Posted on 09/08/2025 5:25:15 PM PDT by DallasBiff
Who Was Colonel Harland Sanders?
At the age of 40, Harland Sanders was running a popular Kentucky service station that also served food—so popular, in fact, that the governor of Kentucky designated him a Kentucky colonel. Eventually, Sanders focused on franchising his fried chicken business around the country, collecting a payment for each chicken sold. The company went on to become the world's largest fast-food chicken chain, Kentucky Fried Chicken. Sanders died in Louisville, Kentucky, on December 16, 1980.
(Excerpt) Read more at biography.com ...
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“One of my mothers tricks to chicken she taught me was to ‘marinate’ chicken in seasoned buttermilk for 30 minutes or so before frying them.
“This allows the buttermilk to tenderize the meat – you do not NEED to do this but my mother recommends it.
“The chicken comes out juicy and tender with lots of flavor.”
https://myincrediblerecipes.com/copycat-popeyes-chicken-homemade/
What’s My Line? - Colonel Sanders; Alan King; Martin Gabel [panel] (Dec 1, 1963)
https://www.youtube.com/watch?v=bfXBhfM8ga0
That’s how Samin Nosrat does roast chicken:
https://www.saltfatacidheat.com/buttermilkmarinated-roast-chicken
My barber growing up was the Colonel’s nephew. Looked just like him.
I have always loved KFC Original, but in some places it seems like they have switched to canola oil - leaves an unpleasant chemical taste. There is 1 KFC near me that still produces good chicken.
“They (Popeyes) used to have a fish and shrimp platter that was good; but they don’t seem to have that anymore”
I believe Crawfish as well. In So Cal we don’t get that best to my knowledge. I believe Corporate just announced that Crawfish was coming back along with the “Shrimp Tackle Box” I think we get the Shrimp.
Copycat Church’s Fried Chicken Coating
https://www.cdkitchen.com/recipes/recs/458/Churchs_Fried_Chicken14395.shtml
We get the shrimp here; it’s mostly breading and very little shrimp. But I distinctly recall a fish and shrimp meal that I think I had twice, but many years ago.
I have yet to meet the meal that is not enhanced by Guinness and Johnny Walker…
It just makes the world seem right…
My favorite way of preparing chicken is to grill it and a sprig of rosemary on a charcoal fire.
In the 2010 episode “Cornering the Colonel” (Season 3, Episode 5), the team was offered one of Colonel Sanders’ iconic white suits.
The suit was authenticated as one of the last owned by the Kentucky Fried Chicken founder.
The negotiation proved difficult, and it’s unclear if a deal was reached for the suit, as is sometimes the case with complex or high-value items.
I had family in Hagerstown and on the Eastern Shore so there were tons of small restaurants on the way. Now I’m in New Mexico where the green chile cheeseburger reigns supreme!
But you don’t have a Chesapeake crab cake :-)
“My favorite way of preparing chicken is to grill it and a sprig of rosemary on a charcoal fire”
There is a Jacques Pepin chicken thigh recipe I really like. Very simple S&P seasoning which I amp up a bit.
You cut along both sides of the bone half way through the underside of the meat. Season the skin and under side. Drop it skin side down on a cold non stick frying pan over medium heat and throw the top on. Set it and forget it. No turning needed as the cuts along the bone allows heat to penetrate the bottom side meat.
It renders the fat out of the chicken skin and gets it amazingly crispy. You use some of the rendered fat to make a mushroom side.
Actually Krogers (called Smiths out here) have a Private Selection version that is pretty good. Plus if I visit my Mom, she’s right on the water between Easton and St. Michaels, I’m good. Years ago watermen used to pull to her dock and sell her Blue Crab and Rockfish. At 89, she hits local restaurants now. She’s living the dream.
“No turning needed as the cuts along the bone allows heat to penetrate the bottom side meat”
Meant the non skin top side meat”
I used to spend time around Tilghman Island;
It all seems very different now, rich folks moving in, trendy businesses taking the place of more ‘mom and pop’ establishments. When I had friends there, the Island still had some working skipjacks; I don’t know if it does now.
I guess everything changes.
One of my sisters lives in Albuquerque now and she recently sent me a gift pack with green hatch chile sauce, red hatch chile sauce and a bottle of prickly pear margarita mix. All of it is molto bono. {chef’s kiss}
I remember when you used to send delicious salsas to our shoots.
I hear the biggest critic of KFC was the Colonel himself after he sold his restaurants and his recipe. He hated what they did to it.
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