The End The Final KFC Recipe Video - Glen And Friends Cooking - KFC secret Ingredients revealed

The End The Final KFC Recipe Video - Glen And Friends Cooking - KFC secret Ingredients revealed KFC Recipe series #10 The Final Episode.
The search for a make at home KFC original recipe chicken has been long and difficult. Two independent contacts with close ties to Kentucky Fried Chicken and family ties to The Colonel himself provided me with ingredients lists... Both lists were almost exactly the same - with only one difference. Neither contact would give up the exact KFC Secret Recipe measurements, they wanted to keep some secrets, but eventually you will figure this out...
Ingredient list:
Fine Salt
Fine Ground Black Pepper
Coarse Ground Black Pepper
Cracked Black Pepper
Fine Ground White Pepper
Allspice / or / Summer Savoury
Ground Coriander
Ground Ginger
MSG
Rubbed Thyme
Ground Sage
Rubbed Marjoram

Of course there is more than just the spice mix; if you want that old school taste, you need to use a low protein flour, dip in an egg and milk wash, and pressure fry in hydrogenated cotton seed oil.

#LeGourmetTV #GlenAndFriendsCooking #CrackingTheKFCRecipe

[barryw]

I grew up in the 70s and can remember smelling a KFC before you even got close to the restaurant….the smell was just in the air! Now you can stand inside a KFC and not smell anything but old grease. So sad that generations of people will never know how KFC was supposed to taste like…

[lesliemoiseauthor]

This makes me so happy. I live in Kentucky, and I can't even eat KFC anymore-- not because of the pandemic, because the chicken is so soggy and bland now. It's delightful to know the real thing exists out in the world.

[algonzales]

Here's my recollections as someone who cooked KFC chicken for 3 summers circa 1976 to 1978. My uncle was a manager of a chain restaurant called Geno's in Jersey City, NJ...Geno's had apparently obtained a license from KFC to sell their chicken. Geno's is no longer in business. This is how I was taught to make the chicken.
1. The chicken arrived in 40 pound boxes in a somewhat frozen state. It was stored in a freezer upon delivery and some would then be moved to another cool room to defrost.
2. A bag of powdered eggwash would be mixed in a large bowl with room temperature water and set aside.
3. A bag quite like the one in the video which contained the premixed spices would be emptied into another bowl and set aside.
4. A large block of white colored shortening similar to Crisco would be carved up by hand and placed individually into a row of six 22 quart commercial heavy duty pressure cookers, each with their own commercial burners, and heated to 400 degrees F. uncovered.
5. While the shortening was heating, the chicken pieces would be dipped in the eggwash and then into the white spice mixture and coated thoroughly. You could see the black flecks of spices throughout the spice mixture and in the finished product.
6. The chicken would be placed into each of the pressure cookers at 400 F and stirred constantly for 1 minute. This allowed the chicken to brown at atmospheric pressure. They had a color chart that would tell you what color it should be. Each pot was to contain a certain amount of breasts, thighs, wings and a rather delicious piece called a keel if memory serves. I believe the amount was 12 pieces per pot.
7. After 1 minute of stirring, the lids of the pressure cookers would be placed on and the heat would be lowered. This allowed for the chicken to cook internally. This step called for 8 minutes of additional cooking time at low heat.
8. After 8 minutes, the relief valves of the pressure cookers would be opened and after releasing the pressure safely, the lids of the cookers would be removed and the chicken would be dumped along with shortening thru a metal screen into a bin. The shortening would be recycled for the next batch.
9. The chicken would be removed and placed into a warming oven that kept it around 140 degrees I believe. This kept it moist and juicy. After a certain amount of time if the chicken did not sell it was supposed to be destroyed as it tended to get dry.
Additionally, around 1977, KFC came out with their extra crispy option which was very popular amongst some folks. I was not a fan and much preferred the original recipe. I felt that the extra crispy stuff lost some of the flavor in the process. Basically, they would recoat the original recipe chicken in a different mixture and flash cook it to puff up the coating. Hope this helps some of you. I'm amazed that I can recall so many of the details after all these years...I'm 63 and was a teenager cooking KFC back then...I still have a few hot shortening splash burns on the inside of my forearms to remind me.

[LittleMopeHead]

00:00 - Intro
01:10 - KFC mythology & personal stories
10:21 - Ingredients
12:36 - Cooking process
15:00 - Differences in this recipe vs. others
15:40 - Let's dig in!

[GlenAndFriendsCooking]

Thanks for watching Everyone! *I can tell from the comments that some of you are disappointed by the outcome of this video, while others have termed it a **#FAIL**. I have given away, and said as much as I could. I wish I was able to say more; but...*

[Warpfield]

Back in the 60's, my dad worked for a company in Florida that had would hold a summer picnic. Around 1965'ish, one of these picnics was catered by Col Sanders himself. I actually got to meet the man, who was very friendly to us kids.

[Addict]

Overall this seems to be a common thread, companies that cheap themselves right out of business just to make that much more money. Until suddenly, nobody wants what they are producing anymore.

[samuelbeach]

The thing about the Colonel is that he never tried to copy anyone else's recipe. He created his own, and so should we. Borrow from what you like, sure, but make it your own. I don't have a pressure cooker so I use the buttermilk 8 hour soak. It makes the chicken as tender and juicy as a pressure fryer, but without having to use one.

[Crentist]

Possibly the most thorough analysis of food found anywhere on YouTube. Great series, I'm going to miss the KFC videos.

[colinhalliley]

KFC in Jamaica is known to be the best hands down. They use the older recipe and anyone who has eaten it will tell you. It is terrific.

[BBQandBottles]

Aptly named... but I read it as "The End of KFC". They might as well shut their doors now Glen.

[jonstone]

Your commitment and dedication to this series is astounding. I have been watching for a couple of years, and I can say that it is far superior to anything on commercial television, FoodNetwork included. Your enthusiasm is what makes this show, and the fact you do this as a true labour of love is the “secret ingredient”.

[zingaman]

my dad managed 3 KFC's in North Bay throughout the '70s and early '80s and met the good Colonel himself. This brought back lots of memories for me.. Thanks, guys!

[LeesaDeAndrea]

So if you want the real ORIGINAL Kentucky Fried Chicken, you have to go to Britain or Ireland.
Way to go, corporate America. Take an excellent product & make it mediocre.

[cugrngneer]

I saw a clip of an interview of an elderly woman who worked for KFC in the early days and she mentioned Tellicherry Pepper and Summer Savory. When I tried it, those two reminded me of the flavors I tasted as a kid in the 60's-70's.

[carolkalmerkalmer]

Loved the video as it brought back memories. I am 76 and back in the 70's I had a friend who owned KFC restaurants. She and her husband acquired their first KFC from the Colonel in the 60's. At that time he did not charge for a franchise. You simply bought your restaurant and paid him "on you honor" 5 cents/chicken. He then showed or told you exactly how to prepare the chicken his way in these pressure cookers. They sold that restaurant and bought three more in another city still not paying a franchise to the Colonel. She also said the Colonel sent you a packet of the spices that you added to your flour etc. She, herself, made the cole slaw which she signed away her life that she would tell no one the recipe (and she never did). When Hublein took over they charged back then $100, 000/franchise and you had to pay them 10 cents per chicken but NOT on your honor anymore. Hublein also had a totally different set up to fry the chicken which as I remember were like steam fryers. The Colonel did not like this chicken and he did sue Hublein, the outcome of which was Hublein promised to the Colonel to make better chicken though she never relayed what exactly that was. My friend thought the world of the Colonel and attended his conventions every year. She had many stories to tell all of which were complimentary to the Colonel. I myself if I want KFC I go to the restaurant and buy it! But! I am going to say without a doubt today's KFC is NOT anything much like the old KFC of the 60's and 70's. The taste is similar but texture and chicken are altogether different. The old KFC was "greasy" and just fingerlickin good! I think it's in the preparation and cooking method now used as compared to the old way along with different frying oils.

[joshmore]

Imagine spending 18 months trying to clone KFC to find out they sell it premixed in bags already 😭

[dominickefrim]

I'm old school. I have been telling everyone for years that the recipe was different back when I was a kid and no one knows what I'm talking about. Lol

[Mankorra_Gomorrah]

Wait, i was expecting a video about how to make something that tasted similar to KFC that could be made at home, I wasn’t expecting my guy to need to hide peoples identities to keep them safe from the KFCIA

[pourattitude]

Around 40 years ago I worked in a local KFC for a few months. There was a soaking period for the chicken before coating it in the pre-bagged spice/flour mixture. The "brine", or whatever it was, also came in a pre-mixed bag. I'm assuming it was some dehydrated form of milk and egg because it was white but probably also salt and/or more MSG. What made me remember this was watching you only getting the chicken wet before the dredge. I believe it was a 10 or 15 minute soaking before coating the chicken.
Also as I'm sure you know, the machine used to cook the chicken, which we referred to as Big Bertha, was able to cook huge amounts of chicken for each "drop". This meant that we would prep many racks of chicken, which took some time, before dropping. Typically there could be 30 minutes or more of wait time between chicken being coated and cooked. That could also translate to the reason for a different texture.

Note:
This has nothing to do with the cooking process but I just felt the need to mention. KFC has always swindled the consumers. The chicken always came pre-cut and they are the only company I know of who managed to get 9 pieces out of 1 chicken. They cut the breasts into 3 pieces. 2 "breasts" and 1 "center breast". The 2 breasts are basically rib meat only and the center breast was a huge chunk of white meat with only the cartilage. You had to ask for it specifically and would rarely be given more than 1 per bucket.