Dustin's KFC Recipe Episode #6 - Making KFC At Home

[@originalchannel321]

I’m trying to nail this too, after being inspired by this show. Today I did testing on Chicken pieces and also just skin, using flour with high levels of white pepper, MSG, Salt, and Black pepper (all in different tests and together). There seems to be fragrant herbs missing. I deep fry at the temp KFC uses (375F) until golden brownish, and then into a 300F oven until done. Small pieces only need deep frying. So far I’ve come very close with: 72g MSG 60g salt, 18g white pepper black pepper (enough to see visually throughout, need to weigh this next time) 0.5g sage 0.5g coriander seed (Omitted) 0.375g ginger (Omitted) 0.25g red pepper flakes 0.25g clove 0.25g allspice 0.125g marjoram 0.125g summer savoury 0.125g thyme All mixed into 200g flour I omitted the ginger and red pepper flakes because I don’t taste them in KFC, but who knows. These can all be divided by 4 to get a quarter recipe, which is how I did testing on just a few pieces. I did use once used peanut oil, but I found it to not make as big of a difference. I did baseline tests of just flour, and just flour and white pepper. It tasted like Popeyes and I found KFC uses A LOT of MSG and Salt (mine even got to be too salty at one point) and most likely they use a lot of white pepper as some workers have confessed. Their chicken was more fragrant and deep flavored than mine, even with all my MSG. It did seem like a blend of herbs from the smell and taste (allspice and cloves did add a needed earthiness). Garlic or onion powder will be the next thing I test tonight or tomorrow.

[@GregSzarama]

Great write-up. Hope you report back with your findings.

[@maxcapone56]

the msg 1/4 tsp per cup of flour 4 1/4 tsp of salt per cup of flour make sure its cake flour because its softer

[@originalchannel321]

Greg thank you! I’m going to reply with a follow up below. I appreciate it.

[@originalchannel321]

Max Capone nice! Thank you. I was looking for amounts per flour. So far I’ve just been adding a little at a time until I can taste the flavor being brought out

[@originalchannel321]

Update: So I’ve been doing a lot of tests with buying KFC and making my own the part three days. I noticed that when I got KFC yesterday, someone didn’t mix the white pepper in enough and one side of the thigh was all white pepper. So that’s shows that they are using white pepper, but normally not so much that it becomes gross and over-powering. I also do taste a blend of either cloves, allspice, mace, or nutmeg. I’ve been making different batches of flour mix and found that the one with predominantly nutmeg tastes closest, but still not sure. It definitely has one or all of those earthy flavors in it. I never noticed it until I tasted some of them raw and then plain floured chicken, and then KFC again. I think using one of those leaked recipes that contained mace, curry powder, and bbq spice was a good indicator. I think the majority of the flavor comes from the spices, and some from herbs of course too. Probably sage and poultry herbs mostly. I’ve noticed some KFC’s using more salt. The pack seems to include herbs and spices, msg, salt, and garlic powder so we know those are being used, but I wonder if some are adding more salt.

[@DaimonSmith]

I just made this recipe with the addition of MSG. Was really good, not quite like the KFC over here in Aus, but still somehow better. The drumsticks I got from coles weren’t good, but I made some tenders using chicken breast and they were fantastic. Never had chicken so juicy!

[@graefx]

Now I'm curious if MSG would punch it up the needed amount. I might be making this today

[@antoannikolov8869]

If you do pls update us

[@masonmmmmunch847]

@@antoannikolov8869 yh please do

[@IamBlueDragon_]

graefx: chicken salt (savoury powder) already contains 80% msg

[@robertthabassist]

@@IamBlueDragon_ not true, theres nothing on the internet that says this

[@w00master]

@@IamBlueDragon_ wrong "savoury." Savory is an actual herb. en.wikipedia.org/wiki/Satureja

[@K13GRF]

I have known Dustin for at least 8 years going back to the days of the old TCK forum and his personal dedication to finding the ‘real’ answer to the Colonel’s Secret Original Recipe is perhaps unrivalled.. He has certainly influenced my own research over the years and as this taste-test clearly shows, today’s research into finding this recipe is so close, that it’s becoming increasingly difficult to tell some recipes apart from the shop bought KFC original recipe... a great video by Glen and Friends and very well done to Dustin too. 👍 Oh and Dustin is ‘perhaps’ correct to not include MSG, if trying to replicate Colonel Sanders ‘original’ recipe, as the evidence tends to suggest that the MSG may have been added to the herbs and spices some years later, in the early-mid 1950’s and Dustin’s research is all about finding the colonels real original recipe.

[@faiztaha]

I kno you must've heard this before. But my favourite part of your videos lately, is when Julie comes in Nd goes 'hey friends', Nd I'm reminded, I'm one of the friends in Glen & Friends. Huge fan. Awesome content.

[@robthomas7392]

Visually, it is probably the closest match. Looks like Dustin has nailed it!

[@tubelife70]

I'd be willing to bet if you added MSG to Dustin's spice mixture (in place of some of the salt) that you would have the actual taste of KFC nailed! I's like you wife said: The real KFC tasted like it was spiced just a bit more heavily. MSG is known to amp up the flavor profile of everything you put it in.

[@kiltymacbagpipe]

Great timing. My daughter is demanding fried chicken despite there are no take away places near us and we aren’t traveling for take out on these times. I’ll be trying to approximate this recipe in the next few days.

[@moonlightguitars]

I made this today. I pan fried in vegetable shortening, (crisco). It turned out amazing. Thanks for all the videos.

[@MrMezzra]

Glen what is savoury? I’ve never heard of it as an ingredient in the UK,.

[@enigma776]

You too? I am also in the UK and never heard of it, wondering if its a Coriander/Cilantro type of thing.

[@eerbrev]

It's an herb. It gets used quite a lot over here in North America with poultry. I think there's Summer Savoury and Winter Savoury? It has a flavour that is in the same vein as sage, but not exactly the same.

[@kenyattaclay7666]

I'm curious also because I've never heard of it here in the States (or at least where I'm from in the US).

[@grassyfieldz4578]

It's a herb like thyme or oregano.

[@nihlify]

Google "summer savory", I assume it's that one (had to look it up myself, is called something completely different where I'm from)

[@peabody1976]

I cannot wait to see the gravy you make from these drippings. I kinda wanna see how this recipe fares against others that are also very close or almost copies of the original (instead of "the original").

[@SyBernot]

Hey Glen, I was wondering how you are setting up the segments on the progress bar with titles like this. I noticed this a few weeks back. Also have you considered letting the chicken rest 5-10 min before frying to allow the breading to hydrate? I think it gives a lighter crisper texture.

[@AlexandreLeGrand80]

For the coating part, I suggest you do a double or even triple coating to have that crunchy coating.

[@originalchannel321]

AlexandreLeGrand999 I love doing that, but I found it makes it like Popeyes or the extra crispy recipe at KFC. For original recipe, only single dredge and tapping off seems to be closest.

[@RadioSnivins]

Nothin' wrong with multi-dipping, if that's your thang, but you need to dilute the breading mixture to compensate or it'll be overherbspiced.

[@rcsutter]

If you can get that close in a side-by-side comparison, that's probably good enough for me. I'll keep watching the series to see what else you come up with but this one sounds like a winner. Now we just need to figure out the best way to fry it without a commercial-grade pressure fryer. Cast iron skillet or deep fryer? I'd be tempted to use a cast iron skillet because you'll get great flavor from the pan drippings for gravy. But deep frying has it's advantages too.

[@astroworfcraig9164]

Now I'm wanting some fried chicken--for breakfast.

[@Asummersdaydreamer14]

Add a waffle and some syrup to the plate of course.

[@marilyn1228]

Good enough for the kids I hang out with, thanks Glen and Dustin!

[@lordofthemorning2008]

I made popcorn chicken out of this recipe tonight and it tasted great. Rounded the grams to rough teaspoons as I only wanted a quarter of the blend. Also can't find savory in oz, (subbed mint, thyme and sage), might have to grow my own and dry some for the future. Love the way you make these videos Glen, next foray will be with your key limes pies.

[@ideoformsun5806]

I order my spices in bulk from Amazon once a year, and split them up among my friends as party favors and gifts. Put in a cute jar from a craft store or repurpose store, put on a cute sticky label, and tie on a piece of twine. Add a recipe if you like. I get one pound at a time. I always buy organic, so this is how I afford it.

[@Keith2XS]

Are you positive you have the right oil blend? That accounts for much of the flavor!

[@Jasminebed2]

Number of times the oil has been used also.

[@bobogus2018]

Well first and foremost, he’s comparing it to modern day kfc, which has almost certainly changed the recipe.

[@GlenAndFriendsCooking]

@Keith2800 The oil that the Colonel used at the start isn't available anymore - at all. So trying to go down that path is a non starter. Beyond that depending on country, KFC now uses different oils; here in Canada it's Canola, in the UK it's something different, etc.

[@hyszygy]

Glen what’s your feeling on Dextrose (glucose) being added to the breading flour.. also would love to see your take on star anise (or fennel seed) in the original recipe, I’ve tried it while testing clone spice mixes and it very well could be the missing link.

[@lewisevander]

@@dustinkfc6633 so should I use star anise in place of allspice or clove?

[@deanwinchester7179]

Does anyone have a link to where Dustin posted it? Would like to read his process/background info that was mentioned.

[@GlenAndFriendsCooking]

Dustin emailed me with all the supporting documents - But a lot of the conversation is over at: kfc11.proboards.com/

[@deanwinchester7179]

@@GlenAndFriendsCooking Awesome, thanks

[@coxxycabee]

@@GlenAndFriendsCooking I'm a member of that forum. I've read his recipe there but can't find the process and background behind his recipe that you refer to.

[@originalchannel321]

Hey Glen, just an update. I’m thinking the key is the notes (either or all) of nutmeg, allspice, cloves, or mace. As another user pointed out, in a food network show airing it shows the packet containing “herbs and spices, msg, salt, and garlic powder.” So those are the definite ones, but white pepper is definitely being used and quite a bit of it, but I do taste a predominance in the spices mentioned above, along with the white and black pepper. I’d say black and white pepper, along with the spices above or sage and savory probably make up most of the flavor profile. MSG and salt bring it out of course and there’s more MSG than salt. What do you think?

[@jarryjayo]

I love this show, only cooking show that is keeping me alive right now. but at some point your going to have to walk away from KFC, and do Swiss Chalet

[@angolodiappla]

You should try one last time with the water + powdered egg/milk and add msg, pretty sure you're gonna get 99.9% of the way there.

[@helengauperaa4319]

Pretty much hit the Holy Grail I think! But then another to come? Love your dedication!

[@beaver6d9]

I can't eat fried foods, so I've been like completely enthralled by this ongoing series. Came for the coke, stayed for the chicken.

[@lizastufflococucs6200]

Can you eat airfried? I hate dealing with all the oil when deep or even pan frying, so I airfry mine. It's just as good imo.

[@johnadamczyk6213]

I think if you added MSG to dustin's recipe it might bring it up to 100% identical. I think that's what you guys were missing there

[@thomashendricks9774]

I've been watching your KFC challenge since the beginning and I've always been able to tell which one was yours. I was completely wrong this time, for the first time. It must be as close as you can get.

[@ideoformsun5806]

Because they are so very strong, Cloves can taste very different depending on how fresh they are. Most ground cloves in people's cupboards is really old, so a lot of recipes are probably off because of it. Also, I think some Star Anise would be good in this recipe. Maybe instead of half the cloves.

[@davidgamache3035]

Except that the Colonel said on film that the ingredients are found in everyone's cabinet. In the 1940's no one had star anise unless they were asian. Everyone on the other hand had all the spices for pumpkin pie. Cloves, nutmeg, allspice, ginger.

[@bobbuilder3748]

I made this last night. It's the closest we've got so far, but I need more accurate scales to get the ratios right. Definitely needs either more spice mix or MSG (which I intended to add but forgot in the end).

[@originalchannel321]

Bob Builder nice! Ya I got one off of amazon. It was a jewelers scale and I use one of those mini measuring cups from protein power or powdered lemonade. MSG is definitely in there I feel, and there is a lot of herb flavor in the flour.

[@gerrykovalik8909]

Right on. Using the 18g of spice to 100g of flour is not enough. Chicken totally lacks flavor. Have you tried increasing the ratio?

[@Back14Packer]

When Jules said the KFC had a "stronger" flavor, I instantly thought that Dustin's recipe just needed some MSG, and then maybe play around with the powdered egg, milk, and baking powder in a water wash, to more closely resemble KFC's process, and it will practically be identical.

[@Kikirrikiki]

Hey! What's MSG? I'm not a native speaker, sorry

[@GargoyleBard]

@@Kikirrikiki MSG is a food additive that enhances the savoury flavour of foods, originally created by a Japanese chemist trying to replicate/concentrate the savoury flavour of traditional Japanese food, but has since been applied in a variety of cuisines

[@mcbrians.8508]

I’m a member in that kfc proboard thar he mentioned. What we find out is that star anise is way more potent than allspice when it comes to eugenol. So using star anise can get you closer to the taste of the original recipe

[@stardust9072]

@@mcbrians.8508 it's called cost cutting. lol

[@mcbrians.8508]

@worshipsonglyrics5861 i'm just kidding.. it's not in it lol. sorry for duping you XD

[@MrEmeisel]

Fantastic. I really appreciate your videos. Your clinical approach to figuring out the recipe. Thank you so much! There are so many that care about this. We’re with you until you say “this is it”

[@epiccollision]

Mmmm savoury, Sundays, so many Sundays spent exhaling savoury laced yummies, in Newfoundland every grocery has a special area in the spice aisle for this one spice/herb and usually one brand featuring a moose or elk.

[@supercompooper]

That chicken express thing is magnificent! Like a deep fry instapot!

[@davefsmith6040]

Love to see you guys do a Cincinnati SKYLINE CHILI Home recipe....!!

[@markschwartz444]

What type of salt is used? Table salt, sea salt or kosher? If adding MDG, how much do you recommend?

[@Underestimated37]

I was wondering why this was so similar, this is the same base ingredients as the first recipe you posted months back, minus the MSG and plus the garlic salt! I can’t do math too well in my head so I can’t equate proportions to pick differences, but the recipe you originally had has become a staple here and we keep a premix now of it in our spice rack because we like it so much.

[@fightingmink]

Would a sous vide work? Sous vide with some of the herbs and spices, then deep fry as usual with your technique.

[@JeannetteShoreland]

That's a darn good idea! I was planning a quick saute in my Instant Pot, and then add a cup of water. From there cook the chicken pieces on Low Pressure for 15 minutes. Lastly, I will place chicken pieces into the seasoning bowl and deep fry until brown and crispy. Do you think the Colonel is looking down on us and laughing?

[@djchinatown]

that's pretty awesome but I want to see you do it with white pepper instead of black pepper and see if that's going to make the difference

[@richardmerkin69]

This has been my fried chicken dredge for years. Cut the salt with some MSG and you're pretty much there.

[@sapounious]

I would like a no pressure cooker version if possible.

[@logicphile6207]

That is what makes it KFC. Won't turn out right without the recipe.

[@PresidentBarackbar]

All you would do different is make the same recipe but by deep frying. That is how KFC makes Extra Crispy. Original Recipe relies on the pressure fryer.

[@michaelmacias8]

I can make it without a pressure fryer and it will come out just as juicy.

[@pschroeter1]

I'm with you. I'm only looking for something that comes out close and hints at KFC after oven frying.

[@jacoblukewood]

@@logicphile6207 in Australia the chicken tenders are breaded in the same flour as the chicken pieces but deep-fried rather than pressure fried.

[@tvh300]

I love this series. When you get the herbs and spices mixture perfect, I'd love to see how close you can get a "pan fried" version.

[@pacaluvr7963]

Question....is the chicken you’re using commercially available chicken, which is usually brined and contains much more sodium than farm chicken does that is not brined? The sodium level in the herb mix may be adjusted based off of the source of the chicken used.

[@longtermcareexperiences-bi5685]

In Canada, regular chicken available at the retail level is normally NOT brined, unless it is marked Certified Kosher. Halal chicken is also not brined.

[@mattsnyder4754]

The fact that you had to apologize for how much salt is in that seasoning blend is hilarious. There’s maybe 1/4 cup of it getting mixed into the flour. And 75% of the flour is staying in the bin. I’d be shocked if there’s more than a tablespoon of salt between all 4 of those legs

[@ideoformsun5806]

I'm so impressed with your dedication.

[@unsaif6944]

Use Dustin's spice mix with the dip in water and with milk powder in the flour technique!

[@reasonablefilms]

Made this recipe this weekend. Best fried chicken I've ever had!

[@lewisevander]

What type of allspice did you use? I heard there are two types. I also cannot find savoury and sage here so what can I substitute them with?

[@blakasmurf]

I feel like all spice and clove together is kinda redudant, they're similar flavour aroma, unless I got completely the wrong all spice. But I think you could choose one or the over an they are very over powering so go easy

[@blakasmurf]

@@lewisevander I know this is old but out of everything I feel like the sage is absolutely necessary all spice and clove not so much

[@jamesellsworth9673]

A fascinating series. That pressure fryer has me wishing I had a younger digestion! I wonder how close one could get with just the Colonel's 'magic' number: 11 herbs and spices?

[@DeekFTW]

The 11 herbs and spices number is a red herring, Glen. How do you keep the world from knowing exactly what is in your secret recipe? Tell them the wrong amount of herbs and spices!

[@ixamraxi]

Could be a technicality; Things like salt and msg are not considered spices, because spices come from the non-leaf parts of plants (the fruit, seed, root, bark, buds, resin, etc). Theoretically they could have 25+ ingredients, but only 11 of which are _technically_ herbs and spices , and thus not lie when they say _"with secret blend of 11 herbs and spices"._

[@denoum]

i have seen the original seasoning bag which they use in kfc here in the middle east and it has way more than 11 herbs and spices but not really sure they might be lying on that bag too.

[@d.haroldangel241]

I have always thought likewise.

[@sunspot42]

I knew it would have savory in it! I found a kfc replica recipe on the net over a decade ago and tried it, and savory is definitely a flavor component of kfc. Just opening up the spice bottle I got a whiff of it and immediately thought “kfc”. It’s not a commonly-used herb in America, so that was probably my first exposure to it as a kid and my most-common exposure since.

[@originalchannel321]

sunspot42 yup! I’m beginning to think it’s a must in there. I never used it until now.

[@pintorama]

Please make a video talking about the pressure fryer like price, models, where to get it and how to use it.

[@nigelvonkoechel8271]

Hi Glen, you probably said this somewhere however where can we get a chicken express fryer like that and 'costa quanta'?

[@grassyfieldz4578]

The extra salt even seemed to change the coating and made it look more like kfc.

[@cooking_innovations]

You are absolutely correct and I know why? Because I have been experimenting this

[@DJCHEWYCHERRY]

Hello Glen, didn’t understand the proportions ? In the description I can read “mix tough 18g spice to 100g flour” What do you mean exactly ? 18g is the total amount of all spices ? Or you mean, the spice mix should be 18% of the total flour ?

[@francisw1131]

Try club soda. I had a recilpe book from 1975 ish that used club soda. I can't remember if it was for the soak of the raw chicken. If may recommeend use Dustin's seasoning and club coda for the soak.

[@doughayes311]

I believe that if you can crack the code, it will be one of the greatest re-discoveries of the 21st century.

[@Zerocool-kb4ej]

I got a question...which kind of flour do u use? is it a specific kind or can i just use patent flower? thnx in advance ..

[@chriscaragiannis6783]

Bravo Dustin!

[@didierfertil6334]

Hello crusty, as a french man could you explain to me how long you keep the chicken pièces to Cook in the steam boiler ?

[@danieldeutsch631]

Maybe try toasting the spices on a hot skillet before adding them to the flour.

[@stardust9072]

so dustin's recipe, carl's strong blend, or marion kay 99x is the closest to original KFC and taste the best?

[@francoisbeaulieu179]

I wonder if you could achieve something similar by frying it using a regular stove-top pressure cooker?

[@rcsutter]

No. Do not attempt to pressure cook with oil in a regular pressure cooker. It's not built for that and could be very dangerous. There's a reason why pressure oil fryers are built so heavy duty (and expensive!). Sorry, I don't mean to be debbie downer but I researched this a lot and don't want to see anyone get hurt. Regular deep-frying would be better. It might not replicate KFC as well but it's a safer idea.

[@originalchannel321]

Ya only use a pressure cooker with water. I’ve tried pressure cooking with water after deep frying and it was soggy of course 😂. I just fry at 375F until golden brown and then on a wire wracked pan in an oven set to 300F until tender.

[@MrInfinitymanagement]

How long do you deep fry the chicken for? Is it like the Colonel stated 7-8min .Somehow I missed that important time Please help me out

[@luiscarlosgulias3050]

In Brazil, there are 2 versions of KFC: one with a breading that looks like Japanese tempura (which I call fried flour) and another with a conventional breading. In the first, you can taste the seasoning almost only in the breaded and in the second you can taste the seasoning in the chicken meat too. This makes me think that in the "fried floor" version, the spices are added only in the flour and in the "fried chicken" version, the chicken is previously marinated in the spices and then breaded in the flour with the same spices. If you fry the chicken in a conventional domestic pan, most of the little flavor that the chicken meat absorbs in the marinade is transferred to the oil, but by frying the chicken in a pressure fryer, this transfer is much less. With that in mind, I would suggest making a batch of fried chicken the way it was made in this video, a batch with the chicken previously marinated in the same seasonings used to bread the chicken and a batch in the “chinese approach”: with the chicken just salted, fried in oil previously flavored in the same seasonings, as the oriental ones do in some recipes. Then check which one came closest to KFC, what are the differences that occur in the 3 procedures and what your influences in the flavor.

[@GlenAndFriendsCooking]

One of the few verifiable 'facts' here in Canada is that the KFC Original Recipe chicken is definitely not brined / marinaded before breading and frying.

[@luiscarlosgulias3050]

@@GlenAndFriendsCooking If you remove the "skin" do you feel the same taste, a less pronounced taste or almost no taste at all? Because in the "fried flour" version that I mentioned, when you only eat the chicken (without the "skin") you notice that the chicken was salted, but you hardly notice the presence of seasoning; while in the "fried chicken" version the spices are much more pronounced; only slightly less pronounced than the chicken with the "skin". The chickens used in KFC here seem to be slaughtered younger than chickens sold in supermarkets as well. Perhaps this is done so that the chickens are more tender without marinade and there is no difference between the method of preparation in Brazil and Canada. But what could explain why the flavor of spices is perceived in the chicken and in the breaded in one version and perceived only in breaded in another?

[@Peorhum]

Sounds close and may have been closer without the wet ingredients. I have seen KFC training videos and they give the chicken a dry bath in the flour and spice mix then deep fry it. I don't think you need so much salt. I find adding salt equal to potion sizes for other spices works. meaning if standard potions is 2TBSP, then add same of salt.

[@joecohen7334]

I saw on one of your older videos, you didnt know if The Colonel counted salt as one of the 11 ingredients. He did NOT. I can post a 1970 interview video of Him telling folks how he originally had 10 plus salt, and then perfected it with the 11 plus salt.

[@mflboys]

joe cohen please do post it

[@joecohen7334]

@@mflboys ok, Watch the whole thing, but he starts at 2:10 kzbin.info/www/bejne/h6XddGpohtCrrcU, then I found another old video when The Colonel says he fries it at 400 degrees for 7 1/2 minutes, at 29.7 pounds pressure.

[@Ben-bs4od]

The salt in this recipe is way off. Salt and pepper ratio in the mix should be the sameie. 1:1:1. Here it is 1:1:10!!!!!!!!!! That's an insane amount of salt and this will result in insanely bland chicken or insanely salty chicken depending on how much spice you add.

[@tinascott]

Thank you for this project!

[@BlackMesa_UK]

Apologies if it's already been answered, but what oil is used in the fryer? Thanks.

[@GlenAndFriendsCooking]

The oil that Colonel Sanders originally used - is no longer available. Over the years KFC has changed the type of oil multiple times, moving from solid at room temp vegetable oils (starting with cottonseed) - to Canola which is what they use now in most countries. Right now I'm using the same oil that they use; Canola. But I've tested multiple oils, and they have very little effect in blind tastings on the outcome.

[@bruschi8148]

Glen they add the salt to the flour as well as powdered egg and powdered milk then put in the 11 herbs and spices..The spice seasoning includes msg as well as garlic powder and more salt

[@GlenAndFriendsCooking]

Thanks for the tip - we covered the powdered milk / egg in a previous video. I chose to use the old school method of actual milk and egg just like the Colonel did in a video clip we also put in a previous episode.

[@cooking_innovations]

One thing that DOESN'T sink in is that Alspice and Clove are a bit similar in flavour, also Sage and Marjoram are a bit similar, why put them together? Also the amount of Al spice and cloves are high. Cayenne pepper is also high, while white and black pepper should be more.

[@MetricJester]

Did you skip the hydration step? The floured chicken hangs out next to the fryer for 10-20 minutes at the KFC.

[@asif2830]

hi sir thank you for this recipe. please tell us which floor did u use.also what is sage

[@DjJDtech]

no MSG?

[@Ryjos]

Can you please put the measurements in cups I don’t have a food scale and I would hate to miss out on trying this recipe

[@faze_buendia9514]

that is the most beastly home deep fryer I've ever seen! Wow! I need one of those, I've got 4 kids who love love love deep-fried foods, and I hate hate hate to cook deep-fried foods cuz it's such a mess.

[@dondagnall212]

What brand of savory spice do you have to use

[@alexinnewwest1860]

Do you need a pressure fryer to reach these results? Thanks

[@glamdring0007]

What kind of oil is being used to fry the chicken ?

[@indubitable49]

Considering Dustin's version was dunked in milk rather than water, wouldn't that also influence the flavor? Powdered milk and eggs tend to taste different as well. Maybe do Dustin's spice mix but with all the modern KFC alterations to the egg/milk process since they are nearly identical.

[@igiveupfine]

in a previous video, he compared water vs milk and eggs vs powdered milk and eggs. i do not remember the result.

[@Angelofexecution]

I can't believe I still don't have enough spices to remake a recipe like that (lacking the garlic salt, sage and the savory, and need to buy more cayenne pepper before trying anything). If I remake this though, I reckon I'm going to cut the amount of salt, because I don't even think I have that much salt in the house.

[@devil5954992]

Is savory a mix spice or a plant?

[@peters1389]

Can you try to recreate some Panda Express recipes, some time in the future? Maybe their Orange Chicken?

[@carloscastellanos7229]

This series is so cool!!!! Thank you guys :) :) :)

[@NezumiWorks]

Hands up anyone who thinks Glen's "Welcome friends" reminds them of The Friendly Giant welcoming all the kids to his castle.

[@truthhurtz2793]

We don't have giants in the US.

[@NezumiWorks]

@@truthhurtz2793 Nor in Canada any longer. The last of the giants left us years ago, but I wonder if Glen has a little giant blood in him. Just a drop, it's potent stuff.

[@kenmore01]

Better than Michael Jackson. 😮

[@BBQandBottles]

Kudos to Glen (and Dustin) for nailing the dirty bird.

[@Madskills-hw2ox]

Great video my friend Been away working and doing keto. Sickening at best lol 👍🏻

[@Userhandle7384]

Don’t even like kfc and I love this series.

[@PotatoPirate123]

Hi Glen, Would you be willing to give this a try? I have been trying to make KFC for years, and this is the closest I have come to the U.K. KFC taste. You might want to slightly tweak the ratios. Amounts per 1 UK cup (250ml) plain flour NON H&S 2 tsp MSG 1 3/4 tsp salt 1 tsp chicken boullion powder H&S 4 tsp white pepper 1 tsp black pepper 1 tsp sage 1 tsp mustard powder 3/4 tsp ginger 1/4 tsp five spice (non sugar variant) 3/4 tsp garlic granules 1 tsp celery salt

[@andywright8803]

How many portions is the amount in the description for?

[@daveerin7624]

Is there a MSG amount for this recipe? I've tried every calculation to figure it out, per gram

[@ThatOneGuyWeAllKnow]

He’s like a mad fried chicken scientist

[@charleschapman2428]

Any info on the fryer would be appreciated.

[@davechupp7922]

Glen, I have several questions for you: MSG affects me poorly. My wife and I are on low-sodium diets, me because it affects me poorly and her because about too much makes her ankles swell and high blood pressure issues. In the above recipe, there appears to be enough dry mixture for several batches. How much of the dry ingredients per, let's say, 2 cups of flour? My question is for both #6 and #7. The first 2 times I cooked using the recipe that used 3 tsp of white pepper. We both agreed that it was way too much, so I lessened it to 1 tsp. the 3rd time I made it. All times I used this recipe, I used 2/3 of salt that the recipe called for. I don't have a great deal of cooking experience. I don't know what savory or marjoram is, but for the next recipe, I will look for them at our local grocery. I am so grateful for your effort with sharing this valuable information, including the soda pop recipes you have shared.

[@daniellesomerfield8799]

2 cups flour = 8 1/2 oz. The spice mix is 18% of the flour weight = 1.5 oz.

[@mattdag881]

I love your videos thank you for telling me all of your recipes. Can you try to recreate bottled water. I want to see all the chemicals that they put in the water.

[@GlenAndFriendsCooking]

Great suggestion! Easiest way to recreate bottled water is to take a plastic bottle and just fill it from your tap.

[@1970351C2V]

Did you use table/iodized salt or kosher salt?

[@GlenAndFriendsCooking]

Non-iodised salt. I never cook or ever use iodised salt for anything.

[@lewisevander]

Can someone please help me. I cannot find sage and savoury here in my country. Does anyone know what I can substitute them with?

[@OmegaR4y]

Love your videos, keep it up Glen!

[@christiansandstrom718]

What is the savory spice thats in thr list?

[@pauldolden8934]

Hi Glen-sounds like a great recipe. Was that kosher salt or table salt you used? Cheers, Paul Dolden

[@GlenAndFriendsCooking]

It was a fine flake sea salt.

[@pauldolden8934]

Awesome thanks, from Auckland New Zealand

[@future.homesteader]

If you count the white & black pepper as 1 spice bc they're both pepper it's 11 herbs & spices plus salt.