Saturday, August 20, 2016


                                                           FOOD

THE ORIGINAL 11 SPICES SECRET RECIPE?
Prep: 30 minutes

Soak: 20-30 minutes

Cook: 15-18 minutes

Makes: 4 servings

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Expeller-pressed canola oil

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. 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. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.

- The Chicago Tribune

KFC insider argues that this is no longer the whole recipe. "We added '1 Qt. grease' in 1971

5 comments:

Stu Tarlowe said...

First off, KFC Original Recipe chicken isn't pan-fried or deep-fried, it's pressure-fried. So, without a pressure cooker, you're never going to replicate it.

And in the late '30s, when the Colonel started making his famous chicken, I don't think anybody'd ever heard of canola oil; that's a relatively new addition to supermarket shelves.

So the spice ingredients may be accurate (and anyone with a sufficiently sensitive and experienced palate can probably get it close) but the rest of the "recipe" strikes me as bogus.

leelu said...

Stu: Agreed.

I worked for the Colonel (not Pepsico or whomever) when I was in high school. IIRC, it was a bag of seasoning mixed into a standard amount of flour. Chix was dredged thru the mix, and the dropped into the pressure cooker.

Used oil was strained, and the 'debris' dried in a pint salad container the lived on the vent hood. When deemed 'ready', it was mixed w/ water and a bag or 'gravy' mix. Which was as close as the gravy ever got to a chicken.

Anonymous said...

I worked at a KFC while in high school in the late 80's. We fried the chicken in lard. It came in a cardboard box, as if they took a box with a blue plastic bag and filled it with liquid lard and left if solidify. After we cleaned a pressurized deep fryer, we'd cut the block into chunks, toss em in the fryer and melt them. IIRC, extra crispy was marinated before-hand, original was not. Original was dipped in buttermilk and breaded in flour that had a spice mix bag added to it. Extra crispy was just dipped in buttermilk, breaded (in flour only), dipped again, and breaded again. French fries and nugget-like stuff was fried in some kind of oil, don't remember how we did the gizzards. Clean up involved a lot of hot water, and your shoes were half breaded by the time you left.

Dennis Sheehan said...

I worked for KFC back in the 70's as a manager and trainer. The chicken was never cooked in lard-that was hydrogenated vegetable shortening. The flour came in 25 lb. bags and was mixed with a large quantity of flour salt (very finely ground salt) and the bag of seasonings. Then it was dipped in a milk and egg mixture and breaded. We cooked it in a 103-C automated pressure fryer that handled the pressure, temperature, and time. The cracklings should NEVER have been left out to sit. They were drained in the cooler and made a fantastic gravy when properly handled. The Colonel used to say "pitch the chicken and eat the gravy"!.

Anonymous said...

I say Rajah. You've taken on this subject of pressure cooking chicken before. Do you have a link to that effort. My recollection is that broasting chicken requires peanut oil.

Casca

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