Is This The End? KFC Recipe Series #9

Is This The End? KFC Recipe Series #9 Here it is - our at home KFC recipe. If you've been searching for how to make KFC at home; this may be as close as you're going to get. All 3 of these KFC copycat recipes are great, and will give you better than KFC tasting chicken.
Now 2 things: KFC does not brine their chicken or leave it overnight in buttermilk, so you can leave that out because it does lead to saltier tasting chicken.
Yes KFC uses a pressure fryer, but honestly it isn't needed.
Dustin’s Recipe with MSG:
28g (1oz) White Pepper
28g (1oz) Black Pepper
14g (.5oz) Garlic Salt
7g (.25oz) Sage
7g (.25oz) Coriander
7g (.25oz) Ginger
7g (.25oz) Cayenne
3.5g (.125oz) Clove
3.5g (.125oz) Allspice
3.5g (.125oz) Savory
1.8g (.0625oz) Marjoram
1.8g (.0625oz) Thyme
340g (12oz) salt
25g msg
Tested 40g spice mix with 200g cake flour
2 tsp spice in 4 cups water brine
Earls FINAL
9g MSG
9g White Pepper
6.9g Black Pepper
3.9g Garlic Salt
2.78g Sage
1.56g Coriander Seed
1.43g Summer Savory
1.35g Ginger
1.05g Rosemary
.75g Cloves
.75g Allspice
.53g Red Cayenne Pepper
Tested 13g spice per 200g cake flour and 24g Fine Flake Salt
2 tsp spice in 4 cups water brine
Suggested Copycat Recipe:
18g MSG
22.5g white pepper
22g black pepper
12g fine flake salt
3g sage
3g ground coriander
3g ginger powder
3g cayenne
.75g marjoram
.75g rosemary
.75g summer savory
.56g garlic powder
.56g ground star anise
.38g ground clove
150g salt
Tested: 40g with 200g cake flour
2 tsp spice in 4 cups water brine
Method:
If brining add 2 tsp of spice mix to 4 cups cold water and soak chicken for 2-3 hours.
Bring a pot of hot oil (canola, vegetable oil, or shortening) to 350ºF.
Mix the spice mix with the cake (or pastry) flour.
Mix together 1 egg and two cups of milk, for an egg wash.
Dip the chicken in the egg wash, then dredge it in the flour, coating the chicken well.
Carefully drop the dredged chicken in the hot oil and fry for 11-15 minutes or until chicken registers 165ºF on an instant read thermometer.
Recreating KFC Recipe? Why Bother? Episode #1: • Recreating KFC Recipe?...
Searching For Colonel Sanders In Kentucky KFC Episode #2: • Colonel Sanders In Ken...
Taste Testing KFC Copycat Recipes - Episode #3: • Testing KFC Copycat Re...
Cloning KFC Secret Recipe - KFC At Home Episode #4: • Cloning KFC Secret Rec...
KFC Recipe Clone Test Episode #5 - Cracking KFC At Home: • Copycat KFC Recipe Tes...
KFC Colonel's Cracklin' Gravy Recipe Test #1: • Copycat KFC Gravy Reci...
Dustin's KFC Recipe Episode #6 - Making KFC At Home: • Dustin's Copycat KFC R...
KFC Colonels Employee Recipe Episode #7: • Copycat KFC Colonel Sa...
KFC Spice Blend Recipe Experiment #8: • Copycat KFC Chicken Sp...
Is This The End? KFC Recipe Series #9: • Copycat KFC Secret Rec...
KFC Commercials I’ve worked on: • KFC Commercials From 2...
Cracking The KFC Recipe Playlist: • Cracking The KFC Recipe
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[@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?

[@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

[@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?

[@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]

😂😂😂😂

[@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

[@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

[@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.

[@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.

[@noreenskitchenchannel]

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!

[@dylanpodolak1040]

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

[@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.

[@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!

[@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. 🙂

[@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.

[@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!

[@tiger77469]

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

[@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.

[@iamakashetty]

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

[@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!

[@jasonlau3298]

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

[@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.

[@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.

[@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.

[@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

[@geoffmamaclay1774]

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

[@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.

[@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.

[@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!

[@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. 👍👍👍

[@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.

[@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 !!!

[@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!

[@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!

[@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!" :)

[@jaredheine4076]

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

[@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.

[@OGStinkywizzleteats]

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

[@tammimacclellanheupel1517]

I'm missing your Willy Wonka Chicken Machine! Thank you for doing this and I'm looking forward to more soda videos :)

[@AD-kv9kj]

"I'm missing your Willy Wonka Chicken Machine!" That sounds like some weird euphemism...

[@ReccaK]

Big chicken got to Glen.

[@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!

[@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.

[@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

[@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.

[@z1090]

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

[@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!

[@DoorShutter]

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.

[@BigstackMcgee]

I would watch 100 more of these ;)

[@donnaclayton8644]

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

[@SamwiseOutdoors]

Surprise twist ending with the frying results in the dutch oven being on the same level as the pressure fryer!

[@TheWolfsnack]

....but without the greasy partly uncooked offerings from the actual Colonel....

[@ericchambers9023]

The reason the Colonel started using a pressure fryer to begin with was just time savings.

[@davidslinn5920]

@@ericchambers9023 That's what I was thinking when he said they don't taste different. I thought maybe it helped make the chicken juicier, but I think the brine accomplishes that.

[@luiscarlosgulias3050]

The flavor of the spices comes from essential oils, which are soluble in oil and insoluble in water. In conventional frying the water inside the chicken evaporates and expels the flavors towards the oil. In pressure frying, this transfer is much less because the water inside the chicken evaporates in smaller quantities and therefore transfers less flavors to the oil. As there is no contact between chicken and oil in the oven, this transfer does not occur.

[@frankcarter6427]

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

[@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!!!

[@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.

[@ckalnicki]

Nothing beats KFC. Nothing. It has an intangible. Period.

[@davec6113]

I worked as a cook at KFC in the 1970's. Only the Extra Crispy chicken was soaked. It spent overnight soaking in whey then was double dipped in unseasoned flour. A wire basket was pushed down into the flour and the chicken was put inside and the basket was shaken to coat and knock off the extra flour. The chicken was cut into 9 pieces with the extra piece coming out of the middle of the breast. Shortening was used and this seemed to make the chicken less greasy. There was a trap in the back of the fryer that filtered the oil after every run and this is what was used to make the gravy. Only the original recipe was broasted, the extra crispy was cooked in a regular deep fryer. The Colonel hated the extra crispy chicken, he said that it was just fried dough. Today's KFC recipe doesn't taste the same as it did back then, no where near as good. Maybe with them changing the recipe over the years has been partly why no one has gotten it down. The seasoning packet we got and added to the flour was all ground fine like dust. Mostly black pepper but it had a greenish look to it. But that was 40 years ago. I know your sick of this but I just found you. Gonna try yours because I love fried chicken and KFC is now crap. I'm subscribing and look forward to going through your library of videos.

[@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

[@aj_2191]

Tried Dustin's recipe without MSG & with a bit less salt. So good!

[@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

[@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.

[@kyliebryant2997]

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

[@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.

[@mikepeters7738]

Glen. Are we getting our final KFC 🍗 Episode??? I wanna see how it ends!!!

[@Gman_4041]

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

[@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!

[@minibuscus2]

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

[@liamr6672]

That's what I'm wondering.

[@pissedasafish]

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

[@russellzauner]

Glen: "we've tried everything" Me: notices that when you eat KFC your fingers get STICKY which means they're using not only SALT but also SUGAR in their brine. You're welcome. I don't use sugar in my brine as it doesn't add any flavor help that I can tell and it makes the juices ridiculously sticky, tear apart paper towel sticky.

[@damonroberts7372]

I agree with you about the stickiness, but I don't detect that amount of sweetness in KFC. I think the stickiness is gelatin released from the sinews, ligaments and bones by pressure-frying the chicken - because something else you notice when you're eating KFC, is the smaller bones (like ribs and wing tips) are brittle and easily chewed.

[@russellzauner]

@@damonroberts7372 Popeye's is not sticky and they pressure cook as well. I noticed the difference between KFC and Popeye's when I was deciding how I wanted to bring my own. Same difference in my sugar/salt and just salt brines - one makes the chicken juice napkin tearing sticky without adding any flavor notes and the other makes the juice succulent and retained. I just don't eat KFC because I hate sticky chicken. And it's sweet as hell to my palate. Grab a piece of basic recipe from both, strip the skin/breading off, and then evaluate. You'll see what I mean. Salt has a vastly different affect on the entire composition than sugar.

[@HepCatJack]

The sticky result could be from the chemical reactions that take place in vegetable oils when they heated to high temperatures.

[@densealloy]

Brining poultry and pork is one thing that people can do to really make their recipes amazing. I've been brining for years ever since I saw Alton Brown explain why it works.

[@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

[@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.

[@johndoe9557]

Glen. I've got some insider info as to the original recipe. I think it is the recipe you've gotten from the Chicago Tribune. But from what I've been told, they would par cook the chicken by baking it covered in aluminum foil with a cup of water added to the bottom of the baking dish to keep the chicken from drying out. Then once fully cooked they would bread and fry lightly to get that perfect golden brown crust. It makes sense because when you cooked the chicken from raw with that recipe it came out way too dark, and I'm sure that it burned most of the flavor away. Please try this on your next episode.

[@Ballubas1]

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

[@moonlightguitars]

I made Dustins and fried in an electric fry pan with crisco. It was the best chicken I ever made.

[@Roheline9]

Glen is tenacious and my favorite youtube chef. 👏🏻

[@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.

[@flavour_country]

It’s now 2021 and I’m still waiting on the last episode! This chicken drama needs a conclusion!

[@NuclearGhost.]

It sure does

[@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.

[@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*

[@hey_its_squiggs]

Still waiting for that last episode..... eagerly.

[@blucifa]

I’m addicted to this KFC series. I’ve tried Dustin’s spice mix (with the addition of Accent and brining the chicken in the spice mix) and it worked the best for me. My family actually thought it was KFC. I also tried this and added a homemade bbq sauce and my family also compared it to KFC’s bbq chicken. Dustin with Accent and brining is the trick!

[@TheDive25]

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

[@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 !

[@TheBaconWizard]

It may not be correct to this, but I'll definitely be using buttermilk and egg wash

[@mardiesNZ]

Dustins for the win!!!

[@inlovewithnite]

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

[@westislandkev]

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

[@rayhughes8240]

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

[@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! :)

[@melissacurtin7192]

And as I am watching this on my iPad a KFC commercial comes on TV. I might have to go get some for dinner now.

[@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?

[@danielforest5923]

Glen, I've been waiting for this denouement for a long time! As others have suggested. Full Colonel Sanders attire (white suit and bowtie) with cane and mustache. Holding a bucket of chicken and exclaiming "Finger Lickin' Good!!!"

[@nrobe09]

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

[@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 :-)

[@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!

[@therealist2000]

Earl + Dustin's recipes FTW !

[@yuppiehi]

Dashi!!!! I use dashi in just about everything. Dashi compliments one's taste buds. I watched a show on NHK about dashi, and there's actually a science to it with regards to glutamic acid.

[@clemire83]

Extra tasty crispy... oh memories from my childhood

[@lewisevander]

I tried Dustin's recipe with 5 tablespoons of MSG but it overpowered the taste of all the other spices and herbs. So I think you should try it again with half the amount of MSG and reduce the amount of salt aswell. I did add more MSG than you though.

[@julianscott2784]

When will you be doing the new video?