Original KFC Recipe Ingredients Understanding

There is much confusion over Ingredients in KFC original Ingredients  

I call the Chicken that was cooked prior to CHS selling the Brown & Massey the Colonel's Original Chicken. 

First off the chicken since 1930's - 1955's has changed and current use chicken that is processed is Pumped You need to Brine the current chicken to say same effect as the old original Pre Corporate chicken Style. The size and way the Bird is processed is way different. But you can make similar chicken its not a issue.

Its a must to either Brine the chicken over night or Marinade the chicken ALL the Chicken Colonel was Brine or Marinade in tumble marinade machines Since the original. It may have never been called a Brine or Marinade but it had to be done for preservation purpose. CHS openly said when he went to travel in his car, he loaded a Ice Chest with chicken and 50 LBS Lard Tin. of seasoned flour. many of the locations CHS stopped at DID NOT have chicken on the menu so he had to take it with him to show possible places. To preserve the chicken he used Brines for Preservation which contained pickling spice, salts, Cinnamon, Ginger. which were all preservative items. It helped keep the warm chicken from smelling also. It gave the Chickens extra flavor. KFC corporation knew this and that's why they went to a in house drum marinade system. 

 If the chicken you purchase NOW in Local Grocery stores has a high salt impact injection you need to use a Buttermilk or Condensed Canned Milk to Brine to cut the salt and super moisturize the chicken. This needs to be done especially if your not pressure cooking the chicken. NOW other forums and other masters of the chicken universe will say that there is NO proof this was done originally. I have this to say the other masters of the chicken universe also say you ONLY use 26g of seasoning, and a Ton of salt ?

CHS always carried Can Milk also and he could make buttermilk in minutes with Vinegar or Lemons. Remember CHS always planned his day and cooked for potential places at night not to interrupt there day and he could have there attention. So he had the chicken ready for possible sample cook off. But because it was in his car he had to use the items that did not spoil. CHS taught me this trick salt in Milk allows it to last longer and not spoil. You could leave milk and egg warsh out and not be worried about issues BUT it needed salt and pepper added to it. The Chicken could sit in the Pickling spice or Milk and not be a issue. BUT there had to be salt in it. 

CHS use the Milk for a Marinade or Buttermilk. in the early days and also in his road trips and the chicken went into milk for Max 2 hours. The corporate engineers as Colonel called them, used the Marinade tumblers and had a dried Milk powder in the marinade bags with salt and seasoning. when the Corporate changed the non use of Marinade tumblers they had to change the process again. They stared to add The Milk Powder and Egg powder into the Seasoned Flour. BUT this created problems in some areas so they then had to Used a mixture that contained Milk and Egg powder but not list it as such. In cam the Miracle of Dream Whip Powder a powder which contains Milk and egg powder and much more. other people in forums say pudding etc. KFC corporate used dream whip to cut down on cost of milk powder and egg its all about cash. to 10 LBS of Flour  255g to 335g of Dream whip style powder was used. you can use the same ration of blended milk and egg powder to flour. 225g to 335g to 10 LBS Soft wheat flour.

The powder Milk and Egg or dream whip is NOT needed if your using Original Milk and Egg warsh with salt pepper and spices. Some people still put some into the seasoned flour and say its a flavor things. Now some OLD forums felt that Vanilla was in the flour BUT the Vanilla was in the Egg Milk Warsh the french used liquid vanilla in there  french toast dip and Baking used Vanilla Extract in the egg all the time. Dream whip powder has a vanilla extra in it. 

so chicken soaked in Condensed Can Milk or buttermilk Don't waste your money on a Big Jug of Buttermilk if you don't need it or freeze 1/2 of it for next time it will not have the same texture when un frozen but it still will work. Or just replace it with condensed milk or regular milk and make buttermilk with lemon or vinegar and vanilla extract. THE vanilla extract imitation is crap but if its all you have use it. 

Flour should be a soft winter wheat type if you use a Hard Flour its more important to mix with corn flour or barely flour to cut protein. Potato starch is needed or instant mash potato mix. The OLD flour from the 1930 etc were either a Soft Wheat blended with Corn Flour and Barely, or potato starch when the rations became a issue around the war time. The lower Protein will give  softer style breading like the Original Rose color Kentucky fried chicken from the 1960 and 1970. The Crunchy chicken was a Corporate thing and CHS hatted it. Look at ads from the later 1970's, 1980's