kfc original recipe fried chicken

[Southern Belle 2067]

Originally Posted by tkhey

I have had this book for a very long time but have never tried this recipe. I better get on the band wagon. I'm going to try it this weekend, then I will let you know what I think.

O.K. that will be nice it is very good at least it is to me.

[patm099]

I stand behind my original post. Have made this KFC clone recipe too many times and served to too many different groups and types of people to think differently. And, while everyone's taste buds are not the same, I have yet to take this chicken anywhere and not have it devoured! As a matter of fact, the majority of the time I am asked for the recipe (to which I might add I sweetly reply "buy the book on RSN!!!) or at what KFC it was purchased.

We are still enjoying it and my family are picky eaters. All I can say is don't knock it if you haven't tried it. And if you have tried it, try it again exactly as written. I think you will be pleasantly surprised.

patm099

P.S. No, I was not asked to endorse this recipe. Just feel that strongly about giving credit where credit is due!!!

[glorenzsonn]

Hi Ron and All,

You forget a group of us that live in "exchange control" countries (Venezuela). We can't "order", plus to ship something to some of these countries is a hopeless cause, including the country in which I live. It would never get here. And.....forget finding Ron's cookbook in a book store. I think I'll try the Kitchen Witch's suggestion and do a search. Thanks.

[Kitchen Witch]

Originally Posted by glorenzsonn

Hi Ron and All,

You forget a group of us that live in "exchange control" countries (Venezuela). We can't "order", plus to ship something to some of these countries is a hopeless cause, including the country in which I live. It would never get here. And.....forget finding Ron's cookbook in a book store. I think I'll try the Kitchen Witch's suggestion and do a search. Thanks.

You can order the book as an ebook from Ron and download it in minutes!

[Carolyn55]

I purchased "America's Most Wanted Recipes" book last year and it is worth every penny. I haven't tried KFC's original recipe yet but the ones I have tried were met with excellent reviews from my most harshest critics.....my family. The book is a great value for the cost.

[Southern Belle 2067]

Originally Posted by Carolyn55

I purchased "America's Most Wanted Recipes" book last year and it is worth every penny. I haven't tried KFC's original recipe yet but the ones I have tried were met with excellent reviews from my most harshest critics.....my family. The book is a great value for the cost.

The recipes are excellent wouldn't do a thing with them they are perfect

[annfarer]

I can't wait to try this... My family loves KFC.

[Southern Belle 2067]

Originally Posted by annfarer

I can't wait to try this... My family loves KFC.

Believe me it taste just like KFC!!!

[yummy gummies]

Hi.
Can you please pass on the KFC Original Chicken Recipe. So I can try to.
Thanks.

[Ron-Douglas]

www.recipesecrets.net/cookbook.html

[tweety39]

Originally Posted by Kitchen Witch

We have a great search here - if anyone is looking for special recipes - just type it into our search and you will see the recipes!

kfcoriginal fried chicken recipe

[havingfuntonight]

Originally Posted by tweety39

kfcoriginal fried chicken recipe

how do u get the recipes please

[Colgreen]

Originally Posted by admin1

Recipes will always have mixed reviews because of interpretation and different levels of cooking experience. As you can see, it worked great for patm099.

Your above satement proves what some of us have been saying for a long time!


"different levels of cooking experience" is what makes your site so popular to those who are looking for "simple". And to those who do not have the idea of what good food is all about. They are looking for stuff that the fast food industry is throwing at them. There have been some very talented folks that have posted here... they are now gone....

Colgreen

[Kitchen Witch]

Originally Posted by Colgreen

Your above satement proves what some of us have been saying for a long time!


"different levels of cooking experience" is what makes your site so popular to those who are looking for "simple". And to those who do not have the idea of what good food is all about. They are looking for stuff that the fast food industry is throwing at them. There have been some very talented folks that have posted here... they are now gone....

Colgreen

Does it make you feel good to put down Ron's site?

Your statement is quiet false. There are many excellent cooks and bakers on this site that enjoy sharing their recipes with others. Many of the recipes here are not so simple. Some are. Some enjoy cooking and baking. Some don't. So what is it to you? Don't like it - move on. You have expressed your opinions before.

The members of this site know what good food is - and we have very talented folks that are posting here. And will continue to regardless of your tasteless and rude remarks.

It's your loss - move on.

[Southern Belle 2067]

Originally Posted by Kitchen Witch

Does it make you feel good to put down Ron's site?

Your statement is quiet false. There are many excellent cooks and bakers on this site that enjoy sharing their recipes with others. Many of the recipes here are not so simple. Some are. Some enjoy cooking and baking. Some don't. So what is it to you? Don't like it - move on. You have expressed your opinions before.

The members of this site know what good food is - and we have very talented folks that are posting here. And will continue to regardless of your tasteless and rude remarks.

It's your loss - move on.

My sentiments exactly as Kitchen Witch!!! Move on we do not need some one who doesn't enjoy cooking and baking and to put DOWN Ron,s site it is awful..I'll tell you one thing for sure it is the greatest site for cooking and baking and getting help when you need it and just to chat with some one who understands the how,s and why,s of cooking and baking. How dare you to put down Ron,s site just move on!!! And don't ever come back to this wonderful site you are not wanted!!!

[Kitchen Witch]

Hey Belle -

Don't get your blood pressure over up over someone like that. They are not worth it. When someone has so few posts to the site - most of them rude comments - then you know that person has a sad life.

A recipe site (any site actually) is set up for those that would like to visit it, receive information from it, participate in it, etc. and all in a positive way.

If you visit a site and you don't like it - move on. Pull it on another site and get banned!

If you can't find a site you like - start your own and see what it is like to have some one who is miserable come around and try to stir things up, insult the site administrators and active members.

You have to feel sorry for people like that - can you imagine the life they live? Most likely lonely and miserable.

If you want it your way - go to Burger King! LOL

[Southern Belle 2067]

Originally Posted by Kitchen Witch

Hey Belle -

Don't get your blood pressure over up over someone like that. They are not worth it. When someone has so few posts to the site - most of them rude comments - then you know that person has a sad life.

A recipe site (any site actually) is set up for those that would like to visit it, receive information from it, participate in it, etc. and all in a positive way.

If you visit a site and you don't like it - move on. Pull it on another site and get banned!

If you can't find a site you like - start your own and see what it is like to have some one who is miserable come around and try to stir things up, insult the site administrators and active members.

You have to feel sorry for people like that - can you imagine the life they live? Most likely lonely and miserable.

If you want it your way - go to Burger King! LOL

No I did not get my blood pressure up just got mad as heck. but you are right as usual they aren't worth the trouble to get the BP up. I just imagine that they are sad and very lonely and miserable to boot.

You're right Go To Burger King!!!

Good night and I sure hope you do have one to I will try and get some sleep I sure don't to be up half the night, I do hate that to it is terrible and the next day you feel like you have ran over with a steam roller I tried to sleep a little late morning but it was no use I couldn't sleep at all.

Good night dear.

[mags@home]

i live in northern ireland. can you send a book with the kfc recipe in it - i will pay for it of course.

[Kitchen Witch]

Welcome to RSN mags!

Ron does offer an ebook as well that you can download - and I am quite sure it would save a lot of postage and time! I know he will tell you more about it!

We hope you enjoy our site as much as we do and I know we would love some authentic Irish recipes posted!! I hope you share!

Once again - welcome aboard!

Kitchen Witch

[Southern Belle 2067]

Welcome to RSN mags,

Hey this is fantastic becuse I am half Irish and half Italian and would for you to post some Irish recipes on our site any time you want to. If you need any help with anything just give us a holler and will try and help you.

Again welcome to RSN.

[anh2nhahovo]

I believe Msg makes your bones brittle and does dry your mouth out. if used in moderation, theres no harm really. just the way salt can be harmful if theres too much intake

[Kitchen Witch]

I was watching a program on TV a while back - and the topic was KFC - the ended by saying that it was all MSG and salt - no other spices or herbs.

As far as MSG goes - it is in so many packaged foods and goes by at least a dozen other names (which I don't believe it should be allowed by the FDA)

[Fernando Lankenau]

Ron, several years ago, I had a fast food restaurant and we sold a chicken very similar to KFC's. This was possible because the previous owners had a KFC franchise. At one time they had legal problems with KFC and won their case and recived a large amount of money. While the legal battle was on, they sent a batch of the spices to a food manufacturer and they provided a very very similar product that I bought very often. Our recipe was as I remember like this:
2 Chickens cut in 8 or 9 pieces
about 2 lbs. of flour mixed with the batch in a 6:1 relation
First we placed the chicken in cold water for 20 min. then we used to put them in milk with eggs and water, and then twiced in the flour mixed with the spices. After that the chicken was placed in a large pressure cooker fillled up to two thirds with very hot cooking oil, about 350 F and we waited moving around the pieces, until it had a light golden color, after that we closed the lid and cooked under preassure for about 12 minutes.

[Ron-Douglas]

That's some great insider information Fernando. What were the spices?

[Fernando Lankenau]

Ron, I will get in touch with the manufacturer and try to buy the product, then I will cook the chicken myself and send you my comments, and if possible send you a sample of the spices.

[THOMCOOK]

I emailed Ron that I had inherited 4 volumes of Gloria Pitzer's Secret Recipe books. I told him that I would post some of them for nostalgia's sake when they were applicable or good enough. Here's one she published in her 12th printing (I think they must have been small printings.) in August, 1981 for the "Eleven Secret Spices" for what she called, "the Kernel's chicken." Here it is as she printed it:
1 TB ROSEMARY, 1 TSP PEPPERMILL GRIND PEPPER
1 TB OREGANO LEAVES, 1 TB PAPRIKA
1 TB POWDERED SAGE, 2 TB GARLIC SALT
1 TSP POWDERED GINGER, 2 TB ONION SALT
1 TSP MARJORAM, 2 TB POWDERED CHICKEN BOUILLON(sic)
1 1/2 TSP THYME,------- OR 4 CUBES MASHED
3 TB PACKED BROWN SUGAR, 1 ENVELOPE LIPTON TOMATO CUP-A-SOUP
3 TB DRY MINCED PARSLEY ------- TOMATO(sic) FLAVOR

"There are actually 11 spices in the above combination but an additional 3 ingredients were necessary to derive that special flavor."
Place all ingredients in blender with on/off speed for 3 - 4 minutes to pulverize OR rub through a fine strainer. Store in an air-tight container so it will not lose potency. Makes about 3/4 cup mix. TO USE WITH FLOUR: Add 1-Oz mix to each cup flour in coating chicken.

[rddelim]

RE: KFC ORIGINAL RECIPE FRIED CHICKEN
Hi Ron, pls. send me thru my email a recipe on how to make kfc original fried chicken. I will appreciate it so much. Thank you...

[Kitchen Witch]

rddelim -

Many of us have the recipe and enjoy it very much. We have all purchased the book. And it would not be fair to those of us that have purchased the book to have the recipe posted for all to enjoy.

Ron's books are well worth their price and filled with many great recipes! Join our club and purchase the book!

[bambi]

It would be very kind of you to to print the kfc original recipe

[Kitchen Witch]

bambi

I hope you purchase the book - it is well worth the price! There are so many wonderful recipes in it! Those of us who have purchased the book have enjoyed it very much!

[bennybbc]

Originally Posted by Kitchen Witch

bambi

I hope you purchase the book - it is well worth the price! There are so many wonderful recipes in it! Those of us who have purchased the book have enjoyed it very much!

KW, considering you've had to tell people how many times that the KFC recipe is only available in the book, I think at this point they are just messin' with ya.

By the way, I recently received the first and second secret recipe books and there are a lot of good looking recipes in there. I haven't had a chance to do more than just read through them yet though. Unfortunately I don't have a pressure fryer and that means no KFC clone for me yet.

In my opinion, the pressure fryer is the key to the KFC recipe. In the distant past I have used my regular pressure cooker for deep frying chicken. That was before I knew of the potential dangers. I've probably done it a dozen times with no mishaps or disasters. But I may have just been lucky too. Considering the high cost of failure if something goes wrong with a regular pressure cooker and a few cups of lava-hot oil, I think I'll not be doing that anymore until I get the proper pressure fryer. Do you have one and if so, what brand and model? I wish they weren't so expensive.

Bruce

[Kitchen Witch]

Hi Bruce -

No pressure fryers for this kid! I don't want one. I have enough appliances. I'm glad you didn't have any problems with using your regular pressure cooker! You took a chance.

I still enjoy my chicken done in the old cast iron pan! Regardless of the recipe used. It's my choice - others will argue this one. But I feel that marinating and frying my way is just fine with us.

Sorry I can't give you any opinions on makes and models. But if you do get one - let us know how it works for you!

KW

[bennybbc]

Originally Posted by Kitchen Witch

Hi Bruce -

No pressure fryers for this kid! I don't want one. I have enough appliances. I'm glad you didn't have any problems with using your regular pressure cooker! You took a chance.

I don't think I really, "Took a chance" because at the time I didn't realize that there much danger involved. It's more like I got lucky. I consider it, "Taking a chance" when you do something and know the risks involved. When it comes to cooking I'm not usually much of a risk taker. Well, what I mean is that I don't usually do things that could result in death or serious injury. I don't use gasoline to start the charcoal. I don't cook and eat the chicken that I forgot to unload and sat in the car since yesterday. I don't deep fry anything without my shirt on. Then again, my wife doesn't cook anything without her shirt on.

Originally Posted by Kitchen Witch

I still enjoy my chicken done in the old cast iron pan! Regardless of the recipe used. It's my choice - others will argue this one. But I feel that marinating and frying my way is just fine with us.

I do my chicken that way too if I fry it in oil. I haven't done the pressure fry thing in quite a few years. One thing about the pressure frying that I can assure you that you won't get with regular frying is a more tender and juicy fried chicken. At least when all other things are equal other than the method of cooking. I remember doing a comparison where while the majority of the chicken was pressure frying I also fried a few pieces in a pan, the old fashioned way. Both were really good but the pan fried chicken wasn't quite as moist or tender. The pressure fried chicken was so moist it was almost like I had injected it with liquid.

The downside of pressure frying for me was that it was practically impossible to monitor how brown the coating was getting or to turn the chicken over. The reason why I stopped using that method was because some of the pieces were either too dark on one side or too dark all over. Still juicy but too dark, bordering on burned sometimes. Most of it was just right though. I'm not sure how a proper pressure fryer will remedy this problem but I suspect it has something to do with lower pressure and therefore a lower temperature than I got with a regular pressure cooker.

Do you ever watch Good Eats with Alton Brown on the Food Network? I saw a show he did on fried chicken a while back. The recipe and technique is on the Food Network website. One thing he said about frying chicken in a frying pan versus deep frying is that the crust tends to stick to the chicken better when fried on a frying pan. This is because, (He said) when you cook the chicken in the pan the oil is only about half way up the side of the chicken. As it cooks the steam can escape from the top side that doesn't have a sealed crispy crust on it. In a deep fryer where the chicken is completely submerged the steam gets trapped under the crust and it can push the crust away from the chicken. This is his idea but it seems that it holds true for me. That being said, I've eaten a lot of chicken that was deep fried and the crust didn't always fall off. I dunno, another reason to shallow fry versus deep fry is because the chicken cooks a little slower and it's easier to control the cooking process. At least it is for me.

I actually prefer the oven fried chicken recipe/method that came from my grandmother to my mother to me and my wife. I don't cook it because it is lower in fat. I cook it because it's probably the best chicken I've ever eaten in my life. I'll see about putting together the recipe and posting it. It's certainly not complicated.

Originally Posted by Kitchen Witch

Sorry I can't give you any opinions on makes and models. But if you do get one - let us know how it works for you!

KW

[QUOTE=Kitchen Witch;53455]

Yeah, I'm thinking about it but they cost more than I want to spend right now on something that I won't use all the time. I already have two pressure cookers and they take up a lot of space. I've seen some of the older models for sale on Ebay for a reasonable price but I've read some stern warnings about those old models and how they can be dangerous too. I sent an email to one of the major pressure fryer manufacturers asking about a couple of models they sell but as is so typical with companies these days, they never bothered to respond. I guess they are doing so well they don't need any more money. If I get one I'll keep you posted. There must be other members of this forum who can offer advice or an opinion on their pressure fryer. It would be nice to hear from them.

Bruce

[Kitchen Witch]

I did see that Alton Brown show - it was nteresting. I do prefer the cast iron over everything else - but I do a good chicken in the oven. The recipes are posted here - somewhere! I posted several. I'll try to find them - we can compare.

[algernon]

Hi, can someone please e-mail me the kfc original recipe, my mail address is algernon.dewaal@momentum.co.za

Kind regards.

[Kitchen Witch]

algernon -

I hope that you order the book - it is full of recipes that you will enjoy!

Sometimes when asking for a recipe - you don't get the correct ingredients or measurements.

KW

[samina]

where is the recipe

[Kitchen Witch]

samina -

You can order the book from Ron - there are many fabulous recipes in it as well!

KW

[Memphis Foodie]

Growing up in the South, every family has their own recipe for fried chicken. I learned it’s the prep & cooking technique that makes the difference. A good fried chicken is made with skin & bone in! Chicken cooked in a skillet has a different taste & texture than deep fried. The KFC herb blend works fine or use your own blend. This recipe makes a crispy crust. For a large cut-up fryer or equlivent parts these are tips I learned over the years:

Brine – Two days ahead in a bowl add ¼ c. salt, bay leaf, sprig of fresh thyme, few sage leaves & cover with very warm water. Mash herbs & stir until salt dissolves. Cool. Dump chicken into large baggie, add brine mixture & enough water to cover. Mix until ckn. pieces all coated & covered. Close & refrigerate overnight. (This step is optional but really flavors the meat & adds moisture.)

Soak – Next day drain & wash brine off chicken & dump into a large clean baggie. Mix 2 cloves of mashed garlic or 1 t. garlic powder along with enough buttermilk (any type) to cover. Close & refrigerate overnight.

Cooking – In a bowl mix together 2 eggs & 2 c. buttermilk, ¾ t. Kitchen Bouquet. In another bowl or baggie mix/shake together herb blend of choice, pepper & 3+ cups of flour. (You may need more flour depending on sizes of chicken pieces.) For extra extra crispy crust use self-rising flour! Rinse & drain chicken. Pat dry. Sprinkle chicken on both sides with the herb mix. Set aside.

Fry – Use a good quality oil that will take high temp such as canola or veg oil blend. (No olive oil.) Use an iron skillet deep enough to hold about 1-2 to ¾” of oil. Pour oil in skillet & heat oil on high until a wooden spoon handle dipped into oil bubbles OR a sprinkling of flour sizzles in the oil. While oil heats, dip chicken pieces in egg mixture then flour. Shake off excess flour. Start with dark meat first, then white meat, & drop piece by piece SLOWLY into the hot oil. Brown chicken to a medium-lite brown on both sides. Turn heat down & cover skillet w/lid & cook chicken for a few minutes until almost done. Remove cover, turn up heat & brown again until crust is crisp & a medium-dark Mahoney color. Remove w/tongs to a brown paper bag sitting on a cookie sheet to drain. Pinch off a little piece of crust & taste for salt/pepper if needed. Season while chicken is hot from the skillet. To keep warm set chicken in low oven while finishing. You will probably have to cook in a couple of batches. Make sure when you add each batch the oil is reheated to high enough temp or the chicken w/be greasy.

Cream Gravy – When finished frying set skillet aside a few minutes to cool. Strain grease into storage container reserving “browned bits”. Pour some of the chicken grease back into the skillet. Turn skillet on medium & heat fat, sprinkle in equal amount of flour, stir until roux is mixed well & stir often until the roux starts to brown to a medium-dark blonde color. Slowly stir in 2 c. water or chicken stock mix well so not lumpy. Let cook down a few minutes then add ½ c. whole milk. Sprinkle in some of the brown bits from earlier. Cook until preferred thickness. Taste for salt & add lots of cracked pepper. For brown gravy cook roux a few moments longer, increase water/stock to 3 cups & delete milk.

Closing comments: Cooking times vary with stove, portion sizes, etc. If in doubt poke largest piece w/a thermometer before removing from skillet.

Elvis said it best: Ummm, pass me those mashed ‘taters potatoes & gravy.

[fzbw9br]

I don't think I'm the only one, but I think all the hype about the "Top Secret" recipe and all the security and such is just an advertising campaign, and the media has been sucked in. The "Original Recipe" has changed. In Canada, it no longer tastes the same. Its good, but different. kinda like what happened with Coke. after the "Extra Crispy" debacle, they went back to the "Original" which tasted different. It is more salty, and the gravy is definitely different. I long for the good ol' days.