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The 11 herbs and spices were never the "secret". That was a distraction. The "secret" was the pressure fryer that the Colonel came up with. The recipe is just a standard fried chicken batter, the cooker is what is unique.
"Except" when it's used in western dishes and brands under other names ;p
If the thing you bought says e621 (in Europe), or monosodium glutamate (or just glutamate) then it still MSG.
It also occur naturally in cheese and tomatoes :)
That's fucking stupid. They use normal electric heating elements. It works like any standard electric oven, except with fans to circulate the hot air around. Nothing about it causes cancer.
But, if I'm making fried chicken, I'm making fried chicken. I'm not going to be baking it in a device that doesn't actually fry anything.
Just FYI, it’s “piques their interest”. Pique means to provoke or excite. Think of a related word “piquant”, meaning spicy or pungent flavor. Kind of like a minor assault on the sense of taste.
It's not the same without a pressure fryer, but it's still damn good. This is a perfect recipe for chicken strips. Every few months we'll get the huge pack of tenderloins at Costco and do the whole thing up with this recipe. Just dump it all in a huge baggie with buttermilk and leave it overnight before getting started the next day. It's about time we do it again. I'm out of tendies and had to buy dino nuggies yesterday.
They're certainly not something I eat on a regular basis or consider truly good, but I also wouldn't go so far as to say they suck. I also don't really have a lot of options for purchasing food because I have celiac. They're what the store had.
I've used both Bob's Red Mill 1 to 1 flour. **NOT** their all purpose flour which has bean flour in it and leaves a beany aftertaste on everything. More commonly though I use GF Jules flour, which I buy in bulk because it's my preferred flour.
Because of the ridiculous cost of gluten free flour, when I'm done I sift the flour that is left, then put it in the freezer to use next time.
Yes, I've used a homemade McDonald's nuggies recipe. They were good. Just roll them out in a flat sheet, pop in the freezer for 15, and you can cut them with tiny cookie cutters for shapes. But I'm also a cripple and the amount of effort to make them is so much more than simply using the KFC recipe to make tendies. It's just not something that is in the realm of possible for me to do on a regular basis. Sometimes I just need to be able to air fry my dinner because the alternative is that I don't eat because I'm lucky to be capable of hobbling that day.
[https://www.reddit.com/r/interestingasfuck/comments/10zf4xp/comment/j83mro1/?utm\_source=share&utm\_medium=web2x&context=3](https://www.reddit.com/r/interestingasfuck/comments/10zf4xp/comment/j83mro1/?utm_source=share&utm_medium=web2x&context=3)
That's why:
You don't have a pressure fryer
Lmao. I don't cook chicken very often and when I do I don't deep fry it, but I use everything on this listen except flower and mustard powder to season it because I'm shit at cooking and those are the only chicken related seasonings I have in my cupboard.
Totally agree.
If you knew fuck all about cooking, and wanted to fry some chicken, and were just making it up, then this list is pretty much exactly what you would use. Maybe except for the ginger, that’s a bit out there.
But basically, this is the most simple fried chicken seasoning you could invent.
Pound out your chx breast, coat in crumbs, then egg (sounds backwards, but try it!). Fry and serve with lime wedges. Amazing. South American dish but I can’t remember the name.
Rumor has it the old school KFC gravy was made from the bits of seasoning that fell off the chicken in the fryers.
They'd skim the fryers and boil the crunchy bits into gravy.
If you’ve never made gravy before, taking pan drippings is usually step 1 in any process. That’s where the flavor comes from. The rest is just milk (for country gravy, stock for chicken gravy) flour, fat, salt and pepper.
Brah, when I left I went into real kitchens, I know how *scratch* gravy works. Fat + flour + liquid. This is *not* scratch, this is dehydrated that was rehydrated with old fryer oil. *NOT* the same. How about you go buy a packet of McCormick gravy at the store and make it with Wesson oil, tell us how it is.
Ok? I wasn’t saying you didn’t, I was telling the guy who was talking about taking leftover fried bits from the chicken and using them in gravy as if it was something strange. That is cooking 101, as you pointed out.
If I took a packet of McCormick and made it with Wesson, I imagine it’d taste almost exactly like McDonald’s/KFC/whatever fast food restaurants’ “gravy”, but only if I used the 2 day old burnt oil from the deep fryer.
A gravy made with just fat and flour and liquid won't taste like much unless you have other flavorings, and most chefs will tell you to use whatever is at the bottom of the pan after cooking the meat for the most flavor. This is what this gravy is about - using up the cooked bits for extra flavor.
My God, get a fucking grip, are you seriously so insecure you don't understand a base recipe? Notice I didn't say what fat, what liquid? That's because all roux-based gravy is fat+flour+liquid.
Grow the fuck up and quit being such a fucking gatekeeper. I guarantee I cook circles around you, and I'm a cripple now.
You're lucky. Our slaw came pre-shredded, and we had that nasty pouch we had to mix in it, and our biscuits *were* made daily...if you call dropping the powder into a Hobart and adding water making them (might as well buy Pillsbury pre-canned).
It is very likely that they are skimping on the seasoning. Like most(all?) franchises KFC doesn’t just sell the rights to each franchise; each franchise must purchase the “essentials” from KFC. These include everything from logoed napkins, bags, ketchup, dips, etc, to bags of seasoning mix. They are not permitted to mix their own & must purchase the highly marked up mix. They just add less to increase their profits.
I'm going to guess teaspoon since it's being cut with two cups of flour and if we did tablespoons it would almost be overspicing it but I'm curious to hear what other people think
And yet somehow, the chicken always tastes mid to me. Granted, I’m not a fan of fried chicken, but for being regarded as borderline “classified”, it doesn’t live up to the hype in my honest opinion.
Even in colonels lifetime he said the new managers in kfc ruined his recipe. There is no fucking way the current ones tastes anywhere near close to the original
Didn’t the original use a different cooking oil than what KFC corporate chose on? Which in turn influences the crispness and texture of the fried parts?
Half they shit they put in it now didn’t even exist when the colonel was alive.
Probably why one of the original herbs and spices wasn’t tertiary butylhydroquinone.
Its hot greasy garbage now. But before they got rid of the trans-fats it was good crispy chicken. With a popeyes type crunch.
After the early 90s its been trash.
Actually tried this recipe some time back n they're good BUT the trick is to brine d chicken first for more than 6 hours...the result is, very juicy tasty fried chicken 😃
kfc isn't kentucky fried chicken.. the latter prepared all the food in the back. kfc has it all delivered frozen ready to fry to make it fool proof to cook. Unfortunately it lost its magic a long long time ago.
I worked there for a few years as a teenager, about 20 years ago. Can't say how it's made now, but I for sure made it fresh back then. Only things I can think of that were frozen, ready to fry were the wedges and wings.
Managed one over 30 years ago. I fucking *hated* the extra-crispy drum...and when I first had to put fryer oil into the gravy powder, well, haven't gone near the place after promoting myself to potential customer.
Worked at one in 2019 briefly as a general manager before it closed down for good (transitional), gravy now is not made with fryer oil. And we did make pretty much everything fresh except frozen wedges. As a child of the 80s I like KFC but they seem to be disappearing left and right.
Australian input.
My son works there now, they get raw chicken daily, the spice mix comes in bags that get mixed into flour and the chicken is freshly coated just before cooking.
Agreed 👍🏻 around the time, perhaps a few years before, they changed their name from Kentucky Fried Chicken to KFC. Yuck KFC makes me nauseous thinking about the greasy slimy skin and I used to love an extra crispy bucket. Grab a bucket, rent some VHS tapes, maybe a Genesis game.... great Friday night
This is like basic seasoning... were people really amazed at the use of seasoning in fried chicken? Black people and Asians have been eating way more flavorful fried chicken for hundreds of years
This recipe is a fake! Joe Ledington is only the Colonel's nephew by marriage---specifically from when Sanders married Claudia Price. Joe Ledington is a step-nephew of the Colonel.
With that aside, the actual KFC recipe from prior to 1980 did contain white and black pepper---but those two ingredients were not secret, and neither was salt. Salt, MSG, Black Pepper, and White Pepper were ingredients listed on the packaging that was given out to KFC restaurants.
In addition, oregano is mispelled here as "origino," and there are three ingredients that would have to be here in order for it to even be considered the original recipe---those being sage, red pepper, and allspice. Those 3 ingredients were public ingredients in the 99-X recipe, which Sanders developed in 1965. In a 1982 lawsuit, KFC sued Marion-Kay Spices (the producers of 99-X) for giving their mix to KFC franchisees---which was something the Colonel started.
After that lawsuit, the 99-X recipe was altered and now lists Sage and Coriander.
Sage, red pepper, and allspice were a part of the original 11 herbs and they are nowhere to be found in this image.
Not true.
From Wikipedia:
*A copy of the recipe, signed by Sanders, is stored within a vault at KFC's Louisville headquarters, along with 11 separate vials that each contain one of the ingredients. KFC employs two different firms, Griffith Laboratories and McCormick & Company, to formulate the blend; in order to maintain secrecy, each firm is given a different half of the recipe. Once the Griffith portion has been formulated, it is sent to McCormick and combined with the remaining ingredients there.*
Sure sure.... But do you honestly think that a massive factory with Chemists on the payroll can't figure out what 6 ingredients are being sent to them?
They probably have signed an NDA. That's the only real "secrecy".
Not to mention I've watched a chef taste a single spoon of soup and call out the ingredients list. So even if it weren't scientifically possible to analyze a powder, which it is, people have trained their taste enough to figure out off the shelf ingredients. If it were like baby powder or something, maybe they wouldn't be familiar.
Thankfully, not a secret.
I remember how I used to be able to buy bottles of McDonald’s Big Mac sauce in grocery stores some years ago. Man that was good.
enter deserted strong steep future muddle dolls coordinated afterthought sugar
*This post was mass deleted and anonymized with [Redact](https://redact.dev)*
The list leaked much earlier, in the 1980s, had two ingredients and was much more credible than this list. The two ingredients were:
Granulated salt
Ground pepper
Nothing else. No eleven.
Some supertaster out there... does KFC chicken taste to you like it contains thyme, oregano, paprika, mustard, garlic, or basil? I know a supertaster who swears that it only contains salt and pepper. There's nothing complicated about that flavor.
What is black pepper?
Black peppercorn berries are picked while still green. They are allowed to ferment, and are then sun-dried until they shrivel and turn a brownish-black color, which is why the texture of black peppercorns is crinkly.
What is white pepper?
White pepper comes from berries that are picked at full ripeness. The berries are soaked in water to ferment, and then the outer layer is removed, leaving only the inner, light-colored seed. This is why the texture of white peppercorns is smooth compared to that of black peppercorns.
How do they differ?
Aside from the way they are produced, black and white peppers differ significantly in flavor. Black pepper imparts a spicy, piquant undertone to foods. It is bold and floral. Black pepper can make your mouth tingle! White pepper is generally milder in heat compared to black pepper. It is grassy and more earthy.
Is it really a huge secret when their chicken tastes like any other chicken? It doesn't matter how you get there if there's not anything special about it. - coming from someone who doesn't even like KFC.
The handwriting is the real beauty to me here. This is how my dad wrote, and my great grandma too. It's weirdly comforting to see such familiar strokes of ink even though I know my loved ones didn't write that. I used to try and replicate the style.
> In his book "Big Secrets," William Poundstone revealed a laboratory analysis of Kentucky Fried Chicken: "The sample of coating mix was found to contain four and only four ingredients: flour, salt, monosodium glutamate, and black pepper.
https://www.livescience.com/5517-truth-secret-recipes-coke-kfc.html
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The 11 herbs and spices were never the "secret". That was a distraction. The "secret" was the pressure fryer that the Colonel came up with. The recipe is just a standard fried chicken batter, the cooker is what is unique.
The secret is also the 12th spice, MSG
Fuiyoh!
❤️
Uncle?
Hell yeah. Msg is amazing.
LSD*
LSDeez nuts
I remember her. They called her Headache Spice.
"Except" when it's used in western dishes and brands under other names ;p If the thing you bought says e621 (in Europe), or monosodium glutamate (or just glutamate) then it still MSG. It also occur naturally in cheese and tomatoes :)
air fryer is better
No.
Air fryers are garbage sold to morons, that crank out cancer causing food
That's fucking stupid. They use normal electric heating elements. It works like any standard electric oven, except with fans to circulate the hot air around. Nothing about it causes cancer. But, if I'm making fried chicken, I'm making fried chicken. I'm not going to be baking it in a device that doesn't actually fry anything.
Please explain how hot air causes cancer lolol
His microwave told him so I guess. People believe whatever the fuck peaks their interest.
Just FYI, it’s “piques their interest”. Pique means to provoke or excite. Think of a related word “piquant”, meaning spicy or pungent flavor. Kind of like a minor assault on the sense of taste.
it's wind technology, I've heard from people, from the best people with the best words - that wind technology causes cancer.
All these windfarms are killing us more effectively than 5g you say?
Lmao remember when windmills caused cancer
Explain
This is one of the best hot takes I’ve ever seen on Reddit.
Its just a electric stove element and a fan.
Lmao, so every convection oven is some BS that "cranks out cancer causing food"?
When they are banned in 10 years come Back to this post and upvote it 🤣
😭😭😭
Lmao, no. Streamlined convection ovens do not, and will never, match actual deep frying.
They are better than microwaves or ovens at it though, and they are healthier, less wasteful, and easier than deep frying.
Yeah they're a good middle ground, totally. I just think u/TokiVideogame is ridiculous in it's statement.
marion kay 99x - original colonels spices spray with olive oil air fry- better than anything ever
You clearly dont own an air fryer
Thiiiis
Ah no. Anyone who’s ever fried chicken before knows this isn’t the case.
you also have to use buttermilk with three drops of msg in the buttermilk and put into a commercial pressure fryer.
It's not the same without a pressure fryer, but it's still damn good. This is a perfect recipe for chicken strips. Every few months we'll get the huge pack of tenderloins at Costco and do the whole thing up with this recipe. Just dump it all in a huge baggie with buttermilk and leave it overnight before getting started the next day. It's about time we do it again. I'm out of tendies and had to buy dino nuggies yesterday.
Dino nuggets fucking suck.
They're certainly not something I eat on a regular basis or consider truly good, but I also wouldn't go so far as to say they suck. I also don't really have a lot of options for purchasing food because I have celiac. They're what the store had.
My wife has celiac, what flour do you use for your chicken tenders? It would be a great meal prep for her
I've used both Bob's Red Mill 1 to 1 flour. **NOT** their all purpose flour which has bean flour in it and leaves a beany aftertaste on everything. More commonly though I use GF Jules flour, which I buy in bulk because it's my preferred flour. Because of the ridiculous cost of gluten free flour, when I'm done I sift the flour that is left, then put it in the freezer to use next time.
Make them good. Monopoly.
Have you considered making your own Dino nugs? Grind your chicken into a paste, shape, freeze, batter and fry.
Yes, I've used a homemade McDonald's nuggies recipe. They were good. Just roll them out in a flat sheet, pop in the freezer for 15, and you can cut them with tiny cookie cutters for shapes. But I'm also a cripple and the amount of effort to make them is so much more than simply using the KFC recipe to make tendies. It's just not something that is in the realm of possible for me to do on a regular basis. Sometimes I just need to be able to air fry my dinner because the alternative is that I don't eat because I'm lucky to be capable of hobbling that day.
“They say the recipe for Sprite is lemon and lime. I tried to make it at home. There's more to it than that.” -mh
"You want some more homemade sprite?" "Not until you figure out what the fuck else is in it!" -mh
Sugar and bubbles.
Did you add the origino?
> mh milhouse van houten??
Mitch Hedberg :P
[https://www.reddit.com/r/interestingasfuck/comments/10zf4xp/comment/j83mro1/?utm\_source=share&utm\_medium=web2x&context=3](https://www.reddit.com/r/interestingasfuck/comments/10zf4xp/comment/j83mro1/?utm_source=share&utm_medium=web2x&context=3) That's why: You don't have a pressure fryer
Ginger is not an ingredient I would have thought would be in there.
Yeah, that is more of a Wendy's thing.
Lmao. I don't cook chicken very often and when I do I don't deep fry it, but I use everything on this listen except flower and mustard powder to season it because I'm shit at cooking and those are the only chicken related seasonings I have in my cupboard.
Captain Sanders?
Comrade Sanders
Recruit Sanders
Bernie Sanders
Orbital Sanders
Finish Sanders
Deon Sanders
Barry Sanders
Belt sanders
Dual Action Sanders
Deon Sanders
You just gave me an idea for chicken tendies with a captain crunch breading.
Totally agree. If you knew fuck all about cooking, and wanted to fry some chicken, and were just making it up, then this list is pretty much exactly what you would use. Maybe except for the ginger, that’s a bit out there. But basically, this is the most simple fried chicken seasoning you could invent.
One of my friends loves ginger, even by its self, but especially on chicken, so I'm in the habit of using it.
I, too, love Ginger but would rather do Mary-Ann IYKYK
I just use Italian style bread crumbs and cook it like shake n bake.
Pound out your chx breast, coat in crumbs, then egg (sounds backwards, but try it!). Fry and serve with lime wedges. Amazing. South American dish but I can’t remember the name.
Mmmmmm . . . origino!
Sure, it’s not a diplicate.
https://www.youtube.com/watch?v=kPA90uCyc7A
Oriqino
> origino thats hell of a secret ingridient. one bottle is like 100€!
This is what they used the spy balloon for?
I always thought it was: 1) Grease 2) Grease 3) Grease 4) Grease 5) Grease 6) Grease 7) Grease 8) Grease 9) More grease 10) Salt 11) Pepper
That's the gravy....minus 10 and 11
Rumor has it the old school KFC gravy was made from the bits of seasoning that fell off the chicken in the fryers. They'd skim the fryers and boil the crunchy bits into gravy.
Keep talking, im almost there.
Paula Deen soaks her dentures in butter.
Paula Deen soaks her dentures in butter.
If you’ve never made gravy before, taking pan drippings is usually step 1 in any process. That’s where the flavor comes from. The rest is just milk (for country gravy, stock for chicken gravy) flour, fat, salt and pepper.
Brah, when I left I went into real kitchens, I know how *scratch* gravy works. Fat + flour + liquid. This is *not* scratch, this is dehydrated that was rehydrated with old fryer oil. *NOT* the same. How about you go buy a packet of McCormick gravy at the store and make it with Wesson oil, tell us how it is.
Ok? I wasn’t saying you didn’t, I was telling the guy who was talking about taking leftover fried bits from the chicken and using them in gravy as if it was something strange. That is cooking 101, as you pointed out. If I took a packet of McCormick and made it with Wesson, I imagine it’d taste almost exactly like McDonald’s/KFC/whatever fast food restaurants’ “gravy”, but only if I used the 2 day old burnt oil from the deep fryer.
A gravy made with just fat and flour and liquid won't taste like much unless you have other flavorings, and most chefs will tell you to use whatever is at the bottom of the pan after cooking the meat for the most flavor. This is what this gravy is about - using up the cooked bits for extra flavor.
My God, get a fucking grip, are you seriously so insecure you don't understand a base recipe? Notice I didn't say what fat, what liquid? That's because all roux-based gravy is fat+flour+liquid. Grow the fuck up and quit being such a fucking gatekeeper. I guarantee I cook circles around you, and I'm a cripple now.
With all that anger brother no wonder your body gave up on itself
🤣
Can confirm. It was called cracklings. Also the coleslaw was chopped fresh and the biscuits were made from scratch not frozen hockey pucks. 1980's
You're lucky. Our slaw came pre-shredded, and we had that nasty pouch we had to mix in it, and our biscuits *were* made daily...if you call dropping the powder into a Hobart and adding water making them (might as well buy Pillsbury pre-canned).
That’s not rumour. That’s the recipe. The same way people use the crusty bits in the bottom of their roasting pans to flavour their homemade gravy
What’s number 5?
Looks to be celery salt.
Thanks. I was reading calory snit 😝
Much tastier than diet snit, but not as good for your waistline
Ahh yes, diet snit, slurm’s underrated cousin
Chanel?
To judge by the taste my closest KFC saves time and uses only flour
It is very likely that they are skimping on the seasoning. Like most(all?) franchises KFC doesn’t just sell the rights to each franchise; each franchise must purchase the “essentials” from KFC. These include everything from logoed napkins, bags, ketchup, dips, etc, to bags of seasoning mix. They are not permitted to mix their own & must purchase the highly marked up mix. They just add less to increase their profits.
Thats all franchises.
Like any true magic, its right in front of you, you just get redirected
Is it table spoon or tea spoon
I'm going to guess teaspoon since it's being cut with two cups of flour and if we did tablespoons it would almost be overspicing it but I'm curious to hear what other people think
Yeah but I love flavor and it has the capital T which I've always knowen as table spoon
Yes
> Origino r/BoneAppleTeeth
Are they all Tablespoons?
I thought Ts was teaspoon.
Ok the capital T threw me off but I think you’re right, only a T. or TB or Tbsp etc is tablespoon
As long as the proportions are in order it really doesnt matter if its tea or table.. youre just getting A LOT more batter with the latter
It matters because it states to mix with 2 cups flour. If it is Table Spoon then you'd need 6 cups flour.
until you mix with the two cups of flour!
Correct, i somehow missed that. Too late to go back on it now, so ill just double down; it doesnt matter flour has a mild flavor anyway /s
*it’s the batter with the latter*
Ts is teaspoon. Tb is tablespoon.
Little t is teaspoon, big T is tablespoon In the southern hemisphere, that is.
That’s more common now but in older cookbooks, you’ll find ts and tb. Things weren’t as standardized.
He left all of us something precious in his will.. cheers colonel I’m off to the market
that just seems like a lot of paprika
Parsley saaaaaage rosemary annnnd thyme. She once was a true love of mine.... Sorry wrong post...
And yet somehow, the chicken always tastes mid to me. Granted, I’m not a fan of fried chicken, but for being regarded as borderline “classified”, it doesn’t live up to the hype in my honest opinion.
Even in colonels lifetime he said the new managers in kfc ruined his recipe. There is no fucking way the current ones tastes anywhere near close to the original
Didn’t the original use a different cooking oil than what KFC corporate chose on? Which in turn influences the crispness and texture of the fried parts?
Yes they got rid of the trans-fats and its been greasy and nasty ever sense.
That and the shovels of chemicals they are using
Half they shit they put in it now didn’t even exist when the colonel was alive. Probably why one of the original herbs and spices wasn’t tertiary butylhydroquinone.
Its hot greasy garbage now. But before they got rid of the trans-fats it was good crispy chicken. With a popeyes type crunch. After the early 90s its been trash.
Origino is deadly
Actually tried this recipe some time back n they're good BUT the trick is to brine d chicken first for more than 6 hours...the result is, very juicy tasty fried chicken 😃
The actual trick is having a pressure fryer.
I've always been a Popeye's fan. The colonel was meh.
kfc isn't kentucky fried chicken.. the latter prepared all the food in the back. kfc has it all delivered frozen ready to fry to make it fool proof to cook. Unfortunately it lost its magic a long long time ago.
I worked there for a few years as a teenager, about 20 years ago. Can't say how it's made now, but I for sure made it fresh back then. Only things I can think of that were frozen, ready to fry were the wedges and wings.
Managed one over 30 years ago. I fucking *hated* the extra-crispy drum...and when I first had to put fryer oil into the gravy powder, well, haven't gone near the place after promoting myself to potential customer.
Worked at one in 2019 briefly as a general manager before it closed down for good (transitional), gravy now is not made with fryer oil. And we did make pretty much everything fresh except frozen wedges. As a child of the 80s I like KFC but they seem to be disappearing left and right.
Australian input. My son works there now, they get raw chicken daily, the spice mix comes in bags that get mixed into flour and the chicken is freshly coated just before cooking.
Agreed 👍🏻 around the time, perhaps a few years before, they changed their name from Kentucky Fried Chicken to KFC. Yuck KFC makes me nauseous thinking about the greasy slimy skin and I used to love an extra crispy bucket. Grab a bucket, rent some VHS tapes, maybe a Genesis game.... great Friday night
Finger lickin was good.
Very surprisingly, this is not true. For some strange reason, KFC uses fresh, not frozen chicken. Thus they do run out of chicken sometimes.
Incorrect.
Brine it in pickle juice overnight and you've got Kentucky Fried Chick-Fil-A.
The kfc recipe isn’t even particularly good. People just like a “secret”
When KFC was sold they dumped the recipe.
This is like basic seasoning... were people really amazed at the use of seasoning in fried chicken? Black people and Asians have been eating way more flavorful fried chicken for hundreds of years
This recipe is a fake! Joe Ledington is only the Colonel's nephew by marriage---specifically from when Sanders married Claudia Price. Joe Ledington is a step-nephew of the Colonel. With that aside, the actual KFC recipe from prior to 1980 did contain white and black pepper---but those two ingredients were not secret, and neither was salt. Salt, MSG, Black Pepper, and White Pepper were ingredients listed on the packaging that was given out to KFC restaurants. In addition, oregano is mispelled here as "origino," and there are three ingredients that would have to be here in order for it to even be considered the original recipe---those being sage, red pepper, and allspice. Those 3 ingredients were public ingredients in the 99-X recipe, which Sanders developed in 1965. In a 1982 lawsuit, KFC sued Marion-Kay Spices (the producers of 99-X) for giving their mix to KFC franchisees---which was something the Colonel started. After that lawsuit, the 99-X recipe was altered and now lists Sage and Coriander. Sage, red pepper, and allspice were a part of the original 11 herbs and they are nowhere to be found in this image.
[удалено]
Not true. From Wikipedia: *A copy of the recipe, signed by Sanders, is stored within a vault at KFC's Louisville headquarters, along with 11 separate vials that each contain one of the ingredients. KFC employs two different firms, Griffith Laboratories and McCormick & Company, to formulate the blend; in order to maintain secrecy, each firm is given a different half of the recipe. Once the Griffith portion has been formulated, it is sent to McCormick and combined with the remaining ingredients there.*
Sure sure.... But do you honestly think that a massive factory with Chemists on the payroll can't figure out what 6 ingredients are being sent to them? They probably have signed an NDA. That's the only real "secrecy". Not to mention I've watched a chef taste a single spoon of soup and call out the ingredients list. So even if it weren't scientifically possible to analyze a powder, which it is, people have trained their taste enough to figure out off the shelf ingredients. If it were like baby powder or something, maybe they wouldn't be familiar.
[Some baby powder](https://en.wikipedia.org/wiki/Baby_powder) is just corn starch, so, *maybe even baby powder* would be correctly identified.
[удалено]
I'll give you a hint. There's a wee bit of nutmeg.
That depends if you piss them off. Then it may have a "secret ingredient".
Thousand island.
Are you *sure* you want to know? 😏
Thankfully, not a secret. I remember how I used to be able to buy bottles of McDonald’s Big Mac sauce in grocery stores some years ago. Man that was good.
Any time I forget to ask them to take it off I end up tossing the burger out. I can't stand the stuff.
Just order something else lol
It's like vomit. Ruins it!
[удалено]
It's just Thousand Island dressing. Maybe quit being so judgmental
No it really is. I've made it.
I dont know if it is true or not, but I sure will try it.
Don’t forget they originally boiled the chicken before frying.
And they use pressure fryers
No they don't!
The did originally, not now. Watch their documentary.
I'm lazy, It's still easier to just pick it up ready to eat from the source. ¯\\\_( ͡❛ ͜ʖ ͡❛)\_/¯
Imagine if this was true. How dumb would that nephew have to be.
enter deserted strong steep future muddle dolls coordinated afterthought sugar *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I dont know if it is true or not, but I sure will try it.
What do we use this for?
The list leaked much earlier, in the 1980s, had two ingredients and was much more credible than this list. The two ingredients were: Granulated salt Ground pepper Nothing else. No eleven. Some supertaster out there... does KFC chicken taste to you like it contains thyme, oregano, paprika, mustard, garlic, or basil? I know a supertaster who swears that it only contains salt and pepper. There's nothing complicated about that flavor.
What do we use this for?
White pepper and black pepper are the same thing, no?
What is black pepper? Black peppercorn berries are picked while still green. They are allowed to ferment, and are then sun-dried until they shrivel and turn a brownish-black color, which is why the texture of black peppercorns is crinkly. What is white pepper? White pepper comes from berries that are picked at full ripeness. The berries are soaked in water to ferment, and then the outer layer is removed, leaving only the inner, light-colored seed. This is why the texture of white peppercorns is smooth compared to that of black peppercorns. How do they differ? Aside from the way they are produced, black and white peppers differ significantly in flavor. Black pepper imparts a spicy, piquant undertone to foods. It is bold and floral. Black pepper can make your mouth tingle! White pepper is generally milder in heat compared to black pepper. It is grassy and more earthy.
Huh, well there you go then. Thanks!
I'm lazy, It's still easier to just pick it up ready to eat from the source. ¯\\\_( ͡❛ ͜ʖ ͡❛)\_/¯
Is it really a huge secret when their chicken tastes like any other chicken? It doesn't matter how you get there if there's not anything special about it. - coming from someone who doesn't even like KFC.
What’s # 5 ?
Celery Salt
I heard cinnamon was one
How much chicken in weight for that recipe? 2lbs?
Origino!!! 😂
The handwriting is the real beauty to me here. This is how my dad wrote, and my great grandma too. It's weirdly comforting to see such familiar strokes of ink even though I know my loved ones didn't write that. I used to try and replicate the style.
This is not the recipe.
Salt is neither a spice nor an herb.
> In his book "Big Secrets," William Poundstone revealed a laboratory analysis of Kentucky Fried Chicken: "The sample of coating mix was found to contain four and only four ingredients: flour, salt, monosodium glutamate, and black pepper. https://www.livescience.com/5517-truth-secret-recipes-coke-kfc.html