Our Members' Favorite KFC Recipes at a Glance!!!
Well, I know there are a lot of people on the fringes... "standing on the outside looking in"; some joyous, some confused... so, for the confused, or just those who need some direction, we've listed some of the latest recipes from of our valued members here at the Colonel's Kitchen.
These recipes are awesome by anyone's standards, and should be tried and tested by every single last KFC replicator on the face of this planet: I kid you not.
If your a complete newbie, then start here... and even if you've been around a while, then still TRY THESE! You won't be disappointed; The flavours are indeed varied (in small, subtle ways), so that you may find direction in discovering that "one" spice which will make your fried chicken JUST like the Colonel's!
Forget all those cheap, try-hard, fake, fly-by-night KFC imitation recipes which you might find on Google; the recipes on this board are genuine efforts by real kitchen-enthusiasts who have put literally 100's of hours into research & application!
Perhaps in truth, it is their blood, sweat & tears which is the real secret behind these recipes (for certainly, that was the Colonel's true secret ingredient ... )
So, without further ado, here they are: State-of-the-Art, cutting-edge, KFC O.R (Original Recipe) replicating classics!
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This will be ongoing...
Now in Alpha Order by Member’s name!
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Brodie
2 tbls msg
2 tbls black pepper
2tbls white pepper
1 tbls fine flake salt
1 tbls sage
1 tbls coriander
1 tbls tarragon
1 tspn savory
1 tspn rosemary
1 tspn ginger
1/2 tspn mustard
1/4 tspn cardamom
1/4 tspn nutmeg
1/8 tspn celery
1/8 tspn cayenne
powder everything except black pepper
use 2 1/2 to 3 tbls per 1 cup of flour
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cbrayinga
March 31, 2008
I tried my 'new method' tonight, and it turned out perfect!! Here is my
'NEW' updated recipe that's not too salty, don'tcha see?
Flour Mix:
8 Tb - 99-X
1 Tsp - Coriander
1 Tsp - Tellicherry Pepper
1 Tsp - Mace
1 Cup - Marion Kay "Chicken Breading" (has some spices in it)
1 Cup - All Purpose Flour
Wash:
2 - Eggs
2 Cups - Buttermilk
Directions:
1) Preheat lard in pressure fryer to 300degF.
2) Dunk chicken in well-mixed wash.
3) Roll in breading mix, and actually 'push' the breading on.
4) Re-dunk in wash.
5) Place back into breading bowl, cover chicken with breading, and
once again push breading on chicken firmly.
6) Gently lower into fryer and cook with lid off until edges are well
browned. (approx. 10-12 minutes)
7) Clamp lid onto fryer, reduce heat to 250degF for EXACTLY
10 minutes.
.....THAT'S IT!!! (This method for one large boneless chicken
breast)
On the electric Chicken Bucket, I found it not necessary to reduce
heat in the two cooking stages, but a gas stovetop model may be
different.
**NOTE** If using the Wearever brand Chicken Bucket, I set the
heat to #4 and leave it there.
_________________
~Fists Pounding~ "....this is the way it USED to taste!!!"
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Chickenman
3 Brown sugar
2 Fine flake salt
3 Black pepper
1/2 Garlic (Company)
1/2 Sage (99x)
1/2 Curry( Depending on supplier can include: cinnamon,cardamom,cumin
nutmeg,cloves,coriander,mace,fenugreek,fennel seed,sesame
seed,red pepper,black pepper,poppy seeds,tamarand,saffron.)
1/2 Mustard(company)
1/2 Turmeric(Like Ginger with Peppery undertones)
1/2 Corriander
!/2 Celery salt( Company)
1/2 Cardamom( Lightly sweet and Savory)
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Colonelben
Recipe 9 (Dry mixture smells like KFC!)
1. 2 tsp Black pepper, 1 Tbl White pepper
2. ¾ tsp Marjoram
3. ¾ tsp Ginger
4. ½ tsp Cloves
5. 1 ¾ tsp Cayenne pepper
6. ¼ tsp Thyme
7. ¾ tsp Coriander seeds
8. ½ tsp Sage
9. ¾ tsp Garlic powder
10. ½ tsp Mace
11. ½ tsp Cinnamon
12. ½ tsp Cardamom
+ 2 ¼ tsp MSG
+ 2 ¼ + 1/8 tsp salt
Flour
2 ¼ cups flour: - 1 ½ cups cake flour, ½ cup plain flour, ¼ cup instant flour.
11 Herbs & Spices blend
Marinade
Marinate chicken in 1 ½ L water, 4 Tbl salt, 2 Tbl MSG.
Milk/Egg wash
1 Egg, 1 Cup milk
Method
• Brine chicken overnight.
• Wash excess brine off of chicken pieces.
• Heat oil to 370 F in 6qt pressure cooker.
• Dip chicken into milk/egg wash and roll and press into seasoned flour
• Carefully drop each piece of chicken into oil, using only 5 pieces each batch.
• Lock lid and cook for 10 mins.
• Release pressure and remove chicken onto a cooling rack.
• Let stand in a warm oven until oil has drained somewhat and ready to serve
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DennisTheMenace
Recipe #8
1. 4 tsp White Pepper
2. 2 tsp Black Pepper
3. 1/2 tsp Mustard
4. 1/3 tsp Onion Powder
5. 1/2 tsp Sage
6. 1/2 tsp Coriander
7. 1/3 tsp Celery Seed
8. 1/3 tsp Cardamon
9. 1/2 tsp Mace
10. 1/4 tsp Allspice
11. 1/3 tsp Rosemary
Additives:
6 tsp Salt
2 tsp MSG
3 Cups A.P Flour
-------------------------------------------------------------
dprovo
A) Ground Coriander 1 tsp
B) Ground Ginger .5 tsp
C) Ground Cardamon .25 tsp
D) Ground Sage 1tsp
E) Ground Savory .33 tsp
F) Ground Mustard .5 tsp
G) Ground White Peppercorns 3 tsp (Still working on this)
H) Ground Celery Seed .25 tsp
I) Ground Tarragon .33 tsp
J) Ground Nutmeg .33tsp
K) Ground Black peppercorns 2.5 tsp
2 tsp MSG
3 tsp flake Salt
Per 3 cups of flour.
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Ellsworth
KFC Original Fried Chicken - Batch #3
6 pieces Chicken
2 tbsps Black Pepper (Ground)
1 tbsps Salt
1 1/2 tsp Onion Powder
1 1/2 tsp Paprika
3/4 tsp Caraway Seeds (before Grinded)
1/2 tsp Nutmeg
1/2 tsp Thyme (before Grinded)
1/2 tsp Sage (Rubbed)
1/2 tsp Allspice
1/4 tsp Celery Seeds (before Grinded)
1/2 tsp Rosemary (before Grinded)
1/2 tsp Basil (before Grinded)
1/8 tsp Cayenne Pepper
1/4 tsp Sugar
2 cups All-Purpose Flour
2 1/2 qts Fresh Wesson Vegetable Oil
2 oz Milk and one egg
Flour Mix:
Put flour and spices in a gallon zip lock bag or a paper bag
and mix well.
Milk Mix:
Whisk milk and egg together in a bowl.
Drench 6-8 pieces of chicken in the milk mixture until well
coated then shake 2 pieces at a
time in the flour/spice mixture. Place coated chicken on a plate.
Pressure Cooking Method:
*** Warning - Please be very careful when using pressure cookers with
oil - please read your owner's manual before attempting to try this
cooking method!
Deep Fryer - 360 degrees, cook till the ckn is done.
Oven - 325 degrees, cook till the ckn is done.
Enjoy!
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Jbishop
RECIPE #X
1. 3 tsp freshly ground Coarse Ground Black Pepper (was 4 tsp)
2. 2 tsp White Pepper Preferred fresh ground
3. 1/2 tsp crushed red pepper flakes/ground course or fine.*
4 1/2 tsp Garlic
5. 1/2 tsp Mace
6. 3/4 tsp Coriander Preferred fresh ground
7. 1/2 tsp Sage
(Above confirmed as ingredients)
8. 1/4 tsp Onion powder
9. 1/2 tsp Thyme ground not powdered
10. Anybody's guess 1/8 - 1/4 tsp of __________
11. Anybody's guess 1/8 - 1/4 tsp of __________
Brine Marinade:
2.5 cups water,
2.5 cups whole milk and what turns out to be
1/4 tsp of garlic,
1 tsp. fresh ground pepper,
1 tsp. sugar,
5 Tbsp Kosher Salt and
1 Tbsp MSG plus I added
1 Tbsp. Vinegar and will marinate 24 hours or thereabouts.
The Egg/Milk dip: Two Egg Whites in 1 1/2 to 2 cups of Milk
or Buttermilk (preferred) or 1 cup of water and 1 cup of Buttermilk.
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JD
2 Cups A.P. Flour
6 Tsps Salt
1/2 Tsp Sugar
1 Tsp Baking Powder
3 Tsps Black Pepper
1.5 Tsps White Pepper
1/2 Tsp paprika
1/4 Tsp Cayenne Pepper
1/2 Tsp Garlic granuales
1/2 Onion Salt
1/4 Tsp Sage
1/8 Tsp Tarragon
1/8 Tsp Marjoram
1/8 Tsp Rosemary
1/8 Tsp Caraway Seed
1/4 Tsp All Spice
Brine:
1.5 L Water
1/8 Cup Salt
1/8 up Sugar
Egg /Milk:
1 Large Egg
1 Cup Milk
Only coated chicken once. Heated canola oil to 360F
cooked with lid open for 1 min. locked lid and set timer
for 7.5 min. once pressure was attained.
After pressure was reached I turned heat down to medium.
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jmasalle
April 11, 2009
Here is a reduced portions recipe using 3 to 4 chicken pieces and a small or medium saucepan to help so that you don't have to use as much resources, nor a pressure cooker on this as a test:
A. SPICE & HERB MIX
1. Pepper
a. Black Tellicherry Pepper 2 Tbsp
b. White Pepper 1 1/2 Tbsp
2. Ginger 1/2 Tbsp
3. Sage 1/4 tsp
4. Mustard Powder 1/4 tsp
5. Celery Salt 1/2 tsp
6. Crushed Red Pepper 1/8 tsp
7. Coriander Seed 1/8 tsp
8. Cardamom 1/8 tsp
9. Cinnamon 1/8 tsp
10. Cloves 1/8 tsp
11. Mace 1/8 tsp
+++++++++++++++++++++++++++++++
B. SALT Morton Plain Table Salt.
+++++++++++++++++++++++++++++++
C. CHICKEN
3 or 4 good to high quality fryer pieces.
+++++++++++++++++++++++++++++++
D. MARINADE
Salt 3/4 tsp
MSG 3/4 tsp
Water 1 1/2 Cups (or enough to cover chicken).
+++++++++++++++++++++++++++++++
E. EGG WASH
Skim Milk 1/2 Cup
Egg 1/4 Whole (Beat the whole egg separately, then add 1/4)
+++++++++++++++++++++++++++++++
F. COATING
All-Purpose Flour 1/2 cup
Herb & Spice Mix 1/2 Tbsp
Salt 3/4 tsp
+++++++++++++++++++++++++++++++
G. Crisco Shortening
Use enough to cover chicken pieces for immersion cooking.
+++++++++++++++++++++++++++++++
Follow the same instructions 1 to 10 as stated above, then:
11. Add the shortening (G) to the sauce pan, and test the temprature of the oil by making a pebble-sized dough from the coating and water, then drop in the oil. When the dough begins to cook at a medium sizzle, remove it and add the chicken pieces.
12. Let the chicken cook in the oil to form a light brown crust, about 1 to 2 minutes.
13. Place the cover on the sauce pan, then adjust the flame to it's lowest setting.
14. Let the chicken cook for 6 minutes.
15. Turn the chicken pieces over then replace the cover; let cook for another 6 minutes.
16. Remove the cover and let cook uncovered until satisfied with the smell and color.
17. Remove the chicken to a plate lined with paper towels to drain the excess oil.
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John
Batch #13 MD4/Manny January 12, 2009
BRINE: Buttermilk overnight (Breast, Wing, Thigh, Leg) 4Pc
WASH: 2 egg whites & 4 ounces Whole milk
BREADING PROCEDURE: Double dip - dry / wet / dry
(Chicken washed and patted dry after removing from brine)
OIL TYPE: Commercial "Creamy Liq. Fryer Shortening"
INITIAL OIL TEMP: 370.4F
RECIPE MIX:
Flour: 3/4 Cup AP & 3T Cake flour & 1T Wondra (total 1 Cup)
Spice Mix: MickyD #4
2 1/2 T 99-X
1 T Flake Salt
1/2 t Fresh Ground Tellicherry Pepper
1/4 t Coriander
1/4 t Mace
1/4 t Ginger
FRYING PROCEDURE:
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VARIATION THIS BATCH?: Extended cooking time from 10 min to 11 min.
FINAL OIL TEMP. BEFORE REMOVING CHICKEN: 242.7F
HOLDING TIME PIOR TO SERVING: 10 min. 160F oven /on wire rack.
TOTAL AMOUNT OIL USED: Start: 4 lbs 12 oz / End: 4 lbs 10 1/2oz
(total 1 1/2 oz) 3 Tablespoons
DRIPPINGS RECLAMED AFTER COOKING: 1 Tablespoon
RESULTS & NOTES:
Credit for the recipe combination goes to MickyD/Spice mix &
Manny/ flour combination & breading procedure.
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Kid Knievel
(This will be updated soon!)
~Kid Knievel 2.0~
This one is based off of my original 1.0 and adjustments from the Flyer and the Gambler as well as thoughts, memories, recommendations and recollections from the friendly people here and Ellsworth's. There's a reason The_Colonel was reluctant to give up cinnamon. I've brought it back as a 'necessary' with this combination. Once I dropped allspice (thanks ed!)...well...don't take my word for it. Try it yourselves!
Hope you like it!
~Ingredients~
2-3 tsp Sugar, brown (I used the medium brown)
2 tsp Salt
1-2 tsp MSG (Optional. I don't use it)
1 1/2 - 2 tsp Black Peppercorns (may be adjusted to taste)
1 1/2 - 2 tsp White Peppercorns (may be adjusted to taste)
1/4 tsp Rosemary
1/4 tsp Basil
1/4 tsp Thyme
1/4 tsp Savory
1/4 tsp Tarragon
1/4 tsp Mint, crushed
1/8-1/4 tsp Cayenne, Red Bell, or Chili (may be adjusted to taste)
1/8 tsp Cinnamon
1/8 tsp Cloves, ground
Mix above spices with 1 cup Cake flour. Allow to meld with flour for 1 day for full potency.
~Optional KK2.0 service pack 1 (makes like 99-x)~
1/2 tsp Sage
1/2 tsp Coriander seed
Brine as with previous recipes.
Drain brine from chicken. Pat dry. Dip chicken pieces in cooking oil. Allow excess oil to drip from chicken. Dredge chicken in seasoned flour, making sure to press flour into chicken, until evenly coated. Tap off excess flour. Allow to set for 15 minutes before frying. May be repeated if desired.
Using oil instead of milk/egg gives the old school texture! Courtesy of The_Flyer =].
325F for 12 minutes (I deep fry)
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Lumpy
Lumpy 2.2 - 21JUL2009
~Chicken~
1 whole chicken, cut in pieces to KFC spec (or 8-10 legs and thighs)
~Flour Mix~
2 cups Brodie (or equivalent) self-raising cake/pastry flour
1 tbsp Sugar, light brown
4 tsp Sea Salt
1 tsp MSG
1 tbsp Black Tellicherry Peppercorns, medium ground
1 tsp White Peppercorns, fine ground
1/2 tsp Coriander seed, ground
1/2 tsp Dry Mustard
1/2 tsp Rosemary leaves, ground
1/2 tsp Sage, ground
1/2 tsp Savory leaves, rubbed
1/2 tsp Tarragon leaves, rubbed
1/2 tsp Cayenne
1/4 tsp Celery seed, ground
1/4 tsp Ginger, fine ground
1/4 tsp Nutmeg, ground
~Brine~
5 cups Water
1 tbsp Vinegar
1 tbsp Salt
1 tbsp Sugar
1 tbsp MSG
1 tbsp Black Tellicherry Peppercorns, course ground
~Egg Wash~
1/2 cup 2% Skim Milk
1 Whole egg, beaten
No double-dipping required
~Cooking Instructions~
Pressure Fryer - 325F, 10 minutes (2 open and 8 closed) per Colonel Sanders patent
Deep Fryer - 338F, 12 minutes
Keep batches (5 piece max/batch) warm in 200F oven until both batches and side dishes (i.e. French fries, Tasti-Taters) are complete.
Btw, for those who are counting, I consider Black and White peppercorns to be one item.
Although many people do, I don't consider Salt, Sugar or MSG to be part of the 11 herbs and spices. I consider them to be additives and/or flavor enhancers.
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Manny
Recipe 2009
1 Ground black pepper - 2 Tblsp + 1 tsp
2 White pepper powder - 1 Tblsp
3 Coriander seeds - 1/2 tsp
4 Allspice (whole) - 1/2 tsp
5 Yellow mustard seed powder - 1/2 tsp
6 Dill seed - 1/2 tsp
7 Bay leaf - 1 leaf
8 dried thyme leaves - 1/2 tsp
9 celery salt - 1/2 tsp
10 Paprika - 1 tsp
11 Dried onion flakes - 2 tsp
Salt blend:
Table salt - 5 Tblsp
MSG - 1 Tblsp
Place all the whole spices into a spice blender first
and grind to a powder, then add all the already ground
ingredients along with the salt and MSG and pulse about
6 or 7 times. Hold the top of the grinder down good and
jiggle the grinder around a bit to jostle the ingredients
around and pulse a few more times. When the spice blend is
well blended, mix well into 3 cups all purpose flour,
3/4 cup cake flour (Swan's Down) and 1/4 cup Wondra.
If you don't have all these flours on hand and you're impatient,
like me, just use 4 cups all purpose flour for now.
Set about 1 quart veg. oil and 1/2 cup veg. shortening to
heat to 350 degrees F
Whisk 1 egg white into 2 cups of milk (I've been using
2%. Whole should be ok).
Dip the bird parts in the milk mixture then into the seasoned flour.
Tap off excess and fry!
--------------------------------------------------------------------
Megazoid
Breading Mixture:
1. 1/2 tsp Black Pepper
2. 1 tsp White Pepper
3. 1 tsp Onion
4. 3/4 tsp Garlic Powder
5. 1 tsp Paprika
6. 1 tsp Sage
7. 1 tsp Parsley
8. 1/2 tsp Rosemary
9. 1/2 tsp Ginger
10. 1/3 tsp Cinnamon
11. 3/4 tsp Mace
3 tsp of salt
1/2 tsp Dried Chicked Stock (MSG substitute)
150 grams of flour
------------------------------------------------------------------------
MickeyD
Batch #3
1cup cake flour (wrong advice)
2 1/2 TB 99X
1T Flake Salt
1/2 tsp fresh ground Tellicherry Pepper
1/4 tsp fresh ground Corriander
1/4 tsp Mace.
------------------------------------------------------------------------
Mongrell
Trial No. 30
4 tsp Paprika (ground)
1 1/2 tsp Caraway Seed (ground)
1 1/2 tsp Thyme (ground)
1 3/4 tsp Oregano (ground)
2 tsp Celery Seed (ground)
1 tsp Onion salt
1/2 tsp Ginger (ground)
1/2 tsp Cumin (ground)
1/8 tsp Chilli (ground)
1/2 tsp Sage (ground)
3/4 tsp Mace (ground)
2 tsp Black pepper (ground)
1 tsp White pepper (ground)
4 tsp Monosodium Glutamate
Flour Mix
6 tsp Massel dried chicken stock
1 1/4 cup Plain flour
Egg wash
2 eggs beaten
1/2 Can Evaporated milk (small)
Oil
2 Litres Blended Vegetable Oil
------------------------------------------------------------------------
Ohiowhitetail
Batch #2
Version II
1 tbsp White Pepper
2 tsp Black Pepper
¾ tsp Garlic Powder
½ tsp Thyme
½ tsp Sage
½ tsp Coriander
½ tsp Allspice
¼ tsp Celery Seeds
¼ tsp Mustard
¼ tsp Marjoram
1/8 tsp Cayenne
Add to 2 cups of all purpose flour:
4 tsp Salt
1 tsp Accent
2 tsp sugar
------------------------------------------------------------------------
Samurai
RECIPE #2
1. 3/4 Tbsp Black Pepper
2. 1 tsp White Pepper
3. 1 tsp Cayenne
4. 1/2 tsp Garlic
5. 1/2 tsp Ginger
6. 1/2 tsp Dill Weed
7. 1/2 tsp Turmeric
8. 1/2 tsp Anise
9. 1/4 tsp Nutmeg
10. 1/4 tsp Cloves*
11. 1/4 tsp Cinnamon
------------------------------------------------------------------------
Todhennings
Todhennings 1.0
2 tsp Sugar, brown
3 tsp Salt
1 tsp MSG
1 1/2 tsp Black Peppercorns crushed
1 tsp White Peppercorns ground
1/2 tsp Rosemary ground
1/2 tsp Basil ground
1/2 tsp Thyme ground
1/2 tsp Savory ground
1/2 tsp Tarragon ground
1/2 tsp Mint ground
1/2 Chili ground
1/4 tsp AllSpice ground
1/4 tsp Celery Seed ground
Mix above spices with 2 cups flour. Let sit for 24 hours before use. Dip chicken in buttermilk, let sit several hours in the cool.
Dredge in flour mix and cook it up as you see fit.
------------------------------------------------------------------------
The Colonel
See his thread for more!!!!
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Register or Login on forum! |
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