Thanks for watching Everyone! Every time we empty the fryer for the main KFC series - I’ll do another of these. Not trying to replicate the gravy of today... but what it might have been back in the day. Better than today.
@douglascampbell98094 жыл бұрын
Pretty much everyone I know says the the current KFC gravy is a pale imitation of what it once was. I remember a story about the Colonel spend over an hour to get his gravy right for one of his initial franchise owners.
@arreaux4 жыл бұрын
Hello friends. Glen, I did the same project 10ish years ago. I remember reading an interview with an early franchisee who was asked what were cracklins? If I remember correctly, they are the tiny bits of crust that fall off of the chicken in the fryer and float to the top, and the bits in the the bottom of the cooked chicken storage racks. No KFC could possibly drain the fryers often enough to get that sludge and still be making enough chicken to stay open. When I think craklins; I think of Long John Silvers little crunchy bits are like what the Colonel meant.
@peterpain66254 жыл бұрын
@@douglascampbell9809 Yeah. That Sludge is vile... And i only go to kfc every couple of years :/
@andygump60184 жыл бұрын
For a comparable good fast food gravy, try Popeye's. It's a bit more spicy but it's nice. Poutine is my favorite there over what used to be KFC poutine. Also Glen, please try to brine the chicken when you make KFC again. Try make the brine and sprinkling some of the herbs and spices in to the brine that you use in the breading. Apparently it's a big part of what makes KFC taste like KFC.
@marklee814 жыл бұрын
Make smaller batches, so you can make more batches. Also, butter.
@andyoli754 жыл бұрын
THANK YOU FOR THIS. Long time KFC worker here(14yrs) and appreciate the work you put into this. A couple of things though. There were restaurants into the 90s and 2000s that were still making cracklin gravy and the prep recipe was still in the manual. It was a variation of the just add water gravy that everyone else had but you would add cracklins from the machine. A specific type of fryer called a Collectramatic, was used, and had a cold well in the cook pot to collect and not burn the cracklins. I spoke to managers with whom I worked, and the said the Collectramatic produced a better tasting, more authentic chicken as well. The sludge that everyone else is freaking out over is pure flavor. You have browned the flour giving it toasty caramel notes. The herb and spices have opened up and released their oils. I could never get this without going full Cajun roux. I had always wanted to create this in the restaurant but never had the time or tools.
@dondaboyde12633 жыл бұрын
My husband was a manager for KFC 1992-2002. His store made cracklin gray until they changed the fryers. KFC gray was the best especially made my Ms Gloria from Athens Texas.
@marzsit98334 жыл бұрын
the colonel was so passionate about his gravy that he had special pressure fryers manufactured that were designed to prevent the precious cracklings from scorching and burning. it was called the winston collectramatic fryer.
@pepelemoko014 жыл бұрын
The colonel called the new gravy, wallpaper paste.
@OGStinkywizzleteats4 жыл бұрын
@@pepelemoko01 I thought that he called the mashed potatoes wall paper paste?
@gardengatesopen4 жыл бұрын
Together, they're a stick to your ribs kinda meal ! ☺😄 Colonel says: yep... 😒🤨
@gardengatesopen3 жыл бұрын
@@SophieJackson1993 yes, I get it. And isn't what you're describing, in terms of KFC, isn't that EXACTLY one of the things that made KFC so famous? The secret 11 herbs and spices !!! Quite the tag line! Would Colonel Sanders had lasted so very long had we all known those 11 herbs and spices? If we could've recreated that delicious fried chicken at home, it would've been more economical to do so, what would've been the reason to buy from the Colonal?!! I'm very sure my parents would have stayed home if my mother had that recipe!!
@veltonmeade10573 жыл бұрын
I stopped at a KFC after a doctor's appt last Thursday and the chicken tasted great, but the potatoes were like creamed babyfood and the gravy was tasteless. There is no excuse for KFC management to allow this to happen and my bet it is caused by lazy management and poor employee performance. Probably just slopping ingredients together quickly and don't care about the taste.
@saleen3674 жыл бұрын
Glen's "1 more time" always seem to be multiplied by 3. I thoroughly enjoy these episodes.
@justmutantjed4 жыл бұрын
When you started talking about "the sludge in the bottom of the fryer," I was reminded of a reference in one of Sir Terry Pratchett's _Discworld_ books, where a passing mention was made to the BCBs (Burnt Crunchy Bits) in the cooking oil of a greasy-spoon diner one of the guardsmen liked to visit.
@georgeprout424 жыл бұрын
None other than Sam Vimes: wiki.lspace.org/mediawiki/Burnt_Brown_Crunchy_Bits
@carolineconnelly86204 жыл бұрын
The Fifth Elephant talks about the high levels of BCBs in the fat deposits that the dwarves were mining. Why do I know such things off the top of my head?
@justmutantjed4 жыл бұрын
@@carolineconnelly8620 Because you read good literature? And because it was freakin' funny as heck?
@Technolifter4 жыл бұрын
Fellow Kevins weeee
@Terri_MacKay4 жыл бұрын
@@carolineconnelly8620 Because you've read the Discworld books, and that makes you awesome!! 😀
@normak354 жыл бұрын
Excellent video as always Glenn! My father used to tell me how the Colonel used to describe the corporate gravy as "wall paper paste", and the conglomerate that owned KFC tried to sue him. However, being as his name and likeness were being used to sell the product, the courts decided that he was allowed to be critical of the quality of said product. I'm not sue how accurate that story was, bu I always found it amusing. Sadly, they did change the gravy for a while in Canada as well, even to the point of using an obviously corn starch based gravy. Recently, they seem to be trying a return to the old style, but it still doesn't taste the same.
@ElijahPerrin804 жыл бұрын
My uncle use to tell us about the day he was driving in downtown Red Deer and almost ran over the Colonel with a Cadillac in the 70s, he got out and had a chat with the kind man and gave him a ride because a crowd had started gathering. I do miss their old gravy.
@rivards14 жыл бұрын
KFC gravy in the early 70s used to be a lot lighter colored like yours. I remember it being distinctly peppery as well.
@jackflash56594 жыл бұрын
I agree folks. I'm from Toronto and I would say even into the late 80's the KFC gravy was great. I also used to love their sliced bread and mixed vegetable salad around this time.
@goldsilverandiamonds4 жыл бұрын
Yes it was peppery however it really thicked up once it cooled down. The original style gravy of the 1970's was served extremely hot it kept it more liquidly but once it cooled down or the left overs went in the fridge the gravy became a thick peppery, midly spicy gravy pudding. The cooler gravy was acually my favorite of the the two. It was almost a meal in itself and was even more flavorful than the hot gravy.
@CGTestKdnihaf4 жыл бұрын
Did you try the Asian version of KFC gravy? Was it the same as most KFC or does it taste like what Glen and Colonel did?
@cazadoo3394 жыл бұрын
Isnt claudia sanders milk gravy the real thing seen as it's the family restaurant ?
@maddier13883 жыл бұрын
All I remember in the 70s was how delicious all of it was-but I still enjoy todays.
@wemblyfez4 жыл бұрын
Six weeks in lockdown and one of the highlights is watching two Canadians eat KFC gravy. Such is the pandemic life. What’s weird is that I’m enjoying it and actually learning a thing or two. Keep up the good (entertaining) work in the kitchen you two, and thanks for asking the lockdown enjoyable !
@the_BRD_sub_byDonHennessy4 жыл бұрын
Could the ‘sludge’ as you called it be considered the fast food version of a fond.
@HeatherNaturaly4 жыл бұрын
It's called dripping in Britain.. lol
@joantrotter30054 жыл бұрын
@@HeatherNaturaly, I'm an American, and have always called it drippings too.
@bobbiusshadow69854 жыл бұрын
I think Glen used 'sludge' just to be descriptive. It's 'fond' where I'm from, with the occasional 'drippings', from time to time.
@mrpink33384 жыл бұрын
yes, its a kind of fond in my opinion.
@spitfire39844 жыл бұрын
I’m from the southern part of the US and we call it drippings.
@scarfing4 жыл бұрын
Glen, I remember a talking head from here in the States, asked the Colonel what was his secret recipe, he replied that she should take a walk down the grocery isle that held the salad dressings, and look for the "instant Italian" package. She did, and it listed 11 herbs and spices..... Bingo!!!
@hawkeye4544 жыл бұрын
Glen, thank you so much for sharing these wonderful recipes and videos. Really has been comforting to watch them during the pandemic. Thank you!
@DrakethNamikaze4 жыл бұрын
It's a travesty that he doesn't have a million subscribers yet.
@SkylineDriveInMovies4 жыл бұрын
I remember being a kid with my parents driving cross country stopping at a Kentucky Fried Chicken ant telling the nice lady behind the counter how much I liked the gravy. She said it was so good because they put the chicken crumbs into the gravy after it is done cooking. That’s how I have done it ever since.
@veltonmeade10573 жыл бұрын
Interesting, and I will remember that also.
@ginamorgan95833 жыл бұрын
The first Kentucky Fried store to open in NZ was in Royal Oak , Auckland in 1974. The queues of people stretched for 2- 300 yards. That chicken was fantastic ! We had never had anything like it in this country before , but the real 'KILLER ' , was that gravy !!! As a voraciously hungry 11 year old kid , I could of eaten it all day long ,forever !!! That's how great it was. I thought it was like a stand alone meal all on its own. From research , I know it could be very time consuming to make the Colonel's way , and there was a lot of skill involved in making it to his satisfaction. It was very dark brown , it had a thickish soup like consistency and it had the taste of a beautiful beef meat pie. I thank God that I got to taste it the way the Colonel intended it to be !!! The 'MUCK' served up today is a hideous disgrace !!!!!!!!!!!
@thetattedpharmacist32153 жыл бұрын
When I worked at KFC in Australia 18 years ago, we used the gravy fines (sludge), gravy powder and water. Delicious. Even better when using the fines out of the dedicated hot n spicy fryer!
@kanora5824 жыл бұрын
Your channel is so AWESOME! You explain things really well and I love the taste testing you do at the end with your friend. I look forward to visiting Canada someday! It looks amazing! Salutations from Australia!
@kortexsirvasil4 жыл бұрын
Hmmm, nothing beats a cup of fryer sludge in the morning.
@bradhoward91654 жыл бұрын
Come on Glen, don't say you will only do one more of these. I absolutely love seeing you try to match classics and the KFC Gravy is a classic if you can find the secret for us. Keep going.
@joantrotter30054 жыл бұрын
My Grandma Katherine taught me to add the spices to the flour and brown them for a minute before adding anything. She also made the best biscuits. Her gumbo was the best, and peach cobbler was to die for. I sure miss her... So nothin to do with KFC, I was just thinking about really good food and memories.
@KensanOni4 жыл бұрын
I have not seen that Gravy in years. I mean, it was pretty much phased out in my childhood after a while, but it was there for a little bit, and that one you made, that's the stuff. That's the stuff that I wish we even remotely got instead of the water syrup that we get now days. I wouldn't use the other stuff for anything.
@fikyclive4 жыл бұрын
Hey Glen, I just finished cooking a batch of chicken (Dustin's recipe). I modified a recipe by adding about 30gr of MSG and reduced salt by same ammount. It tasted exactly like KFC's. Also made a gravy same recipe as in this video and used Dustin's KFC seasoned flour plus about a 1/2 tsp of seasoning alone additional. Hope this helps you in cracking KFC recipes :)
@johnhanes50214 жыл бұрын
I remember The Colonel being interviewed on the Johnny Carson show and saying he was upset that they no longer used Miracle Whip in the cole slaw.
@ralphfurley1234 жыл бұрын
So I was searching for the KFC gravy recipe on KZbin and this channel was one of a myriad of choices. I was captivated with the approach and the research that led to the first attempt! I’m looking forward to the progress in this endeavor! Thanks for sharing! ☮️🖖🏽
@gregnewberry48134 жыл бұрын
She is a Hoot!!! Yep... when I worked at KFT in '71-74, we had the big automatic cookers that would cook 20 chickens at a time. Five racks, 4 per rack. At night we would drain and open up the 'cracklin' pot at the bottom of the cooker. Drain all the oil, then take the lid/front off of it and scrape the cracklin into a bain marie and put it in the cooler. Then the next day, we would dump the cooled chunk of grease/cracklin onto a big cutting board, cut off the grease that had floated to the surface and hardened, then cut up the cracklin in to chunks to make gravy. Just like making gravy in the frying pan at home... almost! Great video!
@Fredica-j3d22 күн бұрын
That was called a 10-3 cooker. That has a 5-3 also that cooked 10 chickens at a time. Both machines has 5 racks. That SCRATCH gravy made from the Crackling OF THE ORIGINAL is UNBEATABLE! I USED TO BRING SOME HOME. ALONG WITH THEIR SEASONING BAGS. That original seasoning bag work on EVERYTHING. IT HAS NO SALT. ITS LIKE FRANK'S HOT SAUCE IN MY HOUSE. THE KIDS PUT THAT SHYT ON EVERYTHING. ESPECIALLY POPCORN😂😂😂😂
@randyherbrechtsmeier47964 жыл бұрын
In interviews I've seen. The Colonel said he fried his grease till the Cracklins float.
@monkeyman21744 жыл бұрын
Yes I think Glen missed out on that!
@ognowob57713 жыл бұрын
thank you for sharing and all the research you put in to bring awareness , realization & insight not only to the KFC chicken & the KFC gravy but into the man who started the KFC experience, truely a legend, i remember in the early 60's every weekend picnic going to the lake always included a bucket of KFC, AND WHEN I WAS OLDER IN THE LATE 70'S & 80'S I would go to the KFC outlet & order corn fritters, toasted chicken salad sandwich made with the KFC chicken, this was so good, i appreciate your video & the memories of being with family & friends enjoying the colonels recipe it has brought back fond recolection of good times, i live in the mountains & it is far from a KFC, but when I get the chance i love dipping the chicken in the gravy, braden / emerald lake BC & lake louise AB
@troybarker24334 жыл бұрын
Thanks for all of the lockdown videos.Really good channel.
@BrLambert4 жыл бұрын
Bean counters the bane of quality and taste everywhere :) do you eat all your excess or are the neighbors well fed ? :-)
@notold374 жыл бұрын
Yes that is true, I'm in Australia and my youngest brother worked at KFC and he said that was how they made the gravey, cool video, thank you Glenn and Julie, love your videos 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
@lookingforghosts4 жыл бұрын
that's how they taught me to make it in 1979 my first job KFC in Rochester NY but I remember white pepper was added
@BestOfBernieMentions4 жыл бұрын
the amount of spoons used in this video is off the charts.
@fpoiana4 жыл бұрын
KFC is the best series!!! Can't wait to have more!!
@evoorg4 жыл бұрын
when making at home could you use the left over breading and milk wash ?
@hyszygy4 жыл бұрын
That you rolled raw chicken around in?
@eugenb.84484 жыл бұрын
That would make sense. And as it’s cooked through in the pan no worries about salmonella. Plus less waste
@williamjackson59424 жыл бұрын
@@hyszygy That's what they did, its entirely safe once cooked.
@salamilid76154 жыл бұрын
Julies description of the flavor comparison is hysterical 😂😂 love it
@virginiatolles16644 жыл бұрын
I'll bet your gravy runs circles around the colonel's. What you've made is a southern-style cream gravy, what every southern cook makes after frying chicken, pork chops, and the like. You take the drippings with about 2 tablespoons of the frying grease. Add 2 tablespoons of flour and whisk until well blended. Then, pour in milk and continue to whisk until smooth and the flour has had time to cook through. Season to taste with salt and pepper. Voila! Southern-style cream gravy.
@spitfire39844 жыл бұрын
The Colonel was a southern cook. I bet Glen’s gravy runs circles around the KFC garbage they serve today. I’m thinking the type Glen made is very similar to the Colonel’s.
@veltonmeade10573 жыл бұрын
Thanks for the southern gravy recipe and I am going to try this some time.
@veltonmeade10573 жыл бұрын
@@keepingittight Thanks for the tip.
@tjs1144 жыл бұрын
We saw the two different KFC gravies here in Northern California at the same time, depending on which district you were in. The San Francisco Bay Area switched to the 'brown gravy mix' version in the 1970s, but the San Joaquin Valley kept the 'whiter' gravy up until the late 1980s/ early 1990s in some spots.
@mrpink33384 жыл бұрын
Coming from the deep south and watching my mom, my grandmother and great grandmother cook, I saw 3 types of gravy, which I use to this day. 1 was breakfast gravy that was the grease and fond from the sausage or bacon cooked, flour cooked to brown and then water added and seasoned. The second was the dinner gravy where the fried meat drippings were used, flour til browned then chicken stock and milk was added. The other was a "holiday gravy" that was kept neutral with no meat drippings that consisted of lard, flour til brown and milk.
@ultraric4 жыл бұрын
Glen, I think you started out on the right path, but I recommend less flour in the roux, I think. Then let it brown on low heat- that allows you to add color slowly and release more flavor from the "fond". This seams like a mix between giblet gravy and milk gravy. I grew up in Kentucky but, we had one or the other, never a mix of the two. Thank you, I'm enjoying this.
@vivavoco4 жыл бұрын
Love the sauté pan you used in this video. It’s beautiful! What is it?
Love the gravy video The colonel definitely was a character
@susanharper28814 жыл бұрын
when I worked in KFC they said that version at the time was gravy made with the crackling, (stuff from the bottom) crackling sounds better.
@Tensen014 жыл бұрын
Cooking the Roux longer will most certainly affect the flavor and might be the thing to add a little more depth and punch.
@harshlands4 жыл бұрын
I worked for a little while at a KFC in Ontario (when it was part of Scott's) in the early 90's but even though I remember alot about the chicken part don't seem to recall much about the gravy, by that point we were just combining the "sludge" with a pre-mixed gravy stock and water in a large vat that could be rotated (it had a spout on the lip of the vat so you could rotate on its axis to empty into containers,etc) and brought it to a slow simmering boil and just left it on a steady heat all day to be used as needed. It was large though like the vat/pot whatever would hold a couple kitchen sinks worth of liquid, and made from heavy gauge stainless steel.
@Serraa7774 жыл бұрын
Delicious!!! Hello from Malaysia 🇲🇾
@TheSuzberry4 жыл бұрын
Is it possible to recreate original KFC chicken and gravy without getting good chicken?
@RexOedipus.4 жыл бұрын
I've heard that KFC is mediocre to bad in the USA. Is it good up north?
@the_BRD_sub_byDonHennessy4 жыл бұрын
Have not had it in a couple of years but what I remember is a beautiful smooth texture with the right amount of seasoning. It was definitely worth having. Seeing Glen do these makes me want to visit the colonel again.
@justaguylou4 жыл бұрын
I think a lot of it depends on manager. I have two close by. One is pretty good & other is not. I think chicken is good, mashed potatoes & gravy not so much
@sebbystruesdail2 жыл бұрын
Colonel Sanders has made the brown gravy texture recipe for the mashed potatoes, but it would also go good on "Extra crispy" fried chicken as well. But you did good on making the copycat gravy texture from KFC. I do absolutely love their gravy from when I do go over to Kentucky Fried Chicken. Thank you for showing the viewers about the recipe texture of gravy.
@gerardjohnson21064 жыл бұрын
I would not use the seasoned "chicken flour" just the pan skimmings with plain flour. Color of roux always effects taste, darker = stronger just as light toast vs dark toast. Étouffée roux is caramel dark & almost bitter, not blond (mild) like sawmill gravy. You want some really special gravy, save drained liquid from salmon when making "salmon patties". Put in measuring cup and add milk to make 2 cups. Use the oil in the pan to make blond roux (1/4 cup oil + 1/4 cup flour + 1/2 tsp cracked black pepper) + (add the 2 cups liquid to the "cooked" blond roux) taste for salt, it'll take more than you expect because of the flour. Cook to your desired consistency. Put salmon patty on mashed potatoes, cover with gravy serve with side of green peas, spinach or collards and lots of southern biscuits. Have soft butter and molasses or honey on the table. This is a real "happy meal".
@jotsntittles57833 жыл бұрын
It says 1/4 c. breading flour (with spices) What spices are you referring to?
@purpguy694 жыл бұрын
Would beef stock give you the color and a flower profile different from chicken even tho you have the drippings in it? Curious
@lesliemoiseauthor4 жыл бұрын
I'm enjoying this series so much.
@divarachelenvy4 жыл бұрын
yes the gravy changes often here in Australia.. some sites do a better job of it than others... I agree it has changed over time as well... I always knew the spice mix was in it too...
@austin28424 жыл бұрын
Do you guys eat all of these test kitchen KFC batches?
@daveogarf4 жыл бұрын
I read that the Colonel once said the 'new' gravy "tasted like library paste".
@dmiller57654 жыл бұрын
I remember KFC gravy being more spiced or herb-y/creamy than the meat gravies my mom made. Didn't know what a southern biscuit gravy was as a kid growing up in Canada.
@EricLeafericson3 жыл бұрын
Fryer gravy would make an awesome base for gumbo. Looks like like that milk chocolate brown roux you use as the thickener in the stock.
@Charlie_Crown4 жыл бұрын
I remember the gravy being one of my favourite things back in the day, it was delicious. Today it's flavourless wallpaper paste, just terrible, any flavour is just completely watered down
@seriesioo3744 жыл бұрын
Looks great Glen, Glad to be a friend:)
@jeffcotton5264 жыл бұрын
When cooking a roux for chicken gravy you must cook the roux until the color of peanut butter and smells like toasted bread. You have to cook the flour granules in the fat to encapsulate them and get rid of the "raw flour" taste. KFC uses MSG in their gravy formulation. Many fried chicken restaurants do that.
@sweetshellee4 жыл бұрын
The KFC gravy I used to love was more the colour of what you made. The darker stuff they are using now tastes like a package gravy mix. The last time I had KFC gravy, I found a few random fries in the bottom of the tub. Total turn-off. The hubby, being from Nfld prefers Mary Browns so after the fries in the gravy incident, we pretty much quit KFC and do Mary Bowns or homemade.
@peterpain66254 жыл бұрын
Bet they just forgot to send the bottom-of-the-fryer-sludge through the blender ;)
@emirvmendoza4 жыл бұрын
Hi, Glen! Will the taste of the gravy differ depending on the recipe of the chicken from which the sludge came from? (For example, will gravy using sludge from the 1950s milk-and-egg wash recipe differ in taste from the gravy using sludge from the 2000s powdered milk and eggs recipe?) Thank you as usual for the video.
@sjr78224 жыл бұрын
Are you saying that they have cheapened the gravy down to wallpaper paste?
@awfulwaffle61544 жыл бұрын
That's a huge tub of gravy though. What is that portion size called from KFC?
@handenbramilton4 жыл бұрын
The “flour” we used was from the same 11 herbs bag we’d roll the chicken in, not just plain flour. IIRC we’d take the sludge from the bottom of a fryer, add a cup of the 11 herbs flour in a huge pot on a gas burner, let it simmer for x time on low until we could get most of the excess grease out, then add a LOT of water, possibly more of the 11 herbs mix, then let it continue to simmer while constantly stirring until it congealed. This process was SUPPOSED to last for hours, and usually one of the more “senior” kitchen guys would handle it. But if we were short on gravy and needed it quick, or if the cook was lazy, we’d cut the process short and you’d end up with watery gravy that hadn’t thickened. This was 20 years ago though so don’t take my word on the accuracy, I don’t remember it in great detail. Edit: FWIW I do seem to recall adding powdered milk to the gravy now that I see it mentioned. This is in southern Alberta.
@boredoutofherwits4 жыл бұрын
A friend of mine worked at KFC for a while and he told me that they definitely added the "sludge at the bottom of the fryer." He swore it tasted completely different without it.
@dageevil4 жыл бұрын
I think with your/original rich method would enhance mash potatoes. You might want to brown roux first with butter, get real dark browning easier. Then add fryer's chicken grease as flavor changer/enhancer.
@Raynestorm1968 Жыл бұрын
Is there a #2?
@acimmusicvideos47172 жыл бұрын
I can't wait to try this copy-cat. i went to KFC yesterday (Fr. Lee New Jersey) and was so very very disappointed. I grew up in central KY, in 50s/60s, remember the early KFC chicken and gravy (Excellent!) Remember meeting the colonel and went to his wife's fantastic restaurant in Shelbyville KY many times. (Claudia Sander's).. The food was just so much better and yes the gravy did have drippings and pieces of sausage in the gravy...
@wendygaudley11484 жыл бұрын
try it again using powdered milk and1 -2 !teaspoons of your spice, and use half and half use whole wheat and white flour, place the cracklings in the fridge overnight, it actually the little bits of chicken that fell off during frying, that made up the cracklings and it was pure lard, in Canada from Maple leaf,
@marcadiusrose4 жыл бұрын
My friends in New Orleans do a very similar thing. But they put the flour in the oven for about 45 minutes until it is the same color as cinnamon. That gives it a darker color for their gravy.
@corhellion4 жыл бұрын
I remember the day that I tried KFC again after not having it for a while, they changed the gravy, I'm pretty sure they're using a Knorr or Lipton chicken flavouring in it now. It tastes like Chicken Noodle Soup!
@coolerkin Жыл бұрын
So did you use the stock?? If so how much??
@JohnPryor4 жыл бұрын
I used to work in a KFC in northern Alberta back in the late 80's. We drained the Cracklin through paper filters till almost dry and we used a much higher ratio to the "flour" mix. Also we got the "11 herbs & Spices" premixed in the flour bags (20Kgs). We did not use any stock just milk/cream and some water. The fryers were custom made with a special catch basin that prevented the Cracklin from burning but kept them hot. We shook the chicken a lot and that caused use to have 3 to 5 litres per fryer per day. The oil was drained/filtered at the end of every day and the fryer was cleaned.
@tayacrane12223 жыл бұрын
Wasn’t it milk powder
@adski13484 жыл бұрын
I'm gonna come right out and say it. I think you have a KFC addiction lol but dang I do love some KFC gravy! Great video Glenn!
@philiposm4 жыл бұрын
One of my favourite things about eating KFC is to take some of the crunchy skin, wrap it around a few fries and dip it in the gravy.
@supercooled4 жыл бұрын
I loved their crispy recipe and come to think of it, I think it can be liken to pork rinds except this is chicken or poultry rind.
@aloogobinder50284 жыл бұрын
Ok so i have a question. The sludge is basically cooked flour. So why do u need to add more flour? Also the consistency of the KFC gravy is thinner. Yours i very thick. I make pan sauces all the time, that was just way too much flour. Suggestion: I think u should try it without adding any more flour and if u do add flour u a shudnt be adding anything more than a tablespoon for the quantity u have shown. Also KFC gravy is darker bcoz of the sludge so if u do add flour cook on low heat till it goes from white to tan.
@canaan_perry4 жыл бұрын
I would assume they use the left over breading flour and some of the cooking fat to make the KFC gravy.
@cozza8193 жыл бұрын
New spoon every taste?
@SweetestDream4 жыл бұрын
Beautiful looking nice video
@HANK_SCORPI04 жыл бұрын
when is part 6 of the KFC video incoming?
@Maplicito4 жыл бұрын
I worked at a privately owned KFC franchise in 97 or 98 in Alberta. They would use the craclings, KFC flour (same stuff that went on the chicken, so flour plus the herbs and spices), powdered milk, and water. The gravy was definitely fantastic. However, I went about 20 years after quitting without buying KFC - I finally bought some last year when a friend from Brazil visited with her daughter - and I have been terribly disappointed to see what the gravy is like now.
@simonrawle78854 жыл бұрын
the full gravy thing in the us and Canada just confuses the British
@Terri_MacKay4 жыл бұрын
@@RichardWestmoreland I'm Canadian and the white gravy is an American thing that I just can't get my head around. I think that gravy has to have a meat stock base, and (preferably) no milk or cream.
@gardengatesopen4 жыл бұрын
French Fries dipped in white gravy (such as Glen's & also the chicken fried steak gravy) is soooo much more like comfort food than fries with dark gravy! It's thick & Fabulous!!!
@cazadoo3394 жыл бұрын
How ? I'm not confused and I'm British
@DShore274 жыл бұрын
Can you make the KFC cole slaw next? I can't find a good recipe?
@joantrotter30054 жыл бұрын
Not KFC coleslaw, but I make one with a regular bag mix, a diced red apple Fuji if you can get it, a small drained can of diced pineapple, and the dressing is half plain yogurt and half Hellman's olive oil mayo, and a dash of onion powder. I tweaked a recipe from a BBQ place my husband worked at years ago. Everyone I know has loved it!
@simona.69394 жыл бұрын
Great clip. I think you should also have tasted both gravies with your fried chicken. I think the results would have been interesting.
@TownGirl044 жыл бұрын
Oh, they were so good. Terrible, now. Colonel Sanders was right lol. About everything. And the chicken was crispy, fries were crispy. The coleslaw used to have carrots...way back when. Never liked it the way it is, now. And chicken ..was so good. Now, even if you ask for them to cook the chicken more (until crispy) it still sucks lol. They actually can't do it because of the timer on it. I don't really eat it anymore. Not cooked right, and not crispy. Why buy a business when you want to shame it. lol
@monkeyman21744 жыл бұрын
The timer is adjustable on cooker, so yes they can, but it is too much hassle for them with batch size etc. I agree with you on everything else. Chicken was so good! Gravy too compared to now.
@supercooled4 жыл бұрын
Fries were for a time, a very long time according to my childhood memory was soggy which made it iconic... I wouldn’t say better but it worked for kfc as you poured their signature gravy all over it. Roughly from the periods 1988 ish until about 1999 or when they switched recipes making the fries crispy.
@peterpain66254 жыл бұрын
Completely agree. KFC went to shit since the 90s :/
@boogiedaddy34344 жыл бұрын
Where are you located? I'm just curious as to whether the slaw no longer having carrots is a regional thing because our KFCs in NC and VA still contain carrot. Just had some 2 days ago.
@MetricJester4 жыл бұрын
@@boogiedaddy3434 The coleslaw in Ontario has been green slime since I was a little boy in the 80s.
@That_AMC_Guy4 жыл бұрын
When I worked at KFC 15 years ago, I worked with an older lady who'd worked with KFC since the 70's and had met the Colonel back in the day. When I worked there, our gravy was made with a packet of brown powder and hot water. Add water to powder in a bowl, stir until congealed, fill cups, and you're done. This lady told us that they used to use the "cracklin's" from the bottom of the fryers as the gravy base. One night, we decided to make it the old fashioned way. However, we didn't use Milk or Cream. It was cracklins, breading flour (the same flour used to bread the chicken), salt, pepper and eggs. We only used what we had on-hand at the restaurant, hence the egg instead of milk. But, I think Southern-style gravy is made that way anyway. Anywho, that's my story and that's how we made old-fashioned KFC gravy one night.
@MetricJester4 жыл бұрын
The mashed potatoes from KFC in Canada are indistinguishable from standard Shirriff flakes. I've had a bag of their flakes in my kitchen for weeks, from when they had to get rid of some stock after thanksgiving and started shedding to the employees. They are not allowed to do that anymore.
@ItsAVolcano4 жыл бұрын
Really cool seeing this simple old-school recipe. Sanders vendetta against the current gravy was legendary. Apparently KFC actually sued him for defamation, only to promptly back off when he made it clear he wouldn't back down and the fear of the resulting PR nightmare from the founder of the company, in a courtroom, decrying their current gravy as wallpaper paste.
@BostonBorn4 жыл бұрын
KFC’s gravy is much different than what I remember as a kid. I think they use a commercial flavor base. Personally, I think it’s a mixture of beef and chicken base with oil and water as opposed to chicken grease and milk or cream.
@garfieldnate4 жыл бұрын
I've hated KFC gravy my entire life, so it's really interesting and validating to hear that the colonel also hated it!
@nancyevans8224 жыл бұрын
Colonel Sanders used to say that the gravy wasn’t “fit for his dogs.” This was after he sold out.
@davepost76754 жыл бұрын
Instead of just regular flour for the roux, you might want to try your KFC dredge with the eleven herbs and spices to give the gravy some extra flavor.
@trishjordan88592 жыл бұрын
LOL this is the only way I know how to make gravy,. Bacon, sausage, chicken. Anything fried🤭 I am 65 and it has never failed me💯
@peshgirl4 жыл бұрын
It's just country gravy, right? I would want lots of pepper in it, but I make this at home after frying any meat, schnitzel, chicken, cube steak, breakfast sausage, all of it. It goes on biscuits, rice, egg noodles, and of course potatoes.
@canaan_perry4 жыл бұрын
I always joked around that they made the roux with used oil out of the deep fryer -- but those congealed juices at the bottom would be gold. Gravy colour could be rectified with Parisian Essence.
@DarthVader19772 жыл бұрын
Those biscuits look amazing, I want to bite the screen!
@ferpiopiogm4 жыл бұрын
Hi Glen! I'd like to congrat and also ask you if you can give a little twist and try to crack the formula of Oat Milk nowadays so popular. The thing is Oatly and some others companys that are producing veggies milk. Get a result that is quite unreachable for people like me that just soak the oats in water and put some vanila extract and maple syrup and blend the mix before filter it.The result is fine but doesn't really compare with Oatly and others... If you help with that It'd be a huge step in my opinion for maaany people around the world. cause do it your own is much cheaper than buying it. Thanks! and best regards from Bristol
@frasermacbeth8674 жыл бұрын
i like how they put the mic INSIDE their throat so you can hear every single little noise as they chew, swallow and swish spit around. That sound just gets to me. Not bashing the videos though, love Glen.
@grw19354 жыл бұрын
Why does it say pfk on the cup?
@pepelemoko014 жыл бұрын
The colonel came out to Australia in the '60s,I remembered seeing him on TV.