KFC’s Secret Recipe

Posted: July 17, 2010 in Uncategorized

Here become the recipe

Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following marinate recipe is still used today at KFC for the crispy strips  which are marinated daily in 40 to 8- lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.

The Kentucky fried chicken marinate :

  • 2 tablespoons potassium
  • 2 tablespoons kosher salt
  • 4 tablespoons MSG
  • 1/8 teaspoon garlic powder
  • 1/3 cup bottled chicken concentrate
  • 5 cups water

Mix all of the above and soak the chicken in the above to marinate for 24 hours under refrigeration.

The original recipe is not packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when it reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

KFC ORIGINAL RECIPE :

  • 2 fryer chickens cut up into 8 pieces and marinated
  • 6 cups Crisco shortening
  • 1 egg well beaten
  • 2 cups milk
  • 2 cups flour
  • 2 teaspoons ground pepper
  • 3 tablespoons salt
  • 1 teaspoon MSG
  • 1/8 teaspoon garlic powder
  • 1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400 derajat Fahrenheit. In a small bowl, combine the eggs and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid, when pressure builds up cook for 10 minutes.

After the perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

KFC EXTRA CRISPY :

  • 1 whole frying chicken, cut up and marinated
  • 6-8 cups shortening for cooking
  • 1 egg, beaten
  • 1 cups milk
  • 2 cups all-purpose flour
  • 2 ½ teaspoons salt
  • ¾ teaspoons pepper
  • ¾ teaspoon MSG
  • 1/8 teaspoon paprika
  • 1/8 teaspoons garlic powder
  • 1/8 teaspoons baking powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degree. Combine the beaten egg and milk In a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry floour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on plate or cookie sheet until each piece has been coated. Drop the chicken one piece at a time into the hot shortening. Fry half of the chickens at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Once he perfected his extra crispy he had customers who wanted it to be crispy and bold so he created his hot and spicy chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and not prepared fresh in many stores.

Hot many spicy chickens :

  • 1 whole frying chicken, cut up and marinated
  • 6-8 cups shortening
  • 1 egg, beaten
  • 1 cup milk
  • 2 cup all-purpose flour
  • 2 ½ teaspoons salt
  • ¾ teaspoon white pepper
  • 1 teaspoon white pepper
  • ¾ teaspoon cayenne pepper
  • ¾ teaspoon MSG
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon baking powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, dip in egg and milk then coat the chicken with the dry flour mixture, coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.

The colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The honey barbecue wings are tasty. After they are made they are dripped into the honey barbecue dripping sauce. If you don’t want the honey barbecue wings just serve them as the regular wings.

KFC WINGS:

  • 6-8 cups shortening
  • 20 chicken wing pieces
  • 1 egg, Beaten
  • 1 cup milk
  • 2 cups all-purpose flour2 ½ teaspoons salt
  • ¾ teaspoon pepper
  • ¾ teaspoon MSG
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder

If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. when shortening is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.

The colonel also had a roasted chicken that was mighty tasty. The chicken was marinated also and then baked with his famous seasoning. The baking process was long it takes 4 hours to bake it. It is baked 225 for 2 hours till the internal tempt was at 175. But for you at home I have updated this to be baked at a hired temperature and be prepared in less time.

Tender roast :

  • Spice mix
  • 1/2 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon lemon pepper
  • ¼ teaspoon thyme
  • ¼ teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon MSG

Trim the excess fat from the chicken. Marinade the chicken in the mixture for 3 to 4 hours or overnight. Remove the chicken from the marinade and allow to dry. Sprinkle the chicken lightly with seasoning. Place on baking pan and bake at 325F for 1 to ½ hours till chicken is done. Allow to sit for 1 to 2 minutes then serve.

By the way, I have not try this recipe.. LOL

But, trust me… It’s not lie😀

Cause I’m copying from them :-p

Please try,, and Good Luck!!


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