Claudia Sanders Magic Flavor Chicken Seasoning

That dates back to the Claudia Saunders Court House and was sold there.

Yes Marion Kay Made the Spice

They made spices for CHS and Claudia from 1968

2WhlWzrd

you are totally correct that the Chicken Season Plus is exactly the same as Claudia Sanders Chicken Seasoning. This has both been confirmed by The Owners of the Claudia Saunders Court Cafe who are the Tommy and Cherry Settle who were sued BY KFC when they said they found the Original KFC recipe in the House CHS Originally lived in. The exact answer was obtained From Marion Kay when questioned about the Chicken Season Plus. it has more salt then 99x and is the same as Claudia's Mix.

There is information that Indicated the Chicken Seasoning or 99X prior to the Lawsuit and when it was being Mixed for CHS Original Locations that were NOT sold to the New Age Corporation which were approximately 20 Locations. That Cumin was a Original Item.

Both Cumin and Coriander have been interchanged as a spice. BUT back in 1939 Cumin was the spice that was available. I have asked many people to show me NUMEROUS OLD TINS of coriander from 1935-1940. It was Rare to find? So if it was Rare to find why would have CHS used coriander?

PLEASE COMMENT and Give your input? YES I know its listed on the 99X Can BUT IT does NOT mean it was in the Original Recipe? Remember 99x had to change after the court case that was confirmed by Bill S from Marion Kay in interviews.

Many people who also Used the Original Chicken Seasoning from Marion Kay that was supplied to KFC Locations have indicated that 1 1/2 TBSP is less then what was added back in 1970

It also appears that John O who wrote the CHS Biography reported that the amount that 99x lists on the label for Use is MUCH to LOW to recreate the CHS chicken and also said that some of the 99x needed to be added to the Milk and Egg Dip.

There is a KEY part that people are Missing which is MORE IMPORTANT

IF you watch the TEF Video. The CHICKEN was sitting in the Milk and Egg Wash and the Chicken Prior to being placed into the Milk and Egg wash were Placed into the Flour and Pressed then the chicken was left for 15 minutes for the flour to set on the chicken. Then it was placed into the Milk and Egg Warsh and it remained in the Milk and Egg Warsh so soak.

The Process where the Chickens were placed into the water and then the Flour for the 7-10-7 ETC was ONLY refined and used after KFC started using the Tumble Marinade Machines.

The Tumble Marinade Machines and the Original method to Pre-Dust then soak the chicken in the Milk and Egg Wash BOTH scratched BY BROWN/MASSEY because it was to time consuming and if a STORE miscalculated the amount of chicken required for a Dinner or Supper it created either a excess of chicken which had to be thrown out OR the ran out of Chicken and it would have taken a additional 15 to 30 Minutes to prepare the chicken.

This was ALL at the same time when the HEALTH regulations and STRICTOR food handling guidelines where being USED around the world.

The health Authorities then started to Disallow Egg From being left Open and un-refrigerated, They also founded upon the chicken staying in the Milk and Egg Warsh for a marinade. That is why they went to the Tumble Marinades with Powdered Milk and Egg. BUT AGAIN this was a 15 minute process and more handling

THE ORIGINAL KFC Milk n Egg wash was Milk/Egg/Salt/Pepper/Vanilla (similar to what French Toast Dip or a Bread Pudding Base)(( the bread pudding and French toast usually did not contain pepper BUT a Sugar or corn syrup)

The sugar or Corn Syrup help the mixture stick more and added a flavor. The Vanilla extract was a flavor enhancer. the corn syrup was also used in many places which used a cream and water mixture that diluted the mixture

If you have not tried Mixing Milk/Egg/Vanilla/sugar as a French Toast dip try it

If you have not tried mixing Milk/Egg/Vanilla/Sugar/Spice and Herb as your chicken bath try it? It will produce a darker color chicken typically BUT it you really use the 7-10-7 method to pack the second flour dredge its more the original rose color chicken BUT you need to COOK at a lower temp also so not to burn the chicken. Which CHS often did. Dave Thomas said many Times CHS messed up cooking the chicken many times

If I'm not mistaken Coke had Coriander Oil in the Blend is what was said to be the recipe yes.

I will not ever dispute Coriander was NOT available in the 1930's BUT will say that you can find a 100 to 1 difference in finding Cumin Tins from the same time period compared to Coriander Tins. The Coriander Tins are so much more rare they demand a premium price for vintage Coriander Tin's

So when you look at available Tins that are Vintage NOW 2021 and you can't find them its ONLY because they were on the Market less back then and a NOT as often sold item. If you can find 100 Pepper, Ginger, Cinnamon Chili Tins is shows they were most common used

Coriander and Savory From the 1930 Era are way harder to find and source Vintage.

as for a direct comparison between Cumin and Coriander I have NEVER found it to be a Over powering item, used in relevant amounts As for a comparison I have heard more people complain about Coriander tasting like soap. Or others saying they don't like Cilantro which is a acquired taste to some.

each to there own with use of Coriander vs Cumin ?

I use BOTH and have no issue switching between the 2 items or blending the 2 together