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Post by Deleted on Mar 29, 2022 9:51:34 GMT 1
I will reveal my recipe but part of me says otherwise, what if this forum is crawling with kfc spies? They would’ve track me down and murder me. As far as my intensive year long research is concerned, this ingredient was never used nor even mentioned either by this forum and the tyrannical kfc11. The minute I tasted that chicken with that ingredient I instantly tasted 1930s corbin kentucky fried chicken but my measurements was amissed. It was bitter. I added tablespoon of that stuff and there’s no garlic. Garlic and that ingredient is what made Colonel’s chicken exceptional. The savoriness of garlic is what offsets the bitterness of that ingredient and in turn the ingredient provides the aroma of the chicken. And the certain herbs gives it a bit of sharpness to the pepper and the cloves and allspice gives it warmth. The white pepper was specifically chosen by the colonel because he knew that too much black pepper will make his chicken riddled with black specks and nobody knew how to use white pepper back then. Everyone was put off with that fecal smell
That is impossible. There is no spice under the sun that wasn't linked to the OR by a famous contributor here  |
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Post by mackerbryanee13 on Mar 29, 2022 10:32:23 GMT 1
I will reveal my recipe but part of me says otherwise, what if this forum is crawling with kfc spies? They would’ve track me down and murder me. As far as my intensive year long research is concerned, this ingredient was never used nor even mentioned either by this forum and the tyrannical kfc11. The minute I tasted that chicken with that ingredient I instantly tasted 1930s corbin kentucky fried chicken but my measurements was amissed. It was bitter. I added tablespoon of that stuff and there’s no garlic. Garlic and that ingredient is what made Colonel’s chicken exceptional. The savoriness of garlic is what offsets the bitterness of that ingredient and in turn the ingredient provides the aroma of the chicken. And the certain herbs gives it a bit of sharpness to the pepper and the cloves and allspice gives it warmth. The white pepper was specifically chosen by the colonel because he knew that too much black pepper will make his chicken riddled with black specks and nobody knew how to use white pepper back then. Everyone was put off with that fecal smell
That is impossible. There is no spice under the sun that wasn't linked to the OR by a famous contributor here  It's because "fame" never leads to breakthrough. Hardship and Humility does. |
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Post by Deleted on Mar 29, 2022 14:38:28 GMT 1
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Post by mackerbryanee14 on Mar 30, 2022 1:58:04 GMT 1
My secret colonel sanders blend Looks and smells exactly like 99x They omitted one ingredient from the 99x that is why it doesn’t come close to the original KFC taste and also two of the herbs is reduced  With my secret ingredient added. And garlic powder added. The taste is right on the mark |
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Post by mackerbryanee13 on Mar 31, 2022 7:11:52 GMT 1
Never Use Paprika ever! Hungarian cooks will tell you that it is better added right at the end of cooking. Look at my paprika included chicken. I did my best not to burn it but it managed to burn! Ancho Chili is the bomb. If you don’t have Ancho use Cayenne. It’s alright because the milk in the wash will temper the heat but leaves out the sharp taste of the chili. Acidic ingredient like mustard will also peter it down. single dredged chicken of colonel sanders is best eaten right away. Two or three day old is disgusting. He said it himself in the newspaper. His chicken will smell bad if made hours in advance so his original product is made to be eaten right away. I personally like the double dipped crispy chicken due to the nature of my work schedule. I discovered that it’s more flavourful even 2-3 days and still crispy in the fridge if you stored it properly and if you put enough baking powder and cornstarch.  |
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Post by Deleted on Mar 31, 2022 9:01:24 GMT 1
Hungarian cooks will tell you that it is better added right at the end of cooking. This is not true. Any Hungarian chef or homecook will tell you that you add Paprika to hot oil right at the beginning, just after the onions have been softened and the meat stir-fried before the liquid goes in. Watch real Hungarian cook their stews on YT or read from Hungarian sources. I have family in Hungary. It is true that Paprika can burn easily though, because of the high sugar content. But so will other items like fresh Garlic. You have to be careful. budapestcookingclass.com/how-to-use-paprika-in-cooking/www.itshungarian.com/hungarian-cuisine/hungarian-paprika/ |
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Post by deepfriednew101 on Mar 31, 2022 15:48:00 GMT 1
Paprika is USED by many Cooks and Chefs as a dusting End Flavor to many items and color.
In many of CHS recipes they showed adding Paprika into the recipe. In his Meatloaf as a example he used 2 teaspoons of Paprika which to other Meatloaf is a Larger amount of paprika ?
The Chili Powder is awesome and agree
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Post by mackerbryanee13 on Apr 1, 2022 9:25:31 GMT 1
Here is my Private Seasoning Mix I am willing to share with you guys:
EMPEROR SANDERS BLEND
2 tbsp white pepper
1 tbsp black pepper
1 tbsp italian seasoning (grind it to medium-coarse with mortar & pestle)
3 tsp paprika
1 1/2 tsp tomato powder
1 1/2 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1/2 tsp coriander
1/4 tsp ginger powder
1/4 tsp dry mustard
1/4 tsp ancho chili
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp cayenne
1/8 tsp chipotle powder
TO BE MIXED WITH:
1/2 cup salt
1 tbsp msg
1/8 tsp disodium inosinate & guanylate
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Post by mackerbryanee13 on Apr 1, 2022 10:09:37 GMT 1
65% Kentucky Fried Chicken Recipe
BREADING MIX (designed for double dipped crispy chicken)
1 cup white flour
1/2 cup cornstarch
1/4 cup yellow cornflour
2 tbsp custard powder
1 1/2 tsp baking powder
1 tbsp buttermilk (sift)
1 tbsp melted butter (sift)
HERBS & SPICES
1 tbsp white pepper
3 tsp black pepper
2 tsp garlic powder
2 tsp mild paprika
1 tsp summer savory
1/2 tsp marjoram
1/2 tsp coriander
1/4 tsp thyme
1/4 tsp ginger
1/4 tsp cloves
1/8 tsp allspice
1 1/2 tbsp fine salt
2 tsp msg
Milk & Egg Dip
1/2 cup 2% milk
2 fresh egg
Saltwater Brine (24 hours - Important! Osmosis!)
2 cups water
4 tbsp salt
2 tbsp sugar
1 tbsp vinegar
1 tsp black pepper
1/2 tsp of the 3 herbs above
Direction
Rinse Brined Birds in warm water
Dust them in seasoned breading. Shake off excess.
Dip them in Milk & Egg Dip briefly. Shake off excess.
Dredge them again. Press and Fold. Shake off excess.
Let it sit for at least 5 minutes.
Use Sunflower Oil! Heat up Skillet to 375 degrees. Do not let the heat go down below 300! Cover it with a lid and move the skillet if you need to
in order to control the heat! Having a Digital Heat Thermometer is a Must!
Fry just to crisp the skin coating. Do not worry if the Chicken still looks pale white and not golden brown!
Transfer to the 350 degrees oven. Bake it for 45 minutes in convection "covered" in parchment paper (just put it above the chicken on the wire rack)
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Post by Deep Taste on Apr 1, 2022 13:07:35 GMT 1
Thank you for sharing your ricpe with us, personally I think it contains more than 90% of the original 11 herbs and spices.
I would also like to ask, what do you think about Sage, I tried to leave it out in many of my trials but I noticed the taste came out losing of its depth somehow.
Italian dressing doesn't usually contain Sage either.
Deep Taste
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