What is in the Col recipe at KFC?

Answer 1

KFC Fried Chicken
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour
Methods/steps
1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl. Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.
MSG stands for Monosodium Glutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name "Accent". Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,1013/

Fine Herbs
(A mixture of herbs used in KFC Fried Chicken)
1 Tbsp. dried thyme
1 Tbsp. dried savoy
1 Tbsp. dried marjoram
1 Tbsp. dried sage
1 Tbsp. dried basil
1 Tbsp. dried grated lemon peel
Methods/steps
Mix and store in a air tight container in a cool dry place. To create your own dried lemon peel, grate or peel a lemon, place on parchment paper on a sheet pan and place in your oven at the lowest possible temp. Leave in until all moisture is gone.
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,1163/

KFC Honey BBQ Strips
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,1007/

Answer 2

'Secret' recipe to KFC's success is locked away
LOUISVILLE (AP) — The handwritten recipe that launched a fast-food dynasty and made Col. Harland Sanders world famous is locked away at KFC headquarters — its contents so concealed that not even the chain's top executive knows the ingredients.
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[edit] Secret recipe
The Colonel's "secret recipe" of eleven herbs and spices is marketed as one of the best-kept trade secrets in business. The original handwritten recipe is suggested to be locked securely in a vault in Louisville, Kentucky, with partial copies stored elsewhere as backup.[citation needed] The company claims that suppliers of the seasonings each provide only parts of the recipe, and do not know each other's identity. KFC also claims that not even the company's president knows the ingredient list, and the few people who do are subject to a strict confidentiality agreement.[citation needed] The "secret ingredient" myth is one of the cornerstones of the brand. Several people have contacted KFC, claiming to have found copies of the recipe, but KFC claims that none has been correct. A couple who purchased the Colonel's original home found another handwritten recipe in the basement, and, although it was written by Sanders, it was determined to be nothing like the original.[citation needed]

Some people think that what gives KFC chicken its distinctive taste is that, after being coated, it is cooked in hot oil in a pressure cooker instead of a conventional deep fryer [citation needed]. However, on his Food Network show Good Eats, Alton Brown stated the pressure cooker and oil only make the cooking time shorter. Alton states that The Colonel believed that properly fried chicken should take at least 45 minutes. However, this was too long for most restaurant operations. According to Brown on Good Eats, the pressure cooker shortens the cooking time but probably does not add any special flavor to the chicken. On the other hand, it does not adversely affect the flavor, either. As with the secret Coca-Cola formula, the stories surrounding the recipe for KFC also serve a marketing purpose, with the company playing heavily on the mystery surrounding The Colonel's secret recipe.


KFC in front of Keihan Moriguchi City station, Osaka, JapanIn 1983, writer William Poundstone tackled the recipe in his book Big Secrets. He reviewed Sanders' patent application, and advertised in college newspapers for present or former employees willing to share their knowledge.[6] From the former he deduced that Sanders had diverged from other common fried-chicken recipes by varying the amount of oil used with the amount of chicken being cooked, and starting the cooking at a higher temperature (about 400º F (202º C)) for the first minute or so and then lowering it to 250º F (120° C) for the remainder of the cooking time. Several of Poundstone's contacts also provided samples of the seasoning mix, and a food lab found that it consisted solely of sugar, flour, salt, black pepper and monosodium glutamate (MSG). He concluded that it was entirely possible that, in the years since Sanders sold the chain, later owners had begun skimping on the recipe to save costs (Sanders himself had been highly critical of changes made to the gravy).[7

Answer 3

KFC's recipes are top secret, however, you can check the web for copycat recipes that people swear by. Here is one:

INGREDIENTS
6 cups Crisco cooking oil
1 egg beaten
2 cups milk
2 cups all-purpose flour
4 tablespoons of salt
2 teaspoons black pepper
2 frying chickens with skin, each cut into 8 pieces


Pour the oil into pressure cooker and heat over medium heat to about 400 degrees.

In a small bowl combine the egg and milk.

In a separate bowl, combine the remaining dry ingredients.

Dip chicken pieces in the egg and milk mixture. Roll the moistened chicken in the flour mixture until completely coated.

In groups of 4 or 5 pieces, drop the coated chicken pieces into the oil and lock the lid in place.

When steam begins shooting through the pressure release, set the timer for 10 minutes.

After 10 minutes, release the pressure according to the manufacturer's instructions and remove the chicken to paper towels or metal rack to drain. Repeat with remaining chicken.

NOTE - You may not have a pressure cooker, but this recipe is good frying in the standard way. Just adjust your timing until chicken is done. But, if you have a pressure cooker, please use it....it's great!

NOTE - I make and use this spice mixture and add about 3 tablespoons of it to my flour for extra flavor. This spice mixture can be made and kept in a tightly sealed jar and used to flavor soup, sprinkle on roasting chicken, for stuffing, etc. The choice is yours.

SPICE MIXTURE

1 tablespoon celery salt
1 tablespoon onion salt
1 tablespoon poultry seasoning
1 tablespoon seasoned salt
2 tablespoons baking powder
1-1/2 teaspoons pepper
1-1/2 teaspoons paprika
1-1/2 teaspoons ground ginger
1/2 teaspoon thyme
2 teaspoons sweet basil
1 teaspoon oregano
1 tablespoon garlic salt
2 tablespoons dry mustard

Answer 4

Snips and snails and puppy dogs tails.

Answer 5

I don't know, But it is GOOD!!