How does this coating recipe look?

how did the chicken cook for you ?

The salt level needs to be reworked to a value based on flour weight.

I remixed Batch 4 and changing salt to a Mix of fine salt and coarse salt.

With the combination of salt I use I will go down to a Low salt 30g of salt.

I will mix 10g Fine salt 20g Diamond Salt. Which will mix 5g of fine salt and 10g of Diamond salt into the mix of Herbs and Spices. The remaining salt will go into the flour.

I always use a Blend of salt like KFC has. I was following your recipe and wanted to see what if would be like.

The salt was to out of value, BUT I never use just a fine salt and figured I would try the fines salt higher then a base for once YA NEVER AGAIN

I was trying to many recipes at one time and had another person help mix the spices and I will say THIS I missed the value of salt at 80g when I reviewed the recipe I thought it was 30g and the person weighting the spices was NOT experienced enough to catch the excessive amount. They just Mixed it as printed.

TIP never read recipes without reading glasses LOL

The person who helped weigh out spices used 80gr of fine salt to 185gr of flour and I will admit I did not catch the salt overdose, they measured.

I will be doing the measuring this time.

I would hope that you would be cooking a batch of the same chicken for a comparison and your taste to give a view of what you think. I respect everyone's value and input into there learning how to cook Original chicken. I have today everyone that I help and also learn from the experience.

I have told everyone I cannot just give out some info but there is nothing stopping each other from cooking lessons.

I will be the first to admit when I have mad a mistake or had a issue with the recipe and just screwed up on the amounts.

I have started a page to standardize mix values that are important.

salt amounts with KFC have changed over the years. I would like to give a break down for easy of reference.


Original salt use was based on 1.8oz of salt per 1 pound of flour.

Current salt / Flour ratio is 2.5oz of salt to 1 pound of flour

So KFC increased the salt values plus changed the type of salt they use over the years.

The salt needs to be a blend of salts which includes Diamond or coarse salt and a fine salt the fine salt is mixed in the flour and sifted.

There has ALWAYS been some salt mixed into the Herbs and Spices for 2 reasons it absorbs the Herbs and Spices flavor and aroma and it also helps with anti clumping of the Herbs and spices.

From the original time that many people were making fried chicken Salt and Pepper were always used.

The first Herbs or Spices used was Parsley.

Dill was mixed with the salt and pepper also but had a much greater aroma and taste. Dill became a more used in sauces and creams.

CHS used Salt, Pepper, Parsley as the first thing mixed with the flour. The original was fresh chopped parsley which fried in Lard turned a deep green when fried. With some higher temperature that were reached in deep fryers cooking with Hydronated Vegetable Oil to try and cut down cooking time the Fresh parsley would burn. Fresh Dill had similar effects but dill seed ground down did not burn and gave both aroma and flavor

The information about Parsley was relayed from Claudia S when she mentioned what her Family did when cooking chicken. CHS agreed and said parsley was a established item added to the skillet fried chicken, and also stated that the pouring of water down the skillet into the Lard then covering the chicken made the chicken very good and the steam helped make the coating a corn flake consistency coating with the extra bubbling effect. Remember in a skillet only 4 to 5 pieces of chicken were fried at a time so there was more space for chicken to cook. BUT CHS learned quick that the water also cooled the Lard temperature and cooked the chicken more even.

CHS commented that the High Temperature first used Browned the chicken and you needed to flip the chicken after the first minute to brown the bottom side the chicken was cooked for 4 minutes flipped 2 times originally then the water was added to the skillet. When CHS started teaching the pressure cooker method he taught that you Browned the chicken first open Top at High temperature and even stirring the chicken before closing the lid. The chicken once Browned would not change a darker color once the Pressure cooker was closed aa long as temperature was turned down

Parsley and Dill were First used in Skillet Fried Chicken by CHS and CPS. I will let you use your own thought about the use in 11 Herbs and Spices

I don't intend to make any further alterations until after #6 as seen above has been trialed by my family.