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Message
re: so has anyone tried the 'leaked' kfc recipe yet?
Posted on 8/30/16 at 8:10 pm to Gris Gris
Posted on 8/30/16 at 8:10 pm to Gris Gris
quote:GG, what's surprising is that the original recipe is LESS greasy than the Crispy version. Please look it up yourself to verify. The moisture is from steam, not grease.
That's one reason why I never liked it years ago. No crunch. I also found it to be greasy, though I haven't had any in years
2
Posted on 8/30/16 at 8:51 pm to Stadium Rat
Uppidy Chicken made by Carson>KFC
Posted on 8/31/16 at 7:30 am to Carson123987
To get anything remotely close to the "original recipe" like they used to fix it when the chain originally opened, you have to go to Claudia Sander's Dinner House in Shelbyville. Otherwise it's doughy crap not fit to eat.
As far as the OP, one of the local foodies here in Louisville tried it and said it wasn't the full recipe but it was close. So who knows.
Personally, I use this whenever I do fried chicken or oven baked chicken:
As far as the OP, one of the local foodies here in Louisville tried it and said it wasn't the full recipe but it was close. So who knows.
Personally, I use this whenever I do fried chicken or oven baked chicken:
This post was edited on 8/31/16 at 7:32 am
Posted on 8/31/16 at 8:15 am to Carson123987
quote:
you dont have to be a snob to know that KFC is dogshit. why would you get KFC when you can drive down the road and get Popeye's or Church's
While I agree with this, I'll still say that KFC knows how and executes frying chicken better than about 95% of the people in this world can so using their recipe/method isn't something to spat down upon.
Posted on 8/31/16 at 10:32 am to Stadium Rat
quote:
GG, what's surprising is that the original recipe is LESS greasy than the Crispy version. Please look it up yourself to verify. The moisture is from steam, not grease.
The crust wasn't crunchy and by greasy, I should have specified. When the crust isn't crunchy, it seems greasy to me because there's still fat that's not crispy. Again, I haven't had it in years, so it may be better these days than I recall.
Posted on 8/31/16 at 10:39 am to CAD703X
quote:
would be a thread on here by ARSE or stadium rat or meridian by now
I am not a big fan of KFC, although I actually met the Colonel at KFC headquarters in Louisville, KY many years back. Have not seen the latest publication disclosing the secret blend of ?? herbs and spices. Like others have said, one of the big differences in the blend was the use of white pepper.
During my time in the process equipment industry I became aware of the secret blend. This was maybe 35 years back. At that time it was manufactured for KFC in two parts by two different companies. The blends I saw were simple white drums with white labels printed in red ink - labeled KFC #1 and KFC #2. You added a percentage of #1 and #2 to get the final blend.
****
The best fried chicken I ever had was cooked in a 10 inch cast iron skillet by my mom, followed closely by several plates at various covered dish meals in multiple small town Baptist Churches.
Posted on 8/31/16 at 11:30 am to Stadium Rat
quote:
What I can tell you is that I bought 2 special pressure fryers (at garage sales) so I could try to duplicate it.
Posted on 8/31/16 at 11:32 am to tigerfoot
quote:
I'd pay 13 bucks to get the spice mix on Danny's fried chicken too
now his name is up in lights, chicken and biscuits and dirty rice
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