12 Element in KFC and other Spices and Herbs

I have not had time to write the full posting regarding the 11th Spice added to KFC chicken. Many people have been with the thought that the 11th spice was added at the Cumberland Lake Day.



This IS NOT TRUE and cannot pass the Time test of KFC. Quick Reasons why



Cumberland Lake was NOT finished and designated until 1952ish; April 17, 1952 Congress Named, Lake Cumberland Open and Boats were only 12 Foot Boats as No Boat launches or skiffs were easily accessed and the only Major access was at



The Laurel Bridge Boat Ramp located from the I-75 Corbin Kentucky side in Laurel Country which is ONLY miles from the Original KFC was where The Big Boats came from the opposite end of the of the Lake and turned around at Cumberland cove where the water was the deepest, BUT they had few Docks or Skiffs. It has been told by CHS that the Cumberland time was 1955 / 1956 Time and HE STATED by this time he had developed the 11 Herbs and spices for almost 16 years.



So that takes the clock back to 1939/1940. Which KFC even states and Promotes that was the creation of the 11 Herbs and Spices. Which were NOT coined the 11 Herbs and Spices until much later in the KFC time period.



So, in 1939 / 1940 the 11 Herbs and Spices were already made and being used in the Pressure Cooker. Many books and printing say things different like the 11th items was finished at Cumberland Lake.

BUT CHS wrote this and said it. 


I developed this special seasoning of 11 different Spices and Herbs that complimented the flavor of chicken, and there was one more item I wanted to put in. BUT I was afraid to because my customer public bragged on my chicken had such a reputation. I was afraid I might spoil it and ruin some of my business with them you see.

One day I got this order for 500 order of chicken for a boat trip that was going to come up to Cumberland lake, and I thought I will try out this stuff in that they are not my customers anyways. So, I throwed in two handfuls of this element into the Flour, stirred it all up breaded the chicken and I was the first to want to taste that to see what I done to it, and honestly that was the best chicken I had put in my mouth and from that day till this we have never changed any of those elements that we put in chicken…



So, looking at the Time Frame and the Understanding of MSG and it coming back to the USA in 1949. And almost All the MSG at that time being supplied to Campbell’s and Kellogg’s for the next years until Accent started suppling MSG in table shakers and restaurant sales quantities.



The 12 Element added to Kentucky Fried Chicken was MSG.



The last item added to KFC was White Pepper. It was NOT added in as an individual originally WHITE PEPPER it was added in from a Blend of Pepper Spice. In 1936 and 1937 there was shortages of Pepper Supplies, THE PEPPER was one of the most REGULATED spices in Trade and in 1910 Laws were wrote because of Pepper. The 1910 Laws regulated PURE spices, or spices label as non pure or mixes eg. Poultry Seasoning, Chili, BBQ, Red Pepper & Cayenne etc etc.



Black Pepper and White Pepper were both defined as Pepper and by NOT disclosing it separate it was just incorporated into as pepper. NOW when you review the Restaurant association information that CHS was the President of, SALT and PEPPER were an essential item, or a table top seasoning. Which came from decades of Listing Salt and Pepper separate in recipes, and never really listed it as a measurement item in recipes except as a shake, pinch, dash, etc…. Salt was used as a PRESERVATIVE first when imported. Pepper was the Gold of the Spice world and Got respect as such and was then referenced in most recipes in Teaspoon amounts and listed as items with Spices and herbs.



Salt is added BY KFC in a separate Box or Bag, for many reasons. When Salt is added to herbs and spices it makes it a commercial season salt. And if the full amount of Salt was added to the 11 Herbs and Spices then the Total weight of the 11 Herbs and Spices would have to be disclosed as a SALT and the Sodium Amount would increase on Labels and Nutritional requirements. Which is why Corporation changed from a Garlic Salt and Onion Salt to a Garlic Powder and Onion Powder in the recipe. Originally using Commercial salts were cheaper then spices and the use of Celery, garlic, onion salt was in the Chicken it was easier to get the salts then some powders in 1935. .

Salt and pepper were traditionally mixed with flour for Fried Chicken and Claudia disclosed that Parsley and dill were added to the salt and pepper as the next items in KFC and almost any other southern fried chicken in the 1935 time period. So, Parsley and dill were the first two items to start servistation chicken as CHS called it.



KFC first started with Salt, Pepper, Parsley, Dill, Onion, Garlic. They were not listed as 6 items back then it was just what was put into the chicken. Like Rosemary and Thyme



BOTH onion and garlic have been disclosed on KFC bags on and off for decade. So was Yeast which back in the 1920 was listed as a baking spice. Everyone just thinks as Yeast as a must in Baking Bread and NOT a spice that was used in many ways and in EVERY HOUSEHOLD. Yeast was also used in many sausage recipes in different parts of the world Pepperoni, Summer Sausage, Thurber Sausage, Genoa Salami. It was considered a MUST in Sausage.



Yeast when ground for sausage making which was did not promote unwanted bacteria Growth is YELLOW when ground into powder and one of the FEW yellow color spices. Yeast was also Used in ALL the first soup based in history Chicken, Beef, Vegetable Stock Powder. CHS told Gloria P that she needed to add Cup-Soup. CHS did more interviews with Gloria P then ANY other reporter in History other reporters were only given 1 or 2 if they were Lucky. Gloria had CHS on 7 different times UNTIL KFC stopped CHS from giving her information. ( there may have been more to there relationship then Radio interview’s BUT CHS did say she was a Fine Detective, HOW could she NOT be when he kept giving her information that NO ONE else was getting) Corporation LOST there Chicken Cr*p when CHS said use a Tomato or Cream soup mix as it was the Yeast that was the Key in those items. They tried to cover the part by disclosing use it for Color. GP stated on Radio that the Goods Italian seasoning had almost ALL the items needed for KFC but others were needed. GP on the Donahue show were the ones to show that KFC chicken could be BAKED in a Toaster Oven Also, So Ait Fryers can do the Job just in 1980’s there were NO air fryers. LOL Tomato is a key to KFC also which is why she suggested Tomato soup over cream soup or she would have had to disclose use Sweet Red Bell Pepper and Cayenne (Red Pepper & Cayenne 1930 spice)



The Goal to making KFC original is 1935 Spices. NOT 99X of 2021 or look at OLD KFC Spices



If anyone has information to Challenge what is printed above, please bring your question forward BUT bring your proof with you to show otherwise. The Proof that disclosed above is TIME FACT shown and Also in books and history, NOT trade secrets but Cooking Tips and Tricks. I know people will discredit the above BUT Do your homework in Cooking, Baking, and Sausage making

keep 1935 time in mind with making KFC Original Bill S even said that to CHS not the spices they used in 1970’s they changed.