Flour Amounts

There is a LARGE misunderstanding on the amount of flour C.H.S. used in the Lugs originally.

He used 10Lbs Bags of Flour originally This was confirmed by BOTH Claudia and C.H.S. 

C.H.S. In multiple 1960's interviews ONLY referenced 10Lbs Flour Bags and the Franchisers some would try and stretch the  Seasoning Mix by adding more flour from 10Lb Bags or adding 20Lbs of Flour to His Bag of seasoning cutting the Flavor down. 

So the Original Flour amount was 10Lbs Bags 

When C.H.S. was making the Mix in 1939 He used 2 cups - APF which sifted makes 2.5 cups flour NOT packed in Cup's

The Oldest Know franchiser who Made K.F.C. chicken as Taught By C.H.S. in the Kitchens Originally Say C.H.S. often added More Seasoning to the Flour he was mixing after He tasted the First sample of Chicken and Maintained Always keep sifting the Flour to have the Spices and Herbs even in the Flour as they settled to the Bottom after two chickens were breaded and any chicken cooked after a Third whole chickens was hand breaded without sifting would be a lack luster flavor cooked chicken.

He also maintained to try and scoop as much flour from the Bottom of the Lugs of Mixing Container to have the Spices and Herbs pulled from the Bottom to the Top. In many instances he would just Dump the container upside down into a Clean container so the Seasoning and Salt was on the Top of the Flour for the next Batch and He would then sift SOME of the flour ONLY around the Top as he knew it would settle quick. At this point he would also take handfuls of flour and squeeze it, to test for its ability to hold together. If the Seasoned flour Gets to moist it Does NOT stick to the Chicken and then Peels off while cooking of in the Bucket.

If the Flour was to moist he would add More flour to Drop the moisture % and add more Seasoning and salt to the Batch especially at the end of the Day.  The Flour which was used after 2 days or to moist was used to make the Gravy and Never thrown out.  

Oldest Know Cooks Taught by C.H.S. in Hamburger Stands which only made smaller amounts of the Fried chicken all measured By Cups and Spoons NOT 10Lbs Bags and whole bags of salt all Portion measured 

it was the Brown and Massey BOOKS Training manuals which show the 25Lbs Flour and 3Lbs Pounds of flour while the Older manuals speak about Cups of salt added to the Flour or 48 Ounces of Popcorn Flour.

Mainy Locations did not have Popcorn Salt so C.H.S sifted the Salt First to Powderize it prior to use