Thanks for watching everyone! We are so close - the next video will be all about the spice mix. Check out the previous episodes if you've missed them: Cracking The KFC Recipe Playlist: th-cam.com/play/PLgOb3zseg1hR4RkgFSZFm7tUTSimCEDNO.html
@BigHulkinBrent Xb1 I guess you missed the point where I talk about how KFC switched from milk and egg wash to just water? Perhaps you also missed the section where the Colonel himself is on screen and talks about dipping the chicken in Milk and Egg? The KFC recipe isn't just one thing... it has been an ever changing process over the years.
Me TOO! I worked at Bob's Big Boy back in the 70's as a cook, and every night we would make extra (Pappy Parker's Fried Chicken) chicken so there'd be leftovers to take home. lol Man that was great chicken, I think better than KFC, and it was pressure cooked as in this recipe. I think any chicken recipe done in one of these cookers will be better than fried or deep fried, but the cost of the machine, and oil prohibits this for most of us, back to the pan fry. lol
I just checked Amazon for pressure fryers and yes, the one used here is almost $900. But.. they had smaller home models 5 quart size as cheap as $70. Thats cheap enough to consider buying. However, I'm a big fan of cast iron skillets and dutch ovens so am waiting to see what Glen comes up with that doesn't require a deep fryer. Also wondering about the oil used? And wondering about the 'new' air fryers in a hybrid recipe?????? Meanwhile, I'm headed to Walmart to get a tray of their fried chicken and a tub of potato salad as the local KFC is gone.
I've been experimenting myself since your first video...I'm allergic to dairy, so i've been washing the chicken in 2 part egg 1 part water mix, and it works wonderfully. My flour mix also has about 20 grams of cornstarch (to 200g of flour/spice mix) it seems to fluff up the coating. I also add a tiny bit of granulated garlic for some extra flavor. i've also been experimenting with double coating... (wash, flour mix, wash, flour mix, fry.) which works quite well and provides a really nice thick crispy coating, perfect for chicken breast strips. I have also been using a conventional electric deep fryer. I find that if I boil the chicken to ~50% cooked, cool under running water, then coat and fry, I can cook the chicken coating to a pleasing light golden brown colour, without risking it being undercooked or cooking it until the coating is dark...and as a bonus, it takes much less time to cook. next on my shopping list is a pressure fryer. Great job on the videos guys! Always look forward to them.
I watched your whole series, very interesting. I am old enough to remember the KFC of the early 60's, and went on a jag to recreate that too, because it doesn't exist anymore. I got stuck on the pressure fryer though, the commercial grade unit you have is the real deal. Although there are some on Amazon that say they are pressure fryers for far less money, when you read the fine print it says "do not attempt to deep fry in this pressure cooker". Yours is built like a battleship, that's what you gotta have. I spent a lot of time researching that. So I just deep fry it. Anyway, I tried the 99x (among other recipes over the years), is it close to the old KFC? Yes, close. But not quite. It's very good though. I'm looking forward to the future installments of this series to see what you come up with!
My son is a great chef ! He simply takes the raw chicken and splashes FRANKS RED HOT over it and rubs it in, no salt , sprinkles flour and fries the chicken in a frying pan with about an inch of oil on a med-high heat . He covers the pan and turns the chicken once after 10 mins . It tastes like KFC !!!!
I hope the wait for the final episode of this will be worth it been patiently waiting, have you got any rough time would love to do this over Christmas
Theory: the lower fat content of the powdered milk (and possibly also the powdered egg) requires less salt to cut through the richness in order for the spice mixture to shine. If you were to add additional salt to the egg+milk wash I think the differences between all the legs would become even less noticeable. Edit: just finished the video and saw that you used powdered egg whites, furthering my theory.
Marinating it overnight in salt and MSG is just as important as the breading and pressure frying. Without that, you'll always be tasting and wondering why it's just not quite right.
Gruuvin1 Each new batch at the breading station, is sifted twice. When I went to KFC chicken college, it was 25lbs flour, milk/egg wash is dry package, the secret 11 herbs and spices another package. The weight of both, I don't recall. It was 1991. I could walk into any KFC and still follow SOP. Dang auto correct.
Hi Glen, i recently took part in a KFC open kitchen session and one thing they mentioned was the leg pieces are the only pieces that are dredged twice - so water then coat in the dredge, back in the water then dredge again. All other pieces only have one coating.
I'm drooling over here Glen! Can not wait for the final product. Have been getting very anxious for this new video to drop... Lol you're killin" me smallz
8:00 Julie: "Hey friends." Us: "Hi, Julie!" But in all seriousness, I'm surprised by the color the legs took on with the buttermilk and egg wash method. I eagerly await the next installment in a couplefew weeks.
that factor made me think that maybe the 50s method required different cooking conditions and the "overpowering" nature of the breading could be a side effect of overcooking
I'm actually not surprised at all about the colour after frying with the egg. Eggs always give colour in cooking, look at baking for example. Even when making beef wellington you top your pastry with an egg wash.
I know you mentioned that a lot changed in the process of the KFC coating while you were taping commercials but unless KFC changed the recipe since 1972 flour is NOT the base of their coating! I know this because in 1972 I worked in a dept. of Nabisco that bagged ground saltines in two different grinds one marked "Kentucky Fried Chicken Original" and the other a coarser grind marked "Kentucky Fried Chicken Extra Crisp" ! I can tell you we bagged a lot in an eight hour shift so I'm guessing this IS or at least was the base of the coating! As a 350lb KFC junkie and connoisseur of the flavor the only change in flavor that I remember over the years was when they changed the flavor profile of the extra crispy to a more garlicky flavor! (I liked the old extra crispy better). I hope this ends up being a useful tip that helps you nail it! Good Luck! I look forward to you getting it. BTW if they are not lying about 11 herbs and spices you only need to find 10 more because saltines obviously have salt!
I worked in shipping/receiving at Nabisco in Chicago and I remember having to load those bags into the trucks at the docks. Those bags were heavy like 50 lbs. and we had to load them by hand. The bags were stamped Kentucky Fried Chicken cracker meal.
I'm lazy to scroll through all the comments to see if someone else mentioned it... I worked at a KFC a while back. No milk involved. It arrives raw and I can't recall if it was pre-marinated, but anyway we didn't marinate in the store. It was kept in a walk-in cooler until it was time to cook. There was a rotating drum for marinating + tumbling the crispy strips. Popcorn chicken was also done this way, but they ditched that in favor of precooked stuff that is much worse. We had an inset on the breading table where we kept a bucket of water, the chicken is briefly dunked into it, then dropped into the flour. The flour was pre-mixed with package of either original or crispy seasoning. Open deep fat fryer for crispy, no racking but you had to stir it periodically to keep pieces from sticking together. Henny Penny pressure fryer for original, arranged on a rack.
I've been a vegetarian my whole life and I've never had KFC, doesn't change the fact that these videos are amazing! Keep them coming Glen, great job :D
What a super delightful video. This is the first video in your channel I've seen, so looking forward to the others. Totally gonna try out the dried egg/milk when I next make chicken for the family! Thanks for the great video!
they changed to dry milk and egg because the current technology allows, and also easier to clean any milk and eggs that is not clean properly is going to give you a bad time
THANK YOU for taking this on! I'd LOVE to know when you get there. PLEASE go on through with your idea of taking out the pressure fryer -- you're right --- most don't have that, and I don't think "Insta Pots" are capable. Also, and I hope you see this -- when I did my own research on the seasoning and such, I do know that Marion Kay was pretty adamant that if you didn't use a particular (their) flaked salt that their 99-X wouldn't taste right. Will you give 99-X another try? It's just easier if one can deal with a single spice.
Hi Glenn, I''ve been watching most of your cracking the code kfc original, Can I ask what's the amount of the eggwhite powder and milk powder? Thank you
@@stephen129 Yup, i've used 1/4 tsp, 1/2 tsp, 1 tsp, 2 tsp to two cups of flour the more I used the worst it tasted 1/2 tsp seemed to work the best. I have tried it in other cooking I do and for me it seems to make my food taste worse, not better. i used ajinomoto msg
@@grassyfieldz4578 You're using salt too yes? There needs to be flavours to boost. A good test is to open a can of soup, taste it straight and add MSG to the other one and heat it though. Very noticeable difference imo.
Hi Glen, hopefully this helps on your journey. I worked in KFC for 4 years around 2010. For the breading process we used 25lbs of flour, 1kg of salt, 1kg of egg and milk powder, and 1kg of the spice blend. The process for us was dipped in water, then into the flour mix, shaken, back into water very quickly, then flour again, lightly tapped off (a piece on each hand and bang your wrists together) then onto the rack. Looking forward to the next installment!
I am watching with great anticipation!! Thank you for doing this. My favourite is Kentucky and I would truly love to have a homemade version for those cold winter evenings and I don’t want to go out!😁
love your videos, looking out for possible keto friendly recipes again, wouldn't the colors be different because the oil was clean for the "2000s" version while the following ones used contaminated oil?
Fry line cook here: that vat is big enough that you'd have to run at least half a dozen batches before the color difference became even slightly noticeable.
Only a new subscriber but have been watching your KFC series and have been waiting for this next part as I'm a lover of some good KFC so once you have got the final product/ recipe I'm going to be making it good work Glen love everything you do
Pretty excited to finally see your spice mix formula. Quite surprised about the egg and milk powder. I'd have assumed that those would've diluted the concentration of the spice mix, but if I had to guess, maybe the whole milk and egg yolk's fat content was inhibiting the flavors somehow. I remember hearing from Nicholas Morgenstern that this is why he uses powdered milk in his ice cream in place of egg yolks.
Bagged milk, "PFK" on the label, this was filmed in Canada. The Chicago Tribune posted the recipe online years ago. I've done it, and it's pretty much as close as you can get "at home". You need to add MSG, which is not part of the "11 herbs and spices", but seems clearly used.
when I saw the milk coated one come out of the fryer I originally thought that looked the best, but when I saw it next to the one that used water, that one did truly look the absolute best out of all of them, although when zoomed in, the hybrid does look the best. if I had a pressure fryer I would absolutely make that, unfortunately I dont
My very first job at age 15 was a cook at KFC. (This is mid-80's). When you threw the 5-6 level Original Recipe basket into the pressure fryers you had about 1 to 1.5 seconds to slam the lid down and lock it before the oil exploded everywhere (and potentially do some serious damage to you). The first 5-10 times I had to do it I was terrified. But to this day, KFC is still top 3-4 favorite foods of all time. I'll have to give this a shot at home. Great vid. #originalrecipe #heaven
I have cooked at KFC. One question, what kind of oil are you using? I'm pretty sure we melted slabs of shortening. We also had to marinate the raw chicken with a packet 10 minutes in the tumbler. Then chicken went back to the walk in cooler until it was the FIFO (average 1-2 days). There was also a sifting requirement with the flour mix.
You did not cover Cooking Times! Very important part I believe. Also the oil and it's condition. A lot of KFC's don't change oil like they are supposed to, to save money and chicken tastes like crap. I worked at KFC. Great video.
Nice,, you're closing in on it!! It seemed to me though that when you first dip the chicken in the fryer and you did that shake you really washed a lot of the coating off ,,, wouldn't be better to drop it in and give it two a three seconds to set a little then shake it around then drop it and finish,,, just a thought.
This is how we did it at Roy's. Basket was in the oil. Chicken was dredged, shaked without touching the pieces to one another (you were supposed to just tap your hands together, no piece to piece contact), then dropped directly into the oil. Quick lift/shift of the basket, then 9.5 minutes at pressure. One minute additional after opening and giving a quick separation sir with the Henny Penny basket handle. Serve.
He also used egg white powder, so not the full egg. That makes a big difference. He should try separating the egg whites and using the whites + milk as wash.
Hello Glen thank you for the wonderful video. please i dont understand the spices measurement. please can you help me with them, i want to try the recipe out. thank you
Worked at a KFC restaurant in the early 1980s. At that time, there were two different breading and frying methods based on whether you were making Original Recipe or Extra-Crispy recipe. We even had two separate flouring stations. Flour went into a deep well and was used all day, with more flour added as necessary. Original Recipe: No brining - chicken went from refrigerator to pre-seasoned flour to deep-fry UNDER PRESSURE. Extra Crispy: Placed into a large "tumbler" with a brining mixture & water and tumbled for 10-20 minutes (don't remember the exact timing - it was 40 years ago 😃 ), then DOUBLE-BREADED. Between each flour coating, it was dipped into a milk/egg/water wash (the mixture came powdered and then mixed with water). Extra Crispy was deep-fried , but NOT under pressure. The flour was not seasoned, but it was definitely more finely milled than standard AP flour. (I never thought about trying cake flour at home - I'll have to try it next time!) Fried chicken was stored on racks in a Cres-Cor until sale. I do know that the chicken sold today isn't exactly the same as when I worked there 40 years ago. Recipes & methods change, and I know the extra-crispy isn't nearly as crispy now as it was then.
I worked at KFC as a fryer in the early to mid 90's. From what I remember there was a big bag of flour, a huge box of finely ground salt, a bag of milk-egg powder mixture and the bag of seasonings (all the seasonings seemed finely ground). The breading method was to dip the chicken in water, shake it off 7 times, into the breading, tumble 10 times, and then press down firmly on top of the chicken 7 times to make the breading stick better . Many years later I tried to duplicate this recipe, but without a pressure cooker, it never came out right. If I had to guess, I would say the cook temp was 325F. Good luck and enjoy!
Marans Candy I think there must be something else, too. I don’t have a sensitive stomach at all, but I can’t eat KFC because it causes stomach ache for me. Whatever it is is common to the mashed potatoes and gravy, and the biscuits. It’s something in the flour mix. It makes me so sad.
I managed a KFC in 76, we were in a remote location so got the spice mix in a pouch. We took one pouch of mix to 10KG robin hood pastry flour. I disassembled the spice mix one boring night, can't remember specifics, mostly salt, pepper, oregano sage tarragon etc. 11 herbs and spices. Sorry I didn't write it down.
Considering just how clumpy KFC chicken coating is most of the time whenever I've had any, they may not really be doing anything at all locally. Disclaimer: this is Australia - and I know from personal experience with many fast food chains that exact food composition varies by country, sometimes dramatically. There are some obvious basic examples - Almost no drinks in Australia (or Europe) that aren't direct US imports would involve High Fructose Corn syrup. It's pretty much always table sugar. (though in Australia it would be sourced from sugar cane, and in Europe from Sugar beet.) But a more dramatic example would be pizza. I've heard the opposite claim from Americans, but in my experience Dominos Pizzas are consistently better than Pizza hut (with pizza hut pizzas tending towards having a greasier, but often also vaguely rancid taste). But what stands out quite a bit more is that the pizzas from Dominos UK are really good, while those from Dominos Australia are, at best, mediocre. You'd think a worldwide chain would be consistent, but they're less consistent than you might expect. Sometimes it's the formulation, sometimes it's the processes. Sometimes both. Go to a McDonald's in the Netherlands for instance and I guarantee the food prep standards will be much higher than much of the rest of the world, and the fries will always be hot and well done, where in most countries it's highly variable throughout even a single day at the exact same store. And that's just because of very high expectation for chips in the country. (very common item in takeaways and almost always very well made in local stores, so they HAVE to do well stand any chance of competing...)
A great series. Looking at those samples the milk based ones remind me of the KFC I ate through the 60s-80s. It got paler in the 90s, which may have been due to the Colonel owning the Canadian KFCs up through the 80s. Regardless, I’d happily enjoy any of those. But you need to do it in a pan so we mere mortals can try it as we don’t all have pressure friers at hand, as you mentioned :-).
So the run down budget cut (how most associate) 2000’s version is the best Maybe nostalgia plays a role in the chicken from our childhood tasting better
Nah you can go abroad to places like Malaysia and have KFC there where the amount of spice hasn't been reduced and notice the difference. Before I went to Malaysia and had KFC, I thought it was all in my head but it tasted just like I remembered it as a kid which is wha made me realise they just keep cutting down the level of spice to the point where now I can barely taste any of the spices at all
@@jetfirexx is that true? I go to KFC here every month and their original flavor doesn't look and taste crispy as in US (idk much about KFC there outside of what this channel show)
@@jetfirexx yep, more salty than anything, with just a hint of the old flavour, not the same, nowhere near. And the gravy?.. more like wallpaper paste, virtually tasteless
Thanks Glen and Friends! I LOVE your KFC series, I have been on this also over the last 3 years :D I'm from the UK so our KFC does taste a little different from the US. I think I'll give your spice mix recipe a try over the weekend, thanks! I have been using the leaked Chicago Tribune recipe (although correctly using teaspoons not tablespoons!) with MSG added which is close. You mentioned that you may try cooking without a pressure fryer, I have been using the fantastic cooking method by 'Get my tips' channel, that flash fries the chicken and then into the oven, its great! I've found this method really give the commercial KFC coating texture, not extra crunchy like the home made ones, a little softer coating. I would recommend giving it a try, it's a great method! Looking forward to your next KFC video, it's the reason I hit the subscribe button! :)
Black & White pepper are count as "1" ingredient in the 11 herbs & spices. In place of White pepper use Spice Islands Beau Monde seasoning. This was the 11th ingredient that the Colonel said he added two handfuls of and it was the best chicken he ever had. Second, instead of chili pepper flakes, use Mexene chili powder. This was the goto chili powder back in the 30's and 40's and was used in alot of the "Corbin" Chili bun diners down through that area. That's why they are able to get away with hinting that garlic and oregano were in the orignal recipe. Of course long since then the corporation has the mixes done by McCormick because they can't really flat out use mexene or spice islands. This was what the Colonel used before selling out.
As a chef who has never fried chicken, I love this series. I admit to eating KFC occasionally when i was younger and liking it, I cant wait for your final results and trying it myself.
one time and only one time I tried to copy KFC using the 11 spices and I made the best fried chicken you can imagine the taste just like KFC but with deep flavor tried to do it again but I couldn’t still kicking 🦵 my self for not writing it at that time
I appreciate on this channel when they try KFC or any commercial food it’s not a never ending screed about how it tastes “artificial” or whatever. Like, we all know what KFC tastes like, it’s not the best thing ever, but it’s perfectly fine fast food chicken. Thanks for not acting like you’re too good for KFC.
The method we used when I was a cook at a KFC in Australia was this: chicken pieces dipped in water, then tossed into a tub containing plain flour, powdered milk & egg mixture and the 11 herbs & spices mix. The pieces were then folded 7 times through the mix, patted 10 times, then folded a further 7 times. The pieces were then loaded onto clamshell racks, and dropped into the pressurised fryer and cooked under pressure for between 14 minutes and 15 mins 45 seconds. The longer time was for when we did a batch of pieces amounting to 6 chickens and the shorter time for 4 chickens worth of pieces.
I always use buttermilk and egg, and McCormick's rotisserie chicken seasoning along with garlic powder, salt, pepper and a little bit of parmesan cheese in my flour. Fantastic!
Thanks for watching everyone! We are so close - the next video will be all about the spice mix. Check out the previous episodes if you've missed them: Cracking The KFC Recipe Playlist: th-cam.com/play/PLgOb3zseg1hR4RkgFSZFm7tUTSimCEDNO.html
Is that a BAG of milk?
Glen & Friends Cooking me and my brothers worked kfc and its only supposed to be water!!
Why yes - yes it is a bag of milk... Perhaps you should pick up one of Bagged Milk TShirts: teespring.com/stores/glen-friends-cooking
@BigHulkinBrent Xb1 I guess you missed the point where I talk about how KFC switched from milk and egg wash to just water? Perhaps you also missed the section where the Colonel himself is on screen and talks about dipping the chicken in Milk and Egg? The KFC recipe isn't just one thing... it has been an ever changing process over the years.
I'm waiting sir for the recipe , if you can do the Popeye's Chicken too
I swear, the more Glen gets into the KFC recipe videos, the more he starts to look like Col. Sanders.
Next thing you know he will be on the KFC commercials... Lol
When he perfects the recipe, he should dress up as the Colonel
My theory is that the ghost of Colonel Sanders is possessing Glen temporarily, in order to give him information about the secret recipe.
@Shin Sho Of course... I meant doing commercials like they are doing now with different celebs as the Col.
@@xPorkchops007x YASSS!!
This is honestly my favourite series on TH-cam
True💯💯💯
I'm so drunk I almost dropped $900 on one of those pressure fryers a few minutes ago.
I would love to have one.
Me TOO! I worked at Bob's Big Boy back in the 70's as a cook, and every night we would make extra (Pappy Parker's Fried Chicken) chicken so there'd be leftovers to take home. lol Man that was great chicken, I think better than KFC, and it was pressure cooked as in this recipe. I think any chicken recipe done in one of these cookers will be better than fried or deep fried, but the cost of the machine, and oil prohibits this for most of us, back to the pan fry. lol
Dude it’s cheaper to buy kfc 😂
I just checked Amazon for pressure fryers and yes, the one used here is almost $900. But.. they had smaller home models 5 quart size as cheap as $70. Thats cheap enough to consider buying. However, I'm a big fan of cast iron skillets and dutch ovens so am waiting to see what Glen comes up with that doesn't require a deep fryer. Also wondering about the oil used? And wondering about the 'new' air fryers in a hybrid recipe?????? Meanwhile, I'm headed to Walmart to get a tray of their fried chicken and a tub of potato salad as the local KFC is gone.
where did you get it ?
I cannot express enough appreciation that you're also gonna cover a non-pressure fryer version! I can't wait to try it!
I've been experimenting myself since your first video...I'm allergic to dairy, so i've been washing the chicken in 2 part egg 1 part water mix, and it works wonderfully. My flour mix also has about 20 grams of cornstarch (to 200g of flour/spice mix) it seems to fluff up the coating. I also add a tiny bit of granulated garlic for some extra flavor. i've also been experimenting with double coating... (wash, flour mix, wash, flour mix, fry.) which works quite well and provides a really nice thick crispy coating, perfect for chicken breast strips.
I have also been using a conventional electric deep fryer. I find that if I boil the chicken to ~50% cooked, cool under running water, then coat and fry, I can cook the chicken coating to a pleasing light golden brown colour, without risking it being undercooked or cooking it until the coating is dark...and as a bonus, it takes much less time to cook.
next on my shopping list is a pressure fryer. Great job on the videos guys! Always look forward to them.
I watched your whole series, very interesting. I am old enough to remember the KFC of the early 60's, and went on a jag to recreate that too, because it doesn't exist anymore. I got stuck on the pressure fryer though, the commercial grade unit you have is the real deal. Although there are some on Amazon that say they are pressure fryers for far less money, when you read the fine print it says "do not attempt to deep fry in this pressure cooker". Yours is built like a battleship, that's what you gotta have. I spent a lot of time researching that. So I just deep fry it. Anyway, I tried the 99x (among other recipes over the years), is it close to the old KFC? Yes, close. But not quite. It's very good though. I'm looking forward to the future installments of this series to see what you come up with!
My son is a great chef ! He simply takes the raw chicken and splashes FRANKS RED HOT over it and rubs it in, no salt , sprinkles flour and fries the chicken in a frying pan with about an inch of oil on a med-high heat . He covers the pan and turns the chicken once after 10 mins . It tastes like KFC !!!!
I hope the wait for the final episode of this will be worth it been patiently waiting, have you got any rough time would love to do this over Christmas
I have literally just finished my shift at KFC and now I'm watching Glen make it.
@Ross Coe He literally, actually just finished... ;p
I was curious why he finished the chicken off in the oven. As far as I know, KFC chicken is completely cooked in the pressure fryer.
@@rifter0x0000 it is! He did this to keep them warm whilst making the others (:
Get some of the spice mix and mail it to glen
I find it amusing that KFC only follows 11 people on twitter: the 5 Spice Girls and 6 random guys named Herb
and the patriots for some reason
Five spice must be the secret ingredient and there are only 7 spices total! It was all misdirection!
@@whynottalklikeapirat 😮
@@TheBunnygirl20 * head explodes *
Citizen Crom what makes it even funnier is that it’s a fan page not the verified account💀
Love from Romania ! Tnx for subtitle,it helps a lot even if you have a clear pronunciation !
Theory: the lower fat content of the powdered milk (and possibly also the powdered egg) requires less salt to cut through the richness in order for the spice mixture to shine. If you were to add additional salt to the egg+milk wash I think the differences between all the legs would become even less noticeable.
Edit: just finished the video and saw that you used powdered egg whites, furthering my theory.
"I really hate frying" Says the guy who bought a thousand dollar fryer.
I don't think he owns it. It must be the show's.
@@antistiolabeo8950 I think he IS the show
it's only $398
@@lepidotos 700£ in uk
Marinating it overnight in salt and MSG is just as important as the breading and pressure frying. Without that, you'll always be tasting and wondering why it's just not quite right.
That is the secret but u let it sit for 2 days like that plus dont shake as soon as u put it in the oil
Lived in Asia you could buy msg everywhere and many people use it unlike Australia.
Standing around, comparing fried chicken, absolute relationship goals
Hey Glen, would you also consider grinding your spices to a finer mix to see if that gets the look and flavor to pop more like the KFC control?
Gruuvin1
Each new batch at the breading station, is sifted twice. When I went to KFC chicken college, it was 25lbs flour, milk/egg wash is dry package, the secret 11 herbs and spices another package. The weight of both, I don't recall. It was 1991.
I could walk into any KFC and still follow SOP.
Dang auto correct.
Great camera work too, placement for each scene and the visuals. Well done.
Hi Glen, i recently took part in a KFC open kitchen session and one thing they mentioned was the leg pieces are the only pieces that are dredged twice - so water then coat in the dredge, back in the water then dredge again. All other pieces only have one coating.
Hey, thanks for the like! I didn't think you'd even see the comment
Love the channel, can't wait for the next episode 😊
@@mybigfatpolishlife i should mention that this is in the UK - we only have one option, there is no extra crispy as such
@@mybigfatpolishlife You are wrong here in australia the original recipe drumsticks are also coated twice.
I can’t wait to get the final recipe! I appreciate how serious and methodical you are about the process!
I'm literally drooling right now. This was well worth the wait.
I'm drooling over here Glen! Can not wait for the final product. Have been getting very anxious for this new video to drop... Lol you're killin" me smallz
8:00 Julie: "Hey friends."
Us: "Hi, Julie!"
But in all seriousness, I'm surprised by the color the legs took on with the buttermilk and egg wash method.
I eagerly await the next installment in a couplefew weeks.
It's not buttermilk though, just plain ol' milk.
that factor made me think that maybe the 50s method required different cooking conditions and the "overpowering" nature of the breading could be a side effect of overcooking
I'm actually not surprised at all about the colour after frying with the egg. Eggs always give colour in cooking, look at baking for example. Even when making beef wellington you top your pastry with an egg wash.
@@-Devy- You're right. I have no idea where I got buttermilk from. My brain is broken.
I know you mentioned that a lot changed in the process of the KFC coating while you were taping commercials but unless KFC changed the recipe since 1972 flour is NOT the base of their coating! I know this because in 1972 I worked in a dept. of Nabisco that bagged ground saltines in two different grinds one marked "Kentucky Fried Chicken Original" and the other a coarser grind marked "Kentucky Fried Chicken Extra Crisp" ! I can tell you we bagged a lot in an eight hour shift so I'm guessing this IS or at least was the base of the coating! As a 350lb KFC junkie and connoisseur of the flavor the only change in flavor that I remember over the years was when they changed the flavor profile of the extra crispy to a more garlicky flavor! (I liked the old extra crispy better). I hope this ends up being a useful tip that helps you nail it! Good Luck! I look forward to you getting it. BTW if they are not lying about 11 herbs and spices you only need to find 10 more because saltines obviously have salt!
I worked in shipping/receiving at Nabisco in Chicago and I remember having to load those bags into the trucks at the docks. Those bags were heavy like 50 lbs. and we had to load them by hand. The bags were stamped Kentucky Fried Chicken cracker meal.
I was waiting for an update on this! Can't wait till you have a recipe you're satisfied with
I'm lazy to scroll through all the comments to see if someone else mentioned it... I worked at a KFC a while back. No milk involved. It arrives raw and I can't recall if it was pre-marinated, but anyway we didn't marinate in the store. It was kept in a walk-in cooler until it was time to cook. There was a rotating drum for marinating + tumbling the crispy strips. Popcorn chicken was also done this way, but they ditched that in favor of precooked stuff that is much worse. We had an inset on the breading table where we kept a bucket of water, the chicken is briefly dunked into it, then dropped into the flour. The flour was pre-mixed with package of either original or crispy seasoning. Open deep fat fryer for crispy, no racking but you had to stir it periodically to keep pieces from sticking together. Henny Penny pressure fryer for original, arranged on a rack.
I've been a vegetarian my whole life and I've never had KFC, doesn't change the fact that these videos are amazing! Keep them coming Glen, great job :D
You could try frying vegetables in KFC breading.
A vegetarian with an open mind!? What is this! 😂
I love how straight forward your channel is, no bs just great quality information.
thanks for recognizing that almost no one has a pressure fryer. It will be interesting to see those results even though KFC uses pressure
What kind of cooking oil/lard is in the pressure cooker? Thanks :-)
I think milk has a flavor-masking effect in other recipes as well. I recently replaced it with water in a mac&cheese recipe and was a big improvement.
What a super delightful video. This is the first video in your channel I've seen, so looking forward to the others. Totally gonna try out the dried egg/milk when I next make chicken for the family! Thanks for the great video!
Really pleased you have released this, I have been waiting a while for this, how sad am I!!)
Glen what a fun series to watch. I'm patiently waiting for Glen's secret KFC recipe.
they changed to dry milk and egg because the current technology allows, and also easier to clean
any milk and eggs that is not clean properly is going to give you a bad time
THANK YOU for taking this on! I'd LOVE to know when you get there. PLEASE go on through with your idea of taking out the pressure fryer -- you're right --- most don't have that, and I don't think "Insta Pots" are capable. Also, and I hope you see this -- when I did my own research on the seasoning and such, I do know that Marion Kay was pretty adamant that if you didn't use a particular (their) flaked salt that their 99-X wouldn't taste right. Will you give 99-X another try? It's just easier if one can deal with a single spice.
I just realised... Glen with a beard... is Colonel Sanders! :O
he is colonel sanders with or w\o beard
Maybe he should be in their next commercial
Hi Glenn, I''ve been watching most of your cracking the code kfc original, Can I ask what's the amount of the eggwhite powder and milk powder? Thank you
MSG. Required.
I've experimented with msg it doesn't make as much difference as you'd expect atleast not for me.
@@grassyfieldz4578 Really? I find MSG makes a big difference when I use it. Are you using enough of it?
@@stephen129 Yup, i've used 1/4 tsp, 1/2 tsp, 1 tsp, 2 tsp to two cups of flour the more I used the worst it tasted 1/2 tsp seemed to work the best. I have tried it in other cooking I do and for me it seems to make my food taste worse, not better. i used ajinomoto msg
@@grassyfieldz4578 You're using salt too yes? There needs to be flavours to boost. A good test is to open a can of soup, taste it straight and add MSG to the other one and heat it though. Very noticeable difference imo.
@@stephen129 it is noticable but not changing it to an amazing soup. I love MSG though it's exatclly what I need to give that extra oomph
Hi Glen, hopefully this helps on your journey. I worked in KFC for 4 years around 2010.
For the breading process we used 25lbs of flour, 1kg of salt, 1kg of egg and milk powder, and 1kg of the spice blend.
The process for us was dipped in water, then into the flour mix, shaken, back into water very quickly, then flour again, lightly tapped off (a piece on each hand and bang your wrists together) then onto the rack.
Looking forward to the next installment!
Finally A KFC Episode!
I am watching with great anticipation!! Thank you for doing this. My favourite is Kentucky and I would truly love to have a homemade version for those cold winter evenings and I don’t want to go out!😁
I can't imagine being Canadian. He really said finish that bag talking about milk
Being Canadian i totally missed that!
Don't have bagged milk where I live in Canada.
Bagged milk is a Ontario/Quebec thing. We still have jugs and cartons, but we get cheaper prices on the bags of milk.
I bought milk in bags for many years but can't find it anymore in Nova Scotia.
It's in Paraguay too
I would also like to know how much powdered egg and milk you used. Great video really fun to watch.
love your videos, looking out for possible keto friendly recipes
again, wouldn't the colors be different because the oil was clean for the "2000s" version while the following ones used contaminated oil?
Fry line cook here: that vat is big enough that you'd have to run at least half a dozen batches before the color difference became even slightly noticeable.
@@TheSilentFool good to know!
Only a new subscriber but have been watching your KFC series and have been waiting for this next part as I'm a lover of some good KFC so once you have got the final product/ recipe I'm going to be making it good work Glen love everything you do
The most interesting part of this video for me was that we got to see how the pressurised fryer works!
I'm going to start a GoFundMe page for myself for the pressure fryer!
Pretty excited to finally see your spice mix formula. Quite surprised about the egg and milk powder. I'd have assumed that those would've diluted the concentration of the spice mix, but if I had to guess, maybe the whole milk and egg yolk's fat content was inhibiting the flavors somehow. I remember hearing from Nicholas Morgenstern that this is why he uses powdered milk in his ice cream in place of egg yolks.
Glen... The only person that will call me friend 🙂🙂
nice try Shane, no one likes you anyway
I like you my friend.
I lost my only friend Tom when Facebook killed MySpace
Bagged milk, "PFK" on the label, this was filmed in Canada.
The Chicago Tribune posted the recipe online years ago. I've done it, and it's pretty much as close as you can get "at home". You need to add MSG, which is not part of the "11 herbs and spices", but seems clearly used.
when I saw the milk coated one come out of the fryer I originally thought that looked the best, but when I saw it next to the one that used water, that one did truly look the absolute best out of all of them, although when zoomed in, the hybrid does look the best. if I had a pressure fryer I would absolutely make that, unfortunately I dont
I find this series fascinating. Well done!
Cake flour? I never thought of that one. I will have to give it a try next time I fry.
I love King Arthur Cake Flour. That's the best I've found.
My mother's homemade chocolate chip cookies use came flour. It really does change the texture.
My very first job at age 15 was a cook at KFC. (This is mid-80's). When you threw the 5-6 level Original Recipe basket into the pressure fryers you had about 1 to 1.5 seconds to slam the lid down and lock it before the oil exploded everywhere (and potentially do some serious damage to you). The first 5-10 times I had to do it I was terrified. But to this day, KFC is still top 3-4 favorite foods of all time. I'll have to give this a shot at home. Great vid. #originalrecipe #heaven
maybe try both skim milk and full fat milk
"skim milk leg is on the right"
i see what you did there
Raguesa sucks
X 😂 at least there wasn't a vinegar one
Buttermilk is the key.
He tried bagged milk, Canadian version.
I have cooked at KFC. One question, what kind of oil are you using? I'm pretty sure we melted slabs of shortening. We also had to marinate the raw chicken with a packet 10 minutes in the tumbler. Then chicken went back to the walk in cooler until it was the FIFO (average 1-2 days). There was also a sifting requirement with the flour mix.
You did not cover Cooking Times! Very important part I believe. Also the oil and it's condition. A lot of KFC's don't change oil like they are supposed to, to save money and chicken tastes like crap. I worked at KFC. Great video.
@Monkey Man you are right. I didn't cover cooking times, or the pressure of the fryer, or even the actual spice mix... all in due time.
@@GlenAndFriendsCooking don't forget to mention what is the oil of. I think corn and soy oil have distinctive flavors.
@@fenrirgg Usually corn oil is what I've heard they use in my country. But what if it combination of both?
Excellent job. Well done mate!
Maybe they kept changing the method to protect the secret & try to prevent anyone on set from doing what you're doing here 😜
Nice,, you're closing in on it!!
It seemed to me though that when you first dip the chicken in the fryer and you did that shake you really washed a lot of the coating off ,,, wouldn't be better to drop it in and give it two a three seconds to set a little then shake it around then drop it and finish,,, just a thought.
This is how we did it at Roy's.
Basket was in the oil. Chicken was dredged, shaked without touching the pieces to one another (you were supposed to just tap your hands together, no piece to piece contact), then dropped directly into the oil. Quick lift/shift of the basket, then 9.5 minutes at pressure. One minute additional after opening and giving a quick separation sir with the Henny Penny basket handle. Serve.
Sometimes I forget you're Canadian and then you hit me with the milk in a bag 😂
What about the 99X Chicken spice mix. Isn't that what supposed to be the Col Sanders original recipe?
I like Julie's take - I'd prefer to be eating the less processed egg+milk wash, with amped up seasoning.
He also used egg white powder, so not the full egg. That makes a big difference. He should try separating the egg whites and using the whites + milk as wash.
Hello Glen thank you for the wonderful video. please i dont understand the spices measurement. please can you help me with them, i want to try the recipe out. thank you
Liked before I even began watching :P
Totally loving this channel lately! It's like a good chat about food without the need to use every adjective in the dictionary. 😁
I think it's so cool to see someone actually reverse engineering the formula even down to the pressure fryer.
Worked at a KFC restaurant in the early 1980s. At that time, there were two different breading and frying methods based on whether you were making Original Recipe or Extra-Crispy recipe. We even had two separate flouring stations. Flour went into a deep well and was used all day, with more flour added as necessary.
Original Recipe: No brining - chicken went from refrigerator to pre-seasoned flour to deep-fry UNDER PRESSURE.
Extra Crispy: Placed into a large "tumbler" with a brining mixture & water and tumbled for 10-20 minutes (don't remember the exact timing - it was 40 years ago 😃 ), then DOUBLE-BREADED. Between each flour coating, it was dipped into a milk/egg/water wash (the mixture came powdered and then mixed with water). Extra Crispy was deep-fried , but NOT under pressure. The flour was not seasoned, but it was definitely more finely milled than standard AP flour. (I never thought about trying cake flour at home - I'll have to try it next time!)
Fried chicken was stored on racks in a Cres-Cor until sale.
I do know that the chicken sold today isn't exactly the same as when I worked there 40 years ago. Recipes & methods change, and I know the extra-crispy isn't nearly as crispy now as it was then.
WOW! The fryer looks really high tech.
You can by digital modles a take away pizza shop were I live used to have a pressure fryer the chick was so moist. Andy England 🇬🇧
I worked at KFC as a fryer in the early to mid 90's. From what I remember there was a big bag of flour, a huge box of finely ground salt, a bag of milk-egg powder mixture and the bag of seasonings (all the seasonings seemed finely ground). The breading method was to dip the chicken in water, shake it off 7 times, into the breading, tumble 10 times, and then press down firmly on top of the chicken 7 times to make the breading stick better . Many years later I tried to duplicate this recipe, but without a pressure cooker, it never came out right. If I had to guess, I would say the cook temp was 325F. Good luck and enjoy!
It wouldn’t surprise me if KFC adds powdered cellulose to the breading mix.
Marans Candy I think there must be something else, too. I don’t have a sensitive stomach at all, but I can’t eat KFC because it causes stomach ache for me. Whatever it is is common to the mashed potatoes and gravy, and the biscuits. It’s something in the flour mix. It makes me so sad.
I managed a KFC in 76, we were in a remote location so got the spice mix in a pouch. We took one pouch of mix to 10KG robin hood pastry flour. I disassembled the spice mix one boring night, can't remember specifics, mostly salt, pepper, oregano sage tarragon etc. 11 herbs and spices. Sorry I didn't write it down.
Powdered cellulose ain't that bad, actually.
Powdered _lignin,_ in the other hand....
According to their official ingredient list the anti-clumping agent is Anti-caking agent (Tricalcium Phosphate),
Considering just how clumpy KFC chicken coating is most of the time whenever I've had any, they may not really be doing anything at all locally.
Disclaimer: this is Australia - and I know from personal experience with many fast food chains that exact food composition varies by country, sometimes dramatically.
There are some obvious basic examples - Almost no drinks in Australia (or Europe) that aren't direct US imports would involve High Fructose Corn syrup.
It's pretty much always table sugar. (though in Australia it would be sourced from sugar cane, and in Europe from Sugar beet.)
But a more dramatic example would be pizza.
I've heard the opposite claim from Americans, but in my experience Dominos Pizzas are consistently better than Pizza hut (with pizza hut pizzas tending towards having a greasier, but often also vaguely rancid taste).
But what stands out quite a bit more is that the pizzas from Dominos UK are really good, while those from Dominos Australia are, at best, mediocre.
You'd think a worldwide chain would be consistent, but they're less consistent than you might expect.
Sometimes it's the formulation, sometimes it's the processes. Sometimes both.
Go to a McDonald's in the Netherlands for instance and I guarantee the food prep standards will be much higher than much of the rest of the world, and the fries will always be hot and well done, where in most countries it's highly variable throughout even a single day at the exact same store.
And that's just because of very high expectation for chips in the country. (very common item in takeaways and almost always very well made in local stores, so they HAVE to do well stand any chance of competing...)
Awesome, I have been looking forward to the next one of these.
Great! Now I'm hungry for fried chicken.
Love this!! Keep it coming please!!!
So that is why I stopped eating KFC. I knew there was something different about the original recipe. It is awful now. I prefer that 1950s flavor.
A great series. Looking at those samples the milk based ones remind me of the KFC I ate through the 60s-80s. It got paler in the 90s, which may have been due to the Colonel owning the Canadian KFCs up through the 80s. Regardless, I’d happily enjoy any of those. But you need to do it in a pan so we mere mortals can try it as we don’t all have pressure friers at hand, as you mentioned :-).
So the run down budget cut (how most associate) 2000’s version is the best
Maybe nostalgia plays a role in the chicken from our childhood tasting better
Nah you can go abroad to places like Malaysia and have KFC there where the amount of spice hasn't been reduced and notice the difference. Before I went to Malaysia and had KFC, I thought it was all in my head but it tasted just like I remembered it as a kid which is wha made me realise they just keep cutting down the level of spice to the point where now I can barely taste any of the spices at all
It doesn't taste as good as it did when I was a kid and I'm not even that old
There's alot more that has changed than just the source of Milk and Eggs. Even the Oil they use is different.
@@jetfirexx is that true? I go to KFC here every month and their original flavor doesn't look and taste crispy as in US (idk much about KFC there outside of what this channel show)
@@jetfirexx yep, more salty than anything, with just a hint of the old flavour, not the same, nowhere near. And the gravy?.. more like wallpaper paste, virtually tasteless
Thanks Glen and Friends!
I LOVE your KFC series, I have been on this also over the last 3 years :D I'm from the UK so our KFC does taste a little different from the US.
I think I'll give your spice mix recipe a try over the weekend, thanks! I have been using the leaked Chicago Tribune recipe (although correctly using teaspoons not tablespoons!) with MSG added which is close.
You mentioned that you may try cooking without a pressure fryer, I have been using the fantastic cooking method by 'Get my tips' channel, that flash fries the chicken and then into the oven, its great!
I've found this method really give the commercial KFC coating texture, not extra crunchy like the home made ones, a little softer coating. I would recommend giving it a try, it's a great method!
Looking forward to your next KFC video, it's the reason I hit the subscribe button! :)
Also, can I please ask what quantity of dried milk and dried egg you used with your above recipe, thanks :)
So jelly as a Southern Man your chicken looks too good.
Best KFC recipe video. Good job.
Either way they all look finger licking good
Said Balthazar to Constantine...
Omg! Glenn is hilarious! I didn’t expect him to say he hates deep frying. Not after watching all of these kfc videos. 😂
You should try brining the chicken overnight.
That would be my personal preference, but unless there's some reason to think that KFC do it, then it's not an advancement towards recreating KFC.
He's trying to replicate KFC not improve on it.
KFC chook is injection brined.
@@RadioSnivins Not all places brine though
Black & White pepper are count as "1" ingredient in the 11 herbs & spices. In place of White pepper use Spice Islands Beau Monde seasoning. This was the 11th ingredient that the Colonel said he added two handfuls of and it was the best chicken he ever had. Second, instead of chili pepper flakes, use Mexene chili powder. This was the goto chili powder back in the 30's and 40's and was used in alot of the "Corbin" Chili bun diners down through that area. That's why they are able to get away with hinting that garlic and oregano were in the orignal recipe. Of course long since then the corporation has the mixes done by McCormick because they can't really flat out use mexene or spice islands. This was what the Colonel used before selling out.
Dude I love you
As a chef who has never fried chicken, I love this series. I admit to eating KFC occasionally when i was younger and liking it, I cant wait for your final results and trying it myself.
one time and only one time I tried to copy KFC using the 11 spices and I made the best fried chicken you can imagine the taste just like KFC but with deep flavor tried to do it again but I couldn’t still kicking 🦵 my self for not writing it at that time
What spices and herbs did you add to make the chicken?
I appreciate on this channel when they try KFC or any commercial food it’s not a never ending screed about how it tastes “artificial” or whatever. Like, we all know what KFC tastes like, it’s not the best thing ever, but it’s perfectly fine fast food chicken.
Thanks for not acting like you’re too good for KFC.
It's been two months! Put me out of my misery already!
The method we used when I was a cook at a KFC in Australia was this: chicken pieces dipped in water, then tossed into a tub containing plain flour, powdered milk & egg mixture and the 11 herbs & spices mix. The pieces were then folded 7 times through the mix, patted 10 times, then folded a further 7 times. The pieces were then loaded onto clamshell racks, and dropped into the pressurised fryer and cooked under pressure for between 14 minutes and 15 mins 45 seconds. The longer time was for when we did a batch of pieces amounting to 6 chickens and the shorter time for 4 chickens worth of pieces.
It's not wash, it's warsh.
So true...
That's funny, a lot of people here in Indiana say warsh, but my family isn't from here so I dont say that lol
I live in Western North Carolina and I have a lot of family that say it that way. Not sure why but I didn't inherit that from them.
@@GlenAndFriendsCooking My dad would say warsh in Wisconsin. I catch myself doing it once in a while.
Hi Glen, you didnt mention how much powdered milk and egg whites to use?
Here before viral
Groovy Baby - lets make that viral thing happen.
Glen & Friends Cooking already shared on multiple platforms ;) thanks to you both for making such a well made show
So fun to watch you sort through this. Hope some day you do Bojangles or Popeyes chicken. KFC is OK but those are on the next level.
Woo!
Great job guys, looking forward to the next vid 👏👏
Nothing says Lovin like a bucket of the Colonel's KFC chicken yums 😊
I always use buttermilk and egg, and McCormick's rotisserie chicken seasoning along with garlic powder, salt, pepper and a little bit of parmesan cheese in my flour. Fantastic!
Just how much would you guys give to go to a Glen taste test?!?! 😁😁😁
Care to take a shot at Jollibee's spicy chicken? Been wanting to attempt that myself for awhile. Not sure which blend of spices they use.