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...s_and_S pices

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 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

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.

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.

On 7/3/2013 2:49 PM, Gary wrote:
> 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.

I have and I agree, thanks for the reminder. It's been a while too,
they're not in my local market.


> 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've been having similar experiences, until I started experiment with
buttermilk brining - that's getting me closer., bu not the same yet either.

> 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.

Oh wow, need to find the wayback machine...

On 7/3/2013 10:49 AM, Gary wrote:
>
> 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.
>

I need fried chicken - NOW! :-)

On 7/3/2013 8:16 PM, dsi1 wrote:

>
> I need fried chicken - NOW! :-)

I've been eating a lot of chicken lately as my protein. I baked a
couple of thighs yesterday and they came out as crispy as the ones I
grilled. I'm in the mood for beef so I took out some ground beef and
ground pork to make some meatballs. I need to get the sauce on now. A
typical tomato based with canned diced tomatoes, onion, garlic and
seasonings. It will be a late dinner, or if it's too late, I'll let the
sauce sit until tomorrow, though I'm hoping to go down to southern MD
for a crab feast if my mom is up for it. We're doing a day together
tomorrow.

--
CAPSLOCK–Preventing Login Since 1980.

"dsi1" > wrote in message
...
> On 7/3/2013 10:49 AM, Gary wrote:
>>
>> 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.
>>
>
> I need fried chicken - NOW! :-)

Ahhhh but whose fried chicken ...?


--
--
http://www.helpforheroes.org.uk/shop/

Forget KFC, what you want to clone is:

http://eischenschicken.com

Yes, it's worth a multi-hour drive to visit, and it has made it on
various food shows including Diners, Drive-Ins and Dives where you can
find a video that provides some insight to those trying to clone their
chicken.

On 7/3/2013 10:56 AM, Pete C. wrote:
>
>
> Forget KFC, what you want to clone is:
>
> http://eischenschicken.com
>
> Yes, it's worth a multi-hour drive to visit, and it has made it on
> various food shows including Diners, Drive-Ins and Dives where you can
> find a video that provides some insight to those trying to clone their
> chicken.
>
I'll have to look that video up, thanks.

Nice Post..thanks for the info!

On 7/9/2013 1:08 AM, goodfood wrote:
> Nice Post..thanks for the info!
>
>
>
>
If you should happen to experiment your way into something that tastes
more KFC-ish, do let us know.