They appear to be quite diversified. Anyone else heard of Coat 'n Cook?

Tom

mrsmac 08-07-2005 07:22 AM

I haven't heard of it in Australia but i will look next time I'm in the supermarket. We can buy diamond brand walnuts here.

AllenOK 08-07-2005 03:03 PM

Hmm. Maybe I need to email my step-sister, who lives in New Zealand, and see if she can mail me some of the stuff.

TomW 03-01-2008 04:49 AM

Dedicated KFC forum
 
I got email the other day from a man who runs an online forum dedicated to KFC:

The Colonel's Kitchen

The layout is a little different than here, but the site is pretty neat.

Tom

Ellsworth 09-10-2008 11:19 PM

Batch #3 (Everyone loves this recipe)
 
KFC Original Fried Chicken - Batch #3 :chef:
Author: Claude Ellsworth Worthington III
6 pieces Chicken
2 tbsps Black Pepper (Ground)
2 tbsps Salt
1 1/2 tsp Onion Powder
1 1/2 tsp Paprika
3/4 tsp Caraway Seeds (before Grinded)
1/2 tsp Nutmeg
1/2 tsp Thyme (before Grinded)
1/2 tsp Sage (Rubbed)
1/2 tsp Allspice
1/4 tsp Celery Seeds (before Grinded)
1/2 tsp Rosemary (before Grinded)
1/2 tsp Basil (before Grinded)
1/8 tsp Cayenne Pepper
1/4 tsp Sugar

2 cups All-Purpose Flour
2 1/2 qts Fresh Wesson Vegetable Oil
2 oz Milk and one egg

Flour Mix:
Put flour and spices in a gallon zip lock bag or a paper bag and mix well.

Milk Mix:
Whisk milk and egg together in a bowl.
Drench 6-8 pieces of chicken in the milk mixture until well
coated then shake 2 pieces at a
time in the flour/spice mixture. Place coated chicken on a plate.

Pressure Cooking Method:
*** Warning - Please be very careful when using pressure cookers with oil - please read your owner's manual before attempting to try this cooking method!

Deep Fryer - 360 degrees, cook till the ckn is done.

Oven - 325 degrees, cook till the ckn is done.

Enjoy!

And Ellsworth's is another great place for KFC cooking and reading!

Ellsworth's Place
https://ellsworth.forumup.us


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