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KFC's Famous Chicken, or "Seasoned" Salt!

 
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The Colonel
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PostPosted: Mon May 24, 2010 8:17 am    Post subject: KFC's Famous Chicken, or "Seasoned" Salt! Reply with quote

If there is one thing I love about modern-day KFC, it's the seasoning they put on their chips (i.e. fries)... Here in Australia it is known as "Chicken Salt", but in the U.S and elsewhere, it is simply called "Seasoned Salt".

The main difference between the two versions is that Australian Seasoned Salt has extracts of chicken in it... although, as I discovered during my research for this recipe, this is not always the case. And indeed, as with American Seasoned Salt, the main ingredients are simply Onion, Garlic, Paprika and Pepper...

Now, it is true that we already have one version of KFC's "Chicken Salt" right here on this forum, as presented by our good member colonelben:

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...and whilst this is one fine recipe; after trying it, I felt that it didn't quite hit the mark.

As such, I managed to get a hold of some of the actual KFC salt (thank you very much, oh 17 year old KFC-Counter-gal!) and proceeded to analyse it, as much as I could... Besides obviously containing both onion and garlic powder (you can smell them!), it also has specks of pepper (probably the white variety) and paprika... oh, as well as the unmistakable presence of MSG crystals (which are different to both salt and sugar crystals)...

I did some further research into the history and makeup of various Seasoned Salts (thank you Google), uncovered some Industry secrets and wala! We now have what I believe to be the genuine article:

Quote:


KFC's Chicken Salt Recipe

6 Tbsps Salt
2 Tbsps MSG (Use Salt if one is averse to this ingredient)
3 tsp Sugar (Superfine, or Castor variety)
3 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Cornstarch (i.e. Cornflour: Yellow variety)
1/2 tsp White Pepper
1/4 tsp Citric Acid (Crystals: This creates that zesty flavor!)
1/4 tsp Turmeric (For that "nuclear" yellow color!)
1/4 tsp Paprika
1/8 tsp Celery Seed (Finely Ground)

Mix it all up, use immediately, or allow to meld for a few hours before use...




Please note: KFC, and other commercial food businesses, use free flowing agents (otherwise known as anti-caking agents) in order to prevent seasoning mixes from "clumping" up and going hard; the most common one being "Tricalcium Phosphate". If you can source this element, then go for it, otherwise just try to keep the above mixture in an airtight container, ensuring that little to no moisture comes near it (especially whilst your cooking)...

However, if it goes hard (due to this moisture absorption) it matters not: Simply pulverise the mix once again, and it should be right for a while longer Wink

Give this recipe a go... I'm SURE you'll be mighty impressed. Use it on fries, chicken, steak, lamb chops, or on anything you desire!

NO MORE SECRETS!

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KFcook



Joined: 04 Aug 2010
Posts: 10

PostPosted: Wed Aug 04, 2010 7:19 pm    Post subject: Ex crispy breaded seasoning Reply with quote

Hello Colonel,
I stumbled onto this site while finding copycat recipes for KFC dishes. I have been fry cooking since '01 when I got my first Fry Daddy as a present.
One of the recipes(copycat) I've always been interested in was the Ex-crispy. Would this seasoned salt be a likely canidate for the seasoning used in its formula? The ingredients look about right.

Thank You
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The Colonel
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PostPosted: Sat Aug 07, 2010 3:02 am    Post subject: Reply with quote

Hey KFcook! It's great to have you on board! Smile

Sorry for not responding sooner; your post musta slipped under the radar Smile

To be honest, you won't find too many fans of KFC's Extra Crispy product here, as it was not invented by Colonel Sanders but by KFC Corp.

However, I accept that the product can be tasty when it is cooked just right... and there is a certain appeal to that CRUNCH effect as you bite into it Wink

Having said that, according to KFC Corp, the known ingredients of this product are as follows:

Salt
MSG
Garlic Powder
Turmeric
Sugar
Citric Acid
Corn Starch
Flour

-------

Based on the above, and other research, here's a quick recipe to get you started:

To one cup of flour add:

1/2 tsp Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Paprika
1/8 tsp Onion Powder
1/8 tsp Turmeric

1/2 tsp MSG
1/8 tsp Baking Powder
1/8 tsp Citric Acid
1/8 tsp Sugar

Mix all ingredients well, then bread your chicken like normal.

Keep in mind also that Extra Crispy is NOT Pressure Fried; instead it is deep fried.

I hope this helps my friend. And if you knock it up, would you mind giving us some feedback Smile

All the best!

TC

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KFcook



Joined: 04 Aug 2010
Posts: 10

PostPosted: Sun Aug 08, 2010 9:06 am    Post subject: Reply with quote

Thanks for getting back to me Col. To back-track a little, it was the crunchy texture that got me hooked on the Ex-crispy formula.

Here in HI, the ex-crispy formula is woefully much different from the one found on the east coast of the US. It pretty much tastes akin to a stale Swanson tv dinner you would buy at the supermarket.

I will find time to try your recipe and return with a full report sir, thank you once again Smile
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brodster



Joined: 10 Mar 2010
Posts: 103

PostPosted: Thu Aug 12, 2010 8:06 pm    Post subject: cruspy crusp Reply with quote

no offense KFcook, but everyone here abhors the cruspy crusp (extra crispy "damn doughball stuck on a piece of chicken"). colonel sanders hated it too. . so, if thats your quest, you are in the wrong place. i would beg you to re-discover the original recipe of colonel sanders. thats what we are shooting for here. Wink
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KFcook



Joined: 04 Aug 2010
Posts: 10

PostPosted: Thu Aug 12, 2010 11:33 pm    Post subject: ignorance of youth Reply with quote

Thanks broadster

It seems like my friends and I really go for the Ex-crispy than the contemporary Original. We weren't old enough to actually sample the Original Sander's spice recipe and i wouldn't really know where to start; however, I am following your pursuits and I routing for all of ya Wink

If you tried the ex-crispy here in HI, your comments would be more than justified. Sad **I'm actually just using the ex-crispy recipe as a jumping-off point to create my own recipe.
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Brodie



Joined: 23 Jan 2009
Posts: 594

PostPosted: Fri Aug 13, 2010 8:00 am    Post subject: fair enough Reply with quote

thats why they make chocolate and vanilla, i reckon. Wink good luck on your pursuit of the cruspy crusp. Smile p.s. when colonel sanders says "its nothing more than a damn doughball stuck on a piece of chicken", thats all i need to know. Shocked
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KFcook



Joined: 04 Aug 2010
Posts: 10

PostPosted: Sun Jan 09, 2011 1:30 pm    Post subject: I finally did it... Reply with quote

With all the excitement in bulls-eyeing the Colonel's original recipe, I am reckoning this will go under the radar- here it goes anyway.

I finally got around to cooking my EX crispy recipe using the seasoned salt recipe with a little bit of modifications: I used the one The Colonel gave for said recipe with the addition of white pepper and substituting tumeric for mustard powder.

Equipment: I started with 375degree fry oil, a mix of peanut and soybean. It was in a 5qt cast-iron chicken fryer with a cake rack to inhibit any burn marks to the chicken.

Cooking: After taking it out of the hour salt/msg brine, I breaded the fryer pieces with a 2:1 corn starch/flour mix. I let them set for a little bit before throwing it in my chicken fryer. 375 degrees was way too much temp since the rapid cooking did not yield the texture that is in the Extra Crispy recipe. Another reason could be the fact that the flour was too "cakey" and the denseness of the breading impeded the crispiness appearance.
The other batch was fried in a 300-325 oil temp and the texture results were much different and more appreciated: the texture was more visible than the former; the cooking temperature probably got down to 275.

Verdict: this is the closest I've to the flavor of xtra crispy; the inclusion of citric acid, i believe, had alot to do with that. I will not use white pepper in the spice mix: too pungent and over-powering. Nor will i use corn starch in the breading: it tasted too much like chinese batter-fried food without the crisp/crunch texture; i will only use bleached flour next time. Another thing to mention is that the flavor always appears mild and a bit bland- I have to either 'up' the seasoning content or change the cooking method.

Well, that's it in a nutshell. If anyone has anything to add, i'm listening.
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teknix1



Joined: 16 Sep 2010
Posts: 51

PostPosted: Wed Jan 12, 2011 12:05 pm    Post subject: Reply with quote

Very interesting. One question though, can this chicken be made in a pressure fryer? Is there a reason why it has to be cooked in a deep fryer? Something to do with the baking powder not working under pressure perhaps?

Nic
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KFcook



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Posts: 10

PostPosted: Thu Jan 13, 2011 4:27 pm    Post subject: Baking Powder Reply with quote

Yes, I would think that the use of a pressure fryer would inhibit the carbon dioxide gases from producing the rise in the breading, and that is why it was deep-fried.
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KFcook



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PostPosted: Mon Mar 28, 2011 7:06 am    Post subject: attempt #2 Reply with quote

-a bit too salty, will reduce from 2tsp to 1tsp per cup of breading.
-still have to work with getting a more flaky, crunchy texture
-seasonings have to be more intense in order to have that spicy kick


even though the ultimate hurdle of this site has been reached, this project is close to me.

** does frying in a cast iron chicken fryer impart any off-tastes??


Last edited by KFcook on Mon Mar 28, 2011 9:28 am; edited 1 time in total
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The Colonel
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PostPosted: Mon Mar 28, 2011 8:43 am    Post subject: Reply with quote

I occasionally cook in a cast iron skillet KFCook... but I've never noticed any "off" or "metallic" flavors Wink

Oh, and keep up the great work on the Extra Crispy! Smile Once you perfect it, feel free to post the recipe, and I'll give the darn thing a go!

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KFcook



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PostPosted: Mon Mar 28, 2011 10:03 am    Post subject: Reply with quote

thanks colonel!

I listen to an archived training video for employees which had instruction for xtra crispy

* I will use a light batter too
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KFcook



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PostPosted: Sun Jul 31, 2011 12:16 am    Post subject: Breading Ratio Reply with quote

Hi Colonel, I would like to use this "chicken salt" recipe as a breading. Would you know what ratio of breading/seasoning to use?
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Neece



Joined: 07 Oct 2015
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PostPosted: Wed Oct 07, 2015 3:33 pm    Post subject: Reply with quote

Hey everyone,

Just thought I'd add a couple of things.
I used to work at KFC in New Zealand and Australia for about two years a very long time ago. I was there when they introduced the crispy coating chicken ranges into NZ.
While my memory of that time isn't perfect, what I do remember is that the breading process was different to the original recipe chicken.
For original recipe, we dumped a big bag of flour into a hopper that looked like an oil drum sliced from top to bottom, and then a smaller bag of the secret herbs and spices, and mixed it all together by hand. Then we placed the chicken in a cylindrical cage and dipped that cage into water. When we pulled it out the chicken was dumped into the flour and mixed around to get an even coating, the excess was shaken off each piece then returned to the cage. At this point it was placed in the deep pressure cooker with the lid sealed.
(I made the mistake one time of not sealing the lid and the chicken came out crunchy. The boss was not happy)
With the crunchy coated chicken, the chicken itself was pre-injected with a kind of marinade and then breaded the same way, except the flour didn't have the addition of the herbs and spices. Once the chicken was at the floured stage, the whole cage full of floured chicken was plunged into water again and then refloured, carefully shaking the excess off again and returning to the cage. After that the cage was placed into the deep pressure fryer with the lid open and cooked.

I hope this helps in some way, I'm sorry I don't remember more. Although I do remember that the only thing that was listed on the secret herbs and spices was msg! I remember asking my manager about it at the time.

They may have changed the process since I worked there, it was a very long time ago Smile but that was the way we were trained.
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