Remember the presentation factor. Just for argument sake iIf KFC used the full amount of pepper as black pepper, the chicken might appear over-peppered to many consumers. This would be a turn-off and make people pre-concieve opinions about the taste. Also consider the secrecy factor. By making the real amount pepper disappear visually, you could throw off imitators.
I haven't had KFC for years and years and years.
So what's so good about it?
I'm allergic to preservatives so I won't eat it anyway, so maybe MSG?
Can we get the answer to what you think the secret is TomW?
I think pepper is obvious in some fried chickens out there.
Big pepper flavor.
I like the looks of this, have everything except chicken parts other than boneless skinless breasts and thighs.
Willing to attempt it, but cuppla questions. I'm out of white pepper, what is mace? and why is wheat listed and what type of wheat, where in the market is this ingredient and what's if for? is it semolina flour wheat, or??? thanks, sorry not completely understanding .....
If someone, anyone! knows a good recipe that duplicates KFC,
please let me know... After four and half years of research...
I'm open for ideas... I'm old, I'm tired and I'm hungry for KFC! lol.
Here is the latest ingredients but noone has been
able to put them together to make a working KFC recipe so far
but we are getting close!!!!
1) Black Pepper (known fact)
2) White Pepper (it does count! lol) (from 99-X)
3) Garlic (from KFC)
4) Sage (from 99-X)
5) Coriander (from 99-X)
6) Mace (MickeyD's famous recipe that duplicated KFC with 99-X!)
7) Celery Seed (see KFC UK site)
8) Dry Mustard (see KFC UK site)
So that leaves only three, only three ingredients to go...
I thought I would never see this day...
True, but different varieties of pepper have different flavor profiles. If you don't believe me, purchace multi-colored blends of whole peppercorns, crush them yourself, and taste them. I notice the difference, but my DW doesn't. The only thing she gets from peppercorns is heat.
not sure if anyone read the link I hooked up to on this subject but there is a question about whether black pepper or white pepper have any difference at all. seems depending on who you are there is or isn't a difference. I wonder if I was to grind black pepper down to the powdery form that white pepper is, and tasted it blind folded, I'd know which was which?
I used the following tonight, just to see if I could begin to figure out the taste profile. Included in my seasoned, 1 cup of all-purpose flour were:
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. granulated garlic powder
1/8 tsp. granulated onion powder
1/2 tsp, ground sage
1/2 tsp. ground thyme
1 scant shake of mace powder.
Coat the skinned chicken in egg wash, then flour, then egg-wash, and again in the flour. Bump the chicken to remove excess flour and fried in 1 inch of hot oil until lightly browned. Placed on a line cookie sheet and into a 350' oven for 35 minutes. Chicken was great and very juicy with a fine flavor. But it definitely didn't taste anything like KFC. The mace, even though I used just a hint, was to dominant, and way to sweet. I don't think it's used in the original recipe for KFC. But that of course, is my opinion.
Next time, I will omit the salt and mace, and add chicken soup base to the mixture. It should come out closer.
does anyone know what type of oil kfc uses to fry their chicken? for some reason, i get really bad aggida from kfc, even just 1 small tender let alone a whole piece. but i can eat popeye's fried chicken all day without a problem, and i think it's the type of oil.