KFC Recipe Revealed? (chicagotribune)


1 c buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil

As tested by the Tribune’s on site kitchen: Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mix at room temperature 20 – 30 min. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mix to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 min. Meanwhile, heat about 3″ oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 F. (Use a deep-frying thermometer to check the temp.) When temp is reached, lower the heat to medium to maintain it at 350 F. Fry 3 – 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15 – 18 min. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temp before adding more chicken. Repeat with remaining chicken. A note on MSG: A number of readers have asked how much MSG to use in the recipe above. Although KFC has confirmed that its present day recipe uses MSG, that ingredient was not part of the list of herbs and spices we received from the Colonel’s nephew, so we didn’t include MSG in the published recipe. But we did taste the fried chicken with a sprinkle of MSG. If you want to try the chicken with MSG, we suggest doing as we did: Sprinkle a little on the finished chicken pieces right before eating.

From the hand written note of Ledington’s family scrapbook: The chicken was individually hand breaded and dropped in special (?) pressure cookers. You cooked it until it started turning brown. And then you put the lid on the pressure cooker and brought it to 12 pounds of pressure for 10 min. And then you started letting the pressure off, and when you uncapped it and the pressure was off, it was perfect: golden brown and fall-off-the-bone.”

11 Spices — mix with 2 c white flour:

2/3 T salt
1/2 T thyme
1/2 T basil
1/3 T oregano
1 T celery salt
1 T black pepper
1 T dried mustard
4 T paprika
2 T garlic salt
1 T ground ginger
3 T white pepper

Mix the flour in a bowl with all the herbs and spices; set aside.




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