KFC recipe challenge: Tribune kitchen puts the 11 herbs and spices to the test

Chicago Tribune ^ | August 19, 2016 | Joe Gray

[monkapotamus]

Ledington, 67, says he used to blend the spices that went into his uncle's world-famous fried chicken, and the recipe in question is the real deal...

How was it? Well, really good. In fact, tasters agreed the test kitchen fried chicken was even better than the Colonel's.

But more important, did it taste like the Colonel’s secret blend of herbs and spices? It came very close, yet something was still missing. That’s when a reporter grabbed a small container of the MSG flavor-enhancer Accent (how did that get in the test kitchen?) and sprinkled it on a piece of the fried chicken. That did the trick. Our chicken was virtually indistinguishable from the batch bought at KFC. (Does KFC add MSG? A KFC spokesperson confirms that it does use it in the Original Recipe chicken.)

[Moltke]

In fact, tasters agreed the test kitchen fried chicken was even better than the Colonel's.

Maybe the test kitchen used fresh chicken?

[jpsb]

Bump for later

[odawg]

“Some ‘folks’ find using MSG does not necessarily harm them but does give them a headache.”

It gives me more of a brain shut down than a headache. Misery for a few hours.

[jurroppi1]

I get migraines whenever I eat anything with it. So It doesn’t appear to be harmless to me. Of course there are always exceptions to every rule.

[jurroppi1]

trust me, you aren’t missing anything by not going to Raising Cain’s.

It is mediocre.

[moovova]

The test batch was missing the good-sized lugie that was harfed into the mix by the minimum-wage lackey preparing the batter.

Finger-licking good...

[jurroppi1]

When they cut over to vegetable oil from lard is when it went totally downhill.

[Colorado Buckeye]

MSG is NOT good for anyone.

Bump for a future post on MSG.

[ebshumidors]

Bflr

[maddogtiger]

It is naturally present in many veggies.

[unread]

Best chicken anywhere is Chick-fil-a’s deluxe spicy chicken sandwich..

[Blennos]

You are right about MSG. The entire “Chinese restaurant syndrome” proved to be a hoax. There is no evidence that MSG or any other glutamates have any harmful effects on humans in reasonable quantities. In fact, we evolved to consume glutamates. This notion is based on the fact that we have glutamate taste receptors on our tongues (called umami receptors). So, if you like the taste of MSG, enjoy it. It is as natural to us as salt.

https://en.wikipedia.org/wiki/Umami

[M1903A1]

Tag for later

[Robert DeLong]

Thanks. I have always heard good things about them. Now I can just bypass them.

[Robert DeLong]

Well my In n Out experience was in the early 80’s. Even 5 Guys is not as good as it was when it was 1 joint in Arl. Va. But still a good burger. New Orleans has a great place, or so I have been told, called Juicy Lucy’s. But then New Orleans has quite a few nice little places to eat.

[Robert DeLong]

Well my In n Out experience was in the early 80’s. Even 5 Guys is not as good as it was when it was 1 joint in Arl. Va. But still a good burger. New Orleans has a great place, or so I have been told, called Juicy Lucy’s. But then New Orleans has quite a few nice little places to eat.

[WhirlwindAttack]

They left out the most important thing. Pressure frying! My chicken comes out just like the old time original recipe.

[SkyPilot]

The KFC 11 herbs and spice recipe published in this article and the one in USA Today are spot on. And yes, you have to add the MSG. And yes, KFC pressure fries the chicken. But if you don't have a pressure fryer you can deep fry chicken strips of boneless skinless. That way you don't have to burn the chicken in order to cook it through. The full pieces with the bone in them are difficult to fry through without a pressure cooker.

For those of you who mentioned Chick-Fil-A, the secret ingredient they use is confectionery sugar mixed in with the flour. No joke.

[chaosagent]

When they cut over to vegetable oil from lard is when it went totally downhill.

---

Don’t know when you think they switched from lard to vegetable oil, but when I worked at a newly opened KFC in 1967, they used vegetable oil in the pressure fryers.

When I mentioned that my grandmother used lard for her fried chicken, the owner said that lard would not hold up to repeated use in the fryers, and would start to burn.

[SkyPilot]

Thanks for those. The recipe for KFC gravy is:

4 tbsp. butter or shortening
5 tbsp. flour
1/4 tsp. sage
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 beef boullion cube
1 chicken boullion cube
2 cups water

Boil water in the microwave or on the stove. Add bullion cubes to the water and stir until dissolved. Place butter in a pot over low heat. Heat until butter has melted, stirring as needed. Add flour to butter mixture, stirring continuously with a whisk. Cook until the flour mixture takes on a golden brown hue. Pour in bullion-flavored water to the flour and butter mixture. Continue stirring to prevent lumps. Turn up the heat to medium and cook until some of the water evaporates and leaves a creamy, yet pour-able gravy sauce. Serve while still hot over mashed potatoes or main dish