KFC Secret recipe accidentally revealed! Watch how to make it!

[@meizigaodobson6144]

Thank you for your time and the comparison!What I believe is Good recipes always make good food. KFC is convenient when we want to eat but no time to cook. However, when we have time, why don't we give it a try by buying some good recipes and cook for our family with love at home! Again, There is no right or wrong answer on this comparison. Be positive and be thankful to person who spend time on making video for us. Thank you! I'm going to buy some chicken now lol. See ya!

[@lmasrieful]

Macy Gao AKDTYGHJEAT

[@davidcotton6282]

Pressure fryer is what make kfc, Kfc.

[@joseborjas9011]

You got my like.

[@trendmediatv4823]

Macy G Dobson your missing a dab of pan cake mix

[@jackgreentheweirdonce-ler969]

Add Allspice and some Rosemary !

[@TheParadisecove]

I Worked at a KFC in Burbank, CA, 1969-1971. Old school...and the best KFC made. We used a wire basket to dunk the chicken in a milk and egg batter for about a minute. Then shook the basket gently to free excess batter. We then breaded the chicken piece by piece, loading it into a pre-mixed flour, containing the 11 herbs and spices. (I could have walked off with some of these pre-mixed bags, but never did) We then shook the pieces gently to free of excess flour. Meanwhile, using a deep fry thermometer, the uncovered pressure cooker was heating to a temp of 400 degrees. Then using a small "serving" tray, gently dropped the breaded chicken in the heated oil, piece by piece. Using that technique kept the oil temp from dropping too much. Keeping the dial at maximum heat, we'd brown and stir the chicken gently with a spoon, rather than a fork, so as not to disturb the breading. Once the chicken was golden brown, we'd cap the pressure cooker, the temp still on high, until the pressure control piece on top of the cover started hissing. We'd then turn the heat down, far enough to maintain a steady hissing from the pressure piece 8-10 minutes later, we'd then pull up on the control piece to release the pressure. We'd finish by dumping the chicken into a rack situated on receiving bin. The hot oil would flow back into a oil heating stove. The result was the most delicious KFC that you have ever tasted.

[@allensim6885]

Thank you For that information

[@ARCSTREAMS]

you had a short tour of duty,,,i take it there was no such thing as double crispy back then either? and what kind of oil was being used exactly? not shortening or whatever they used later that changed the taste huh

[@That_AMC_Guy]

It interesting to hear how things changed over time. When I was cooking, chicken was cooked for 16 minutes. I don't remember the exact temp we cooked at, I want to say 375, but I could be wrong. We didn't set temps, the pressure cookers we had were computerized and everything was pre-set. There was a "cool down" setting for when you'd clean it, "warm up" to warm up before cooking, and then depending on WHAT you were cooking, there was a setting for that: half load, full load, all white, all dark, normal.

[@ARCSTREAMS]

@@That_AMC_Guy at home it takes me 25 -30 min to fry otherwise it burns or does not cook properly inside,,i think 15 min is because it was pressure cooked so it takes less time

[@dustinkfc6633]

TheParadisecove what was the size of your salt bag? What have you noticed if anything with the Original Recipe chicken then and now?

[@rudyardkipling7181]

We didn't have KFC when I was a lad, we had to make do with Kentucky Fried Chicken...

[@happygayconservative4737]

Rudyard Kipling Me too.

[@mettatonneoex]

Rudyard Kipling and I'm sad we don't have that

[@vcorleone4198]

Rudyard Kipling ..was that supposed to be funny?😁

[@lelandhumphrey208]

Rudyard Ki

[@rudyardkipling7181]

v corleone *was that supposed to be funny?* Yes, but very true none-the-less. It was not as funny, however, as an article I read once that said the reason they changed it to KFC was to circumvent the fact that the state of Kentucky had copyrighted the name "Kentucky" - it would be even funnier still if it is true! :-)

[@Creativechaos42]

I tried this at home :-) :-) ... I would like to share my experience with you: - First of all: it is impossible to make exact copy at home for a lot of reasons, and discussing why is wasting of time. Lot of people explained that on a few threads. - Second: This is recipe is great ... taste is good and I can say that it is very, very close to original. Try it and then do some changes and try to find what you prefer - adapt it to yourself. - I used deboned drumstick and thighs and cutted them in halves. This recipe is good for bigger pieces like that, for smaller pieces like stripes or wings it is too salty - use three cups of flour instead two and it will be ok. - Another advice: I didn't wipe chicken pieces - I putted them in flour and spices mixture first and let it dry with it. Then coated in eggwhite and back to flour and spices mixture. That way you will have richer coating. - Also - whisk your eggwhite from time to time while frying - that will make it fluffy and it will increase volume of coating in the oil ... interesting thing is that whole my life I was almost sure that those big "grains" in coating was from corn flour in some shape (manna-croup or semolina) - it is from fluffy eggwhite and flour mixture. P.S. Sorry for my bad English ...

[@samg8012]

I like the idea of beating the egg whites a bit. Will have to try that.

[@DavidWilliams-hn9dy]

I too worked at KFC when I was a teenager. We used to put the raw chicken in what looked like a miniature washing machine. I believe it ran about an hour. Then we would dredge it in the "Secret Flour Mixture" and load them on a pressure cooker with oil in it. It ran 13 minutes when it came up to pressure. To make the extra crispy version we would double dredge it with that second coating and then fry it in a normal frying vat. In the bottom of the of the Pressure Cooker when cleaning the grease there would be all the chicken coating that fell off during the cooking process. This would be saved and that is what we made the gravy from. However, my favorite was the Cole Slaw. The Coleslaw now comes in a Gallon square box pre-made. When I worked there we made it ourselves, homemade! It was simply the best thing to go along with the entire meal. I made so much of it that year I remembered the recipe by heart. The key is finely cutting the cabbage and carrot toa little bigger than rice size and the onion must be almost a paste consistency before adding to the recipe. We used to use what was called a buffalo chopper to get them all the proper size and consistency. Enjoy! Cole Slaw Recipe 1 cup of Mayonnaise 2/3 cup of Granulated Sugar ½ cup of milk ½ cup of buttermilk 6 TBS Lemon Juice 3 TBS white Vinegar 1 teaspoon of salt 1 teaspoon Black Pepper 16 cups of Finely cut Cabbage ( 2 heads) Small quarter head of purple cabbage for color( May be omitted) ½ cup of finely chopped carrots 4 TBS finely minced Onion (almost a paste) Instructions 1. Be sure Cabbage and Carrot are finely chopped using buffalo chopper. ( a little bigger than the size of rice) 2. Combine Mayonnaise, Sugar, Milk, Buttermilk, Lemon juice, vinegar, salt, pepper, Cabbage, carrots, and onion. 3. Refrigerate 2 to 3 hours before serving. Yields: 20 to 24 servings

[@marlenathornsbeary2800]

David Williams so do they make there own biscuits and mashed potatoes and etc? Just wondering.

[@DavidWilliams-hn9dy]

We made our own biscuits by just adding Butter Milk to a pre-mix. The mashed potatoes came in a box as flakes and we added a few things....keep in mind this was about 35 years ago. Not sure what they do it now.

[@browngirlwhiteboy4043]

Hi. I am interested. What was the method for making the gravy out of the crispy bits?...thanks

[@DavidWilliams-hn9dy]

The crispy bits came out at the bottom of the pressure cooker after we put a paper filter in. It would look like a cake about an inch thick and about 12 inches in diameter. We would add it to 2 cups of flour and then add a couple gallon of water, salt, and black pepper. Essentially you make a rue and add the water in at the end. Bring it to a boil it will thicken up. That's pretty much it.

[@browngirlwhiteboy4043]

David Williams .Hi. thanks very much for taking g the time to answer. You are very kind .

[@mtk1475]

Well, I worked at a KFC for 3 years during high school and you got it really wrong. 1. you may or may not have the spices listed correctly but I wouldn't know that because they came in a sealed plain packet that was labeled herbs and spices. 2. KFC does not "double coat" its original recipe only the extra crispy is double coated, 3. Fryer oil should be at 350* not 300* time is 13 minutes exactly, 4. Chicken is tumble marinated for close to 5 hours in a cold tumbler before breaded and cooked, 5. KFC chicken is Fried in a(Henny Penny) a brand of pressure fryer, or in newer stores a deep submersion rack pressure fryer at 3 atmospheres pressure. the marinate and pressure cooking is essential to tenderness, flavor, and juiciness associated with the true KFC experience. the spices may be close or even right on,but without all the steps you are just getting close not truly making a 1for1 copy, nice attempt though it really resembles it in looks anyway.

[@thomasgrady9292]

I worked at KFC in the 70's in 3 different stores in 2 different states and almost met the Colonel but was not in the store when he made a surprise visit. I agree with everything you mentioned except for the marinating we only did that for the extra crispy never for the original. The chicken came right out of the bag and into the egg wash then into the flour allowing 7 seconds dipping and shaking.... then loaded into the basket for frying in to a 360 degree pressure fryer for 13 minutes... I think every store and franchise had their own way of doing things depending on which fryer they used but the process was pretty much the same...

[@sevenstone1091]

the secret ingredient is the sadness of the employees who get twelve hrs a week and smell like chicken 24/7...

[@dougstevenson6442]

Surprising about the aroma of chicken of kfc. My service van was always full of some of the samples for the quality control. I also had abs of steel. To do my service job took me over half of alberta province. Why do you continue to work 12 hours a week when there are jobs as janitor everywhere.

[@emo_nemo]

Don't worry about them, they will all lose their jobs to robots soon.

[@sevenstone1091]

Then they will pull a dominos and change their new name to "fit" better to MSFC (Mechanically Separated and Fried Chicken)

[@shako4907]

Seven Stone in here They get minimum wage too which is pretty low at 430 euros

[@milesbennett1377]

Hellbat what are euros because im american

[@ShadowPoet]

The problem with copy-cat recipes isn't just an issue of ingredients. There are the exact quantities used on a small scale compared to a more precisely controlled "commercial" preparation but also where the ingredients are sourced. Different brands of ginger or pepper for example will taste different depending on source. Freshness of the ingredients or how they were handled will have an impact. Frying under pressure might impact flavonoid solubility in the oil (impacting flavor profile). Temperature settings, oil types and sources and usage (oils used longer pick up different flavors). etc etc. KFC is KFC because it's KFC lol ... not just the ingredient list :)

[@ShadowPoet]

I guess the novelty of "secret" is probably a decent marketing device :) I think the ingredients are on part of the story, how it's made and prepared and processed another part of that story. At the end of the day, the whole is the sum of its parts (however insignificant on the surface). Enjoy the chicken!

[@ShadowPoet]

I think it would behoove you to re-read the initial comment about how secret recipes are (also) about preparation and not only the list of ingredients. Perhaps then when you can come to an understanding of the post, (maybe) we can have a meaningful discussion on the various effects ingredient sourcing, handling, and recipe execution has on the final outcome of any given recipe. Till then, you read as a severely misinformed troll and a waste of my time. (Hint/Summary: Recipes are a sum of the ingredients but also where said ingredients were sourced and how they were prepared are factors to consider). Use the brain first... its fun...

[@ShadowPoet]

I think you're mistaking another comment from mine. I made no mention of the nephew in any of my comments. I brought up the problem with copycat recipes not having access to the same sources of the ingredients and being made differently.

[@danialexquande7813]

Andariel Drachen

[@GooseMcBruce]

And they also forget the Monosodium Glutemate

[@jaaayj5474]

KFC in the UK is never this crispy

[@yum3321]

In philippines too the chicken skin is just not crispy

[@ayeeejacob]

PoopaLoop The Hot and Crispy in the Philippines is crispy though

[@jaaayj5474]

***** It's the same in the UK when it's hot its defiantly tasty but we never get that crispy skin stuff which is a shame

[@Alexander-iq5yq]

Thats true with the original recipe chicken. Its pretty soft. But their spicy wings are great, really crispy but definitely not the original recipe.

[@Landrew0]

It's really gone to hell in Canada. Not fresh, often re-heated and tasting of scorched oil. Whatever quality control they once had is gone. It's as if they want to kill off the brand.

[@madscientistshusta]

The secreate ingrediant was partially hydrogenated oils and msg, now that they cut those out its just soggy meat, its gross

[@toddbob55]

KFC quality of food just isn't there anymore, It was better 40+ Years ago.

[@Mohammed-fp2fq]

Because 40 years ago we had fresh and non injected chickens

[@elpresidente2783]

Todd bob were u even alive 40 years ago

[@Firedragon-cv9oj]

Hlulani Muhlarhi you don’t have to be 40+ years old to know that

[@Turkiye958]

Whhaaaaaat 40 years did they have chickens then

[@allthatsheiz]

Even 20 years ago it was better

[@That_AMC_Guy]

I used to work for the Colonel a little over 10 years ago. I'm going to assume they still make it the same way. I didn't work there long, but one conversation we'd always have was: Who's nose could detect what spices in the flour mix? Then, one day I just looked on the ingredients label on the flour mix bag (insert head slap here). One step KFC does is the marinating of the chicken. You toss two chickens-worth into a tumbling machine with this horribly caustic mix of salt and god knows what. Once the chicken has been marinated : IT MUST BE USED. The chicken starts to break down from the horrific amount of salt in the marinade so much so that after two days in the fridge, the uncooked chicken turns into this soggy, black, gelatinous mess. I only witnessed that once over a Christmas (because we'd close for the holiday) and it was ghastly. The second part is that most stores don't do the egg-wash step anymore. After the marination step, the chicken simply gets lightly rinsed off in tap water then tossed into the breading. I was a really good cook - I loved my job, and it was fun and surprisingly rewarding. I added my own extra step of DRAINING the chicken as it came out of the fryer. The instructions say to go right out of the fryer, onto a rack and into the warmer. But if you do that, the chicken soaks in it's own grease. What I'd do is take the basket out of the fryer, but lock the basket OVER the hot oil, so the basket & chicken stayed warm, but I'd let it sit there for 30 seconds or so before opening the rack to allow the chicken some time to drip. Many times we'd get compliments from customers but many thought we were making the Extra Crispy recipe! The chicken was that tasty and crispy. One step a lot of restaurants miss is they don't sift the breading mixture enough. It's supposed to be light and fluffy and free of any clumps from the previous chicken. Without sifting, the flour mixture doesn't get evenly spread out and the chicken gets clumpy. Looking at this recipe, I'm going to say it's correct, aside from missing MSG. But, I would hardly call that a bad thing. But I would definitely agree - there is a huge difference from the KFC I had as a child, versus the stuff today. Even the stuff today doesn't hold a candle to the chicken I made way back in the early 2000's. When I'd bring buckets home to my friends after work - they WANTED my chicken. Today, very few people want to go to KFC.

[@rastaman4813]

Alfred Neuman Amazing story

[@kenziq8510]

Wow

[@aikou2886]

That sounds really sad, the good thing is that you might be able to replicate the recipe whenever you feel the need to enjoy the wonderful chicken you are describing.

[@keishapc]

Just guessing...The caustic salt was most probably a meat tenderizer. If not inactivated by reaching a certain temp, it will continue the protein break down process. Ergo, that why it must be used rather promptly.

[@sjcohen4444]

Alfred Neuman Thanks for all the info missing from the video, like marinating the chicken. That would make a difference, even though the video says the copycat tasted better anyway.

[@pervotheclown2199]

Kentucky Fried Chicken was the best tasting chicken around but once they got bought out by yum yum foods and became KFC the product has deteriorated significantly. Popeyes Chicken nowadays runs circles around KFC. Kids don't realize how much better KFC was in the 70s , 80s and 90s .

[@thiscannobe121212]

Popeyes biscuits are so much better, plus spicy chicken, mmmmmmm

[@gawizard4980]

Where i live they make KFC Better in taste

[@bleach4138]

In Japan kfc is popular and it's way better than America's kfc

[@realmadriduntilidie2976]

Y'll need to go to go try Jamaica kfc, don't try China's cause it's fake food.

[@airahkezia5930]

Pandesal

[@jeananton3063]

I remember KFC being a lot different in the 80's when i was a kid. Ive been a chef for years..ive made many different recipes to try attain the same. The recipe in my opinion changes from shop to shop. All the businesses are franchised and ive had different tasting chicken in the same town from different premises. I also have the Official KFC Recipe book. On a side note...Dixie Fried Chicken is better, its tastier and no way near as dry as KFC. You cannot attain the same results as KFC without a Pressure cooker, plus I beg to differ on your recipe. There is 24 hour Marinate process and seperate recipe for this preceding the below cooking recipe ( which im not posting) KFC Original Recipe 6 cups Crisco Shortening 1 eggs well beaten 2 cups Milk 2 cups Flour 2 teaspoons ground pepper 3 tablespoons salt 1 teaspoon MSG 1/8 teaspoon Garlic Powder 1 dash paprika 2 Frying Chickens cut into 6 pieces Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes. RELEASE TO MANUFACTURER'S INSTRUCTIONS!!

[@waynekendall6196]

How come everybody leaves the MSG out??? That's 95% of the secret!!!

[@MOKUMSEBLUF]

Whats MSG?

[@TheCortassa]

Adam Jacobs monosodium glutamate

[@rizdraver]

I don't take any KFC recipe without MSG seriously. It's right there in KFC's nutritional and allergen sheet as the primary ingredient of the seasoning mix! SMH

[@infohomestaging8955]

Just made this chicken - EXCELLENT!!! Truly reminded me of my KFC childhood days and best of all MADE AT HOME with pure ingredients. This fried chicken recipe is by far the best one I have ever made! a HUGE THANK YOU!!!

[@FinsRacksOutdoors]

We never got a KFC outlet in my hometown until 1975. We were so poor however, that when we did go there WE HAD TO LICK OTHER PEOPLE"S FINGERS...

[@storm3698]

Fins&Racks Outdoors lol

[@jiggermanca]

Thanks for the laugh !!

[@FinsRacksOutdoors]

Hamzy K You're welcome☺☺

[@FinsRacksOutdoors]

jiggermanca My pleasure ☺☺

[@FinsRacksOutdoors]

***** HUH?

[@bunnyfreakz]

KFC use MSG and pressure frier

[@carsonky]

Nice Avatar

[@robingriffin42]

Omg!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Finally...someone smart. I thought I was the only one who realized. I definitely can taste the MSG in the chicken. It gives your teeth this feeling. Also, MSG as additive property to it plus it is a good flavoring. It is not good tho. It is cancerous.

[@nightangel3578]

Are you serious? Well that's the end of KFC for me.

[@Uno858]

OMG the recipe revealed EXPOSE HIM!

[@DoupiLaPapillon]

Bobby Aquitania copy cat

[@SHAWNA-RAE]

I've been craving KFC for a few hours now

[@RsKnDR0991]

Ikr. Stop watching these videos! *keeps watching*

[@jesusismygodsavioursoldier7719]

Thank you for going out of your way. It was so fun to watch. I absolutely love sitting down after a hard day of work and watching you cook. You have inspired me in my cooking. Thank you and God bless you. Big thumbs up.

[@recipe30]

That's great to hear, I love it when people are inspired to cook more, happy cooking! Joel

[@msrevelation2104]

AMEN !!! Me too:)

[@Romejanic]

I'm a cook at KFC, the two differences between your recipe and actual KFC is 1) The chicken is pressure fried, not just fried in a pot like you did it. As a result, it ends up being much less crunchy, which is what makes it unique. 2) I'm pretty sure the chicken is marinated in something like buttermilk before it is cooked, which would help to tenderise the chicken.

[@ibbano1]

if you were a cook at KFC, then you would have noticed the MAIN thing and not the OBVIOUS things that you've mentioned. KFC (never) use eggs

[@chureahnzl4115]

yeah ifyou really cook there once a saw a girl and i look she was on drug do you drink on thee job

[@SandmanFightingSys]

ibbano1 in their goddamn biscuits they do bitch ! Now what homie??

[@anishgautam6422]

Romejanic Only drumsticks and wings are double breading but he made all chicken double bread up

[@onabush4966]

Angie pangie love Kentucky fried chicken

[@grimmington2569]

Eggwash is going to offset your flavor, simply dip the chicken in water... 7 times (anyone thats worked at KFC will get this). also gotta "toss" the chicken in the flour for an even coating... 7 times; double dip for crispy, for regular you need a pressure cooker

[@charleswilson4598]

Fried chicken is fried chicken no matter what you cook it in. As I have heard the story Col. Danders originally did not use a pressure cooker either, until he was cooking so much chicken that he needed a faster way to cook it. I doubt anybody can tell the difference between chicken fried in a dutch oven or fried in a pressure cooker.

[@derrickcooper4856]

Grimmington plus they didnt pressure fry it

[@VonFisch1]

I read you're supposed to soak it in buttermilk beforehand, maybe overnight. Then just dip in the mixture and fry.

[@windshear33]

Yep 7 times, watched them doing it.

[@RickeyMoore]

One additional thought ...mix the spices together first. I suggest using a mixer on it's slowest speed, and add the flour slowly. This way you don't get hot-spots of spices on the chicken. I would add about 1/8 ts of curry powder for that buttery taste. I wouldn't count salt as a spice. Mix the hell out of it. Would you try this?? I just ordered a chicken pressure cooker to get the cooking part right. But, mixing the spices thoroughly has to be the key.

[@jiggermanca]

I'm 65 years old and worked at KFC in Montreal when I was 17. The KFC today and the KFC when I was young are completely different. Was so much better back then. The batter would come in by transport truck in 20 lb. bags. I would fill an old bread bag with the flour mixture and smuggle it out in my lunch box. It made great fish batter, too bad you can't get it anymore.

[@dustinkfc6633]

jiggermanca you mean the ready-to-go pre mixed seasoned flour? Those came from sexton spice company in 25lb sacks. How many lbs was your salt bag?

[@shrame99]

well it has obviously changed over time, but its hard to believe that they would have changed the recipe because spices are not really expensive when you buy them in bulk but honestly it's probably because your taste buds have changed as you've aged, that has a lot to do with it too. Everything tastes better when you're young.

[@saffronblu71]

sh a - Absolutely true ! In fact if you smoke it's even worse! If someone told me my food would eventually not taste the same I never would've started that nasty habit! It amazes me that so many chefs smoke!

[@batedflounder47sox66]

This either proves 1 of 2 things: A. The KFC franchise is skimping out on proper cooking methods B. The cracked code is the real recipe, and KFC is no longer using it, for financial or time Management

[@tomamyx3980]

OK... a couple of things. Use cake flour rather than all purpose flour (better coating), and substitute Accent for the salt. If you would rather not use the Accent, try popcorn salt (unflavored). It mixes better with the flour (doesn't "settle"). Then pressure fry the chicken, NOT deep fry! Original recipe KFC doesn't "crunch" (unless it isn't properly done), but rather has a softer skin. But otherwise a good job! By the way, I was a training director for a KFC franchisee in Texas for 12 years. I don't know the "secret" recipe, but I know the methods quite well. Thanks!

[@MurrayMelander]

Not saying this doesn't taste good, but this isn't "THE" secret recipe. The Original Recipe is pressure fried, not crispy fried. When you bite into Original Recipe style, it doesn't go "crunch".

[@minuteman4199]

I was thinking that. In Canada KFC is not crispy when you bight into it. Maybe it is in Australia. This recipe looks interesting though, I think I will try it. My "trick" for deep frying is to use a wok. Because of the shape of the pan, you can use a lot less oil, and it is a lot less messy than using half a gallon of oil in a big pot.

[@willedelman]

The reason KFC isn't crunchy is not because it is pressure fried. It is the way they make it. Broasted chicken is pressure fried and has a lot more crunch than KFC.

[@Clintwentworth]

Murray Melander I

[@willedelman]

I have never been crazy about KFC original recipe because it isn't crunchy. But it isn't because it is pressure fried. It is the way they make it. Their extra crispy is also pressure fried. I think if they double breaded it, it would be crispy.

[@antiekhardelz6998]

now i know why the bones of kfc fried chicken is very soft

[@johnb7975]

I live behind kfc in the bins , so I get free chicken thrown on top of me most days and I'm using there free WiFi to write this message.

[@bitchhunter3118]

Sounded Good At the time lol

[@bryanjudefernandez2195]

And they threw you a iPad. No wonder your parents threw you away too.

[@VonFisch1]

He's got an Obamaphone.

[@roberthamilton2253]

HAHAHA!!!

[@rockethutchins8547]

Sounded Good At the time I like it , but I know it's bullshit to a certain degree.

[@fulconer]

The current KFC recipe is not a tasty as the original of the 1960s & 79s. Apparently the ingredient that makes this recipe stand out is the white pepper. You prefer the this version over the current for a good reason. It is highly likely to be the ORIGINAL KFC recipe ... more tastier.

[@Gods2ndFavoriteBassPlyr]

I've done this experiment a few times.. and have to say that it's damn close to the real thing. Virtually indistinguishable. And I do agree with the chef's analysis.

[@aotearoablitz9881]

Finally, a recipe that's way better than any other out there which is much much closer to KFC! i added 3 t-spoons of white pepper to your mixture and wOllah - yummy as! You've outdid yourself here 😍 Thanks for sharing 💜 Nga mihi.

[@mzeeshanhussain]

Secret is to leave them in salt water for 4 hours, wash them, and marinate again with buttermilk overnight. Thats makes the best one because.....Well, try that!

[@robertheller4583]

Before or after you kill the chicken. Mine is running around

[@karine8738]

Is it like KFC ? There is this recipe and another one he share ? Don't know which one to do... I heard that it is 11 spices ... Thanks

[@Jmatad21]

why am I eating my phone?

[@luckyvet]

LMAO

[@cynthialuster8204]

Your hungry....

[@MemoGrafix]

When Col. Sanders Died he took that recipe with him. *_Internet rumor_* has it that since Kentucky Fried Chicken's name was changed to KFC that's when they started producing Genetically Damaged Chickens (GMO) that don't grow feathers. All I know is KFC's chicken does not taste like it did when I was younger. It is very salty and not much flavor now. You may have the ingredients, but you don't know at what measurement of each ingredient. No matter how anyone tries to duplicate another persons recipe, it will never be the same as the original creator. Give 10 people a recipe instruct that it must be prepared/cooked the exact way of the directions, everyone will still make it slighty different.

[@jgibson111]

Not true. They're not genetically damaged chickens. If they were they could still call it Kentucky Fried Chicken. They are not legally allowed to refer to them as chickens because they are not. The industry term for them is meat donors. They are "fed" and emptied through tubes and wires. Not only don't they grow feathers they have no beaks or feet either. Oh and don't check change doors on vending machines or go in to ball pits either because iv drug abusers put their used needles in there. It must be true because I read it on the internet! I know you put internet rumor in your comment but reading through these comments it seems many still believe it to be true!

[@nb3775]

jgibson111 genetically modified organisms*

[@lucky-hd1yv]

yes this is very true with any recipe. everyone's version is going to come out different than the original creator. So true.

[@pennyhull1101]

But this taste closer then the crap they sell in their KFC

[@maemaneclang6898]

Old kfc is tastier than new kfc

[@shireenasif3325]

Mae Maneclang I agree

[@mr.cubarinogaming8953]

Yep thought i was the only one ... here in other countries its bland no flavor what so ever.. but clean what happen... or is it the mandela effect.😃😂😂😂

[@shinedosunmu2370]

So true

[@poy110]

It’s the damn same

[@pakkagewa4591]

it's not the ingredients that was missing,.. but they changed the supplier.. that's why

[@daver9866]

Back in the late 60s early 70s I remember seeing Colonel Saunders on I think it was the Dick Cavett talk show. On the show he said all the ingredients could be found in a dry packaged salad dressing mix. He wouldn't say what brand , but from his hints at the time, I believed he was talking about 7 Seas salad dressing mix.

[@g3no11]

i think it was Italian seasoning mix

[@alexandersonmei]

If I eat KFC, I usually eat the meat first before the crispy skin.

[@begrateful9836]

Alexander Anderson same😂

[@pussup2635]

Then your mom will eat them without feeling guilty

[@gorinrevalandro6083]

Alexander Anderson same omg 😂

[@deamondepicksaxe]

Alexandre same 😂

[@pinecone425]

same

[@goddessmaat9098]

it isn't the so called 11 herbs and spices that is the secret, it the pressurized fryer that makes it taste so good. Now if someone will manufacture a quality home sized pressure fryer for home use, that individual will become quite rich. Has to be top quality, not chinese junk. The 11 herbs and spices is nothing more than a distraction. what do you all think of that?

[@stephenreeves9025]

when I worked at KFC back in the 70's they had just developed a huge automated pressurized fryer, before that yes they used pressure cooker pots to cook the "original" style chicken

[@Sumbibebe]

True that the 11 herbs bla, bla, bla is pure BS!! All you need is some MSG on the chicken and flower and a pressure cooker to fry it and you'll never buy KFC again!! I see that you already get it. The missing link is the MSG, any Chinese market will carry it. Don't trust a pressure cooker that is cheap.

[@goddessmaat9098]

thankh you sumbi! Blessings to you!

[@angelabrewer8214]

goddess maat

[@YouDabian]

I didn't know that you could deep fry in a pressure cooker.

[@trydenrocks]

David Bowie you're alive and reviewing KFC?

[@hangho8963]

I really love to watch and learn how to cook your recipe on your channel, say hello from Vietnam🇻🇳

[@EngineerPrepper]

i used to work at kfc and the used buttermilk when dipped before the flour mix

[@burntvirtue]

Jesus Christ this guy has a fantastic head of hair.

[@AlienFrequency]

lol funny, but you're right. I'm jealous.

[@evonneokafor]

ahking lol Does not even look like Klopp

[@PokerQueen87]

Don't use the lord's name in vain

[@AlienFrequency]

+PokerQueen87 agreed

[@dennisellis8153]

TRIBSAINT-The lord said we should let someone know when they have wronged (how else will they know), just "DO NOT" condemn them for it. I think you jumped the gun just a little bit. I don't see where he condemn him, just the action. If you tell someone what is going to happen to them, then you have "JUDGED" them. Call me what you want, but I have been communicating with the LORD for several years now and he enlightens often on people's action on this matter. Yes we "ALL" need to draw closer to him. I pray we offend NOT our lord and our find place with him, HE's such a wonderful to know. FATHER, SON, and HOLY GHOST is for ALL to know and LOVE. I pray for us all.

[@ibbano1]

Unless someone delivered the KFC to you at the SAME time you finished cooking your chicken.. It is IMPOSSIBLE that the KFC will REMAIN crunchy

[@barbarareale6052]

Hi there, I tried it and you're totally right! It reminded me of my first KFC in UK, 34 years ago! Always struggled to try to imitate that as it's not possible to find it so good anymore:) Being a culinary nutritionist, I always look for msg free and generally healthier version of recipes; next time, I'll try it with organic chicken thighs and I'll slowly bake them in the oven, to see if I can reach the Old KFC crunch. Thank you for sharing!!!

[@grisfdez.s.4174]

I really love your channel and recipes!! They are absolutely fantastic, no one has failed!! 💝

[@recipe30]

Thanks so much! 😊

[@ZanesFacebook]

This might sound a little weird, but when I was first learning to cook I made what I still think is the BEST chicken breading. The secret was cinnamon and.. Chocolate sprinkles. Just a little, not much. But those two subtle flavors made you think "my god what is that?" when you bite into it. And make you keep eating trying to figure it out

[@PrimumGenus]

You look like Gary Oldman. I really like the chewing sound effects.

[@billmorris2755]

KFC CHICKEN RECIPE This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. 1 frying chicken cut into 8 pieces Brine 8 cups water 1/3 cup salt 1 tablespoon MSG 6 to 10 cups soybean oil (vegetable oil) Breading 9 ounces all-purpose flour 1 tablespoon plus 1 teaspoon salt 1 tablespoon MSG (monosodium glutamate) 2 teaspoons granulated sugar 2 teaspoons ground tellicherry pepper 1/2 teaspoon ground white pepper 1/2 teaspoon paprika 1/2 teaspoon ground savory 1/2 teaspoon ground sage 1/4 teaspoon ground ginger 1/4 teaspoon ground majoram 1/4 teaspoon onion powder 1/8 teaspoon garclic powder 1/8 teaspoon ground cayenne pepper Dredge 4 eggs 2 cups skim milk 1. Dissolve 1/3 cup salt and 1 tablespoon MSG in 8 cups water. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water and blot dry. 2. Heat oil in a deep fryer to 300° F. 3. Make the breading by combining all ingredients in a large bowl. 4. In a separate bowl, beat the eggs and then stir in the milk. 5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well-coated, let chicken sit for 2 minutes in the breading, shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 18 to 20 minutes or until the chicken is golden brown. Drain chicken on a rack for at least 5 minutes before serving. TIDBITS If you want to keep the chicken warm until it's all cooked, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200° F.

[@princessglittersparkle4146]

What is ground savory?

[@mariapinto8003]

At what temp should chicken be fried

[@shanerowland6697]

I have to agree the New owners ruined KFC, I'm not 55 but as a former KFC head cook and watching this video I've seen several mistakes, 1 extra crispy is double dipped but not in egg whites and milk, just water, the eggs are already in the flour mixture, 2 extra crispy and original recipe are cooked different, extra crispy is cooked just like in the video, but the original recipe is pressured cooked, and ain't double dipped, all those spices goes into the original recipe not the extra crispy, 3 extra crispy chicken that they make, ain't doubled dipped, because extra crispy used to have a ton of little crispy crumbs in the bottom of the box, which was the best part of eating extra crispy. now I have to go to Long John Silver's to get that, I can't even go and buy KFC anymore because it tastes different not as good

[@skylarmccloud4080]

Shane It was a beautiful thing you used to do. From a time unknown to the new generation. As an 80's baby I remember. getting the mix box original and extra crispy. i'd eat 4 drum sticks 2 of each. or sometimes Rip the top flat part of the thigh off skin intact original recipe.Split open a biscuit slap some of that coleslaw on it,chicken thigh on top of that, a pack of honey close it up. My uncles watched me do that once and then tried it themselves. My aunts tried it, my whole family tried it and has been hooked ever since.

[@funknowledge3436]

Eggs are already in the flour mixture ???

[@jendlti]

I think what made the difference was, that KFC are using Pressure Fryers to cook it faster and evenly. Unlike traditional frying methods where the outer part cooks first then the inner stuff.

[@bonzodog67lizardking15]

Most if not all commercial American food is aimed at a Midwestern palate. This is a region of the states that is VERY big on mayo; so appealing to it will inevitably lead to blandtown.

[@bigbertha4080]

Most of the herbs and spices in this leaked recipe are not in the actual KFC seasonings. I have tried this recipe more than once and you can drop at least 3 of the spices.

[@rizdraver]

The paprika is so out of place and makes the color of the chicken practically maroon. And even the Colonel used MSG as the primary ingredient when he hired Marion-Kay to produce his seasoning. No MSG in this recipe is a burning red flag; it's always been right there on KFC's nutritional and allergen list for the seasoning as the primary ingredient.

[@wifighostcruiser9665]

I guess it's kind of hard to pull into the correct restaurant when you're driving on the wrong side of the road.

[@ericstockton7968]

PRESSURE COOKED

[@boredweegie553]

I've been watching far too many DIY re create foods at home Vids this morning and I've no even had my breakfast 😭.. STARVING NOW.😂😂😂

[@CookafoodJA]

Okay watching you eat that chicken makes me hungry and I just woke up. Big fan of your channel.👏🏾👏🏾

[@recipe30]

A bit heavy for breakfast maybe, thanks for watching! 👍

[@CookafoodJA]

Recipe30 🤣 no , not heavy at all. I am African, I eat chicken anytime of the day🤣.

[@davidcotton6282]

Pressure fryer Is one of the big key parts u missed.

[@oaklandtobangkok]

Exactly. It's not necessarily the herbs and spices as it is the technique of battering and pressure cooking that is making ithe taste and texture.

[@howardugrad1356]

you did everything right with the flour and the herbs and spices mixtures, but you missed one key secret of KFC...that is, you supposed to marinate the raw chicken pieces overnight inside a refrigerator...and if you ever figure out what goes with marinating ingredients.then you ultimately cracked the code. rightnow, your chicken taste like any other local chicken joint in my hometown...and not a total KFC taste.🐔👎

[@rainingblood5275]

HowardU Grad your right

[@Hatred_in_Your_mind]

For sure, I tried everything & the chicken inside is bland. I even have a pressure frier. Without marinating FORGET IT !!

[@mariapinto8003]

I saw 1 video he marinates the chicken pieces in brine, msg, saltpetre herbs n baking powder overnight he also injects thw chicken with the brine so don't no how it tastes didn't try it out

[@goodrichie3919]

I want to taste the real chicken from colonel's hand..

[@fierceplayz9599]

Lol.

[@LastCallOfElijah]

I think if you understand the principle flavors are ginger, white then black pepper, among other powders, you will hit close, I also think from watching the vids on KFC kitchens that their flour contains about 30% corn flour, tasted it once. I also like MSG, onion garlic thyme tarragon way in the back. Holding overnight in buttermilk doesn’t hurt at all.

[@vanitanaga8982]

It's great to finally come across a video with u and ur voice in it!!😀

[@recipe30]

I have a select few, thanks Vanita 👍😀

[@vanitanaga8982]

@@recipe30 thanks for the reply! Tried it today and it works so well!! Thank u! Cheers

[@dark0ssx]

I tried this recipe twice. The first time it was the saltiest thing i had ever eaten, second time i reduced the ingredients to flour ratio, but it didn't taste like KFC. I even added half a teaspoon of msg to be authentic

[@KINGDOMKONCEPT]

You didn’t get the measurements right and did you have all of the herbs and spices? I’ve made it using all of the 11 herbs and spices and without the herbs and it still came close to Kfc. Just try again mate.

[@dustinkfc6633]

dark0ssx because this is disinformation

[@bunja9101]

I loved this recipe! I made it and everybody in my family including me LOVED it! Thanks!

[@weeknd2121]

Basically when colonel sanders died, KFC went shit

[@tank100286]

Bruh, he died in 1980....I'm pretty sure people loved kfc in the 90s.

[@Rayuzan_M]

Actually, it went downhill right before Colonel's death

[@coronelsanders7342]

@@Rayuzan_M it got downhill when colonel sell it

[@Rayuzan_M]

@@coronelsanders7342 Still before his death

[@coronelsanders7342]

@@Rayuzan_M He sell it before his Death.

[@WOWfunnyVideos]

I have tried that leaked recipe, and if you do that brining the night before...we did a taste test and not one person could accurately identify the KFC from the copycat. So, IMHO...KFC's busted. Only difference between them...the copycat had a nicer flavor and KFC's texture varied slightly on the original. Without dissecting those points...KFC is recipe is now in the public domain.

[@imaslowlerner]

I'm visiting Egypt now and KFC is doing very well here. In the US you go inside KFC only a few people, I went to the KFC downtown Egypt and couldn't believe it, the place was packed with the line out the door, at least a hundred or more people in there, I think they even had a second floor dinning area. The chicken was piled to the ceiling.

[@Dino-zf8sc]

Then this KFC ad pops up...

[@neilwilliams8608]

You have to use the same lard or cooking oil KFC uses. This is the other "secret ingredient." Awesome video. Thanks a lot.

[@19안제리]

Best KFC was in 2000 . I could really feel the magic of going there as a kid. Compared to now.

[@robshekelberg5315]

In my opinion they use MSG as their “secret ingredient”. It makes the chicken taste more savory

[@Muzotrades]

He's got a lot of chicken

[@johnwang9914]

The recipes is likely different in each region, keep in mind that KFC in the US is very different from the KFC in say Canada. That's because the colonel sold the US franchises and then when the company which bought it tried to expand into Canada, he challenged the company in court that he had only sold the US operation and retained all international rights, he won that court battle. For decades, he would say that the KFC products in the US tasted like cardboard especially the gravy, he would make surprise visits to the restaurants in order to check on the gravy and re-educate the staff on how gravy should be made. The colonel resided in Canada after the court battle so though the KFC's of nations other than the US were also his, it was the Canadian KFC's that received the lion's share of his personal attention to quality while he was alive. As to cooking the chicken in a pressure cooker (note cooker as in 3-5 psi boost not a canner which is 5-15 psi boost), the danger is that the oil vapors eventually gum up the typically wax safety pressure release valve and no amount of washing would prevent this. They actually used to sell pressure cookers specifically for "broasting" chicken back in the 70's but they were later banned because they became unsafe over time. It isn't the hot oil that makes the "broasting" unsafe but the degradation of the safety valve. I suppose if you could find a pressure cooker or canner with a more durable hence cleanable safety pressure release valve, you could safely try "broasting", or if you just treat the pressure cooker as disposable after a set number of uses. As some pubs have commercial broasting cookers, I would suggest taking the recipe to such a pub and letting them try it out and have a number of customers comment on the product. If you don't like MSG, use powdered mushrooms. Mushrooms, tomatoes and fish are natural sources of glutamates which is what you want from MSG, the uname paste that you can buy at grocery store is essentially tomatoes, mushrooms and anchovies for the glutamates, the so called "fish sauce" of Asian recipes is Anchovy extract for the glutamates, essentially any food you would consider "savory" is because it has glutamates essentially having MSG. Asian markets will often sell a mushroom seasoning powder which is mostly salt with some powdered mushrooms. To be truthful, your body produces more MSG per day than you could consume from a recipe and MSG allergies have never been proven, indeed none of the claimed negative effects have been proven in double blind controlled tests. Of course, as with any seasoning, restraint should be exercised with MSG, or with mushrooms, tomatoes, and fish (anchovies) which are basically just natural sources of MSG.

[@tmg1262]

John Wang I eat very clean and I'm allergic to MSG. Especially soy msg. Tomato paste, mushrooms etc bother me. If you truly knew a person who had this, you wouldn't be this ignorant.

[@lolabolds4992]

tmg1262 MSG gives. me a migraine that lasts 2_3. days ! No joke - the allergies are real !

[@cloa9203]

WTF dude?? U wrote a fucking essay?!?!? Man if u printed yoir comment and hive it to a teacher she will most likely give u a A++++++++. LOL

[@aple8307]

Kfc Recipe : fry Chicken and call it KFC

[@curtiswilliams6325]

Cheesy Big for Kentucky fried chicken

[@mahacon]

Tried this and tasted just like the KFC in the 90s. Thanks for sharing the video!

[@rizdraver]

Your comment perfectly illustrates the phenomenon of Rosy Retrospection. Everybody thinks foods tasted better when they were younger. Most folks think KFC in the 90's was HORRIBLE, "nothing like the 1970's chicken" which was HORRIBLE and "nothing like Colonel's original in the 50's". Yet YOU look back fondly to 90's KFC. Millenials eating it now say it was better back in 2001. Just a simple psychological reality. People say the same thing about Doritos to Pepsi to Kit-Kat bars to baseball. Everything was better when they were a kid.

[@gray_space_alien]

I worked in a KFC 40 years ago and several steps are missing here. We put the chicken in a prep unit that circulated hot water around it for a specified amount of time (partial cooking as well) the chicken was transferred to a breading table where it was dipped in a milk and egg dip and then browned in a pressure cooker pot before being pressure cooked for about 12 minutes if I'm not mistaken. Anything pan fried wouldn't have the same texture as the original. This was 1975 so I can't remember all the details but I'm pretty close. And from what I understand that recipe was not what the Colonel had in mind, this I got from people that actually met him in the store that I worked. So the recipe has been going downhill for many years and the whole transfat thing really fucked it up. Just my opinion tho.

[@ooch]

Why did he go to KFC first?

[@jv1984ply]

try it in a pressure cooker for 10 mins before it gets brown

[@recipe30]

I've never tried hot fat in a pressure cooker before. I'll check out the safety and give it a go! Thanks.

[@jv1984ply]

+Recipe30 chicken should come out more juicy

[@TheMastersuperblaste]

+Recipe30 Can you PLEASE tell me what's the song/artist that starts at the 1:46 mark? I love it.

[@recipe30]

I believe it's "Chicago" by Joe Bagale

[@TheMastersuperblaste]

+Recipe30 found it. Thanks!

[@59771006]

You live in Mount Martha? I live in Dromana we're not fat from each other.

[@recipe30]

Hey man, I'm finding a few Peninsula people here :)

[@JamesGowan]

Netflox... F%$K OFF

[@vortexhd685]

Douglas Roth hhi

[@roblostandlate.6005]

Redipe30. I marinate the chook pieces in butter milk and pepper over night, then cook using your recipe, mmm juicy and tender.

[@SandMan1998]

Of course you're not fat. Cuz you're skinny

[@vijikumar2088]

I am watching this channel after four years and trust me it gets better and better with every video that I watch this KFC lookalike chicken 🍗 seems to be better in taste and sounds more crispy after your bite . My kids love this chicken I’ll certainly make it and give you the feedback. Thanks Joel

[@recipe30]

Cheers, let me know! 👍😀

[@vijikumar2088]

@@recipe30 🙂👍

[@shades23]

your missing the missing msg .. it's not mentioned in the 11 herbs and spices .. but was added

[@stevelogan5475]

Joel, we have chatted quite a few times on your site, i am from rural ky. Appx. 35 miles east of the very first KFC opened by colonel harlan sanders. Since the corporations have taken over, not only does it not taste like it did yrs. Ago, but the chicken pcs. Are much smaller, and i think that is why it has a bland in taste to you, and also to me. I would not be surprised at all if your copycat recipe was better in taste. I know you mentioned to me recently that you may be visiting the U.S. soon and if you do, and you happen to visit near lexington, frankfort, or louisville ky. There is a restaurant fairly nearby called claudia sanders restaurant within an hour to hour and a halves drive. It is is a very large 2 story house they lived in.(will kind of remind you of the u.s. whitehouse in washington d.c. ,but not quite that big, if you are familiar with). Claudia Sanders was harlan sanders wife who he even admitted came up with the recipe for the chicken and the side dishes . It is not like a KFC but truly has the original chicken taste that you are looking for when you ate it at a younger age, plus they serve quite a few more sidedishes and desserts that are not available at the KFC's. They do not have a drive thru , and i am not even sure if you can get food to go, but they may. It is more of a white tablecloth style, but you still eat the chicken with your hands, and you do not have to dress up, jeans, button up or golf shirt, etc... very casual. Check it out if you are ever in the area, i promise you that you will not be disapointed

[@recipe30]

Sounds great Steve, after Sri Lanka I'm going to a cousin's wedding in France, I should have gone through US but always short on time. I will get there very soon! Thanks for the recommendation, we all love a good fried chicken!

[@stevelogan5475]

Recipe30 you are most welcome my friend

[@itsdoever]

Did the recipe at home, KFC was way bttr, and the home ones looked exactly like yours but they tasted no where near as gud as proper KFC

[@epictetus9766]

It was all good until I had to hear your eating noises.

[@RogerC68]

I will try this next weekend! Thanks for this!! I love your channel!

[@recipe30]

Hope you enjoy Roger 👍😀

[@JC.SpdRcr5]

Worked at KFC in 1987. Not sure about all those spices she mixed in. Most of KFC original rec. packet is non-iodized salt (celery?), white pepper, some black pepper, paprika for sure, dried mustard seed powder then others? not sure. When you open the packet it looks mostly whitish from the salt (I'm not sure if it's really celery salt or not) and white pepper, small specks of black pepper, and if there are any green herbs they are crushed into powder so you can't determine what they are. That packet is poured into the reg flour. and mixed together. You dip the chicken in water only one time only then coat with the flour mixture then fried on a round rack in pressure cooker (don't bang pieces together after breading like you see in other videos). The milk/egg/water mix was for Extra crispy, it's dipped twice in the milk/egg mix and breaded twice in just reg. flour, (dip, flour, dip, flour) and then fried in open fryer. The orginal rec. is fried in pressure cooker on 480 deg for 8 min....I liked to do a little extra long fry for 10-11 minutes to make mine a little more on the dark side. The extra crispy chicken is marinated in a tumbler with salt, water, and one other ingredient (bromelain to give a tangy flavor I believe). It's mixed in this tumbler for about 30 minutes on a timer (extra crispy chicken is chemically and mechanically tenderized).

[@LuchoCastle_11]

1:05 Wild Hungry Jack's appears.

[@evone56]

Never put anything fried on a paper towel it will create a steam and make your chicken or what ever you have fried soggy. Put it on a rack over a cookie sheet and it will stay nice and crunchy yummmmm

[@marlenathornsbeary2800]

Evone thanks!

[@corneliapotts5791]

I love this video. Thank you for making it. The chicken was finger lickin' good, I have to say. I made your wet and my own wet ingredients and they liked both. My wet ingredients are whole eggs, hot sauce, and buttermilk. Thanks😍

[@recipe30]

Thanks for your feedback!

[@mikeboom1333]

Recipe30 gud video man

[@abdulaziz1253]

Kfc normally adds 1 tablespoon MSG too

[@simonmariogondowidjojo4596]

It looks good and tastes good as well 😀 Have you tried using snapper fillet? I am sure it is going to taste good.

[@kayami07]

This guy looks like an older version of Jaime Lannister :O

[@elderaarondavis1]

Is it Australia or USA?

[@recipe30]

Australia Mate!

[@MrAlinktothepast]

mate i tried ur recipe as in the video, then i tried using corn flour instead of wheat. It make it better in my opinion. i recomend u try it, CHEERS!

[@lonewolf6507]

Michael Z i thought he has an irish accent haha

[@volunteerguard]

5:10 *MORE OOF*

[@whatthereview369]

Yeah I noticed that too, I'm 35 and when I was a kid, KFC had much thicker breading and more flavor!

[@nathanfielure4305]

KFC doesn't use egg wash, just ask anyone who worked there before. They quick fry the chicken, coat with flour and then fry it in the pressure fryer. There's a video somewhere of how it's done.

[@jojozepofthejungle2655]

you live near me, I won't put your address all over the internet but I will say I live near Wilson's rd shops. I think if you add some sugar it will taste exactly the same.

[@recipe30]

Ha ha, howdy neighbour!

[@garystinten9339]

JoJoZep ofthejungle white or raw? how much?

[@rockethutchins8547]

JoJoZep ofthejungle lol not to give it away but KFC on Wilson rd is fucked

[@karine8738]

Brown sugar ?

[@isathechrist429]

worst KFC is the Thailand one

[@kgsbongase8267]

lies KFC will never reveal its recipe ..cos I tried doing frenchise with them ....there is no way

[@thenotoriousg6030]

Well tbh as a cook at KFC, the chicken is pressure cooked in oil for 15 mins and all we use is breading flour, milk and egg mix, seasoning mix (11 herbs and spices) and breading salt. So yea it’s all basically powder today compared to how it was back in the day.

[@AlukaGozen]

I tried this recipe it's super mega good. I also think the colors used in the KFC cup contribute to the good taste of the food, the coloration of the packaging just make you hungrier because it's associated with the food restaurant. So if you were to serve these homemade fried chicken in the same packaging or a packaging with the same color combination, it would trick your brain, signaling the "hungry" feeling and thus making you crave them more and taste even better