Is This The End? KFC Recipe Series #9

[@Kolateak_]

Glen: "Just when I thought I was out, they pull me back in!"

[@PetersPianoShoppe]

Unfortunately Joey Zaza has his OWN recipe and he’s putting it up for a challenge.

[@Akuu820]

This better not be clickbaite. Actually I don't care if it is I love this series.

[@nectarinedreams7208]

Fuckin' spittin' image.

[@basteagui]

glen: Saigon, shit, I'm still only in Saigon. Every time I think I'm gonna wake up back in the jungle...

[@waldoiswhereEFC55]

Kolateak GF3

[@haydengunther6442]

I worked at KFC (Australia) for 10 years, I've fried countless pieces of chicken in my time. I've seen countless recipes claiming to make "KFC" and they all fall short. Yours by far is the closest to the actual procedure we used there (albeit with some extra steps). The breading mix was made up of 3 components: Four (11.8kg), Milk & Egg (powdered) (250g) and the seasoning mix (1000g) (which had listed ingredients as salt, pepper, MSG, Garlic Powder and Herbs and Spices) and 1.25kg of extra salt. The chicken came un-marinaded and was cooked under pressure for about 12-15 mins which is what gives the breading its texture. Also we breaded the drumsticks twice to ensure even coating all over. All in all great video, I can't even replicate it at home!

[@Boss260-]

Hi Hayden, What oil do they use? Thanks.

[@mdavidflorero4282]

@@Boss260- I wanna know it too

[@kumars172]

just a quick question, did they marinate and unmarinated or its just chicken just cut and frozen without any marination?

[@hoilst]

Also, I just wanna say that Glen and Julie are basically what I think of when I think of Canadians. Such a nice couple.

[@TybudX]

@@Pygar2 Candian tuxedo...

[@georgeprout42]

I think of AvE 😉

[@misc771]

@@georgeprout42 'ZIP TIES N BIAS PLIES'.... Amazing isn't it? ....That Canada can produce such varying personalities as Glen and Julie, as well as AvE etc...

[@josepharte]

@@misc771 I don't watch this channel often but Glen is from Toronto, which can be a bit different from the rest of Canada in mannerism, way of speaking, etc.

[@Rehevkor]

It's like we're approaching the season finale of some huge drama series.

[@ItsNot4Everyone]

Rehevkor better than season 8 of GoT.

[@MrDan135791]

I heard that a chicken dies in this season's finale episode...

[@jeffreyholmes2715]

Daniel Rioux don’t tell me... he crossed the road lol

[@casper1701d]

@@ItsNot4Everyone Wow isn't that the truth!!

[@jademagickitchen]

😂😂😂😂

[@TheNickmista]

Poor Julie thought she wouldn't have to do another episode after this

[@Peyton1218]

What a hard life, eating fried chicken lmao

[@gabriellakadar]

Nicholas: LOL! Totally!

[@Mashamazzi]

It wont be for a few months, I'm sure they'll both be missing chicken by that time

[@MrAshleeD]

Hey Glen, just wanted to say how much I love your commitment to your work and how much joy and enthusiasm you bring to the table with every video. You always get me in the mood to try stuff out in the kitchen and I can't thank you enough for that :) Keep being awesome and I can't wait for the final episode, sounds...juicy

[@jenthulhu]

I agree! I've been a lot more interested in cooking--excited, even--since I started watching this show. Used to be more of a chore I dreaded every day.

[@NoreensKitchenOfficial]

Hydrogenated solid fat can be had from bakery supply it goes by the trade name Sweetex. It is used in bakeries for their American style decorator icing. You can also find the same type of shortening in most WalMarts labeled under their store brand "Great Value" as simply "vegetable shortening". I think you will find what you are looking for there. I only know that because my mom was a cake decorator/pastry chef. When Crisco stopped using hydrogenated oil and cottonseed oil there was a marked difference in the texture and workability of the icing she made. Just thought I would share. I love this series but I can understand you could be so sick of fried chicken!

[@BigLargeManWithItAll]

Ive been anticipating this for the longest time, and yet the rabbit holes goes deeper

[@aloogobinder5028]

I tried Dustins recipe and i told you it worked beautifully! I just added bay leaves to it. It was awesome!

[@MR-DURO]

Sliced a full chicken in 10 pieces just like KFC and used the Dustin's Recipes (with MSG) but I've substituted the cayenne with paprika and marjoram with oregano and let me tell ya, this was overwhelming close the what I remember of my KFC experience from the 80s. Wow! Thank you so much for dedicating all that time into this and sharing this with everyone. My ultimate final test was tasting a few cold pieces leftovers from the refrigerator the next morning and tasted amazing!

[@lovemusic-yz2yw]

You use 1 kilogram chicken?

[@MR-DURO]

@@lovemusic-yz2yw Probably 1.5 or 2kg, wouldn’t matter much. 🙂

[@inkblotthecolt]

Is this the final episode? Glen: well yes... But actually no

[@phrebh]

I mean, I think we all knew it was going to happen.

[@mohammedyasin4031]

Hey could you help me find the recipe he mentions in the video? Saying that he'd use that recipe over any other? Cause I have been trying to find it and wasn't able too :(

[@catbeara]

@@mohammedyasin4031 if you mean Dustin's KFC Recipe (which Glen pointed to in this video and said was his favourite), Glen has a separate video on that recipe on this channel (Glen & Friends Cooking). Oh, and the recipe is in the description for this video. 🙂

[@WarriorAngels1]

@@mohammedyasin4031 under the description of the video there is SHOW MORE - click on it with your mouse to see the recipe !

[@ryancadwallader2049]

Where is the final instalment?

[@williamwatson7489]

Glen! We need the final episode! I’ve determined that I’m doing fried chicken for thanksgiving and I’d looooove to use the ultimate recipe!

[@mattsnyder4754]

You’ve definitely reached the hard part of this whole experiment. At some point you have to decide if you’re trying to make KFC, or if you’re trying to make the best fried chicken possible. And frankly, your answer to that question is going to take you in very different directions.

[@davidjackson7975]

Better fried chicken would be a Popeye's clone.

[@patwcampbell]

I honestly have butterflies I'm so excited to see what this new information is that's come to light. Thank you for taking on this very important mission, I'm a bit nervous my favorite fast food franchise is on a steep decline so you may be preserving something very special. Also just awesome job on the show, wish I got to work with you on set. Been trying to guess your dept forever but I can't figure it....art? maybe camera? Maybe a gentleman gaffer? Cheers.

[@jasonlau3298]

Hi Glen , when is the final episode coming ? :) can't wait

[@bartoski-ag]

the final episode will be when he dresses like the colonel ;)

[@ChauNyan]

Glen already have the hair down. Just need the mustache

[@FreePalestineforever657]

"it's finger lickin' good."

[@robjames7845]

Lol. Now that would be hilarious!

[@SyBernot]

Edge of my seat waiting for that.

[@LunchBoxEpics]

Glen we need this now more than ever

[@neilosadchy6265]

Glenn, love the content. I have made Dustin's recipe and can honestly say that it is the KFC that I remember from my childhood in the '80's. With that said, I think you said it the best when you said that it is more KFC than KFC. I look forward to the "last" last episode, I can't wait.

[@TheDajoca]

@@dustinkfc6633 Are you the Dustin that wrote the recipe? If so, thank you very much for your hard work in working this out and also for sharing it. Thanks also for the heads up regarding the star anise. Regarding the Allspice, there seems to be two sorts. Allspice = pimento / Jamaican pepper, or in the UK, allspice = cinnamon, nutmeg and cloves. Which one is meant, if I want to try the Allspice version? Cheers.

[@ThixWhix]

when the real final final KFC recipe comes out, we will expect you to cook in colonel sanders costume

[@Greg042869]

He could pull it off easily, but I want to see Julie dressed up like the Colonel too. That would be hilarious.

[@spooks196]

No, you can expect a heavily redacted video with him glancing at his new kfc handlers behind the camera while blinking a message to us using Morse code. It’s all in the blinks.

[@letsdoit7605]

Why what's wrong with you people. That is uncomfortable for him

[@evieirmarahmawati1818]

Agree

[@JChamberlin]

But wait, there's more! I love the tease. I'm definitely intrigued to see what else you've uncovered, Glen. You're doing a fantastic job with your channel.

[@jessesaindon7105]

Made Dustin's recipe last night for a dinner party. Total hit, best fried chicken we'd ever had. Thanks Glen for all the work you've done on this series!

[@MrToddsCorner]

I love this because I worked for KFC in the early 80’s for about 4 years. I’m sure you’ve had a ton of prior KFC’ers comment about their work at KFC. I was surprised at the changes made over the years in the recipe that you've mentioned. When I cooked for KFC we used lard (generic brand) in the cookers. I remember the 50Lbs blocks we'd drop into a freshly cleaned cooker. Cookers were set at 375 degrees and cooked under pressure for 13 minutes for original. Original was not put into a salt brine. Only crispy was brine soaked and we used a rotating drum with nothing more than salt tumbling for 15 minutes, then put into the fridge (on a draining rack) until needed. Original was soaked in a powdered milk/egg mix just as you’ve done with a few of your recipes right before flouring, drained for about 30 seconds and then into the flour. I do remember the flour was very fine, but not what type it was. If it had a name, I don’t recall what it was. Of course the herbs and spices were a total secret. We received a blank (only "Herbs and Spices" listed package). This was mixed with a set weight of the flour. Crispy was dipped in water before flouring and the flour had no seasoning at all, not even salt. It was the same flour used for original, just no seasoning. After breading the original, the pieces were placed on a rack that held the chicken in place, and the rack was dropped into the pressure cooker. I’m not sure how much pressure was used but I do remember it was a lot. We had heard of cooks being covered in hot oil when they tried to pop the cooker early to get the chicken out front for customers. If we didn't hold the handle in its safety lock, the lid would fly open blowing hot oil all over the cook and the kitchen. At 13 minutes the cooker would pop on its own and start to depressurize. Even though we were not supposed to, we would sometimes pop the cookers lid while the cooker was still depressurizing. The lids were much like that of the hood of a car, they had a safety latch that would allow some pressure out without fully opening the cooker. This, if not held in place with just a twist of the lid handle could open and results mentioned above could occur. The chicken rack was lifted out of the cooker and set to drain for about 60 seconds, then out the front it would go. Crispy was much easier to cook as it was dropped into an open fryer, cooked for about 13 minutes too. When all the chicken was floating, that’s when we knew the cooking was complete. Its rack was lifted out and drained for 60 seconds, then out front it went. Considering the cost of KFC today I very rarely go there. I feel they’ve gotten really greedy and are more concerned with how much they can milk out of the customer than being concerned with giving the customer a good price and good product. A local Tom Thumb (grocery store) near my home sells 8 pieces (full chicken, regular size, not the skimpy pieces from KFC) for $8 on Tuesdays. It’s very similar to KFC crispy. I end up going there, picking up an 8 piece order, taking it home, and smothering it in Sweet Baby Ray’s BBQ sauce. I the chicken on a rack and pop it into the oven on 375 for about 10 minutes. This caramelizes the BBQ sauce on the crispy skin and it is fantastic. I’ll have to try your recipes and see how close to KFC you’ve gotten. I do love the original KFC flavor I just don’t care for the price charged by KFC. Thanks for doing on this testing. I’m looking forward to the final recipe as much as I'm sure you all are ready to leave it as far behind as you can!

[@DJ-up7vi]

To measure a percentage of a gram is beyond most household scales, could you post volume measurements ie: tsp-Tbl for the spices?

[@TheDajoca]

Keep the same ratios but increase the amounts by 5 or 10, so 10g = 50 or 100g and .8g = 40 or 80g etc

[@tiger77469]

Glen, we are still waiting on the final episode. Hurry!!!

[@BahamaBaba267]

Love how thorough and detailed you are. After I watch your videos, I don’t have any questions left unanswered. One of the best channels on KZbin.

[@cpuy5965]

I just tried Dustin's recipe and oh my god I can't believe how spot on it is!! I think I'll try Earl's next just to compare, but Dustin's seems like it's gonna be hard to beat. Also, thank you Glen for all the hard work! I was getting frustrated trying different copy cat recipes and almost gave up when I stumbled onto this playlist, and I'm so glad I did

[@Gmamapinoy65]

Is 340g of salt correct for the recipe? Seems like a lot. Thx

[@Kangamoos]

I was so bummed when you said "last episode" but then relieved to immediately find out that wasn't going to be the case. YAY!

[@jaredheine4076]

Glen, will you be releasing an episode with the recipe you said that you would be using from now on? Please do!

[@Whereisjaygoing]

It's amazing to see someone so invested in something. The world would be a better place if more people were so passionate about things. Thank you for this.

[@chrishilton7259]

Glen, I'm so excited to hear you will do another episode! This series has been so much fun. I've been trying for years to get the KFC recipe figured out but never got it even close. You have made me a fan of your channel through this series. I don't want it to end until you nail it. Thanks for all your hard work!

[@paulaoyedele2081]

I have been doing these fried chicken experiments since 2016 and I cannot imagine not having Rosemary and cardamom. Every video of prep by KFC show them put the chicken in a flour mix then a dip in water than back in the flour...(but that is with the milk powder and egg powder in flour)...... You really got to love KFC to make this kind of commitment. We appreciate all your hard work, blood, sweat, and tears Glen. I absolutely cannot wait to make Dustin's and Earls. I have never thought to add cloves or allspice or coriander.....but let's give it a whirl.

[@davidgamache3035]

Thank you for all your tireless work in getting to the "truth". I've really enjoyed this series and learned a lot. However, when Julie is sampling the contenders she seems focused on which is crispiest rather than which one is closest to the control sample, the KFC one. If you're looking for crispy fried chicken just make the Korean one, none crispier. What we want to know is which one has the "flavor". Which comes closest to the holy grail. Anyway the original wasn't crispy at all, it's the flavor we want. I'm getting ready to make these myself, I now have to know. Forgive me chickens.

[@PointyWombat]

Would surely love to see the end of this series with the groundbreaking information eluded to at the beginning. We tried Dustin's recipes today and all I can say is it's kinda close, but really not there yet. We were really put off by the really high salt levels in Dustin's +MSG recipe, and it really didn't have the pepper kick I was expecting. Cheers!

[@rayhughes8240]

Brilliant effort Glen. How long will the seasoning and flour mix last in an air-tight container, please?

[@ethangillese]

Glen, I want to say thank you to you and your partner for doing this, my dad and I are celiac and we haven’t had KFC is quite a while (10+ years) and we used to get toonie tuesdays quite regularly. We will try these recipes, and will be grateful that you allowed us to have kfc again in a modified fashion. Cheers!

[@jasonm8522]

Glen!! This is why I started watching your channel and subscribed. Keep it going man I love it!

[@rickd1296]

Tbh me tok

[@rickd1296]

Too*

[@AKT_SNP]

How could you skip the best part, i cannot believe you did that! You were supposed to be choosen one Glen! I used to eat these everyday but i can't anymore, that is the only way i'm able to enjoy the sound of frying chicken, incredible smell of burning ingredients, crispy outsides crushing by metalic cooling rack. I demand ASMR timelapse of this cooking process with some cool camera shots to spice things up!

[@minibuscus2]

which was the recipe sent in that wasn't quite right but absolutely amazing that you'll use it forever more???

[@Tinkering902]

That's what I'm wondering.

[@pissedasafish]

@@woolymittens Don't you wonder if it was the actual original recipe...

[@aubertgatte7793]

I really wanted to thank you Glen, I live in France, they do not serve original recipe anymore (they coat chicken pieces with some kind of tasteless thingy used here for "tenders", it just taste the sauce you dip them in...). With your videos, I'm now able to remember the taste of KFC that I missed a lot (so far, Dustin's one was my favorite). From the bottom of my heart "Thank you for the chicken!" :)

[@Paul_Me_Once]

I'm glad that you get good results without a pressure cooker.

[@clemire83]

I was looking at them on amazon just for this too... thank god they are expensive.

[@mohammedyasin4031]

Hey could you tell me the recipe he says is the best one he's every had and will be going forward with it? I wasn't able to find it. I tried watching videos, and I guess I missed it.

[@lukethelning5384]

@@mohammedyasin4031 It's in the description of this video dude.

[@lewisevander]

It's a pressure fryer actually.

[@metrobar3367]

I don’t believe this personally. Best chicken I had was using a pressure fryer !!!

[@donnaclayton8644]

Can't wait to test these for myself and your next video.

[@dcb_75]

Been enjoying these and even if you never discover the actual recipe, sounds like you have found a few really good ones that I am going to try at home. Thanks for all the testing so we don't have to!

[@DCFunBud]

The recipes are a gold mine! Thank you! Do you think using chicken stock instead of water in the brine might give the chicken more chicken taste? Does the chicken need to be refrigerated while it is in the brine?

[@Underestimated37]

So excited for the final final video! Still a big fan of the original you had up, I’m excited to see what you have discovered on the next video

[@MrBungle222]

My friend worked at KFC for years, they never used any buttermilk/egg&milk wash. All they would do was wash the chicken off with water then dredge it immediately then cook it for ~20 mins in a pressure cooker. He used to do the same thing but fry it at his house and it was the exact same, the water would evaporate instantly and leave behind the same crunchyness as the shop. I haven't watched the rest of your kfc vids yet, so I don't know if you addressed it already and if the original recipe is different but I'll go back and watch too because this was great.

[@bokarosan]

I love your show and it has helped me get through this quarantine. Thank you so much!!! On another note, you should start calling this SERIES, "The absolutely last KFC recipe #? We really mean it this time!" 😁 I actually look forward to these episodes because I am the same way in not being able to drop something until I can't do any better. Thank you for all you do!!!

[@reflex7438]

Great Videos!! I have been searching for a long time for a recipe that is close to KFC. Thanks for all your work! I love this series! :)

[@ClayBitner]

This has been an epic journey, and I'm glad there's still at least one more episode to come.

[@westislandkev]

It really looks delicious. I will definitely try making either or both of the yummier 2 versions, with the brine too.

[@mconwell]

I can't wait for the special bonus episode. I realize you are sick of fried chicken but these are the reason I subscribed to your channel. Be safe

[@WhiteRaven___]

I appreciate that you don't give up on the series until you literally can't go any further with it lol cant wait for the next "final" episode!

[@stacybamon6073]

Just watched this whole series (fascinating) and subscribed. I'm not sure if I missed this, but what type of oil do you use for frying? To me it would make a big difference to the result and I'd like to try these recipes.

[@graefx]

I've really enjoyed this series. I've got the Chicago tribune and Dustins+MSG in my pantry and been using them on grilled and whole roasted chicken. I think the next batch I make im switching the cayenne for paprika. Theres just a taste association I have with that on chicken from growing up, and the Tribune recipe is very similar to what we refer to as "dragging through the pantry" and making a somewhat stereotypical southern chicken shake. Look forward to the final episode down the road, I'm gonna have to fry up some chicken some point in the future and dust off a family recipe using bacon grease but switch out the seasoning for one of these. Sans salts.

[@debbiem2146]

Fabulous series! Please: WHAT is the fabulous recipe that isn't quite right but that you'll use forevermore? PLEASE? Also very happy to learn I can use an ordinary deep fryer/pot! Looking forward to the 'final' episode! THANK YOU :-)

[@karlraffelsieper1232]

Had to give this a try. Used Dustin's spices with MSG. No brining, Egg and milk wash. I used sunflower oil, and I was really dazzled by the outcome. I made a 1/2 reciepe for seasoning and it's plenty. I did think it was a just a touch high in salt. But not over the top. I did all thighs and only double dipped 1. You really don't need it. But overall I was super impressed with the outcome. Thanks for posting the seriies Glen.

[@richardmullins1883]

I made dustin's recipe with 3/4 the salt including the msg. I brined with added 1/4 teaspn of citric acid. I also added citric acid to the oil. Absolutely delicious.

[@nrobe09]

I’m excited to try this! Thank you Glen for all the work you put into this!

[@peterlolic101]

Looking forward to the last instalment in a few weeks. Glen FYI Disodium Inosinate is also found in a Croatian spice called Vegeta...a gourmet stock powder. It's readily available in supermarkets in Australia.

[@iamakashetty]

Hey buddy it's been 6 months common make the final episode of kfc please

[@robinwhitehead]

Last week I tried Dustin’s recipe (I also added some MSG for additional punch) - I used a sous vide to cook the chicken first (for about an hour @ 74 degrees Celsius)..I allowed to cool slightly before doing the egg wash and flour and then deep fried till the colour looked right.. was surprisingly good. Not quite right, flavour-wise - but really close. I’ve tried to replicate KFC before at home - only using deep frying, but for me I always found that in order to ensure the chicken is cooked, you have to fry it for longer than is ideal for the coating - and the coating then has the wrong flavour (tastes overcooked) and ends up greasier.. I gave up, thinking it wasn’t possible to replicate at home, but your videos spurred me to try again and I was blown away by how close I got.. am looking forward to your final one

[@2002drumsonly]

Of all the fried chicken video's I have watched through the years, yours is my all-time favorite. I really enjoy the explanations and history along with the dedication and passion displayed. Excellent, well done, and triple awesome!

[@khyron8509]

Never let it be said that Glen and Julie didn't strive for perfection ! thanks for all the hard work gang I'm really looking forward to trying the final version !

[@Gman_4041]

I love how Canadian this is. Keep up the great work

[@Gamer2347]

I honestly don't many more videos on KFC as long as you can get at the bottom of this. Keep going, you guys are doing great!

[@58limited]

I binged watched these videos today after seeing the final video last week (and ordering the mix from Grace's). I have an original KFC pressure fryer that I will use (basically a 16qt. canning pressure cooker with a heavier weight on top). You mentioned that there was one recipe that you tried (and I assume used in one of the videos), it was not really like KFC Original, that was so good that you would probably use from now on - which one is it?

[@Piratesjunior]

I added some more white pepper to Dustin recipe and it 95% percent close! the smell color taste is amazingly like KFC another 5% is that I didn’t fried it in pressure fryer.

[@Ballubas1]

And as always Julie is so patient she steals show ! Legend

[@TheDive25]

it's never over.. Been one of my favorite KZbin cooking series ever.. So enjoyable..

[@dennis12345]

Thanks for the video. I have been enjoying them. I'm always looking for 1) The Best Rib Eye and 2) Best Fried Chicken

[@aagguujjaa]

Thank you for making these series. It takes a significant amount of resources to embark in such an endeavor and most of us wouldn’t dream of doing it casually and expect to get this close. You get us well in the ballpark and then it’s up to us to fine tune as we like to make our own version.

[@frankcarter6427]

I've adored this , and my own results confirm that the spice mix doesn't matter that much, but egg and milk does

[@unsaif6944]

What percentage potato starch would people suggest for the flour?

[@Gmamapinoy65]

Is 340g of salt correct in Dustin’s recipe? Want to make sure before I mix the ingredients. Thx

[@FU2Max]

I've tried the recipe. By the way, thanks Glen. It's delicious. I don't think you can get any better.

[@robthomas7392]

I am so looking forward to a final, defifinitive KFC-Clone recipe and process, so I can start making it at home and quit wasting money every 7-8 weeks (when the cravings really kick in) on what is increasingly disappointing chicken. Your efforts will be honored and recognized, Glen! I am naming the first belt hole i have to regress to after you.

[@ElijahPerrin80]

Oh im sure there will be another KFC show again, I look forward to it. Thank you for this.

[@inlovewithnite]

Oh, yay! These KFC videos are some of my favorites, so I was hoping there would be more! Poor Julie, lol.

[@Roheline9]

Glen is tenacious and my favorite youtube chef. 👏🏻

[@Magnum756]

I'm loving this KFC series Glen. I'd be happy to see more!

[@rgarciaf071]

I like your perseverance! keep the good content!

[@kdla4b4w]

liked the way the double dipped looked but never said if was the dustin double dipped or the if was the Earl. which one? Please thanks

[@davechupp7922]

Thank again for your effort! Before your series, I couldn't make fried chicken that even came close to either of my grandmother's, or my mother's. With any of the recipes that I attempted, it was enjoyable. I truly enjoyed making it. I will make effort to find "summer savory".

[@LastCallOfElijah]

Right on adding the msg , the predominant flavors are obviously ginger, white pepper, salt... I was watching KFC training vids when I noticed their coating mix had a yellowish hue. Then I tasted it.. there is a component of corn flour mixed into the coating mix, guessing up to 30%.

[@OGStinkywizzleteats]

Whatever happened to an update? You promised us mindblowing updates!!!!

[@4themotherload]

OMG - way to leave us all hanging - It's who shot JR all over again! Love the series and look forward to the next episode. Wish you and your family well.

[@leonardbreitling2703]

Glen any update on episode # 10 of the KFC recipe?

[@tomrishel]

I’m vegan, but I’ve thoroughly enjoyed this KFC series! Love cooking that is passionate and never says “good enough”. I’d probably even eat a piece of that chicken if I was around to do so! 😉 Subbed, and can’t wait for the big reveal of the new info!

[@ceceerider222]

Hi Glen, Stumbled on this as I was looking for a documentary I watched around 10 years ago where a reporter retraced the steps off Harlan Sanders and tried to recreate the KFC recipe using the pressure cooker. He came to the conclusion after many tries that Tellicherry pepper, not regular pepper, was a key ingredient. I can't find that documentary but never forgot Tellicherry pepper. Have you tried it?

[@lovelylorrene5623]

You say that KFC doesn't brine their chicken, but I worked for Sanderson Farms around the year 2000 when they were providing cut-up chicken for KFC. After the chicken went through the Dapec machine which cut the chicken into pieces, it fell on a conveyor belt that went to a needle injection machine which injected the chicken with a salt brine and MSG solution. There were a few other ingredients in the brine which I can't remember their chemical names, but I'm guessing probably sodium lactate and/or potassium lactate to help extend the shelf life of the chicken, since it was sent to KFC restaurants fresh and not frozen. I don't know if they still do their chicken this way, since that was 20+ years ago. Regardless of all that, you did a great job of narrowing down the best recipe, and I'm going to have to try it soon. 👍👍👍

[@alexmichellelottie]

Made Earl's recipe this afternoon. I don't think it taste like KFC here in the UK. It was not peppery enough in my opinion and slightly too salty. I also could really pick out the flavour of clove which I don't think I normally can with KFC. It was however absolutely delicious. Thank you for the work that's gone into this series.

[@robthomas7392]

AAAAAHG. Why do i always watch a GLen KFC video right before dinner?!?!?! Oh, and Julie looks really nice today! Few women can make tearing into a hunk of fried chicken (repeatedly) look classy. Bravo!

[@z1090]

"Just one more" - it's how all addictions start Glen...

[@houlester]

Thank you for a great series. I’ve learned a lot and you have provided me some fantastic recipes and understanding. I did try Dustins and everyone loved it. I’ll be sad to see it go. Look forward to the next series.

[@nousername.4831]

Outstanding commitment Glen, I applaud you!

[@DoorShutter]

I love this series

[@FragranceView]

Interesting that the least favourite and most bland was the actual KFC!! Amazing!

[@sharonhall2277]

I don't eat KFC very often but I have noticed that it does not taste the way it used to.

[@lewisevander]

That's because it's the modern day watered down recipe. The original would be as good of not better.

[@zighunt]

Will be watching out for that one. really enjoyed these KFC episodes. (and also many others)

[@meruem313]

I really like the KFC series. I've been waiting forever for the final recipe to try it out myself :D Thanks for the hard work of researching all the stuff. Great video as always 👍

[@kyliebryant2997]

sooooo........ were still waiting ;)

[@clemire83]

Extra tasty crispy... oh memories from my childhood

[@joelord189]

You can buy those additives you mentioned on amazon in little 100g tubs, at least in the US. It’s called I+G Umami flavor enhancer

[@GlenAndFriendsCooking]

They won't ship here, and with the border mostly closed the Canadian suppliers are short. I can get it, but I'll just have to wait until after Covid.

[@luiscarlosgulias3050]

@@GlenAndFriendsCooking Ajinomoto sells a seasoning called "Hondashi" in Brazil that is very similar to natural dashi. Maybe they sell in Canada too.

[@viridian4573]

Adding some Chinese oyster sauce to the brine may bring in those umami flavors you are looking for.