Ground Red Chili Pepper Flakes, or Cayenne Pepper?

Hello Silver Great to have a Great question asked

I have been the only one who has ever spoke openly about a Old Spice that was common cupboard spice in 1930's

The spice was Red Pepper & Cayenne Mix it was a Blended spice that was used more then either Individual Chili Pepper spice separate.


In this Blended version was more common because spices were a very hard community to get and with the Laws from 1910 Era mage Pure Spices be labeled as such any none pure spices were blended into other spices and sold as Spice Herb Blends NOT pure spice. For the consumer it was cheaper then purchasing 2 Tins of spices and saved them Money or food stamps.

A question are you thinking this was the only Red Color spice used back then or are you also thinking about others like chili, Clove, Paprika, Cinnamon

The only reason why I mention the other spices is the aromatic Value from spices which everyone remembers that in old times you could smell the KFC for Blocks away and if you took the Bucket home and empty it. The next day the Bucket still smelled and over powder any other smell in the area. NOW the only time you have a smell from KFC is when your in the Bathroom after you eat KFC.

I have always said this and other Chicken Rhode Scholars want a debate or argue that the original Mix was more Green then Red or had lots green in it.

I will stand on this point and play the fiddle for a long time. The Original Chicken cooked by the Colonel was a Rose Color and more red value after cooked then a Golden Brown. BUT it was also being cooked in Beef Tallow and Pure Lard and even when CHS said on The Tennessee Ernie Ford show Hydronated Vegetable Oil KFC was STILL using Beef Tallow and Lard in the Cooking method and if you look at the Patent for the Pressure cooker it said FAT and other cooking oils FAT was listed first. Fat does not burn and lasted much longer for Deep Frying and the Lards ALL contained Citrus Acid to stop Lard from going Rancid.

The reason why I throw in the point about Fat at this point is the Heavy red Herbs and Spices will over take the Current Oils many cook with theses days and can give a off flavor compared to cooking with a Fat or a Lard. So many of the Einstein Cooks back off on the amount of Red Spices and say its wrong amounts. When I say NO if your cooking Anything in a wrong Cooking agent it will not taste correct. Clove and Cinnamon are a Must in the OR Chicken. It retains the aroma also Sage or Savory are also a High impact Aroma and Mace and Nutmeg

So when making a Copycat KFC recipe Think about the Original Color that Many people spoke about Gloria P, She had a radio Program and CHS was on it as a guest many times and He told her yes its a Red color cooked chicken and she used a Tomato soup base for color and flavor.

Now many other Cooking Technician's all show KFC spice bag contents from 2000 and some from 1990 Well that's all a brown season and made by the Corporation made from the Highest standard second grade product and alternative spices NOT the Original spices and herbs.

If you want current KFC make your spice a brown color blend in you want old OR KFC make the spice red. BUT if your making it red cooking it in Vegetable Oil will be harder to cook.

If you want a Great Sort Kinda KFC watch Glen's and Friend's video with Dustin's or Ken's recipe. They made a good Chicken.

I hope this helps in a understanding of the Original Chicken Cooking
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