does any one know the secret to the colonels famous chicken recipe?

Answer 1

i have asked this question in this forum before and got this answer i'd like to share, with some add-ons: 2 fryer chicken, cut up into 8 pieces and marinated 6 cups Crisco shortening 1 egg, well beaten 2 cups milk 2 cups flour 2 teaspoons ground pepper 3 tablespoons salt 1 teaspoon msg 1/8 teaspoon garlic powder 1 dash paprika Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes. Release pressure properly. For people without a pressure cooker: 1 Broiler fryer - cut up3 C. Water1 Tbsp. Salt1 tsp. MSG2 tsp. Onion Powder2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)2 tsp. Seasoned Salt1/2 tsp. Black Pepper1 C. Flour Methods/steps1. Cover chicken with mixture of water and salt - as in earlier, use milk if desired. 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 the 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, you may use tarragon instead.
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gravy:
1 1/2 tablespoons Butter shortening, melted
3 tablespoons of original breading flour
2 tablespoons all-purpose flour
1 can campbell condensed chicken stock
1 can water
First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour stiring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid. Bring the mixture to a boil and boil for 2 mins reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stiring constantaly. Mixture will burn if left unattended.
*That is just the flour that you use to bread the chicken with.
Chicken:
For this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken. Ideal frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds. When you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.
INGREDIENTS:
1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
1 tablespoon curry powder
1/2 teaspoon ground allspice
OR
fines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy)
PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.

Answer 2

www. topsecretrecipes.com or A treasury of Top Secret Recipes by Todd Wilbur. This book is a find. It's got recipes for jack in the box, popeyes, kfc, dairy queen, fridays, dennys etc.

Answer 3

This link will let you in, on that closely guarded secret :
http://www.foodfacts.info/blog/2005/07/colonels-recipe-still-secret.html

Answer 4

No, only the high-ranking members of KFC.

Answer 5

The secret ingredient is... oh no they found me send helppp.

Answer 6

I'm sure it's MSG.