BTS: Frying chicken with KFC
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- Опубликовано: 11 мар 2017
- I attend KFC cooking school and learn how to make chicken like the colonel does. No luck getting the secret herbs and spices recipe; but I did manage to trap myself in a plastic bag, make a hair net look good, and bread some delicious and edible chicken. #NotSponsored
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I worked at a KFC for 2 years a long time ago. I was told by the owner(who owned many of them) only 2 ppl actually know the original recipe. I did notice the 2 seasonings packs they use for the flour were made in 2 dif places.(Only labeled as Original Seasoning & Milk and Egg mixture) And u dump a 3lb box of salt in the flour for each batch of breading. The use of a pressure fryer makes a huge difference. Although the one on here is an older style one, believe it or not. Wish I knew the whole recipe. That Original Recipe has always been my favorite. So good.
Managers that I've worked with said that the Collectramatic produced a more authentic, better tasting bird. I have only worked with henny penny 8head fryers though.
@@andyoli75 I wouldn't doubt it makes it tastes better. I've always loved the original recipe. I think the 8 head fryer I used was a Henny Penny one. It wasn't the one on here. Def made good chicken.
The recipe isn't very complicated.
I watched the training videos and the training video at the Original KFC in Corbin Kentucky. You all forgot the browning process on this video. Plus according to Colonel Sanders the chicken should be loaded in the famous buckets a certain way. Which was not covered in your video.
@@jessemorris5125boleh minta resep nya
누나 고마워요!!
Sister Thanks!!
I worked there as a cook in 1993. Our pressure fryers didn't look like that. They would crank the racks up/down. Did they show you how they marinate the crispy chicken? And use those fryer drippings to make the gravy? Man I remember when we'd close, it would be really late before we left because we would get that kitchen area spotless. Lots of cleaning and degreasing floors. Ah the old days...
The coleslaw is mixed with gallons of mayo by hand up to the elbows in a 55 gal plastic trash barrel and then stored in a walk-in cooler until needed...
Just the way I like it big boy!
yep...i worked there and hated making it because the cabbage and mayo and sugar were so cold it made my hands numb.
@@teddingtonbear3265 Yummy 😋 🌈🌈🌈👨🏽❤️💋👨🏾👰🏻♂️🫃🏽
Use to be good now it's so dry
Back in 1973 we cooked using these scalding hot large pots that we had to fill, cook and empty. Carrying them full of hot grease and chicken across greasy slippery floors to empty the chicken onto draining racks.
We dipped the chicken in an egg and milk pre dip prior to coating it.
Timed the cooking by looking at the wall clock.
In between cooks we did other work. Sometimes we would get busy and overcook and get crispy chicken. Which customers actually liked.
Sad part is, about 5 years ago, they cut back dramatically on the seasonings. KFC no longer taste the way that it was and I don't go there anymore. Why? Saving money? I think they ruined a good thing.
WRONG, You must have lost some of your taste buds.
@@johnparker524 Not just me Tony, check around, KFC, ain't what it was.
They cut the seasoning back in the early 80s....lab examination showed little more than salt, pepper and msg.
Lol, I thought only in india. In india its only paprika and salt. Fried in flour batter. That's it. It's only fried chicken.... literally...no spices or herbs anymore.
So if it's also at your place then may be global phenomenon. Piece size have been doubled to 20 per bird, that means initially when. KFC launched in India, they used to have 8-10 pieces from bird. Huge chunks of meat. Now it's half.of that. Taste ...slated fried chicken.
Utter crap. Just minting tons of money.
Agreed 💯.
Omg. Thanks for this inside look.
This is like what North Korea showed Dennis Rodman when he visited. Everything is great. It is like this all the time we swear.
hahahahahahahaha
They probably wash their hands in that water dip 😂
Ive got soggy fries, pieces missing, chicken with no or very light seasoning so many times I cant count and where I live in India, they dont sell original recipe, you only get hot and crispy with no spices, which is somewhat like a tempura batter chicken with no taste
I make my own fried chicken (6 piece boneless thighs).
I brine my seasoned chicken in salted water for at least 3 hours. Take it out to drip dry.
Create a beaten egg with cream and ground hot Indian pepper for a wet coating. Create a dry coating of 1cup flour and 1/2 cup corn starch, 1 tbsp white pepper, 1 tbsp msg, 2 tsp onion salt, 2 tsp ground thyme. Dip in wet then dip in dry and let sit for 20 minutes on parchment paper. Fry in peanut/vegetable oil for 11-12 minutes or light golden brown and crispy.
Wat about the temperature? How much will be temperature for 11 to 12 minutes?
very nice bravo!!
@@AdnanKhan-hx5if 340 for chicken
Hey paula thank you so much for this recipe ill definitely try it out
Damn I miss getting kfc late at night without waiting in a que for an hour
Awesome
I haven’t had KFC in about 20 years, but I remember it looking more crunchy, more brown. Like there was a huge crunch. Her chicken looks like a chicken tender.
KFC chicken is not the same and not as good as when I was a kid. But you can order the extra crunchy variety, I think it is double the breading.
its original, original dont actually have a lot of crunch in there just a regular chicken with flour, if you order crunchy, youll have a crunch for days also its gonna taste more oily, original is the way to go
The blend hasn't been original for about 40 plus years now....early 80s examination of the mix revealed little more than salt, pepper and msg..makes sense why the colonel was so angry about selling.
The original was dipped into egg wash rather than water, the oil type was also different back then, cutting costs.
It depends who cooks it. I used to be a kfc cook 6 years ago and I made sure there was extra breading and I always cooked it for an extra minute or so and it would come out perfect
so emotional nearly cried
Whyyyy
I learned something new today!
I've been working in KFC (Poland) for 2 years and that was the best times i remember 🤩
Delicious
The hard part is when you get hungry watching dis vid..
🤣🤣
And when go ktchen only have noodle
and hungry while working at kfc itself
I’m eating KFC while watching this
@@FireAlarmTech7. same here chicken breast with mayo
Guys il make it simple for you. The MOST important thing to get the taste of fried chicken is the oil, no matter what anybody tells you. Im not saying the breading doesnt play its part, cos it does but its not more important than the oil.
I remember reading somewhere that kfc breading was analysed and there were only 4 ingredients that went into the breading mix, black pepper, white pepper, salt and msg. Personally, i think this is the breading recipe.
Can you tell me what is that ingredients that mention as (MSG) please
What oil it used soybean oil, canola, rapseed oil or combination of them-mixed one?
@@noobinho8882Mono sodyum Glutamat
Awesome job !
a lot of things have changed in the last 30 years they used to use shortening to fry in and one of the secret herbs and spices was MSG.
but , that's back when Kentucky fried Chicken tasted the best.
The most famous fried chicken in the world.
Michael Gingell chick fil a you mean?
yeah chick fil a is better. KFC is lousy service these days.
@@mg8718 I find the KFC in Australia has more bone than meat.
I refuse to pay for bones.
They even changed the oil in the fryers for the video!
Amazing vedio thankyou for sharing it makes me hungry while watching this vedio impressive presentation.
Thank you for a very interesting video.
things have changed at KFC for I worked at one here in Canada for 3 weeks at 16 and was coating that Chicken but that pre dip of water you used was real Milk and egg wash, which cost more than water but the Flavour had to be so much better!!
May i have your contact details
Started eating KFC in the 1960s in Kentucky. Used to be literally dripping with grease, sometimes the skin would just slide right off! It was great! Thanks to all the health nuts out there that's all changed.
xD but the whole point of the way Colonel Sanders pressure cooked the chicken was the least amount of oil retention of any fried chicken out there.
I would not want that to be honest. I know it was like that. How would you describe the taste?
17 years at KFC. cooking school should have been done while open. This is very tame and clean!
Best
Love KFC.
That gravy is criminal. It's so watery now.
Depends on the branch, my dads kfc was really shit when it came to gravy but the local one near my house is really good gravy
Looks yummy
Liked the videos
Wow!. That's how they fried the chicken..i notice they did not coat it with battered egg most of us do when we making fried chicken
Maybe egg powder is one of the secret ingredients
Is the fryer pressurized? The cooking time is almost the same as frying in a pan.
To get his chicken right, Sanders had to fry it in a pan for about 35 minutes...He did not like the way his chicken tasted deep frying, which only takes about half the time, so he came up with pressure frying, which sped up the cooking process while still maintaining the taste he preferred...
@@Crazcompart Thanks for that actually interesting
That kitchen is so clean
NEver seen a KFC so clean in my life.
All you have to do is bring the seasoning pack to a lab and get it tested to find out 😂
The not so secret recipe
2⁄3 tablespoon salt.
3 tablespoons white pepper.
1⁄2 tablespoon thyme.
1⁄2 tablespoon basil.
1⁄3 tablespoon oregano.
1 tablespoon celery salt.
2 tablespoons garlic salt.
1 tablespoon black pepper.
What about the MSG?
For 1 breast lol
To how much flour?
Awesome video. Did they show you how to make the extra crispy version?
Wow yummy thanks
Stohb it I'm getting hungry!😋
ahaha i am always hungry for KFC!
the smell in that place is mouthwatering
The plastic bag from which the chicken pieces were take is still on the counter where the flour is being applied. Is that correct?
Within the past 5 years, whenever I get KFC, which is about once every 3 months, it is either black boned, which means previously frozen, skin broken, dried out or really greasy & saturated with over used oil. It's a shame, because in my youth, it was always a treat.
Yeah i really feel it varies from location to location and who owns the franchise.
Look at what they have working for them now diversity at its best
I used to work at the Swift Current KFC Restaurant as a Cook for 2 years from 1990 to 1992....I liked it....but it was a stressful job...once I remember burning my fingers at work on the hot oil and it hurt like heck...another time, we forgot to close the drain when we poured the oil in and it went all over the floor....my last day of work after 2 years, the boss had told me, since I was the day cook, to take out 2 boxes of frozen chicken in the deep freeze in the basement and I forgot to do that and boy was he mad at me...not a good way to go.....we had run out of chicken so we had to take it and put it in hot water and try to separate the frozen chicken....I believe the next day a order of chicken was coming in....but yeah, but I made a lot of great friends there....
Sir, can you share the temp of oil while cooking?
@@thestandardballer its about 150 degree to 180 degree depending on the type of chicken u make :>
@@letrungnguyen3304 in celcius? Thankyou sir! Really appreciate it
@@thestandardballer yes
Sir in kfc chicken are u adding milk powder n all purpose flour n onion powder n for chicken tenderize powder when u add tenderize powder how much time for marinat please mention time also plz sir or can u send me recipe of kfc chicken
Easy peasy
Waooooo
Damn, you're quick at getting this up.
Lol you guys got me fired up! Blog post almost done too!
There KFC look like my local Walgreens lol 😂
Good video.
Do they sell ingredients in packets if so can I get the website thanks
Does the water have some additionañ ingredient??
No doubt it he said the water is just to clean the chicken and basically all the breading mix to cling to it
I think it just salt in the water
I was a manger for kfc here in Australia and we never washed our chicken b4 preparing it.. each bag had so many peices... hot and spicy we dunk it in water after 1st flour and reflour and rack them. Oh yeah where is there flouring rack to shake off the extra flour
Robert Chinnock so many differences. It would be fun to go behind the scenes there too
Robert Chinnock I was a cook for kfc for many years just shaking my head the way he was flouring that chicken, no basket to shake the excess flour off then rack the chicken up lol
3
Gotskillz skillz
Yeah, they did the hold and tap. Hahahahahahahaha
Did it bother you that he was cross-contaminating his fry station? Chicken juices and flour all over the pressure cooker and drop hook. You would literally have to clean and sanitize the drop hook every half an hour at this rate. Really weird. Also guide who appears to be a manager not being able to remember the hold times on the chicken.
lovely thanq
Enjoyed seeing good sanitation practiced
There are recipes here on RUclips that enable you to make fried chicken that is a million times better than KFC.
Million times.... that's a lot
What if I dont want to deal with fucking oil and cooking and breading and cleaning?
@@vardhan4594 Can you count that high?
@@777Jamez777 Then all you’re gonna get is sub par fried chicken.
@@dmarkj22 i will if u pay me to
most delicious chicken available only at KFC
Broasted Chicken..is the ultimate ,
He's trying so hard to make the process seem intricate and complicated.😄
Let me be clear the only time these eateries adhere to the standards of food is when the big wigs are present that is a fact..........
im so proud as KFC crew.. im doing this process very well❤️❤️
Try to see if you can get Marion Kay 99x seasoning it's the closest to KFC original recipe
This is the only BTS vid I'd watch
OK Peeps. Secret Recipe follows: 1. Salt 2. Black Pepper. 3. MSG. And the secret ingredient that accounts for 80% of the flavor .... ready..... wait for it...... 4. White Pepper, and lots of it. White pepper people! Now add any additional 7 herbs and spices you love in small doses and your golden. Onion powder, garlic powder, oregano, basil, paprika and on and on. When it adds up to 11 you're done. Bon Apetite.
Let the chicken soak in water over night mixed with
Salt
Black pepper
Msg
White pepper
Then in 2 cups flour and a little
Dry egg base powder
Dip the chicken in a milk and egg wash then
You add the
Salt
Black pepper
Msg
White pepper
And the 7 others in small quanitys in the flour and coat the pieces like he said and the next process is drop in hydroginated vegtable oil in a henny penny pressure cooker and fry it under presure.
I know thats getting close...how hot im guessing 350° too 400°
But how much pressure is what im not sure of
What's MSG
@@simmizkitchen2021 Mono Sodium Glutimate.
@@chadbaier9752 Yep. I like your approach. For the best possible chicken cook in lard. You can still find it in stores if you try!
@@olderguyrny tqsm😊silly me😀
Love you KFC, my lifeline! ♥️
Hello Indonesian NewFriend👍🏼JOINED.. w. o. w so amazing you joined on KFC kitchen class. so fun 😘 remind me when i was join as a trainee manager at Mc'D. they have a " secret recipe " 🤩👌🏼 even t manager dont know. Nice share dear.
Seeing those people without mask🥲 happiness
To bad you couldn't do this back in the late 70's early 80's when it was still Kentucky Fried Chicken. That chicken was the stuff of legend. . . What you tasted now is ok if you have never had real chicken before. . . We used Lard to cook the chicken in, now they use an oil and it doesn't have the same flavor. . .
I agree it was diffrent when i was a kid. Way better
So right
I remember it in the early 90s that shizz was bomb! today it just isnt good...
@@cgamyes 70s and 80s was done right when it was still Kentucky Fried Chicken. It is like McDonald's and then Ray Kroc took it over.
Agree. I used to work in a buffalo wild wings, and we use lard for the wings. They taste better.
moms proclamations
laurie shermans recipes
by jody on knees
Maggi how much was the KFC school and where was it? Thanks
Sir Good good v. good
lol when the guy on the right is eating he looks so focused on his food. All of you are eating like you've been starved for 3 days haha. I guess that's why deep fryers make people fat, the smell makes you hungry
It is taste nothing like it did when I grew up. Kind of a shame really, IF they are not going to use the original recipe sell it, or let someone else make it. Why deprive people people of a good thing.
This young lady is adorable.
Agreed
Really nice lady. No messing eating that chicken either 😬😬✌🏻🏴
Astonishing, they allowed with those vampire nails ... XD
it was revolting to see her nails
It amazes me how KFC’s chicken taste so good but they don’t actually season the meat, just the breading. No brine, just seasoned breading. KFC is like magic.
yeah it impressive
the magic happened in the pressure cooker. The pressure is higher than your typical water-based pressure cooker.
They brine it... They never tell it
The manufacturer brine everything except the original chicken on the bone.
@@HO1ySh33t *pressure fryer and pressure cooker are two different things....
Halo salam kenal Terima kasih resepnya Tuhan berkati kami dapatkan
If you work there can you take home the flour? Or the ingredients for own personal consumption?
No you can't.
I'm sure the kitchen staff secretly brought home some of that secret recipe breading flour every now and again.. I know i would.. Lol
savvy idea!
That's what I would like to do in a few places
There are cameras everywhere. Definitely not worth losing your job over.
The secret had been out for years.
I tried it, it is spot on.
No you didn't!
@@powerplayreviews8082 lol
where was this filmed at?
The spice bag is premeasured already mixed in a single bag delivered to them with other supplies, no idea where he gets his info...
Homegirl going to town on some wings. 😆
The KFC wings are overlooked. They have the juicy flavor of wings with the colonel spices.
Dude knew the cOrOnAvIrUs was coming with those hand washing techniques, jeeeeeez
When the cameras aren't there I bet they never wash hands lol
cooking time 13.5 what is the temperature for the cooking oil ?
180 degres
robert yaffe
375°
milk and egg wash your suppose to use according to original way to make it.i just watched his interview on a show where he showed how to do it but not ingredients
Yo I just got a job at one in chiliwack, cool.
still working there ? xD
I’m wondering if the water has MSG. I read where they admit they use it on the chicken.
I spice the chicken with the 11 herbs and spices and MSG, let it marinate overnight, then flour it before frying. Try it.
Msg is the most important one and thats why we are addicted to kfc and chinese food also mac donalds and burger king. Use msg just and forget every thing else and u will get that beautiful kicking taste thats make u feel yummy.
No, it's just plain sink water. The seasoning has msg in it though. Pretty much every fast food chicken has msg in it. It's what makes it taste good.
I now include the spices in the flour. Tastes a lot better.
I’m wondering how often your restaurant is to change your oil for the deep fat fryers?
I’m working at kfc now so it takes one week for oil to get bad
The way the gravy is made needs a video on its own
Does that pressure cooker automatically release the pressure at the end of cooking? I see he opened it without any precaution or releasing the pressure.
Don't see any release valves like we have in pressure cooker at home.
The pressure is usually released with 1min left on the timer, hence he opened it the way he did. Also, the cookers these days cook at a lower pressure than they used to.
1:53 Does that look pretty?
Guy : ......
Lol... I caught that too😂
Those old cookers are dangerous when they overheat. I saw a guy get injured badly once.
Wow I wanna try and learn I'm from NYC where you from?
Not gonna lie: I subbed because you wore a string tie like the Colonel :) Also 01:49 -- yes ma'am.
ahahah That is why i wore the top!! thanks for following along!
6:15 lol this guy is obviously putting on a show, no worker would have time to do the shake and tap for evert piece when theres tons of orders coming in at once
As someone who works at kfc can confirm
Lol.. True even this nonsense of 7 10 7 i never did it when under pressure
Ok, people! It's apparent from all of the comments I've read that not all KFCs prepare their chicken before frying, the same way! And it is also apparent that the chicken was prepared a whole lot differently in the past than it is now! So can we stop arguing with each other about the way it's supposed to be prepared and accept the fact that it is prepared differently, depending on everything, from which restaurant is preparing it to what country that restaurant is located! No need for angry responses and name calling!😁
I'm not surprised. There is not much consistency among locations, and sometimes my stuff is not the same even at the same one
You got it. I worked for KFC as a cook and as a store manager for 10 years before finally finishing college and getting the heck out. Long enough to go through four changes to the way that we prepared chicken. My biggest concern is that this cook was cross contaminating his fry station, drop hook and fryer buttons with raw chicken juice and flour, and on video no less.
That's considered ok bybfood safety standards *as long* as the cook wipes everything down with sanitizer right after.
10 outta ten Rodney.
Hola espero algun conocedor de este tema me saque de la duda , yo hago este tipo de pollo pero me sale más obscuro a qué se debe Hello, I hope someone who knows this subject clears my doubt, I make this type of chicken but it is darker on me, what is it due to?
Can't belive that is a ORIGINAL KFC KITCHEN or Process... Bcoz i knew 100% KFC process MUST BE DOUBLE COATED! BUT HERE JUST ONE 🤔
12 ingredient recipe? Were u born yesterday? 🤣