When I did my stint at KFC in 1972 for a couple years, they explained the pressure cooking concept to me, and why the chicken was done, but very juicy. We put the raw chicken in the cooker, closed the lid, and it cooked for about 1 1/2 minutes before the pressure valve closed. This did two things: set the coating so it wouldn't fall off, and sear the outside of the entire piece of chicken. This helped keep moisture in. Then as the cooking chickens internal temp raised, and the internal water would normally want to escape to the outside of the chicken, the rising pressure in the pot 'pushed back' and normalized the pressure so the juice stayed in the chicken. It cooked faster and stayed moist. Later when Extra Crispy came out, it was cooked in an open fry cooker with no lid or pressured. It was prepped differently. Different marinade and flour. I'm enjoying this series!
Thank you very much, I had always felt that Chicago Tribune's leaked recipe is just a disappointing ploy. Burns really quickly and smells like tea. You are the only TH-camr and food blogger--that I know who has finally set the record straight about this.
Apparently there's a ton of white pepper and its the main ingredient, according to the colonels nephew at least. So more white pepper might be the key.
I just received the Marion Kay seasoning today and let me tell you, it's a waste of money!! I got it, shook it up to make sure the spices inside the jar were well mixed and used it according to directions. I could tell that it WOULD have tasted pretty good, but the damn PEPPER was so overwhelming I couldn't eat the chicken!
As a resident old timer from Arkansas who has cooked for over 50 years in the south I must say back in the day all southern fried chicken recipes had strong paprika tastes. Old school KFC tasted much more paprika and that's why southerners liked it. Now no self respecting southerner eats KFC.
I agree, even in the early 1970s, Kentucky Fried Chicken Original recipe had a much more prominent paprika flavor- especially the further East you went in the US. California KFC didn't taste like Iowa KFC until about 1984-5.
I worked at a KFC about 15 years ago, and worked with a lady who had been working there since the 1970's. She actually met the Colonel when he would go across Canada, checking up on his restaurants. Anyway, We had many conversations on the recipe because well, that's just things you talk about when you've worked somewhere for 30+ years. When we read all the ingredients on the "spice mix bag", we only came up with 11 herbs/spices including salt. When we asked the lady who'd been there for years she said that YES, the Colonel insisted that Salt was part of the 11. At that time, in Canada, we were using big (I think 25lb) bags of flour already with the Colonel's pre-mix in. I never had to mix spices into flour. They may do things differently now, than I did then!
Glen & Friends - I've got an idea. Why not try a fry up test of a blend in equal parts of Ken's recipe and the 99x Marion Kay recipe as the dredge. For instance, mix together a half cup of each and then dredge the chicken in the resulting mixture. It might equal out the contrasts between the two. Throw in a bit more pepper if it's advisable. I'd be curious to see the results.
Glen your like a super cool uncle! I love coming along on the journey with you as you create and discover! Thank you for sharing and all the hard work you do! It's awesome!
we just ate some amazing KFC style chicken strips (we did not have enough oil to fry the chicken drumsticks i had bought) :-) I used the 'Ken' recipe from your video, and did a double dip in egg wash and the spiced flour. I did not have any Marjoram or summer savoury or any msg, so substituted with about half a gram of paprika and dropped the salt by 5g, while adding about an extra couple of grams of the white pepper. Fried them in a medium hot oil (in a regular saucepan) and they were just amazing. I have not eaten KFC for about 10 years, so did not have much a comparison... but i think you are spot on with the white pepper being the main ingredient... our kitchen smelled of it, and it was exactly like walking in to a KFC branch haha :-) Thank you for all your hard work, a truly super video.
My good friend is the great grandson of Colonel sanders and the real recipe is Salt White pepper Black pepper Msg Poultry seasoning And the secret is double pressure cooking
Dank videos I know this is a late reply but may I just say. My good friend is a neighbour of a man who once washed the car the colonel once went passed just before he died and wrote the recipe in the dust of the car and my friend says the car wash guy wrote it down before washing it legend
I think you have a good chance of matching (to all intents and purposes) *today's* recipe. What you had on the table might have been a decent match for a 1950s recipe. I only rarely eat KFC, so I have a few data points years apart. It's my distinct impression that about 30 years ago the recipes got A LOT more pepper in them than what I remembered from earlier visits. Now this isn't a bad thing, especially since people like A LOT more pepper in food these days than in the 1930s to 1960s. But I think it is a real change.
I have my whole team at work watching the Kentucky Fried series. We watched it together today in our lunch break and can’t wait till the mystery is solved. Happy cooking.
I don't want to wait!! Maybe show us extended versions of all your chicken tests, does not have to be top quality or talking the entire time. Perhaps, upload that with the normal cut down episode 👌
It's kinda a different genre. It's a food experimentation/adventure. Testing out how the claimed recipe measure against what they claim, which very few do.
Glen, it's so nice to see I was not the only person who suggested drinking water to cleanse your palate, when conducting a taste test. Keep up the great work! 👍
Best seasoning I have had that reminds me of KFC is Everglades original. Popular in, of course, Florida but available on Amazon. Floridians call it monkey powder. IDKY?
Thanks for proving that I wasn't crazy when I tried the Chicago Tribune recipe and thought that it didn't even taste anything like KFC at all! I still use it because I do like how it tastes, but like I said last time, those volume measurements are useless and completely inconsistent. So I went ahead and added cayenne pepper and messed with the amounts because, hey, it's not KFC anyway.
Thanks for continuing this adventure. Your versions produce tasty fried chicken. I could not wish for more! The Colonel hit 'the sweet spot' for pressure fried chicken: it was so good that it carried a franchise offering gluey mashed potatoes, miserable gravy and 'blah' biscuits. BUT, the Colonel's chicken and a homemade fresh greens and tomato salad, even with a bottled dressing, made a meal I enjoyed many times in the Colonel's era. Add cold Schlitz beer or a quality chilled white wine, or the ubiquitous Mateus rose, and I believed I had found a fine, easy meal.
I think you're exactlly right about the salt being one of the 11 "herbs and spices". If you're marketing a product for flavour, and salt one of those components. You'd absolutely bunch it in there, Especially back in the day.
I made “KFC” about 10 years ago from a recipe found on the Internet. The one thing about it that lept out at me and which gave it that distinctive KFC taste was the flavor of savory. I think most people don’t include that in their homemade fried chicken recipes. I also think savory was more prominent in the old KFC recipe from my childhood, because that flavor really took me back to 1972.
Lived in Corbin my entire life, family has been here for 80+ years. Best friend's grandma was a cook in Sander's Cafe, her picture is in a lot of the KFC's that I have visited throughout the country. She always said that once Sander's started having the seasoning made, he had the mix brought in in two separate containers, one from Marion Kay and one from some other manufacturer. Then added several additional things to those two to create the final mix. This way, no one person ever had the complete recipe. Also, keep in mind that the chicken you had in Corbin tastes a bit different than other KFCs as Sander's Cafe KFC in Corbin isn't a franchise, it's privately owned. I think the one thing I really miss is the Chocolate Mousse Parfait things they used to sell. My grandma and grandpa always took me to KFC as a kid, when the original ... well everything, was still there. Even the building. Eating those parfaits with my grandparents is one of my fondest memories of when they came to visit us.
I can second this glen could try some of these: www.mashed.com/68896/make-perfect-mcdonalds-fries-recipe/ www.popsugar.co.uk/gdpr-consent?destination=https%3A%2F%2Fwww.popsugar.co.uk%2Ffood%2FHomemade-McDonald-French-Fries-Recipe-45087455 metro.co.uk/2015/05/26/how-to-make-perfect-mcdonalds-fries-at-home-with-five-ingredients-instead-of-19-5216292/ www.allrecipes.com/recipe/241869/mcdonalds-fries/
MSG is the first ingredient in the Marion Kay 99x, you can bet that MSG is present in KFC already and Ken's recipe had MSG listed. So only the Chicago tribune recipe had it missing.
In the KFC here, they put in lemon pepper in the spice mix. The spice mix is pepper based, black and white for sure with salt. I think there is ground thyme, ground basil, ground sage, ground marjoram, ground rosemary, ground oregano, garlic salt, ground ginger, and celery salt. Also a big secret is brining the chicken in buttermilk overnight. It brings out all of the blood and crap, and makes the texture better over all. I like using an egg wash to dunk the chicken in and cook it at 350°F for 18-20 minutes. The measurement for the dry ingredients is really up to you. Use 2 cups of AP flour for sure. 1 tsp of the ground herbs, 1 1/2 tsp of garlic salt, ginger and celery salt, 2 tsps salt, 1 tbsp black pepper and 3 tbsps white pepper. And that's Kenny's Fried Chicken (KFC) lol. Paprika is not used in KFC at all. Cloves and allspice could be though. Like 1/2 tsp each max though in the 2 cups of flour. Strong flavours there
It's been a while since I had the original recipe and never really stopped to smell it analytically to try to sniff out particular flavors. Just know it has a good taste, and so does the gravy, (is the gravy the same seasoning blend?) Would like to have a jar of the flavor just to add to random foods I cook to make it better. I did notice someone bought that "Chick Fill A" nuggets and they had a very similar flavor to original recipe. One thing I've learned is Tyme is incredibly potent, at least what I buy in the store and can easily over power any recipe if it is not used in all but the tiniest amounts. Have to see if White Pepper is in there. I like white pepper and use it quite a bit in greens, have to smell the original recipe to see if that is the ringer that makes this so unique?
Thanks for trying these!! Looking forward to the final product. I just got an air fryer, and while I know the texture will be different, I really want to replicate the flavor of the original KFC chicken!!
Great video. I think KFC has done some light tweaking of Sanders original recipe over the past decades. It certainly tastes different to me in 2019 than it was as a kid eating the chicken in the 1970s.
I appreciate all of your effort, and your incredible generosity in sharing your experiments, discoveries, time, and talent with us. It's great to have friends like you!
This channel is fun. I love the recipe reverse engineering videos; it satisfies my youthful curiosity of what makes these products special (also the marketing comments are appreciated in understanding the whys). And I love the old fashioned recipes. I have a notion that food was more tasty back then before we got concerned about certain products being unhealthy. Great job! I spent hours watching your videos on my patio yesterday and it was wonderful.
Hi dear Glen. I've been working on the original recipe for a while and I'm kind of sure that it contains brown sugar . Also as you know lots of egg powder specially egg white and milk powder. Black pepper white pepper a dab of chili powder msg salt and one herb or a mixture of herbs that I'm still working on it. And I believe the chicken pieces are marinated in some sort of salty liquid tenderiser before they dunk it in the water. You're awesome Alex Alavi
i think i read on another board that sanders wrote he used 11 herbs, spices, AND seasonings. salt is a seasoning, so i bet we're actually only looking for ten herbs and spices. personally, i think there's plenty better than kfc, although their gravy is something awesome. clone THAT!
I watched a man weld a seam on some metal, he had tons of people telling him he was doing it wrong... Honestly.. it's the internet, everyone is an expert.
So you made me pull out my small frier and I did the KFC recipe that was on wikipedia. It was good but not KFC. But the next days leftovers were better and you could tast the pepper in it. My spice mix was brown in color. Loving the series. Thanks for the hard work.
I find it very interesting and important recreating this recipe. I wouldn't be surprised if they added extra pepper, to cover up cost saving changes that impacted flavor.
when i lived in Canada i used to love Mary Brown's Fried Chicken. i'm not sure if they still have restaurants but i found it delicious and less salty than KFC... plus, they made their coleslaw like how KFC used to make it.. sweet and creamy.. i would love to know Mary Brown's fried chicken batter recipe.. it's amazing
I'm curious if Babish saw Glen's and decided to try to do it to snipe viewers, or if it was organic duplication of video ideas. One benefit Glen has, he's going to be working on this for a while, Babish did a one off.
@@zsandmann Probably since his thumbnail or title said Stranger Things on it. I don't care about Stranger Things so, eh. I care about Welcome Friends things!
: I made the Chicago Tribune recipe a few times, and you're absolutely correct about it being anywhere in the same ballpark as KFC. It's almost as if nobody at the Tribune even tried it themselves before running with the story. That said, as far as the real-world fried chicken restaurant chains go, I like Lee's Famous Recipe chicken better than KFC.
I make a spice blend that has a few more than the KFC blend supposedly has. I will alter mine now to omit the paprika. I have a 3 pepper blend that uses black, white and cayenne pepper in fairly large amounts with ground celery seeds, thyme, basil, oregano, mustard powder, garlic powder, onion powder, turmeric, self rising flour and salt. I start by washing the chicken well, and then drying it and then soaking it in buttermilk or a blend of milk and some vinegar for a few hours. I then dust with the flour blend, then dip and coat well in an egg and milk wash, then into the flour and spice blend, coating it well and setting on a plate and refrigerate for an hour before deep frying slowly in an iron skillet. I can't remember the taste of KFC. I do know my fried chicken is always tasty. I think it could be sold in eateries.
At least you're actually trying to find a KFC match, unlike many TH-camrs/bloggers who use "How to make so-and-so's food item!" titles and then just give their own random recipe for the item that looks (and probably tastes) NOTHING like so-and-so's version. Kinda like how the health nut cooks say they can show you how to make a healthier version of your favorite foods and they make something NOTHING like that food item...like calling a tomato slice and few sprinkles of feta-like nut-based crumbles on top of a 38-grain concrete cracker a slice of pizza.
Oh, Monosodium Glutamate is heavily used in KFC chicken. I don't know if it is today, but when I worked for KFC in 1991 to 1993 there was a LOT of MSG in the seasoning mixes for the regular chicken and the extra-crispy...and the gravy...and the nuggets...and the sandwich chicken pieces.
Like many others I found this channel through one of the Coca Cola recipe episodes. I'm so glad I discovered it. I've always been more curious about the history of food and recipes - so not only do I love your experimentation videos but episodes like these and depression era videos have been a great way to enjoy a bit of history while you try new things.
The reason it was was called 99X is because it was 99% close to the Colonel's original recipe back around the time the Colonel commissioned it. Marion Kay recommends you use 2 tablespoons of 99X to 2 cups flour, but it's more like 3 times that amount (3 tablespoons per cup of flour) to get any real flavor kick.
Glen, not that I don’t like Julia but I find that you alone on the screen are wayyyy more comfortable in expressing yourself and that starts with “Welcome Friends”.
Yes. I first had Churches chicken in the early 70's in NW Florida. It was distinctly different than what I've had in later years. The pieces themselves seemed exceptionally large and meaty compared to KFC etc. The cooked meat was moist and tender (and I'm talking about white meat too, since that's what I prefer) and the breading was crisp, light, and not very greasy. Overall, Churches was much more lightly seasoned than KFC. KFC in the 60's was greasy, but also crisp. In later years it became almost inedible. The word that comes to mind is "soggy". I suspect that in both cases most of the decline in the product is just a matter of quality control.
One more story lol...in the 70's my aunt worked for Swanson's she worked in the plant that did fired chicken. she told me in part some of the process, after the chickens were processed and cleaned she told me they had a machine that removed the skin of the chicken then the chicken was cut up and cooled in a ice bath, meanwhile the chicken skin was put in a large blender with buck wheat flour, the spice's and water to make a batter the chicken was then dipped in the buck wheat and chicken skin batter and fried, that's how they got a chicken flavor in the crust of the chicken and also the buck wheat add another flavor.
@@GlenAndFriendsCooking there is a push to update this to apply to fast food and restaurants exct after 2 deaths last year from alginates in big chains www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#labelling-pre-packed-food
I really love your videos. I like your directness & simplicity. Not referring to the recipes, of course - but the production of the videos. Personally, I get tired of special affects, disorienting camera work, music, and show-bizzy personas. They’re exhausting. By the end, I’m usually a lot more irritated than informed. Like a good 40% of the video was silly, distracting fluff. So thanks from a grateful American!
![เบิ้ล ปทุมราช - สาวสอง ( มีมี่ของอ้าย ) ft. ตาต้า,ต้องเต [OFFICIAL MV]](http://i.ytimg.com/vi/mqlMjnP08XI/mqdefault.jpg)
Loving the KFC series so far, keep it up glen!!
KFC gravy?
@@TWS001 Yes Pleeeeease!
Never mind the legs, we need the Hot Wings recipe!
When I did my stint at KFC in 1972 for a couple years, they explained the pressure cooking concept to me, and why the chicken was done, but very juicy. We put the raw chicken in the cooker, closed the lid, and it cooked for about 1 1/2 minutes before the pressure valve closed. This did two things: set the coating so it wouldn't fall off, and sear the outside of the entire piece of chicken. This helped keep moisture in. Then as the cooking chickens internal temp raised, and the internal water would normally want to escape to the outside of the chicken, the rising pressure in the pot 'pushed back' and normalized the pressure so the juice stayed in the chicken. It cooked faster and stayed moist. Later when Extra Crispy came out, it was cooked in an open fry cooker with no lid or pressured. It was prepped differently. Different marinade and flour. I'm enjoying this series!
Thank you very much, I had always felt that Chicago Tribune's leaked recipe is just a disappointing ploy. Burns really quickly and smells like tea. You are the only TH-camr and food blogger--that I know who has finally set the record straight about this.
Did you try the chicago tribune recipe with a table spoon of msg
I heard it tastes the exact same if you use it with msg
@@michaeldavid2054 Nah but I can't lie I gave it a passing thought one which I will still follow through with just without paprika.
Apparently there's a ton of white pepper and its the main ingredient, according to the colonels nephew at least. So more white pepper might be the key.
I just received the Marion Kay seasoning today and let me tell you, it's a waste of money!! I got it, shook it up to make sure the spices inside the jar were well mixed and used it according to directions. I could tell that it WOULD have tasted pretty good, but the damn PEPPER was so overwhelming I couldn't eat the chicken!
As a resident old timer from Arkansas who has cooked for over 50 years in the south I must say back in the day all southern fried chicken recipes had strong paprika tastes.
Old school KFC tasted much more paprika and that's why southerners liked it.
Now no self respecting southerner eats KFC.
I agree, even in the early 1970s, Kentucky Fried Chicken Original recipe had a much more prominent paprika flavor- especially the further East you went in the US. California KFC didn't taste like Iowa KFC until about 1984-5.
I'll drive up to Nashville before I step foot in a KFC.
I worked at a KFC about 15 years ago, and worked with a lady who had been working there since the 1970's. She actually met the Colonel when he would go across Canada, checking up on his restaurants. Anyway, We had many conversations on the recipe because well, that's just things you talk about when you've worked somewhere for 30+ years. When we read all the ingredients on the "spice mix bag", we only came up with 11 herbs/spices including salt. When we asked the lady who'd been there for years she said that YES, the Colonel insisted that Salt was part of the 11.
At that time, in Canada, we were using big (I think 25lb) bags of flour already with the Colonel's pre-mix in. I never had to mix spices into flour. They may do things differently now, than I did then!
Glen & Friends - I've got an idea. Why not try a fry up test of a blend in equal parts of Ken's recipe and the 99x Marion Kay recipe as the dredge. For instance, mix together a half cup of each and then dredge the chicken in the resulting mixture. It might equal out the contrasts between the two. Throw in a bit more pepper if it's advisable. I'd be curious to see the results.
Definitely right about that Chicago Tribune recipe. I tried it and remember double checking on the amount of paprika, it just didn't seem right.
Love your videos. You two are so cute together! lol
I tune in every day looking for the next episode in the KFC series.
Glen your like a super cool uncle! I love coming along on the journey with you as you create and discover!
Thank you for sharing and all the hard work you do! It's awesome!
we just ate some amazing KFC style chicken strips (we did not have enough oil to fry the chicken drumsticks i had bought) :-) I used the 'Ken' recipe from your video, and did a double dip in egg wash and the spiced flour. I did not have any Marjoram or summer savoury or any msg, so substituted with about half a gram of paprika and dropped the salt by 5g, while adding about an extra couple of grams of the white pepper. Fried them in a medium hot oil (in a regular saucepan) and they were just amazing. I have not eaten KFC for about 10 years, so did not have much a comparison... but i think you are spot on with the white pepper being the main ingredient... our kitchen smelled of it, and it was exactly like walking in to a KFC branch haha :-) Thank you for all your hard work, a truly super video.
Love these KFC videos👍❤️
Really fun series. As an ingnorant country boy i count salt as a spice. Can't live without it.
I'm originally from a large farm. I do love salty things too.
My good friend is the great grandson of Colonel sanders and the real recipe is
Salt
White pepper
Black pepper
Msg
Poultry seasoning
And the secret is double pressure cooking
Dank videos I know this is a late reply but may I just say. My good friend is a neighbour of a man who once washed the car the colonel once went passed just before he died and wrote the recipe in the dust of the car and my friend says the car wash guy wrote it down before washing it legend
That doesn't really help if we don't know what kind of poultry seasoning. :)
I think you have a good chance of matching (to all intents and purposes) *today's* recipe.
What you had on the table might have been a decent match for a 1950s recipe.
I only rarely eat KFC, so I have a few data points years apart. It's my distinct impression that about 30 years ago the recipes got A LOT more pepper in them than what I remembered from earlier visits. Now this isn't a bad thing, especially since people like A LOT more pepper in food these days than in the 1930s to 1960s. But I think it is a real change.
More White Pepper.
More Cow Bell !!!
I have my whole team at work watching the Kentucky Fried series. We watched it together today in our lunch break and can’t wait till the mystery is solved.
Happy cooking.
Loving the kfc series so interesting keep up the good work
I don't want to wait!! Maybe show us extended versions of all your chicken tests, does not have to be top quality or talking the entire time. Perhaps, upload that with the normal cut down episode 👌
You said and showed the KFC mixture being poured was all gray. It could have its colour removed to further protect the ingredients
The best food channel on TH-cam
It's kinda a different genre. It's a food experimentation/adventure. Testing out how the claimed recipe measure against what they claim, which very few do.
Great! Glad you guys are on this. If you two cant figure it out I don't think any one can.
When you nail it. Publish it. I can't wait. :) Find out what Kentucky in Montego Bay does. Their chicken is the best EVER.
Totally enjoyed the chicken series, well done!
Glen, it's so nice to see I was not the only person who suggested drinking water to cleanse your palate, when conducting a taste test. Keep up the great work! 👍
Since it’s the easiest I think I’ll pick up some of that pre-made, add some white pepper and see what’s what. Thanks for the great vid and hard work!
Best seasoning I have had that reminds me of KFC is Everglades original. Popular in, of course, Florida but available on Amazon. Floridians call it monkey powder. IDKY?
Really fun series. Thanks.
Cant wait till you nail it down. Ive been trying to make the perfect KFC chicken for years
Thanks for proving that I wasn't crazy when I tried the Chicago Tribune recipe and thought that it didn't even taste anything like KFC at all! I still use it because I do like how it tastes, but like I said last time, those volume measurements are useless and completely inconsistent. So I went ahead and added cayenne pepper and messed with the amounts because, hey, it's not KFC anyway.
Pressure frying makes the best chicken! Glad you guys are doing this. Pressure fried wings are great.
Thanks for continuing this adventure. Your versions produce tasty fried chicken. I could not wish for more! The Colonel hit 'the sweet spot' for pressure fried chicken: it was so good that it carried a franchise offering gluey mashed potatoes, miserable gravy and 'blah' biscuits. BUT, the Colonel's chicken and a homemade fresh greens and tomato salad, even with a bottled dressing, made a meal I enjoyed many times in the Colonel's era. Add cold Schlitz beer or a quality chilled white wine, or the ubiquitous Mateus rose, and I believed I had found a fine, easy meal.
Remove the clove and allspice, add the white pepper and Voila!
I'm just checking up on the KFC series for any progress. The search continues. :) BTW - love your series here on youtube.
Glen and Babish both tackling KFC at the same time is delicious serendipity.
Just love this channel. Since i found it i keep watching every new video and also the old ones. Nice job, Glen!
Cheers from Brazil
Cracking the KFC code? Truly you are doing the Lord's work.
Come on Glen...we know you can do it !!!! Waiting patiently for your recipe !!!
looks like babish sniped your series lol, you should try the recipe he used..if its different from anything you tried yet.
Saw Babish and it's the Tribune recipe. I've tried it and Glen is right - NOTHING like KFC.
I tried it. Good. But not strong flavour like KFC. Could it be all the flavour enhancers or all the MSG or I'm not sure?
Cool! Looking forward to the next vid! Seems KFC is in the air with Binging with Babish doing the Chicago Tribune recipe!
I think I could just watch anything with the two of you. Your chemistry on camera is amazing.
I think you're exactlly right about the salt being one of the 11 "herbs and spices". If you're marketing a product for flavour, and salt one of those components. You'd absolutely bunch it in there, Especially back in the day.
I made “KFC” about 10 years ago from a recipe found on the Internet. The one thing about it that lept out at me and which gave it that distinctive KFC taste was the flavor of savory. I think most people don’t include that in their homemade fried chicken recipes. I also think savory was more prominent in the old KFC recipe from my childhood, because that flavor really took me back to 1972.
Do you think you can share the recipe?!
Patrick Galle I couldn’t find the exact recipe anymore. I’d just say that any alleged KFC recipe that doesn’t include savory isn’t legit.
@@sunspot42 What about KFC chicken recipe from Whats4chow?
I've made the Tribune recipe before. I don't see how anyone can confuse it with original KFC. I can't wait to try Ken's recipe!
I am totally hooked on your KFC vibe!!!
I am enjoying this series! And now im hungry again...
Lived in Corbin my entire life, family has been here for 80+ years. Best friend's grandma was a cook in Sander's Cafe, her picture is in a lot of the KFC's that I have visited throughout the country. She always said that once Sander's started having the seasoning made, he had the mix brought in in two separate containers, one from Marion Kay and one from some other manufacturer. Then added several additional things to those two to create the final mix. This way, no one person ever had the complete recipe. Also, keep in mind that the chicken you had in Corbin tastes a bit different than other KFCs as Sander's Cafe KFC in Corbin isn't a franchise, it's privately owned. I think the one thing I really miss is the Chocolate Mousse Parfait things they used to sell. My grandma and grandpa always took me to KFC as a kid, when the original ... well everything, was still there. Even the building. Eating those parfaits with my grandparents is one of my fondest memories of when they came to visit us.
Now can you try to remake McDonald's french fries?
This!
I can second this
glen could try some of these:
www.mashed.com/68896/make-perfect-mcdonalds-fries-recipe/
www.popsugar.co.uk/gdpr-consent?destination=https%3A%2F%2Fwww.popsugar.co.uk%2Ffood%2FHomemade-McDonald-French-Fries-Recipe-45087455
metro.co.uk/2015/05/26/how-to-make-perfect-mcdonalds-fries-at-home-with-five-ingredients-instead-of-19-5216292/
www.allrecipes.com/recipe/241869/mcdonalds-fries/
And see if you can determine the amount of wallpaper paste they use in the gravy!
I’ll never leave the house.
@@Karen-se5jw SHHH ITS A SECRET
Probably the MSG elevated the clove's flavor, also unless you put MSG in all the recipes it won’t be fair to compare, OMG it rhymed 😝
MSG is the first ingredient in the Marion Kay 99x, you can bet that MSG is present in KFC already and Ken's recipe had MSG listed. So only the Chicago tribune recipe had it missing.
@@tjs114 What is MSG anyway? Just asking, 'cause I don't know!
I was going to comment re msg too. Interesting, Glenn didn't love your comment.
@@Sahuagin Ah...alright! Thanks, man!
James Pawson Monosodium Glutamate is MSG
In the KFC here, they put in lemon pepper in the spice mix. The spice mix is pepper based, black and white for sure with salt. I think there is ground thyme, ground basil, ground sage, ground marjoram, ground rosemary, ground oregano, garlic salt, ground ginger, and celery salt. Also a big secret is brining the chicken in buttermilk overnight. It brings out all of the blood and crap, and makes the texture better over all. I like using an egg wash to dunk the chicken in and cook it at 350°F for 18-20 minutes. The measurement for the dry ingredients is really up to you. Use 2 cups of AP flour for sure. 1 tsp of the ground herbs, 1 1/2 tsp of garlic salt, ginger and celery salt, 2 tsps salt, 1 tbsp black pepper and 3 tbsps white pepper. And that's Kenny's Fried Chicken (KFC) lol. Paprika is not used in KFC at all. Cloves and allspice could be though. Like 1/2 tsp each max though in the 2 cups of flour. Strong flavours there
It's been a while since I had the original recipe and never really stopped to smell it analytically to try to sniff out particular flavors. Just know it has a good taste, and so does the gravy, (is the gravy the same seasoning blend?) Would like to have a jar of the flavor just to add to random foods I cook to make it better. I did notice someone bought that "Chick Fill A" nuggets and they had a very similar flavor to original recipe. One thing I've learned is Tyme is incredibly potent, at least what I buy in the store and can easily over power any recipe if it is not used in all but the tiniest amounts. Have to see if White Pepper is in there. I like white pepper and use it quite a bit in greens, have to smell the original recipe to see if that is the ringer that makes this so unique?
Thanks for trying these!! Looking forward to the final product. I just got an air fryer, and while I know the texture will be different, I really want to replicate the flavor of the original KFC chicken!!
Great video. I think KFC has done some light tweaking of Sanders original recipe over the past decades. It certainly tastes different to me in 2019 than it was as a kid eating the chicken in the 1970s.
I appreciate all of your effort, and your incredible generosity in sharing your experiments, discoveries, time, and talent with us. It's great to have friends like you!
This channel is fun. I love the recipe reverse engineering videos; it satisfies my youthful curiosity of what makes these products special (also the marketing comments are appreciated in understanding the whys). And I love the old fashioned recipes. I have a notion that food was more tasty back then before we got concerned about certain products being unhealthy. Great job! I spent hours watching your videos on my patio yesterday and it was wonderful.
Patiently waiting for Glen and partner to crack this code. This I need before I’ve shuffled off this mortal coil.
Hi dear Glen.
I've been working on the original recipe for a while and I'm kind of sure that it contains brown sugar .
Also as you know lots of egg powder specially egg white and milk powder.
Black pepper white pepper a dab of chili powder msg salt and one herb or a mixture of herbs that I'm still working on it.
And I believe the chicken pieces are marinated in some sort of salty liquid tenderiser before they dunk it in the water.
You're awesome
Alex Alavi
I bet he counted salt as a "herb/spice", 11 is one louder than 10!
Msg is the secret
Bryan Battista spinal tap.. tip of the hat to you good sir
The sound of that chicken frying is in dubly
He may of counted pepper as a herb too.
i think i read on another board that sanders wrote he used 11 herbs, spices, AND seasonings. salt is a seasoning, so i bet we're actually only looking for ten herbs and spices. personally, i think there's plenty better than kfc, although their gravy is something awesome. clone THAT!
love following the flavour trail with you two.
Going to have to start calling Glen by his real title: Candian Colonel Glen.
I like how she wasn't sure and took another bite x3
Who complains about you not clearing your palate? People who have too much time on their hands, thats who!
I watched a man weld a seam on some metal, he had tons of people telling him he was doing it wrong... Honestly.. it's the internet, everyone is an expert.
They took the same amount of time you did to type that comment.
you know you’re watching a youtube channel of two people with too much time on their hands, right? 😂
Julie looks properly offended by the CT chicken
So many of us want to know about the chicken express cooker. Where did you get it. How much and could you show how to use it. Please.🤞
We’ll be talking about it when we start cooking chicken.
Nice
This runs for $899.99 on Amazon - with free shipping!
Awesome show of recipe comparisons, Glen! The quest to find the original recipe is very intriguing.
So you made me pull out my small frier and I did the KFC recipe that was on wikipedia. It was good but not KFC. But the next days leftovers were better and you could tast the pepper in it. My spice mix was brown in color. Loving the series. Thanks for the hard work.
I find it very interesting and important recreating this recipe. I wouldn't be surprised if they added extra pepper, to cover up cost saving changes that impacted flavor.
when i lived in Canada i used to love Mary Brown's Fried Chicken. i'm not sure if they still have restaurants but i found it delicious and less salty than KFC... plus, they made their coleslaw like how KFC used to make it.. sweet and creamy.. i would love to know Mary Brown's fried chicken batter recipe.. it's amazing
Binging with babish may have done his KFC yesterday but I trust you guys to get it done right!
I'm curious if Babish saw Glen's and decided to try to do it to snipe viewers, or if it was organic duplication of video ideas.
One benefit Glen has, he's going to be working on this for a while, Babish did a one off.
@@Kinkajou1015 I genuinely think he just did it to tie in with the new Stranger Things series. It was either KFC or homemade Eggos :)
@@zsandmann Probably since his thumbnail or title said Stranger Things on it. I don't care about Stranger Things so, eh.
I care about Welcome Friends things!
Love the dedication that goes into your work!
: I made the Chicago Tribune recipe a few times, and you're absolutely correct about it being anywhere in the same ballpark as KFC. It's almost as if nobody at the Tribune even tried it themselves before running with the story. That said, as far as the real-world fried chicken restaurant chains go, I like Lee's Famous Recipe chicken better than KFC.
Great video, guilty pleasure KFC 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Pseudo science is the best kind of science... if it involves KFC recipes (legally distinct) of course :p
You guys are great. Really loving your videos. Keep it up!
I make a spice blend that has a few more than the KFC blend supposedly has. I will alter mine now to omit the paprika. I have a 3 pepper blend that uses black, white and cayenne pepper in fairly large amounts with ground celery seeds, thyme, basil, oregano, mustard powder, garlic powder, onion powder, turmeric, self rising flour and salt. I start by washing the chicken well, and then drying it and then soaking it in buttermilk or a blend of milk and some vinegar for a few hours. I then dust with the flour blend, then dip and coat well in an egg and milk wash, then into the flour and spice blend, coating it well and setting on a plate and refrigerate for an hour before deep frying slowly in an iron skillet. I can't remember the taste of KFC. I do know my fried chicken is always tasty. I think it could be sold in eateries.
At least you're actually trying to find a KFC match, unlike many TH-camrs/bloggers who use "How to make so-and-so's food item!" titles and then just give their own random recipe for the item that looks (and probably tastes) NOTHING like so-and-so's version. Kinda like how the health nut cooks say they can show you how to make a healthier version of your favorite foods and they make something NOTHING like that food item...like calling a tomato slice and few sprinkles of feta-like nut-based crumbles on top of a 38-grain concrete cracker a slice of pizza.
I’d wager my best hat that salt is one of the 11, so you’re looking for 10 more.
Thanks for this. Very honest assessment and you even addressed the salt claim. Well done. I'm subscribing.
I love those multi-episode videos. Very interesting to see how you progress towards your final recipe. Keep it up!
Oh, Monosodium Glutamate is heavily used in KFC chicken. I don't know if it is today, but when I worked for KFC in 1991 to 1993 there was a LOT of MSG in the seasoning mixes for the regular chicken and the extra-crispy...and the gravy...and the nuggets...and the sandwich chicken pieces.
Great work. I’ve tried the Chicago tribune recipe and I don’t think it’s that close.
Like many others I found this channel through one of the Coca Cola recipe episodes. I'm so glad I discovered it. I've always been more curious about the history of food and recipes - so not only do I love your experimentation videos but episodes like these and depression era videos have been a great way to enjoy a bit of history while you try new things.
Absolutely loving this KFC series. Keep it up you two!
The best is yet to come. Thanks, this is enjoyable.
"The Grey Web" Ken
I've never had KFC i now want to try and try to make it myself
Nothing says lovin like a bucket full of finger licking chicken 😂 lol
The reason it was was called 99X is because it was 99% close to the Colonel's original recipe back around the time the Colonel commissioned it. Marion Kay recommends you use 2 tablespoons of 99X to 2 cups flour, but it's more like 3 times that amount (3 tablespoons per cup of flour) to get any real flavor kick.
Love this KFC series. Keep them coming.
Even though it may be pseudo-science this was still an enjoyable video and you seemed to have put a decent amount of effort into this.
Maybe also use Corn Flour with a little corn starch as the flour base....with the white pepper
Glen, not that I don’t like Julia but I find that you alone on the screen are wayyyy more comfortable in expressing yourself and that starts with “Welcome Friends”.
Next you need to do b the original Churches fried chicken from 30 years ago. It also changed some where down the line.
Yes. I first had Churches chicken in the early 70's in NW Florida. It was distinctly different than what I've had in later years. The pieces themselves seemed exceptionally large and meaty compared to KFC etc. The cooked meat was moist and tender (and I'm talking about white meat too, since that's what I prefer) and the breading was crisp, light, and not very greasy. Overall, Churches was much more lightly seasoned than KFC.
KFC in the 60's was greasy, but also crisp. In later years it became almost inedible. The word that comes to mind is "soggy". I suspect that in both cases most of the decline in the product is just a matter of quality control.
“The Grey Web”
I like that phrase. Gonna borrow that.
One more story lol...in the 70's my aunt worked for Swanson's she worked in the plant that did fired chicken. she told me in part some of the process, after the chickens were processed and cleaned she told me they had a machine that removed the skin of the chicken then the chicken was cut up and cooled in a ice bath, meanwhile the chicken skin was put in a large blender with buck wheat flour, the spice's and water to make a batter the chicken was then dipped in the buck wheat and chicken skin batter and fried, that's how they got a chicken flavor in the crust of the chicken and also the buck wheat add another flavor.
This is such a fun series. Great work guys!
if the new uk labelling laws are passed the real kfc spice blend will have to be on the buckets
Interesting.
@@GlenAndFriendsCooking there is a push to update this to apply to fast food and restaurants exct after 2 deaths last year from alginates in big chains www.gov.uk/guidance/food-labelling-giving-food-information-to-consumers#labelling-pre-packed-food
Love the “ish” ... use it all the time Glen, your wife makes a great co-star.
I really love your videos. I like your directness & simplicity. Not referring to the recipes, of course - but the production of the videos. Personally, I get tired of special affects, disorienting camera work, music, and show-bizzy personas. They’re exhausting. By the end, I’m usually a lot more irritated than informed. Like a good 40% of the video was silly, distracting fluff. So thanks from a grateful American!
Can't wait those KFC videos. Checking my youtube daily for them. Hahah
Love your content and approach! You guys are awesome