http://www.nytimes.com/2016/08/26/dining/is-this-the-top-secret-kfc-recipe.html?_r=0

So Col. Sanders nephew spills the beans?? I think NOT. KFC chicken's #1 Secret "Spice" is the same Secret Spice most Fast food Chicken places use.. SALT

And this Bogus one does not have it. I made this up today as the NY Times recipe states.. and It does not taste anything like KFC original recipe! Now I thought it might be close. Col. Sanders did say that the ingredients were common on any kitchens shelf. My 87 yr old source on Fine Cooking told me.. that no one even knew about Thyme and Oregano in the 1940's unless they were Italian..Sanders was from Corbin KY. So maybe he ordered the spices in the mail. Anyway his nephew used to mix the flour and herbs and spices and Sanders sold the mix..So the nephew says but hes like 67..Unless I got it wrong.. No way old enough to be doing that 70 years ago.!! So That's how Sanders got started.Selling his flour mix. He came up with pressure cooking the chicken to get it done in large batches in 8 minutes and sold his chicken cooking method to places that paid him commissions. Don't try it with a regular pressure cooker as it may ruin the gasket with the heat.

Anyway if you dare check out the NY Times recipe and give it a try.. I think KFC has a lot more salt in it. and I even added some more but No Way Jose do I say this is the real thing. I cook my chicken in a Fry Daddy 2 pieces at a time till browned , then slap it into a 340 oven to finish it up "Maryland Style" with Country Cream Gravy and mashed whipped Redskin potatoes and peas and carrots.. Ya Baby!!

DAJAX Who Knows Southern Cooking

11 spices — mix with 2 cups white flour


2/3 tablespoon salt

1/2 tablespoon thyme

1/2 tablespoon basil

1/3 tablespoon oregano

1 tablespoon celery salt

1 tablespoon black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons white pepper



Not enough salt I say maybe 3 Ts and 2/3 ..


DAJAX

Yeah..

Salt
celery SALt
garlic SALT

There is plenty of salt in that there recipe. No need to add more.

Eh, I'd think by the year 2016 people have found their own homemade chicken recipes that exceed KFC's quality.

It's a piece of goddamn chicken. Not hard to cook for yourself.

Oh well ...But it was Not Bad..Just Not KFC! It was GOOD Baby with that Country Gravy over those mashed Redskin Taters! Good New Name for the team .. Mashed Redskin Taters..after they play those Texans.. Dallas! Don't get me wrong .. Go Redskins! Just that facts are facts...

DAJAX
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.It's a piece of goddamn chicken. Not hard to cook for yourself.

Lets see you fire the grill up.. lots of coals.. really hot and BBQ it direct till its starts to burn a bit.. then slop sticky sauce on it till it starts to burn.. pull it off and serve it up halfway Raw!! Ya real easy to cook pal!

Perfect BBQ Chicken for a Democrat Rally.. Burned outside.. bloody inside..

Hillary gets the first piece and 1st Debs on the stomach pump..

Your Southern Cook.. DAJAX.. I guess some folk think operating a elevator is EZ too...

You need a KFC grease "pressure cooker" to get the right taste.

.
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How do they cook it.. Never well enough for me.. Burp..

DAJAX ..Get off my stomach pump Hillary !.. I just came from Popeyes..

My Fav.. Ya KFC original is good when I have plenty of hand towels for the soggy grease..But it is Finger Licking Good. The meat slides from the bone..and Done!

And Shoppers Food Fried Chicken is Good and greasy Too.. And Well Done Like mine!
And crispy too!

From KFC:

https://www.kfc.com/nutrition/full-nutrition-guide

One Chicken Original Breast , 1 wing, 1 drumstick = 1870 mg Sodium..!

I told you there was Not enough salt in that NY Times recipe!

That's not including a Biscuit.. High Salt, Or Fries High Salt, Mashed taters and canned gravy High Salt. more salt in one box then you need ALL DAY!

It is no wonder Blacks have So many troubles with High Blood Pressure.. the silent killer.. and many others as well! Now start with a Mc Ds Big Breakfast .. KFC lunch.. Big TV dinner supper..Frozen Dinners, Canned veggies..Canned meals..Kiltons Hot Dogs..Or other restaurant dinners.. Your Doomsday Menus!

DAJAX No Salt Licks for me For a While..

http://www.foodnetwork.com/recipes/tyler-florence/fried-chicken-recipe3.html

The Fat Man Knows The Secret Wrote:
-------------------------------------------------------
> http://www.nytimes.com/2016/08/26/dining/is-this-t
> he-top-secret-kfc-recipe.html?_r=0
>
> So Col. Sanders nephew spills the beans?? I think
> NOT. KFC chicken's #1 Secret "Spice" is the same
> Secret Spice most Fast food Chicken places use..
> SALT
>
> And this Bogus one does not have it. I made this
> up today as the NY Times recipe states.. and It
> does not taste anything like KFC original recipe!
> Now I thought it might be close. Col. Sanders did
> say that the ingredients were common on any
> kitchens shelf. My 87 yr old source on Fine
> Cooking told me.. that no one even knew about
> Thyme and Oregano in the 1940's unless they were
> Italian..Sanders was from Corbin KY. So maybe he
> ordered the spices in the mail. Anyway his nephew
> used to mix the flour and herbs and spices and
> Sanders sold the mix..So the nephew says but hes
> like 67..Unless I got it wrong.. No way old enough
> to be doing that 70 years ago.!! So That's how
> Sanders got started.Selling his flour mix. He
> came up with pressure cooking the chicken to get
> it done in large batches in 8 minutes and sold his
> chicken cooking method to places that paid him
> commissions. Don't try it with a regular pressure
> cooker as it may ruin the gasket with the heat.
>
> Anyway if you dare check out the NY Times recipe
> and give it a try.. I think KFC has a lot more
> salt in it. and I even added some more but No Way
> Jose do I say this is the real thing. I cook my
> chicken in a Fry Daddy 2 pieces at a time till
> browned , then slap it into a 340 oven to finish
> it up "Maryland Style" with Country Cream Gravy
> and mashed whipped Redskin potatoes and peas and
> carrots.. Ya Baby!!
>
> DAJAX Who Knows Southern Cooking

This was breaking news in 1993.

The secret goodness to that flavor comes from frying the chicken in negro bath water. The Colonel had been doing that since he started KFC during the civil war. There is another thread in this forum thst explains the entire history in detail. You dumb millenials could learn something from it.

Was Good But Not KFC Wrote:
-------------------------------------------------------
> Oh well ...But it was Not Bad..Just Not KFC! It
> was GOOD Baby with that Country Gravy over those
> mashed Redskin Taters! Good New Name for the team
> .. Mashed Redskin Taters..after they play those
> Texans.. Dallas! Don't get me wrong .. Go
> Redskins! Just that facts are facts...
>
> DAJAX

Is that chicken baked in the oven?

Yes Hipster, its oven baked at 340 about 1/2 hr after being deep fried about 10 minutes each batch in canola oil in a Fry Daddy . That's the way I like it as I don't like fried chicken red on the bone and its hard to get it done frying without it burning up. I pour milk on it first and let it sit about 20 minutes before putting it in the seasoned flour with 11 Herbs and Spices and frying 2 pieces at a time as more will lower the fry temp and the chicken will be greasy.
I have also used buttermilk letting it sit but I don't like it any better that way.

The Very Best tasting fried Chicken is fried in lard.. but I'm too "Chicken" to do that as its sky high in fat. But if your young and brave.. be Hip and check it out at least once.. The best pie dough is made with Lard also.But I would not make it a habit..

DAJAX

DAJAX, Funny my wife and I say that all the time about pie and lard....I don't think I have had pie in over a year....it's not like you eat every other day! I also agree w/ you about chx and pink...I see it I'm done. I tell them at restaurants/bars cook my wings well done...I can wait.

The Secret Recipe Wrote:
-------------------------------------------------------
> 11 spices — mix with 2 cups white flour
>
>
> 2/3 tablespoon salt
>
> 1/2 tablespoon thyme
>
> 1/2 tablespoon basil
>
> 1/3 tablespoon oregano
>
> 1 tablespoon celery salt
>
> 1 tablespoon black pepper
>
> 1 tablespoon dried mustard
>
> 4 tablespoons paprika
>
> 2 tablespoons garlic salt
>
> 1 tablespoon ground ginger
>
> 3 tablespoons white pepper
>
>
>
> Not enough salt I say maybe 3 Ts and 2/3 ..
>
>
> DAJAX


Celery salt and garlic salt in 1940? I doubt it.

dont think so Wrote:
-------------------------------------------------------
> The Secret Recipe Wrote:
> --------------------------------------------------
> -----
> > 11 spices — mix with 2 cups white flour
> >
> >
> > 2/3 tablespoon salt
> >
> > 1/2 tablespoon thyme
> >
> > 1/2 tablespoon basil
> >
> > 1/3 tablespoon oregano
> >
> > 1 tablespoon celery salt
> >
> > 1 tablespoon black pepper
> >
> > 1 tablespoon dried mustard
> >
> > 4 tablespoons paprika
> >
> > 2 tablespoons garlic salt
> >
> > 1 tablespoon ground ginger
> >
> > 3 tablespoons white pepper
> >
> >
> >
> > Not enough salt I say maybe 3 Ts and 2/3 ..
> >
> >
> > DAJAX
>
>
> Celery salt and garlic salt in 1940? I doubt it.


Celery salt is a major ingredient in Old Bay and that's been around since the 1930s. So, umm, yeah.

Popeye's

Probably 20-30 years ago someone from KFC said that if you wanted to try and imitate their seasoning, a good starting point would be Italian Dressing Seasoning packs that you can pick up at the grocery store. Lacking a deep fryer I don't make my own fried chicken.

Bill.N. Wrote:
-------------------------------------------------------
> Probably 20-30 years ago someone from KFC said
> that if you wanted to try and imitate their
> seasoning, a good starting point would be Italian
> Dressing Seasoning packs that you can pick up at
> the grocery store. Lacking a deep fryer I don't
> make my own fried chicken.

I cook fried chicken in a large Griswold cast iron skillet. I put shorting in the skillet, let it melt on LOW heat, and gently slide spice floured chicken pieces(shaken in a paper bag) into the hot grease.

The trick is slow low cooking of the chicken to get the pieces cooked to the bone, and have that crispy crispy skin.

Lot of good stuff on the Colonel in this thread:
http://www.fairfaxunderground.com/forum/read/40/1890137

>Probably 20-30 years ago someone from KFC said that if you wanted to try and imitate their seasoning, a good starting point would be Italian Dressing Seasoning packs

Yes I do remember that but never tried it. The recipe does have a lot of those type herbs in it. But all combined it did not have that KFC original flavor. What I made up from the NY Times recipe. Something else is in there I was thinking lemon pepper but that was not around back in the 40's when Sanders started his flour mix sales. There is Def a lot of salt and pepper in it.

The first time I had KFC was in Norfolk in 1966 and it had the same taste as today. And so did the mashed taters and gravy.

The slaw I'm told comes in big bags and they mix the bagged dressing in it. And I do love Cole Slaw also.. Fishmarket in Old Town has some great slaw and so did the Old Long Gone Dixie Pig on "Number One Highway" in Alexandria. And Down in Fredericksburg theres Allmans BBQ and there 50 + year old boiled dressing cole slaw.. Excellent. Made for 50 years by the same lady..I don't know about today, She may have retired..

DAJAX