casa bona wrote:
>
> On 7/3/2013 9:38 AM, Marcella Peek wrote:
> > In article >, casa bona > wrote:
> >
> >> I've seen a few stabs at getting the KFC formula down, and this one's
> >> interesting:
> >>
> >>
> >> http://wiki.answers.com/Q/What_are_C...erbs_and_S pi
> >> ces
> >>
> >> Ron Douglas, a former JP Morgan employee who now tries to reverse
> >> engineer recipes from chain restaurants, thinks he can create a KFC
> >> replica so good that no one will be able to tell the difference. Ron's
> >> recipe is:
> >>
> >> 1 teaspoon ground oregano
> >> 1 teaspoon chili powder
> >> 1 teaspoon ground sage
> >> 1 teaspoon dried basil
> >> 1 teaspoon dried marjoram
> >> 1 teaspoon pepper
> >> 2 teaspoons salt
> >> 2 tablespoons paprika
> >> 1 teaspoon onion salt
> >> 1 teaspoon garlic powder
> >> 2 tablespoons Accent (an MSG-based seasoning)
> >>
> >> Or you can spend 7 minutes with these guys and a slightly different
> >> spice mix:
> >>
> >> https://www.youtube.com/watch?v=2RK9ORaPfks
> >>
> >> Lol, you have to love the internet...
> >
> > In the 1970's when I first started cooking and collecting recipes there
> > was an article in our newspaper food section about one persons quest to
> > duplicate Kentucky Fried Chicken. The author claimed that he'd shown his
> > recipe to Colonel Sanders and that he'd smiled and said that this recipe
> > was pretty close.
> >
> > I have no idea if the dry tomato soup mixes are still available (or how
> > they might have changed over time), but here it is:
> >
> > 3 C flour
> > 1 T paprika
> > 2 envelopes tomato cup a soup
> > 2 packages italian dressing mix
> > 3 lb cut up chicken
> >
> > Mix together dry ingredients. Add chicken pieces and shake to coat
> > well. Deep fry until golden and place on baking sheet. Brush chicken
> > pieces with melted butter and bake at 350 degrees for 1 hour.
> >
> > - - - - -
> >
> >
> > marcella
>
> Thanks for that, it's the other side of the discussion on what makes up KFC.
>
> I think I'm less inclined to accept it due to what I personally think I
> taste in the coating, which almost certainly has hints of sage and
> marjoram, and for saltiness has to have some enhancement like Accent.
>
> Also the fry followed by an hour at 350 seems way to long - I can see
> maybe 30 minutes.
>
> There is a lot of fried chicken out there, but KFC's has stood the test
> well and remains a very complex taste profile.
>
> I'm not averse to Popeyes, but Church's does nothing for me.

Have you ever tried Hardee's fried chicken? It's pretty darn good.

As for the KFC recipes above (sorry to quote it all but all seems relevant
here), I've tried several "copycat" recipes in the past and they were all
good but not like the original.

I worked at KFC for the summer months in 1971. I wish I had paid attention
to the ingredients. For every batch of chicken we cooked (12 chickens, each
cut into 9 pieces each), we opened a seasoning package to add to the flour.
Those packs listed all of the 11 herbs and spices. I wish I had written them
down back then.

G.