Posted on 08/23/2016 10:10:12 PM PDT by 11th_VA
Edited on 08/24/2016 4:30:20 AM PDT by Admin Moderator. [history]
What started as a travel story for the Chicago Tribune has morphed into one of the biggest fast food recipe reveals: the original recipe for Kentucky Fried Chicken. The story of the how the recipe was (literally) placed into a reporter's hands started simply enough. A reporter travelled to the Harland Sanders Cafe and Museum and met with Joe Ledington, the nephew of Harland David Sanders (AKA Colonel Sanders).
(Excerpt) Read more at sfgate.com ...
LOVE Popeye’s! But I’m a sissy and have to eat the “mild” version. ;)...with the red beans and rice.
I’ll bet they used lard when it tasted good.
marked
“My wife is trying to wean me on to the grill - but its really dry.”
Yeah. You’ve got to brine/marinate it for several hours or overnight before you grill it, or it dries out. Lower heat than you’d think is important, too, or the outside burns while the meat near the bones is raw. It’s best either rotisserie or boned and skewered, but even then it needs to be brined.
Ginger and mustard powder surprised me.
This recipe is bogus. I have the original recipe somewhere, and there is a lot of MSG in it, about 1/2 of the white flour here if I recall correctly. If anyone wants it, PM me, and I might be able to dig it up.
Wow, good thing they kept that handwritten recipe paper in an oxygen free environment. Looks like they just wrote it.
Hopefully the latter. I worked at Kentucky Fried Chicken (NOT KFC!) when I was 16 (summer of '69) to make money to buy my first real bass guitar (a Gibson EB-3, but I digress).
We had very specific instructions in the kitchen on how to fry the chicken, from taking it out of the fridge (nothing frozen) to preparing it for the pressure cookers (yep, fried in a pressure cooker). For example: you always pulled the skin down on a drumstick to make sure it covers the meat. And the thigh was broken along the backbone, to better expose the meat to make sure it would cook evenly.
Oh! And we had keels - does anyone remember keels? They were distinct from the breast. Nowadays, they just cut the chicken's breast in half, and they're HUGE. Back then, it was in three parts: breast, keel, breast - and the keel was the best part. Why did the Colonel do that? To ensure that the white meat cooked thoroughly. Nowadays, the two breasts can often be undercooked.
The secret recipe was in a bag shipped to our location from HQ, and the chicken pieces were covered in it by hand after being dipped in another special liquid.
Oh, BTW, the gravy began from what was left over at the bottom of the trays after you poured the fried chicken out of the pressure cookers (Emeril calls it "the yummies"). We made the gravy from scratch. Same as the biscuits.
Of course, that was the 60's before it became KFC.
“The recipe has actually been circulating on the web for some time.”
Just like the recipe for coke-a-cola, likely a fake planted by Pepsi spies.
Actually no. I’m sure there are a lot of false recipes floating out there, but I’ve seen this one.
Or, a great PR stunt, their is a lot of traffic about the KFC recipe. Is there anyway to know for sure.
That’s probably the best a corporation can do if their recipe gets out, flood the internet with fake recipes.
Always loved the KFC original recipe chicken but as for the other chicken chains?... It’s Bo time for me. Popeye’s and Church’s? Meh...
But if you’re feeling adventurous?... I highly recommend giving the chicken at your local Royal Farms gas station a try. I think you will be pleasantly surprised. I know I was and have made it a point to stop in on numerous occasions while traveling.
Ah, the old ‘mudbucker’ pickup.
I have a latter-day SG bass now - not quite as muddy.
-—another special liquid-—
Interesting
Do you recall what it was?
Keep all the chicken, I’m a sucker for the sides at Popeyes’, ESPECIALLY that Cajun Rice!
Chicken ping
Don’t remember - details are hazy after 45-odd years, but I believe it came from a big plastic jug we also pulled from the fridge. Could have been some kind of buttermilk / egg stuff.
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