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Off Topic Hobbies => Cooking => Topic started by: Microdoser on January 30, 2021, 01:35:01 pm

Title: KFC
Post by: Microdoser on January 30, 2021, 01:35:01 pm
Three alternative 'KFC' spice mixes

First, a spice mix from Youtube, unknown quantities derived from conversations with Grace's employee

salt
fine ground black pepper
cracked black pepper
course ground black pepper
white pepper
allspice /summer savoury
ground coriander
ginger
msg
thyme
sage
marjoram

mix egg and milk, coat chicken pieces, coat pieces in spice/flour mix, deep fry in pressure fryer 200c 7 minutes

Alternative 1:

use egg whites and milk, no yolk. Coat chicken in flour mix, then egg/milk, then flour mix again

5 cups of plain flour

4 tbsp paprika

2 tbsp white pepper

2 tbsp garlic powder

1 tbsp ground ginger

1 tbsp mustard powder

1 tbsp Celery salt

1 tbsp Black pepper

1/2 tbsp of oregano

1/2 tbsp of thyme

1/3 tbsp of sea salt

Alternative 2 from handwritten note, reputed to be the original recipe, found in the belongings of a relative of Colonel Sanders:

    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
    3 tablespoons paprika (original recipe calls for 4 tablespoons)
    2 tablespoons garlic salt
    1 tablespoon ground ginger
    3 tablespoons ground white pepper

    1 cup buttermilk
    1 large egg
    1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
    vegetable oil for frying


I don't know which of these is more authentic, I will be trying them out over the coming while.
Title: Re: KFC
Post by: Halcyon on January 30, 2021, 11:28:18 pm
Thanks for posting! These I'll definitely be trying out.
Title: Re: KFC
Post by: nigelwright7557 on January 30, 2021, 11:43:04 pm
I find KFC too spicy.
Burns my tongue.

On the other hand McDonalds is a bit bland.
Title: Re: KFC
Post by: langwadt on January 30, 2021, 11:45:58 pm
https://youtu.be/7WJYOgzFydc
Title: Re: KFC
Post by: Halcyon on January 30, 2021, 11:46:31 pm
I find KFC too spicy.
Burns my tongue.

I'm the opposite, but then again I'm a chilli lover. If KFC could crank their Zinger burger up by about 1000%, I'd be a much happier person.
Title: Re: KFC
Post by: Ed.Kloonk on January 31, 2021, 12:00:33 am
I thought they were supposed to be secret.
Title: Re: KFC
Post by: themadhippy on January 31, 2021, 12:18:50 am
(https://i.ibb.co/p1mr5H4/hcfc.jpg)
Title: Re: KFC
Post by: tpowell1830 on January 31, 2021, 01:45:32 am
I find KFC too spicy.
Burns my tongue.

I'm the opposite, but then again I'm a chilli lover. If KFC could crank their Zinger burger up by about 1000%, I'd be a much happier person.

I am not a fan of KFC, I prefer southern fried chicken better, as opposed to pressure cooked chicken.

@Halcyon If you are in the states, try Popeye's fried chicken and ask for spicy.
Title: Re: KFC
Post by: Halcyon on January 31, 2021, 02:10:29 am
I find KFC too spicy.
Burns my tongue.

I'm the opposite, but then again I'm a chilli lover. If KFC could crank their Zinger burger up by about 1000%, I'd be a much happier person.

I am not a fan of KFC, I prefer southern fried chicken better, as opposed to pressure cooked chicken.

@Halcyon If you are in the states, try Popeye's fried chicken and ask for spicy.

Unfortunately not. But then again, no fast food places (at least here) make things hot enough for me. Even in Indian or Thai restaurants I have to stress to the waiter that I don't want my food "white guy" spicy, I want the chef to blow my head off. Half the time they come through.
Title: Re: KFC
Post by: Microdoser on January 31, 2021, 07:16:58 pm
I thought they were supposed to be secret.

Absolutely, but Colonel sanders reputedly was in touch with an Irish guy who had the second name Grace who wanted to open KFC chicken places in Ireland. To cut a long story short, he did open them and after Sanders died and the KFC corp gained worldwide rights there was the standard drama with the KFC corporation, lawsuits etc, and so he had to call his places Grace's ("Different name, same great chicken" was, I think, their slogan)

Anyway, they now supply chicken places in the UK with their spice mix in 25Kg bags and according to them, it is the exact recipe than Grace was told by Colonel Sanders.

This guy:

https://www.youtube.com/watch?v=7WJYOgzFydc (https://www.youtube.com/watch?v=7WJYOgzFydc)

said he spoke to someone in the know about the Grace's recipe, which is the first one listed.

The last one listed was a handwritten note written by Harland Sanders' second wife:

(https://www.chicagotribune.com/resizer/aLWIvsrExS4gi840rimBOs6E69M=/800x450/top/cloudfront-us-east-1.images.arcpublishing.com/tronc/DRQPBOYWYBGIDIF5NCV3N74X2U.jpg)
Title: Re: KFC
Post by: WattsThat on February 09, 2021, 02:16:15 am
There was a pretty credible story floating around that when Harlen Sanders franchised the brand, he was asked if he had any advise for the franchisees. His reply was a straightforward “Yes sir, don’t fuck with the gravy”.
Title: Re: KFC
Post by: Microdoser on February 09, 2021, 12:34:19 pm
There was a pretty credible story floating around that when Harlen Sanders franchised the brand, he was asked if he had any advise for the franchisees. His reply was a straightforward “Yes sir, don’t fuck with the gravy”.

I remember the proper gravy. I now know I remember it from a time when all the KFC outlets outside the US were licensed by Sanders.

I also remember the change, when everything started to taste cheaper and more mass produced, which coincided with the time that the KFC Corp got worldwide rights.
Title: Re: KFC
Post by: WattsThat on February 10, 2021, 01:40:41 am
I too can remember a time when the gravy and the mashed potatoes that went with it was real food. Today, the only thing I would eat at a KFC would be the chicken and that when that is my absolute last available fast food source.

For fired chicken, it’s Popeyes spicy with extra hot sauce. Chicken sandwich is hands down Chick-Fil-A, a decidedly US only East of the Mississippi chain. Best lemonade and sweet tea (iced tea to us yanks) in the world because it’s the real deal, no bottled anything crap.
Title: Re: KFC
Post by: coppercone2 on February 20, 2021, 01:50:15 am
sour cream or sour cream with milk also works if you are short on ingredients for preparing meat for fried chicken, I find buttermilk to be an obnoxious ingredient to keep track of

you leave the chicken coated in heavy cream, milk, sour cream or buttermilk for a hour to 24 hours before doing the breading, it does something to the texture of the meat.

I also sometimes add a pinch of baking soda but the amount must be very small, the taste is interesting and may annoy some people if used excessively but usually its good enough that picky people will still eat it.
Title: Re: KFC
Post by: nigelwright7557 on February 21, 2021, 06:37:10 pm
I find KFC chicken a bit too spicy.
I also find the chips have to go down with plenty of fluids or feels like they are getting stuck on the way down.
McDonalds chicken is a bit blander so goes down better.
Title: Re: KFC
Post by: coppercone2 on February 21, 2021, 06:52:06 pm
I think the #1 ingredient for crispy chicken to regulate spice is going to be cayenne pepper
Title: Re: KFC
Post by: I wanted a rude username on February 22, 2021, 07:47:49 am
I find KFC too spicy.
Burns my tongue.

On the other hand McDonalds is a bit bland.

I find KFC chicken a bit too spicy.
I also find the chips have to go down with plenty of fluids or feels like they are getting stuck on the way down.
McDonalds chicken is a bit blander so goes down better.


"It's déjà vu all over again." —Yogi Berra
Title: Re: KFC
Post by: tooki on March 18, 2021, 12:20:15 am
Marinating the chicken in seasoned buttermilk (salt and pepper, both generous) really makes a difference, making it not only more flavorful, but appreciably juicier. For skinless, boneless breasts and nuggets, overnight is more than enough. For skin-on, bone-in chicken pieces, I recommend 2 or 3 days, so it can really penetrate. Then dredge in well seasoned flour, shaking it in the bowl (that gives the texture on the breading). Let it rest for at least 10 mins, then fry. (You can re-dip the floured chicken in buttermilk or egg wash and then dredge a second time if you want extra thick crust.)
Title: Re: KFC
Post by: Microdoser on March 18, 2021, 10:50:34 am
Marinating the chicken in seasoned buttermilk (salt and pepper, both generous) really makes a difference, making it not only more flavorful, but appreciably juicier. For skinless, boneless breasts and nuggets, overnight is more than enough. For skin-on, bone-in chicken pieces, I recommend 2 or 3 days, so it can really penetrate. Then dredge in well seasoned flour, shaking it in the bowl (that gives the texture on the breading). Let it rest for at least 10 mins, then fry. (You can re-dip the floured chicken in buttermilk or egg wash and then dredge a second time if you want extra thick crust.)

I'm curious about trying a deep fat pressure cooker, apparently it gives another level of juicy because all the juices are kept in by the pressure.

But yes, I also found the buttermilk (or milk if that is what ya got) keeps a lot of the juices in by itself.
Title: Re: KFC
Post by: humusays on April 04, 2021, 05:47:12 pm
Thanks! I'll trying out it, next weekend will be spicy >:D
Title: Re: KFC
Post by: Stray Electron on April 04, 2021, 06:00:48 pm
Marinating the chicken in seasoned buttermilk (salt and pepper, both generous) really makes a difference, making it not only more flavorful, but appreciably juicier. For skinless, boneless breasts and nuggets, overnight is more than enough. For skin-on, bone-in chicken pieces, I recommend 2 or 3 days, so it can really penetrate. Then dredge in well seasoned flour, shaking it in the bowl (that gives the texture on the breading). Let it rest for at least 10 mins, then fry. (You can re-dip the floured chicken in buttermilk or egg wash and then dredge a second time if you want extra thick crust.)

I'm curious about trying a deep fat pressure cooker, apparently it gives another level of juicy because all the juices are kept in by the pressure.

But yes, I also found the buttermilk (or milk if that is what ya got) keeps a lot of the juices in by itself.

  My wife bought an "Instant Pot" last year (a Brand name. it's nothing but a pressure cooker with a built in electric heating element and a uProcessor controller.)   But it does an excellent job of cooking chicken and other meats and keeping them juicy.  She's also started brining chicken, pork and other meats before cooking and that makes them much more tender. One of the local restaurants marinates their chicken overnight in honey mustard before deep frying it to make Chicken and Waffles. It comes out wonderful!
Title: Re: KFC
Post by: tooki on April 04, 2021, 06:57:07 pm
Brining definitely helps, and I’ve done that for years. But I was honestly shocked at how much juicier chicken gets in buttermilk marinade compared to brining. I did it again a week ago. This time, I also poked some holes with a skewer to let the marinade in better (since skin is a remarkably good marinade barrier) and let it marinate for 48 hours. It was fantastic.

The buttermilk should be unpleasantly salty before you add the chicken. By the end of the soak, the chicken will be perfectly seasoned inside.
Title: Re: KFC
Post by: coppercone2 on April 08, 2021, 05:33:54 am
https://www.youtube.com/watch?v=C67IyIBgvb8 (https://www.youtube.com/watch?v=C67IyIBgvb8)
Title: Re: KFC
Post by: beanflying on August 03, 2021, 10:39:34 am
Don't just stick to dry spice rubs in your experimenting. Tonight's version is a wet marinade with a simple slightly spiced flour and panko mix for the coating.

Tried a few of the kfc dry types some time ago but I prefer the wet option for moistness, tenderness and flavours.

Also only use Thighs skin off either on or off the bone for the most moist and flavourful bit of the bird.
Title: Re: KFC
Post by: Microdoser on August 03, 2021, 12:14:14 pm
Also only use Thighs skin off

What?

And miss out on the best bit about KFC?

Title: Re: KFC
Post by: beanflying on August 03, 2021, 01:48:57 pm
There are no 'best bits' with actual KFC  ;) Skin off or at minimum slice it so the marinade gets into the flesh.

Part of the reason you might find the skin the 'best bit' is there is not much flavour imparted to the no doubt bleached chicken flesh under the skin :horse:
Title: Re: KFC
Post by: AaronLee on August 03, 2021, 02:18:30 pm
Chicken sandwich is hands down Chick-Fil-A, a decidedly US only East of the Mississippi chain.

I think you're behind the times a bit. Plenty of Chick-Fil-A restaurants on the west coast last time I checked.
Title: Re: KFC
Post by: Microdoser on August 04, 2021, 12:47:13 am
There are no 'best bits' with actual KFC  ;) Skin off or at minimum slice it so the marinade gets into the flesh.

Part of the reason you might find the skin the 'best bit' is there is not much flavour imparted to the no doubt bleached chicken flesh under the skin :horse:

Indeed. My post was more in jest, of course the stuff you buy in the stores is not good.
Title: Re: KFC
Post by: beanflying on August 04, 2021, 03:51:48 am
Rule of DIY fried chicken always do a bit more than you need so Lunch the next day is tasty  :)