Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

KFC original chicken recipe

madmikemadmike Posts: 103
edited November -1 in EggHead Forum
Look what I found :whistle: I haven't tried it but I will in the near future.
I imagine it'd be good on the Egg.


KFC Original Chicken Recipe

(Oven Method)

Genuine KFC secret recipe

THE ORIGINAL RECIPE INCLUDES 3 tablespoons of MSG, HOWEVER WE DON'T RECOMMEND ITS USE.

Ingredients;

2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger


Cooking Methods

Mix all ingredients well in a large bowl.
Dip chicken pieces in beaten eggs.

Then turn them over in regular bread crumbs (commercial).

Finally plunge them in the flour-spices mixture (above).

Heat oven to 350 degrees.

Place chicken in a tray and cover with foil (shiny side out) Cook 40 minutes.

Remove the foil then cook for another 40 minutes.

Baste lightly with oil 5 minutes before the end.

Let stand 5 minutes and serve.


There's some more here like this
http://www.makingcurry.co.uk/kentucky_fried_chicken.htm

Comments

  • RRPRRP Posts: 13,091
    that supposed to be the "old" original or that crappy "new" original. I swore that new recipe was so bad the last two times I had it I'd never eat it again and I haven't!
    Ron
    Dunlap, IL
  • drbbqdrbbq Posts: 1,152
    Wanna bet that it's not just like theirs?
    Ray Lampe
    Dr. BBQ
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Kopy Kat has their version as does the Seceret Recipie folks.

    GG
  • SlotmercenarySlotmercenary Posts: 1,071
    i was told that the original had 7 up syrup in the mix some where. but we will not be able to copy them completely (if we wanted to) because they cook under pressure.
    but it is a "secret recipe" so i may be wrong.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    New Coke vrs. Old Coke. Marketing. Recipe sounds good but, I doubt it is KFC.
  • RU EggsperiencedRU Eggsperienced Posts: 1,526
    Unfortunately I had a history of working at a KFC in High School (numerous yrs ago to pay for my '68 mustang w/302)...
    Well the spices comes pre-mixed in big bags w/the flour with the Colonel smiling at you... Now 1 prob is that you pressure cook Orig recipe chicken and don't bake it... So the "recipe" above is in serious dobut... Personally after cooking 1000s of lbs of Orig recipe 25 yrs ago- I still want nothing to do with it...

    Cheers..
  • Celtic WolfCeltic Wolf Posts: 9,768
    You are twelve spices short. The Original Recipe has 23 spices in it and like has been said it was deep fried under pressure.

    That recipe is still held in a vault though I am sure it's been hacked..
  • PyroPyro Posts: 101
    The knock on MSG is a continuing urban legend. Cooks Illustrated did a study of reactions to MSG and found out that the way the food was prepared was the causing the reaction, not the MSG. Every broth or soup you buy contains MSG aka Accent. If you want to enhance your soups and stews use one teaspoon of MSG per quart of finished product. The difference is subtle but real.
  • WADougWADoug Posts: 191
    KFC original or not, has anyone tried that recipe? Good eats doesn't have to be "original" recipe.
  • madmikemadmike Posts: 103
    I'll give this recipe a try and I'll go from there folks :whistle:
  • Smokin' LadySmokin' Lady Posts: 158
    My best "fried chicken" recipe is soaking chicken pieces in a mixture of buttermilk, s&p and a heaping tbsp. of DP Tsunami Spin for a few hours, or overnight. Then shake pieces in a bag with flour, s&p and more Spin. Did at 350 deg. with extended grid, and it turned out great.
  • BENTEBENTE Posts: 8,337
    give this a try when you do the chicken:::


    Slaw, KFC Style

    Smoke and Beers,Here is the Colonel's recipe I was talking about.


    8 cups very finely chopped cabbage
    1/4 cup shredded carrot
    1/3 cup granulated sugar
    1/2 tsp salt
    1/8 tsp pepper
    1/4 cup milk
    1/2 cup mayonnaise
    1/4 cup buttermilk
    1- 1/2 Tbs white vinegar
    2- 1/2 Tbs lemon juice



    Be sure that the cabbage and carrots are chopped up into very fine pieces, about the size of rice kernels. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.


    Recipe Type
    Salad, Side Dish

    Recipe Source
    Author: thirdeye

    Source: BGE Forum, Thirdeye, 04/01/06

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • MeatatarianMeatatarian Posts: 69
    Pyro wrote:
    The knock on MSG is a continuing urban legend. Cooks Illustrated did a study of reactions to MSG and found out that the way the food was prepared was the causing the reaction, not the MSG. Every broth or soup you buy contains MSG aka Accent. If you want to enhance your soups and stews use one teaspoon of MSG per quart of finished product. The difference is subtle but real.

    The knock on MSG as an excitotoxin is biochemical fact. Who do I trust more on matters of biochemistry? PubMed or Cooks Illustrated?? Hmmmmm.....

    That said, I love soy sauce!

    Meat
  • madmikemadmike Posts: 103
    BENTE that slaw sounds good I'll give this a try aswell ;)
  • PyroPyro Posts: 101
    Meatatarian wrote:
    Pyro wrote:
    The knock on MSG is a continuing urban legend. Cooks Illustrated did a study of reactions to MSG and found out that the way the food was prepared was the causing the reaction, not the MSG. Every broth or soup you buy contains MSG aka Accent. If you want to enhance your soups and stews use one teaspoon of MSG per quart of finished product. The difference is subtle but real.

    The knock on MSG as an excitotoxin is biochemical fact. Who do I trust more on matters of biochemistry? PubMed or Cooks Illustrated?? Hmmmmm.....

    That said, I love soy sauce!

    Meat

    The FDA classifies MSG as a "generally recognized as safe," or GRAS, substance, along with many other common food ingredients, such as salt, vinegar, and baking powder. This was done in 1959 and has been reaffirmed repeatedly.

    The Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization have placed MSG in the safest category of food ingredients.

    The European Communities' (EC) Scientific Committee for Foods reaffirmed MSG's safety and classified its "acceptable daily intake" as "not specified," the most favorable designation for a food ingredient. In addition, the EC Committee said, "Infants, including prematures, have been shown to metabolize glutamate as efficiently as adults and therefore do not display any special susceptibility to elevated oral intakes of glutamate."

    Most food additives including salt, pepper and MSG can turn deadly or cause severe reaction when taken in too high a dose. I think I’ll settle for the findings of the FDA, the WHO, the EC Scientific Committee for Foods and the AMA in preference to PubMed.

    While I could hope this legend would just go away, I know it will not. I too love soy sauce, fish sauce, and most Asian foods. I use one teaspoon per quart of any stew or soup I make. My wife who will not go to a Chinese restaurant because she 'reacts to MSG', eats the soups and stews I provide w/o worry or any effect. I just tell her I am using Accent. What to do?

    Wayne
Sign In or Register to comment.