original recipe KFC is fried in a pressurized deep fryer that's why the color is very light and it has a lot of moisture. I know it coz I worked there for 3 years.
The original KFC ......Sanders Fryed it in a frying pan , then when pressure cookers came out he started to use them ..because it cut the frying time down
Lard is certainly used in frying. Pressure cooker is used because it cuts down cooking time. So, the cooking temperature is too high. Lower it and cook longer! Personally, I'm not going to wait 6 hours for fried chicken. Still, on medium heat, I cook legs for 30 min. Thighs for 45 minutes. Very nice and juicy. I haven't tried any other pieces.
Back in the 90’s when air ovens first came out my dad wld flour the chicken as normal but he wld do a light spritz on all sides with PAM cooking spray. This eliminated the white flour on the final product.When you cannot eat regular fried foods that was a great alternative.
1nicoleblack That's what i was thinking, spraying the battered chicken with some oil before putting it in would probably give it a better cooking where the batter wouldn't crack and burn so fast.
To use your airfryer properly and prevent the uneven cooking you have.......halfway through the cook, lightly spray your chicken pieces with olive oil and rotate them for a golden brown crispy crust!
This particular "air fryer" is trash. I bought one. It's basically a $200 toaster. Check out all of the negative reviews on amazon. I had one and and ended up throwing it in the trash. The temperature control was a good 100 degrees off.
Sonya Cosby Henderson Indeed. There is no difference between an basic Airfryer and forced convection oven except size. You may save electricity and in some models a lot of warm up time. The high end models such as Phillips might be a little different in that it creates a turbulent flow circulating hot air from top and bottom.
I was going to say that! I got one for Christmas and I'm not sure what to do with it. I tried a burger and fries which was really good! I'd love to see emmy's take on recipes.
@@janw1110 it's so much fun to experiment with the air fryer. Leftovers (pizza, chicken) even come out better than the fresh version. Go down the frozen isle and grab a few of your fav appetizers and test out the temperatures & cooking time. Congratulations on you gift
Either spray from a distance to avoid blowing off the flour or just use a tiny amount of regular frying oil (1-2 tsps max) and coat your food in a big bowl. Works well for fries. 🍟
Does it make it greasy at all? I’ve never done that before Oily food tends to make me sick so I always use my air fryer instead tho I’ve never heard of that trick I’ll try to see the difference
Growing up in the 60's when KFC was an occasional treat I can tell you it was NOT crispy chicken. That came way later. It stuck to your fingers and they threw in moist towelettes. That is where, "Finger lickin' good!" came from.
I live in Kentucky. I’m about an hour away from the first KFC. Another thing most don’t know is that the chicken is fried in peanut oil and is pressure cooker fried. The cooker has a lid that has a wheel on top to seal it shut. Try an electric skillet with a lid. This is what my mother did and her chicken was to die for.
Actually-originally the Colonel fried his chicken in cast iron skillets. It took too long so he started experimenting with pressure cookers. www.ronford.net/ui/kfc3/townsquare/colonel/kfcpressure.htm
i would suggest trying to season the buttermilk with the 11 spices and let it marinade longer. then lightly season the flour with the spices. spices tend to burn faster than flour during frying, give you that GBD Golden Brown Deliciousness
I worked for two of them. The trick is not the spices but the techniques used to make it. For xcrispy; The chicken starts wet from the bag, to dry flour.. and then back to dry again, rest and dry again. You put the wet chicken into flour let it sit a few min. Then put it back into water then back into flour again.... Let it sit for about 10 min after shaking them off. Dust again. Let it sit for 10 min. Fry in lard. I added nothing but 1 tsp of season salt, & 1tsp of sugar along with about 1.5 tbsps of corn flour to 2 cups of flour. They cook their chicken for longer on lower heat. Good luck!
Sorry folks, kfc does not use peanut oil and never did. Colonel Sanders used lard originally which is closer to shortening. Only the original recipe is pressure fried, extra crispy is only deep fried. When you air fry or use convection you drop the temperature about 40 degrees, if you don't your food will burn.
When I worked at kfc whether it was original or extra crispy they were both fried in a pressure cooker. Extra crispy chicken just had an extra dunk in whatever liquid solution then dipped in seasoned flour again
Emmy, I know another secret. I know this because a long time ago I used to work for the company that maintained all of KFC's alarm systems. I'm a "curious George" when it comes to watching how things work. The deep fryers used at KFC are pressurized - much like a home pressure cooker except it uses a pump to pressurize the chamber to 20 psi. My guess is that the pressure causes the chicken to cook throughout faster so the crust doesn't have quite so long to darken, the chicken loses less moisture (water evaporates at a higher temperature under pressure) and it may effect the way the crust forms. KFC also uses pre-battered and frozen chicken. They dump the frozen, battered chicken into the fryer basket and start the fryer before the chicken can thaw. [EDIT] I see now that I read the comments, a lot of people already know this, so I guess it's not such a big secret after all.
From the Trib interview article- 5. Does KFC continue to use the Colonel’s Original Recipe to make its fried chicken, or has the recipe been modified over the years? Kentucky Fried Chicken serves incredible tasting chicken made the hard way and The Colonel’s Original Recipe is still at the heart of our business in every one of our nearly 20,000 KFC restaurants in more than 125 countries. We have cooks in every one of our restaurants who hand bread and freshly prepare chicken all day every day. The chicken is prepared the same way Colonel Sanders first made it in the 1940s - we don’t take any short cuts. It takes 25 minutes start to finish to prepare for our customers. What some people may not know, is that in the 1970s we added an additional recipe - Extra Crispy Chicken. Extra Crispy is double breaded by hand with a unique mix of herbs and spices then it is open fried. By comparison, Original Recipe uses the 11 herbs and spices, is hand breaded once and pressure fried in Colonel’s unique method.
3DPDK I made enough KFC chicken when I was young to know its not frozen. It's hand beaded and the regular is cooked in a pressure cooker and extra crispy is just fried but marinated before its breaded.
Using pre-breaded frozen chicken is relatively new for KFC. My son worked there back in the late '80’s or early '90's, I forget which. He told me about breading huge batches of raw chicken and putting it in the fryer. I have no idea when they changed, or if that's even correct, but I know it's not nearly as good as it used to be.
Mishi Hernandez I don't think so, because you're still using significantly less oil than you would in a deep fryer, so the calorie count is still kept in check
In addition to spraying food with just a bit of oil, I also find that my Ninja air fryer cooks better and faster if preheated for about 3 minutes. But, as I'm sure Emmy found if she tried, wet batters are not feasible.
The tricked I learned from Chef John for getting crispy fried-like chicken skin when baking chicken is to use baking powder in the coating. It works like a dream!!!
I've never had an issue getting my baked chicken to get crispy. Had it last night as a matter of fact 🤤 I bake in glass pyrex, maybe that's why my chicken crisps up. 🤔
I haven't had Original recipe in a while...but, I don't remember it being crispy. I always thought of it as a "soft" fried chicken...almost squishy to my remembrance.
That's the difference between good and bad KFC chicken. If its good and cooked right, the original recipe IS crispy (juicy, tender, etc). One store near me makes it like that. Another store near me makes it like you stated - soft and squishy. I think they let it sit around longer and don't make as many fresh batches.
Original is suppose 2 be softer in my boat that's why i buy it...bcuz can't eat the crunchy textured chicken...but sometimes a few tiny spots are hard but most of it isn't
Helpful Hint: Monosodium glutamate (MSG) can be found on the spice/salt aisle of your local grocery store under the brand name "Accent" (in the USA, at least). And Emmy's right, it's nowhere near as bad for you as you might have heard. In fact, it might actually be LESS bad for you than ordinary table salt since you need to use much less of it to get the desired result, thus less sodium in your diet. A LITTLE BIT goes a LONG WAY. It's quite delicious when used properly.
Look in Walmart in the Hispanic seasoning section. Bottles of MSG and it says MSG on the bottle....the store here has a wire rack hanging at the end of the isle near the Hispanic foods/spices/dry peppers, etc. just have to look for it.
@@Sanctifires No it doesn't. It's been pretty thoroughly studied and proven that it's entirely in people's heads that it causes them to feel bad. It's only when people think that they've had MSG that it makes them feel different whether they've had it or not. Take a look at the ingredients of some of the food you commonly eat and have no problems with. It's almost guaranteed that there's MSG in them. The whole idea of MSG being bad comes from a letter to a medical journal where a doctor was talking about how he got headaches after eating Chinese food. MSG was just one of a couple of different ingredients he suspected but MSG got picked up as the main culprit by newspapers due to it being relatively new at the time and got spread far with inflammatory headlines like "Chinese Food makes you go crazy because of MSG".
@@ViviSectia yeah so it's just my imagination that I only feel like shit from eating Chinese food loaded with MSG. Ok. Let me guess, you'll believe anything you're told as long as it's a "doctor" with a degree. Or anything as long as they call it a "scientific study." Question everything.
Configurations: 1. mix spices in a separate bowl 2. Add 80% to the buttermilk and 20% to the flour 3. Leave chicken in marinate for at least a few hours 4. Double Dip the chicken (liquid, flour, liquid, flour)
Even if it is the real recipe the original sanders used.. It wouldn't taste like the fast food store... The original dude after he sold the place was very open about how much he hated it because they changed it for mass production... So much so that KFC tried to sue him and he won by proving his original recipe was better...
Similar thing with Popeyes. The Popeyes chicken that they have been selling for the last 30 years or so is nothing like the Popeyes that was first introduced to the market in the 70s. The younger people of course no nothing about this and the older ones respond like Pavlov's dogs: They see the sign and their minds do the rest.
IKR Nothing can Touch the Original. I remember eating KFC back in the early 60's and it was to die for & they did change the recipe after Colonel Sanders sold it in 1964.
@@cetti4405 Very interesting I knew this about KFC, but not about my Popeyes. I'm glad I can't tell the difference..I prefer Popeyes over KFC any day of the week.
@@momonie4 For sure, my cousins used to work there, when I was young and they were allowed to take home the extras. And on Friday nights they would always bring us some. It was so different than it is now!
Thanks will try! I've learned through trial and error that lightly spraying the floured chicken prior to air frying, does not leave any white patches of flour at the end. Sometimes half way through air frying I give it a final look and spray it on any white patches and voila! 😊
She made me love fish things and pate with biscuits.. i hated these things before but she keeps saying how much she loves them and eats them with so much pleasure, now I do too :))
You mean: "I have to eat a meal while I watch Emmy..." ? And, what is "heck" ? You have an issue where you do not actually speak honestly, yet you want to and it is important to you that you are accepted as truthful. Oh, what a paradox
When I was a teenager in school I was in a work program that put us into jobs to try them out and was put into a KFC for a few days to cook and clean. The milk we dipped the chicken into was very runny. It was made up of a set measure of water added to milk powder. After the milk, it was then rolled in plan flower. It was then given a second dip into some water that was mixed with some egg powder and then dipped into the flower that had been blended with the bag of herbs and spices. They had special pre-measured bags with all the dry ingredients in. The chicken is also cooked in a large pressure cooker filled with oil you would lower the baskets filled with chicken into. You had to lock the lid down and close the pressure release valve once the chicken was loaded and set the timer. Once the timer went off you pulled a lever to release the pressure and then waited till after it had finished venting. Then you could release the lid and grab the baskets of chicken out with the removable handles from the baskets. Every few days they would swap the oil in a deep fryer normally doing one a day. The oil was drained out to be sent off to be reprocessed. At the bottom of the cooker was a trap to catch all the chicken coating that fell off while cooking. That was turned upside down on a fine mesh sieve to let the oil drain from it. The solid bits left over in the trap then got put into a container and put in the deep freezer to be sent off for processing. Apparently, it was ground down into a powder and sent back to the stores as the powder the gravy mix was made from for things like potato and gravy etc. After a certain number of chickens had been dipped in the milk and the egg powder they were replaced with a fresh batch. The milk powder was quite red by then. When the dry ingredients started to run low new premeasured bags where added.
Ur right about hidden msg in a lot of foods. Mr. Noodles instant ramen has it, and my husband eats it all the time, all the while swearing off msg. But he hasn't felt any effects that a lot of people say they get from consuming msg *shrugs*
@@fartyfat6539 not true MSG is an excitotoxin which means even in a small amount it can excite your brain cells to the point of death. You just dont recognized it in small amounts.
This belief (that MSG is toxic) comes generally from a bad application of a small amount of knowledge by people not actually qualified to have an opinion. There are certain glutamates which can be very toxic and like anything, too much MSG ( and we are talking A LOT) can also be damaging but glutamates are a class of amino acid found in most savory foods. Every reputable study of MSG in people which has gone hunting for the mythic “Chinese Restaurant Syndrome” has come up empty- it’s just placebo effect.
Wow guys, at least I'm glad Emmy understood. All the ingredients that she put in she forgot to add a pinch of "love" as the last one. I know she puts it into everything she does, that's a given or I wouldn't be subscribed to her channel.
I known this recipe for 17 years..... cause I worked at KFC as a teen lol. Also when I worked there we used Lard to fry the chicken in, the lard came in big blocks and we had to melt the lard in the fryer.
This might be random but I love how clear you talk and don't have some overbearing music In the background because the auto captions can understand you perfectly and I can show my grandma who has a hard time hearing your recipe videos. :)
Oh Emmy I was raised in Louisiana by a mother who was a German war bride and my Father who was native Louisiana... but my mom made the best fried Chicken... We also raised our own chickens and rung their necks and mom fried them after the chicken plucking ceremony and chicken cleaning... We were so blessed... Your episode here, brought back many "mom" memories and the flavor of a southern classic. I am actually happy I was raised in the deep rural back woods of Louisiana, and Fried Chicken made my Mom after Church every Sunday... God Bless You!!!
Timothy Hays I was thinking this when I seen that the chicken had looked “wet” after sitting in the flour dredge. I wanted her to re-dredge in the flour! Would have been sooo good! I’m so going to trust this recipe!! And get me some MSG! Lol
Timothy Hays and use a different fry time. Crispy is fried longer than the original and we use a slightly different version of our canola oil blend. :) {shhh I never told} but without our exact fryers I’m not sure if it’ll ever taste the same
William Mills I know, I was a cook at a KFC lol. We pressure cook the original and deep fry the crispy. It will never ever EVER turn out the same. Also, we sign a contract to not expose the spices when we get hired, but I guess that’s already been done 😂
@@crystalhandke385 -- I wanted to know the KFC recipe so badly that I applied for a job, thinking I'd have to be given the recipe to cook their chicken. As it turned out, the restaurant had pre-mixed packages of the spices. So I quit that job and walked out.
Carlos Robins yep, our breading flour! And the funny thing is, it has no ingredient list lmao. We had no way to expose the spices even if we wanted to!
I've never done my chicken in buttermilk. I think it might be because my Dad used to drink buttermilk when I was a child, and I tried it and thought it was gross. 60 years later and I don't touch it. But I'm going to take a chance and use it in this recipe. I haven't seen it in my grocery store ever that I recall, but then I'm not looking for it. I also wondered what I would do with the leftover buttermilk. Turns out it freezes well, and lasts about 3 months in the freezer. It's good for biscuits as well, so it probably won't go to waste. And, I think you can make your own (I'll google it) IF I can't find it in the store. Re MSG. I thought it had gone off the face of the planet. I used to remember my mother's Sunday roasts always having "Accent" sprinkled over the top. Well, I saw Accent in the store recently and bought it. I assumed however that it was a reconfigured recipe...because MSG was gone, right? Wrong! I'm glad you brought it up. I did a little online research, and now I don't think I'll get cancer for sprinkling msg on my food. In my mother's belongings (she passed years ago) is a NuWave dome cooker. I've never used it. When I thought about fried chicken, I wondered if the NuWave was the same as an air fryer. You clarified that, as well as some google searches. So, I'm good to go. I'm looking forward to trying this.
I just learned last week when frying chicken to fry til golden brown and finish the cooking in the oven to avoid getting burnt. It’s seriously a game changer!
Can I ask where you're getting that it's for 5 pounds of flour? The original recipe (as in, what was scribbled on the original paper) even says you're supposed to mix these quantities of spices with 2 cups of flour.
You need Self Rising Flour and Self Rising Flour with the herbs and spices in it. Also use white pepper and Amour Pig Lard, in bucket or box. Do not use cooking oil of any kind. Completely dry off the chicken before you roll it in the self rising flour (not all purpose flour) the add the chicken to the buttermilk/egg mixture then into the Self Rising Flour with Herbs and spices in it. Then let sit for about 10 minutes to set the coating. Then slowly drop it into the pig lard. If you forget to set the timer let the legs float to the top then give it another 5 minutes and it is done. I worked at Kentucky Fried Chicken and got to see the Colonel Sanders cook up a batch or Original and also Extra Krispy chicken.
@@jobinasue6426 KFC doesn't use LARD anymore, they use a type of Corn Oil now. They haven't used LARD since about 1987. That is when Kentucky Fried Chicken got health crazy and decided that it would be OK to change the name to KFC and recipe. They thought no one would notice. I am an OLD SCHOOL Kentucky Fried Guy myself. . .This new stuff is ok in a pinch but nowhere as good as the old way of doing things. . .
When I cook chicken like this in the airfryer I let it go halfway and then spritz it with some spray oil. Not a lot, but it helps to crisp the outer coating and it gives it the more "fried" taste than it is lacking when I don't do it. It also alleviates those spots where the flour doesn't look cooked.
I own a hot air fryer (HAF), and just love it! For foods which don't have oil already in their crusts, try pre-spraying with cooking oil, such as canola. The hot air frying literally blows the oil & grease off the item(s) you're cooking, leaving a virtually greaseless item when its done! When cooking a store-bought item such as an egg roll, which already has a lot of oil in it, first pre-warm it in your microwave before putting it into the HAF. When it's done, you'll end up with a crispy egg roll that's virtually grease-free! (Note: you will need to experiment with both cooking times & temps to get the right combination for each food item you cook in it, I've found! Be sure to turn over each item about midway through the HAF process as well.)
I don’t know how but I just remembered that video when you had peanuts. and you should plant some peanuts I mean it’s really easy if you look it up you literally just have to throw some peanuts on the ground and watch them grow😂 and then you can make some weird and fascinating videos with the peanuts such as how to make peanut butter and such and such and so and so!🤷🏽♂️😂
I'm tempted to do this to see if they'll grow this far north (I live in northern Canada). I've been to Georgia and had freshly roasted peanuts, which were incredibly delicious.
A. Neufeld oh wow! That’s cool. Um I really don’t really know a lot about Canada but do know that it’s 🥶. But whenever the temperatures rise to about 65 to 70 degrees F you can plant them and they will be ready in 6 months! Of course you should watch some videos first to find out how to plant them and all! And you can plant them in buckets and bring them in your home in winters! 🤗
I met Harland Sanders just before he passed away. I was working at a brand new KFC store as a cook. He told me the original chicken was cooked in a vegtable shortning not lard and it was cooked in a lg caldren on a wood stove. He said they didnt have msg back then and deep friers didnt exsist nor todays pressure cookers like we were using now. It was just deep fried until it was cooked and we never put buttermilk with any of the chicken. It was in water at room temp then dredged only in the flour mix which came in flour bags then fried nothing else. The origunal receipe is almost 80 yrs old. I met him in 1981
I have used my airfryer to make the KFC version chicken. What I do, and most airfrying recipes suggest is to spritz the chicken around the halfway mark with a little oil. The chicken won't come out looking burned and it also takes care of the spots that look like the batter/breading hasn't cooked. It doesn't make the chicken greasy at all. Tastes very similar to the original recipe, but like some others have stated, the Original recipe was cooked in a pressure cooker and they used peanut oil.
To people wondering where to get MSG: your grocery store sells it in the seasoning aisle, a little white shaker called Accent. Don't be afraid of msg its just another type of salt. There are so many types of salts like table salt (sodium chloride), epsom salt (magnesium sulfate, non-edible) and msg is just monosodium glutamate. It has much less sodium, in fact it on,y contains a 1/3 of the sodium in table salt and the glutamate is what makes the umami flavor in foods. Pure instant umami. You won't be poisoning yourself. One thing I have noticed using it in my cooking is that you will NOT want to replace all salt with this stuff in a recipe. It won't taste how you expect. It has a very different flavor than salt. It is sort of highly savory and vaguely salty (compared to table salt which gives an in your face salty taste.) So I just use it to boost up dishes like burger patties and pasta sauces etc.
Just have to spread a little with cooking spray to dehydrate the flower whenever cooking in an air fryer. I tried this recipe with those spices and it is so so delicious
What might help with the *air fryer* is to RE-dip through the buttermilk _again_ after the initial buttermilk batter dip, then flour mixture & then RE-dip into the buttermilk one last time before cooking. I've heard that works well for a thicker crust, less burn? It sure looked delish and juicy!!! Yumm~
Loved this! I used what I had on hand which was maybe 6 herbs and spice and it was fantastic. I’ve never successfully made fried chicken and haven’t even attempted it for maybe 10 years. I started the oil at 350 and when it dropped to 325 I left it there to keep the exterior from burning. It does get really dark. So glad this was a video and not a written recipe because I would’ve thought it was burnt. I actually did an unusual substitution that worked! I never have buttermilk but I have lots of sourdough starter. So I marinated the chicken in that and it worked out great. One last thing, Emmy, please do more air fryer videos!
This is an awesome recipe! Thank you for posting this. I have made it three times and it keeps getting better. I have to admit that deep fried tastes better but air fried is a great method too. I have not added the msg myself tho
I think I'll have to try it too. I saw one reply above saying that amount of spices is supposed to be for 5 lbs of flour, which I didn't see anywhere and someone said it was disgusting with 2 cups of flour.
I thank you young lady for your video. It’s nice to know the secret ingredients at last. I used to eat KFC and I used to eat Popeyes fried chicken. I learned to avoid MSG when I started getting headaches. The headaches are migraines. They pound and throb and along with the headaches, edema on my legs and tummy. So no more MSG for me. Umami can come from the mushrooms you mentioned without using that salt, which is an excitotoxin. Good luck and I appreciate your video.
My first job (when I was a teenager) was a fry cook at the local KFC. The chicken came precut so all I did was rinse the pieces then put the chicken in a rotating drum that would marinate the chicken in a brine solution for 15 minutes or so. After draining the excess "brine", the chicken was dredged in the prepackaged '11 Herbs & Spices' and put in a multi level fry basket then into a pressure cooker. After the allotted time, the basket was raised so to allow the excess oil to drain. Then the chicken went onto a large baking sheet and then into a warmer - ready for the customer. That's why KFC chicken is so moist but oily too...
I prefer Pepsi. Do you have anything? Actually fun fact, most people prefer Pepsi. And those who do and drink Coke instead will tell you marketing is somehow completely at fault. And it'd be true. They're great with marketing, Apple should take notes. Pepsi4lyfe
null My mom always had a joke growing up. Puerto Rican’s Love Pepsi, Dominicans love Coke (for context, I’m 50/50). I gotta say I love Coke and find Pepsi a bit overwhelming, but my fiancé LOVES the taste of Pepsi so long as it’s “fresh”. My Puerto Rican grandma loves to let it go flat and THEN drink it! Yuck!
Chervil was the last ingredient I finally found to complete the leaked recipe i had from way back. Crushed corn flakes are most of the coating on extra crispy, too. Wasn't Sanders a friend of Kellogg?
Brenda Johnson recipe. Serawack - Malaysian- White Pepper - 1 tsp Telicherry - indian black pepper - 3/4ths tsp Sage - dalmation indian - 1 tsp Coriander - indian - 3/8ths tsp Ginger - jamacian - 5/16ths tsp Chilli - mexican ancho chilli - 1/4th tsp. Vanilla beans - Tahitian 3/15ths tsp Bay leaves - Turkish - 3/15ths tsp Savoury - canadian - 3/15ths tsp Cloves - east indies - 1/8th tsp Cardomom - Guatamalan 1/8th tsp . 1/4 tsp msg if necessary To 1 cup of cake flour. Google it if you're not sure what cake flour is.
I think teaspoons got translated to tablespoons at some point during this recipe's journey. I've spent some time trying to recreate KFC at home, trying various copycat recipes, and have got very close to the real thing .I'd say this recipe has SOME of the key ingredients, but the ratios are WAY off. Funnily enough I'd have switched up from teaspoons to a tablespoon of the MSG, it's the most prominent flavor in KFC! Also to get your chicken closest to KFC you should drop the temperature after submerging your chicken, so its only at that "deepfry" temp at the start. Can't remember the exact temps but they were in an actual KFC fryer instructions PDF document I found on the net while doing my research. Great vid Emmy as always :)
Since msg gives me migraines, I use in the air fryer chicken use a small amount of baking powder in my rub and it brings the flavor and crispness up a level. I use skinless and you'd think it still had the skin on.
MSG was made by searching for the umami component of shiso leaf.Glutamate was indentified,isolated and a type of salt called a mono-sodium was used to hold and stabilize the glutamate. Aji no Moto is the original brand and name for it,it's means "essence of flavor".It's a lie that MSG is some kind of poison that is terrible for you.Basicly no different than salt.
I can survive university. I'm Rachel! That “source” proves nothing, it’s a book report on a handful of studies that also proved nothing. They found correlations, they proved no cause, and suggested further research because their agenda wasn’t achieved. There have been years of research into the safety of this salt, nothing has been found to determine it causes any of these myriad health issues when used in moderation (just like any other salt) but we continue to harp on it.
@@icansurviveuniversity.imra1405 Well put! There have been MANY cases worldwide of Asthmatics dying from 'acute' attacks triggered by MSG. Also a MAJOR trigger of Migraine which I know from personal experience, so Emmy, maybe not a good idea to suggest ignoring the so-called 'bad press' that MSG has received, it could actually KILL SOMEONE!!
MSG actually known to cause baldness and cancer. 100% of HIV positive patients were also found to consume MSG. Recent studies by the Royal British Research Institute showed that MSG was the primary reason of Dinosaur extinction and found be the key element in nuclear fall out.
I have an air fryer and I have a small convection oven. Having them both in one unit would be great. Since I've had my toaster oven, I seldom turn on my big oven. A 9x13" pan or a large cookie sheet would be the only reason to use it. I think you'll just love this new addition to your kitchen. Your recipe didn't mention misting oil onto your chicken prior to air frying? Get a mister for your oil. You'll find that you use about 1/4 tsp. Pretty impressive.
Not sure that the KFC you get these days has the same grade of chicken that they formerly used. I've had KFC a few times in the past year, and it seems that it is mostly crust and bones... small legs, small thighs, small breast, etc.. I actually worked one weekend at a KFC to help out a friend many years ago and I can tell you, we didn't marinate anything. When you dipped the chicken in the egg/milk wash, put it in a basket, drop the basket in the wash, shake it a few times, lift it, and let it drain for a minute, then plop it into the breading mix, toss it with your hands, take the pieces out and tap off the excess, and put it on a tray. From the breading station, the tray went right over to the pressure cookers and into the grease. We were pumping out the secret recipe chicken left and right. When the day was over, you are a greasy, floury mess... and you smell like a bucket of chicken.
I actually have the fake for the kfc coleslaw. I love that stuff . Turns out, its all about how the cabbage is shredded and the ratio of carrots to cabbage. That actually makes a huge difference.
But, do the KFC that you guys eat is that dark? The one I always buy isn't! So maybe that recipe found on the book was more like brainstorming? Maybe all the 11 ingredients are what it actually has but the quantities could have been ajusted overtime?
I think it had a lot to do with the resting as well. I can't feasibly see a restaurant chain waiting 20mins around the clock like that, especially during rush hour. If you notice, as it rested, it almost looked like the color it would be once fried. Also, I've gotten original recipe at the KFC near me and the coating hasn't been cooked through and looked very much like undercooked biscuit mix. I agree with recipe tweaking theory, especially since there was a sort of study done a few years back that says there's between 5-9 spices depending on what region you live in and that the original 11 spices hasn't been used since the craze caused it to branch into a franchise.....very much a bait and switch situation.
I use the airfryer for fried chicken, put a few spritz of oil spray onto the chicken to moisten the coating, it won't burn or dry out but will look lighter than deep fried. Mines on a rotating tray so I turn the chicken over to make sure it's even. It's really good not as good as deep fat fried but so much better than using just an oven and easier to clean!
In The Bahamas, we have a spicy chicken version. Which is the equivalent to the crispy chicken version; but hot! So delicious! I was so shocked when I ordered kfc in the US and they didn’t have spicy, but they had this crispy version. Because we don’t have “crispy” version, just the original, spicy and bbq.
I just started using my air fryer that has been sitting in my kitchen for 2 years and probably, bc I read the booklet that came with it now, my chickens are so crispy. I usually just buy the store seasoned flour and coat chicken with it after I season it with lemon pepper. Yes, I spray bottom of fryer with PAM. After 12-15 mins I turn them and so far the chicken legs and thighs are great,finger licking and tasty.
actually I remember reading ages ago that there really wasn't much more than salt and pepper and that the 11 herbs and spices was a myth....I would say myself that I don't taste a bunch of different spices when I eat at KFC
@@farnorth13 When I worked at KFC we would mix a big bag of spices in with the flour (it didn't say which spices, unfortunately). IIRC it was 1 bag of spices to 2 bags of flour. It definitely wasn't just salt and pepper, it was a yellowish color with flecks of other spices.
worked at KFC, 40 years ago. Of course the original recipe is a guarded secret, A couple of fellow employees had heard a rumor about the possible list of the secret ingredients, so using original equipment.... fryers and oil, after hours, tried a test batch and it turned exactly like the real thing. Here is the kicker.... There was only a few ingredients. 1. Flour, 2. Salt,- 3. fine grain black pepper , 4. MSG. Using a pressure cooker and peanut oil.
KFC is pressure fried so it’s gonna be different from home oil fried or air fried. I used to work there as a kid..If ya want KFC or your favorite fried chicken restaurant then it’s probably best to leave the chicken to them and enjoy a night out a few times a month. Or get a pressure frier ...
Susan Ponce I wouldn’t do it coz chicken is fried in a pressure fryer.. they are different from a regular pressure cooker 🤔. I wouldn’t-do it unless the instructions say its ok to pressure fry in it.. hate to see anyone get injured from hot oil under pressure if their machine isn’t recommended for pressure frying..
I looked at the recipe from the newspaper and to me it looked like everything was written in Ts. To me that’s teaspoon although I learned ts is teaspoon, and Tb or Tbsp is tablespoon. That seems like an aweful lot of pepper so I have an inkling that it should all be in teaspoons. Especially for only 2 cups of flour. But that’s just my thoughts!
You are right. In the "OLD" days "Ts" was teaspoon and "Tb" was tablespoon. Today it's been simplified to "t" for teaspoon and "T" for tablespoon. I can see what I have some very old recipes with that coding and it was changed because of the confusion.
Start your cooking temp at 325F. Let it fall down to 285-290F, then slowly back up to about 315F over a 12 minute period. This is the slow recovery method, and how commercial slow recovery pressure fryers, like Henny Penny, work. It also works with open fryers. When I worked in a restaurant we did it this way.
also I dont know how that specific over works but shouldn't you have a small amount of oil at the bottom of the pan when air frying? that's how the one I used worked.
That’s true. This is what we do at my house. But you should know that the reason for that is that these are already partially fried before they are frozen. So this works if you are going for much “less oil” option, not “no oil” at all option.
If you take just a regular potato preferably a russet peel it and cut it into shoestring size pieces and put a tiny bit of oil on it, it can be avocado oil canola oil just a tiny bit and message the oil to coat with your hand, air fryer at 400 and about 15 minutes and you get some great fries
I looked at the spice list. Are you sure the Ts are teaspoons not tablespoons? The article also says tablespoons. For two cups of flour tablespoons doesn't seem correct. And I was taught tsp is teaspoons and tbl is tablespoons.
The work around for that is to pressure cook the chicken for a few minutes in chicken broth to get it tender....then get all the liquid off of it, then bread and fry it. Pressure cooker fryers are expensive your usual pressure cooker is cheap.
pressure frying is the method they use and they lock it down.. i was a chicken cook. now in order to pressure fry at home. get a gas pressure cooker.. then when ready to cook chicken, use about 4" of oil/lard what ever you cook in. fry the chicken first at around 375f and then when temp has dropped to around 165f in chicken, drop and lock the lid.. wait 7 minutes, remove from heat and release pressure. wait an extra minute after pressure has been released and then unlock lid. remove chicken and put in a low oven for around 15-20 mins to finish chicken.. .. done.
@@mccallosone4903 This would explain why it always tasted like the put pickles on my sandwich then took em off. I don't like the heavy vinegar flavor, also avoid most condiments because of it.
original recipe KFC is fried in a pressurized deep fryer that's why the color is very light and it has a lot of moisture. I know it coz I worked there for 3 years.
Exactly, I worked at KFC for 3 years also when I was. in High School. They used a pressure cooker to fry the chicken...
Jheqie's Bloggies and especies bro ?
How long do they fry it in that cooker?
The original KFC ......Sanders Fryed it in a frying pan , then when pressure cookers came out he started to use them ..because it cut the frying time down
Lard is certainly used in frying. Pressure cooker is used because it cuts down cooking time. So, the cooking temperature is too high. Lower it and cook longer!
Personally, I'm not going to wait 6 hours for fried chicken. Still, on medium heat, I cook legs for 30 min. Thighs for 45 minutes. Very nice and juicy. I haven't tried any other pieces.
Back in the 90’s when air ovens first came out my dad wld flour the chicken as normal but he wld do a light spritz on all sides with PAM cooking spray. This eliminated the white flour on the final product.When you cannot eat regular fried foods that was a great alternative.
1nicoleblack That's what i was thinking, spraying the battered chicken with some oil before putting it in would probably give it a better cooking where the batter wouldn't crack and burn so fast.
They don't need to know. Delete this lol.
Nah but for real delete this.
@1nicoleblack wld? Can you type two more vowels?
Carson Fran NOPE! 🤗🤗🤗🤗 have a nice day.
@@1nicoleblack LOL. Carry on.
To use your airfryer properly and prevent the uneven cooking you have.......halfway through the cook, lightly spray your chicken pieces with olive oil and rotate them for a golden brown crispy crust!
100%! I made fried chicken several times and had some issues, then I sprayed all the spots that were flourey, and wow! Turned out amazing!
This particular "air fryer" is trash. I bought one. It's basically a $200 toaster. Check out all of the negative reviews on amazon. I had one and and ended up throwing it in the trash. The temperature control was a good 100 degrees off.
Not white pepper
Chesipeke peper
Ninja Foodi wings, yup that’s what I do. I don’t even buy wings cook at a restaurant anymore. Mine are sooooooo much better!
Sonya Cosby Henderson Indeed. There is no difference between an basic Airfryer and forced convection oven except size. You may save electricity and in some models a lot of warm up time. The high end models such as Phillips might be a little different in that it creates a turbulent flow circulating hot air from top and bottom.
An air fried series would be awesome! 😊
Yes, I agree. That's an awesome idea.
I was going to say that! I got one for Christmas and I'm not sure what to do with it. I tried a burger and fries which was really good! I'd love to see emmy's take on recipes.
Same I got one this year tooo!
@@janw1110 it's so much fun to experiment with the air fryer. Leftovers (pizza, chicken) even come out better than the fresh version. Go down the frozen isle and grab a few of your fav appetizers and test out the temperatures & cooking time. Congratulations on you gift
sweet potato fries, fried squash, brown sugar bacon, Chinese bbq ribs, etc
You need to spritz your air fryer food with olive oil. It will make it crispy and no flour spots.
I came here to say this! Thank you.
Right, I use cooking spray lol
Either spray from a distance to avoid blowing off the flour or just use a tiny amount of regular frying oil (1-2 tsps max) and coat your food in a big bowl. Works well for fries. 🍟
Does it make it greasy at all? I’ve never done that before
Oily food tends to make me sick so I always use my air fryer instead tho I’ve never heard of that trick I’ll try to see the difference
@@SecretsTaken I'd try spray on canola rather than olive oil though, ick burnt olive oil
Growing up in the 60's when KFC was an occasional treat I can tell you it was NOT crispy chicken. That came way later. It stuck to your fingers and they threw in moist towelettes. That is where, "Finger lickin' good!" came from.
I live in Kentucky. I’m about an hour away from the first KFC. Another thing most don’t know is that the chicken is fried in peanut oil and is pressure cooker fried. The cooker has a lid that has a wheel on top to seal it shut. Try an electric skillet with a lid. This is what my mother did and her chicken was to die for.
renee allen recipe?
Great tat👍
Actually-originally the Colonel fried his chicken in cast iron skillets. It took too long so he started experimenting with pressure cookers. www.ronford.net/ui/kfc3/townsquare/colonel/kfcpressure.htm
I've always read that peanut oil is what to use for deep frying.
rocknroller 77 thanks!! It’s the first one I got.
Emmy! You should have a collab with your mom! Like you should make your childhood dish that she used to cook for you or something 😊
Yes great idea! Everyone pls like that comment so Emmy see's it. ✌
She's a bit camera shy, but she loves to coach my brother and I...we'll have to see what happens. 🤞
I would LOVE to see Emmy’s mom, if she’s comfortable to appear on camera!
@@emmymade Just have her give orders off screen. :)
I love that idea!
You forgot to spritz the air fryer chicken with oil, which is why there was uncooked flour on it.
i would suggest trying to season the buttermilk with the 11 spices and let it marinade longer. then lightly season the flour with the spices. spices tend to burn faster than flour during frying, give you that GBD Golden Brown Deliciousness
That "golden brown deliciousness" is called the Maillard reaction.
zephyra crisco is just lard... Might as well use butter. 👌😄❤
Crisco is vegetable shortening. Lard is rendered pork fat.
Crisco is not lard, it is hydrogenized vegetable oil, lard is rendered pork fat.
KFC Doesn't use buttermilk
Emmy's Rating System:
"M'hm..." = "Yeah. That's... not good."
"M'hm." = "Yup. I'd eat that."
"M'hm!" = "Oh yeah! That's the stuff!"
Haha!! So true.
FUCK you, Emmys AWESOME
@@michaelfoster9703 that's why she's awesome... She's so nice!
John Bainbridge finger licking 👅 good stuff..
Michael Foster your language sucks. No need for this to get your point across.
I worked for two of them. The trick is not the spices but the techniques used to make it. For xcrispy; The chicken starts wet from the bag, to dry flour.. and then back to dry again, rest and dry again. You put the wet chicken into flour let it sit a few min. Then put it back into water then back into flour again.... Let it sit for about 10 min after shaking them off. Dust again. Let it sit for 10 min. Fry in lard. I added nothing but 1 tsp of season salt, & 1tsp of sugar along with about 1.5 tbsps of corn flour to 2 cups of flour. They cook their chicken for longer on lower heat. Good luck!
Wow! More than 3 dips in the flour?! Must hold a lot of oil after all that!
Is it just me or does Emmy look younger with straight hair?
She could shave her head and look awesome.
True
She looks young anyway.
Its like japanese elementary school girl 🤣 dont forget your bento honeyy
I came to the comments to say this and your comment was the first one there haha
Sorry folks, kfc does not use peanut oil and never did. Colonel Sanders used lard originally which is closer to shortening. Only the original recipe is pressure fried, extra crispy is only deep fried. When you air fry or use convection you drop the temperature about 40 degrees, if you don't your food will burn.
When I worked at kfc whether it was original or extra crispy they were both fried in a pressure cooker. Extra crispy chicken just had an extra dunk in whatever liquid solution then dipped in seasoned flour again
You are right, "shortening." The Colonel says this: hydronated vegetable oil at 1:23 into the video link. ruclips.net/video/cF4ph_gKcpI/видео.html
IKR...Peanut OIL is BEYOND EXPENSIVE LOL🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Cute penguin!😉
Eddieg, wow! Thanks for the tip! That's why my food is burning.
Emmy, I know another secret. I know this because a long time ago I used to work for the company that maintained all of KFC's alarm systems. I'm a "curious George" when it comes to watching how things work. The deep fryers used at KFC are pressurized - much like a home pressure cooker except it uses a pump to pressurize the chamber to 20 psi. My guess is that the pressure causes the chicken to cook throughout faster so the crust doesn't have quite so long to darken, the chicken loses less moisture (water evaporates at a higher temperature under pressure) and it may effect the way the crust forms. KFC also uses pre-battered and frozen chicken. They dump the frozen, battered chicken into the fryer basket and start the fryer before the chicken can thaw.
[EDIT] I see now that I read the comments, a lot of people already know this, so I guess it's not such a big secret after all.
From the Trib interview article- 5. Does KFC continue to use the Colonel’s Original Recipe to make its fried chicken, or has the recipe been modified over the years?
Kentucky Fried Chicken serves incredible tasting chicken made the hard way and The Colonel’s Original Recipe is still at the heart of our business in every one of our nearly 20,000 KFC restaurants in more than 125 countries.
We have cooks in every one of our restaurants who hand bread and freshly prepare chicken all day every day. The chicken is prepared the same way Colonel Sanders first made it in the 1940s - we don’t take any short cuts. It takes 25 minutes start to finish to prepare for our customers.
What some people may not know, is that in the 1970s we added an additional recipe - Extra Crispy Chicken. Extra Crispy is double breaded by hand with a unique mix of herbs and spices then it is open fried. By comparison, Original Recipe uses the 11 herbs and spices, is hand breaded once and pressure fried in Colonel’s unique method.
3DPDK I made enough KFC chicken when I was young to know its not frozen. It's hand beaded and the regular is cooked in a pressure cooker and extra crispy is just fried but marinated before its breaded.
@@speedy608gmail All I know is what I observed. This was also around mid 1980s so .... things change?
Using pre-breaded frozen chicken is relatively new for KFC. My son worked there back in the late '80’s or early '90's, I forget which. He told me about breading huge batches of raw chicken and putting it in the fryer. I have no idea when they changed, or if that's even correct, but I know it's not nearly as good as it used to be.
erik will
Love your hair like this! 😊
Me too.
But it’s pretty the other way too , but I love this also
M Laura it’s so stinking cute 😊❤️❤️❤️
I think that her growing out her hair is great she looks fantastic with short hair and now that its getting longer woowwwwww
I dont
If this recipe is real.,..there goes my diet for 2019, because I'll be frying chicken for the entire week.
#me
Do not fret! Supply me your address and I'll be sure to aid you in your 2019 goals. You don't have to suffer thru that chicken alone😂
@@crudolph277 😂😂😂😂
Mood
Lmao!
I think you may have to spray some oil on the air fryer ones before you cook them. .
You can check the chicken part way through, and then spray oil on the white patches.
I agree 100% with you. I spray some oil on everything that I air fry in my Ninja Foodi. It make a significant difference.
Doesn't that eliminate the benefits of the airfryer?
Mishi Hernandez I don't think so, because you're still using significantly less oil than you would in a deep fryer, so the calorie count is still kept in check
In addition to spraying food with just a bit of oil, I also find that my Ninja air fryer cooks better and faster if preheated for about 3 minutes. But, as I'm sure Emmy found if she tried, wet batters are not feasible.
"...a list of 11 herbs and spices and amounts..."
I actually thought you said, "a list of 11 herbs and spices and a *mouse*"
Glad I'm not the only one who heard that LOL.
I heard that too, was like, what's a mouse have to do with frying chicken!?!
Lol me too
+Vinz Clortho if you’re eating fast food you wouldn’t want to know the answer to that question
@@mpmarvin999 I know burgerking has horse and Macdonalds uses kangaroo meat. Mouse is new to me tho! Lol oh and don't forget cats in chinese food!
The tricked I learned from Chef John for getting crispy fried-like chicken skin when baking chicken is to use baking powder in the coating. It works like a dream!!!
I've never had an issue getting my baked chicken to get crispy. Had it last night as a matter of fact 🤤 I bake in glass pyrex, maybe that's why my chicken crisps up. 🤔
@@wendyodell356 There's crispy then there's crispy as if you fried it.
It tastes awful though.
Shar Roon Only someone who hasn't tried it would say that.
La Dorada how much? Just a pinch or like a teaspoon?
You Tube recommends this video to me at 1am, now I'm over here drooling for some fried 🐔 😂
I haven't had Original recipe in a while...but, I don't remember it being crispy. I always thought of it as a "soft" fried chicken...almost squishy to my remembrance.
That's the difference between good and bad KFC chicken. If its good and cooked right, the original recipe IS crispy (juicy, tender, etc). One store near me makes it like that. Another store near me makes it like you stated - soft and squishy. I think they let it sit around longer and don't make as many fresh batches.
@@guitarbrad Ah...I wondered, thanks.
Original is suppose 2 be softer in my boat that's why i buy it...bcuz can't eat the crunchy textured chicken...but sometimes a few tiny spots are hard but most of it isn't
I'm 60 years old, and the original recipe is soft, the crispy was created a little later.
@@imasweetmeet4u Thank you...that's what I remembered.
Helpful Hint: Monosodium glutamate (MSG) can be found on the spice/salt aisle of your local grocery store under the brand name "Accent" (in the USA, at least). And Emmy's right, it's nowhere near as bad for you as you might have heard. In fact, it might actually be LESS bad for you than ordinary table salt since you need to use much less of it to get the desired result, thus less sodium in your diet. A LITTLE BIT goes a LONG WAY. It's quite delicious when used properly.
Look in Walmart in the Hispanic seasoning section. Bottles of MSG and it says MSG on the bottle....the store here has a wire rack hanging at the end of the isle near the Hispanic foods/spices/dry peppers, etc. just have to look for it.
It's called zeal in South Africa.
mmmm idk it's pretty bad, it messes me up significantly
@@Sanctifires No it doesn't. It's been pretty thoroughly studied and proven that it's entirely in people's heads that it causes them to feel bad. It's only when people think that they've had MSG that it makes them feel different whether they've had it or not. Take a look at the ingredients of some of the food you commonly eat and have no problems with. It's almost guaranteed that there's MSG in them. The whole idea of MSG being bad comes from a letter to a medical journal where a doctor was talking about how he got headaches after eating Chinese food. MSG was just one of a couple of different ingredients he suspected but MSG got picked up as the main culprit by newspapers due to it being relatively new at the time and got spread far with inflammatory headlines like "Chinese Food makes you go crazy because of MSG".
@@ViviSectia yeah so it's just my imagination that I only feel like shit from eating Chinese food loaded with MSG. Ok. Let me guess, you'll believe anything you're told as long as it's a "doctor" with a degree. Or anything as long as they call it a "scientific study." Question everything.
Air Fryer spray with oil on food. I also like to use avocado oil for deep frying as it has ~500 deg F smoke point and will stay fresh longer.
Configurations:
1. mix spices in a separate bowl
2. Add 80% to the buttermilk and 20% to the flour
3. Leave chicken in marinate for at least a few hours
4. Double Dip the chicken (liquid, flour, liquid, flour)
0XSmarty0X ☝🏻this one knows how it’s done 👌🏻
5. Fry the marinated chicken
Even if it is the real recipe the original sanders used.. It wouldn't taste like the fast food store... The original dude after he sold the place was very open about how much he hated it because they changed it for mass production... So much so that KFC tried to sue him and he won by proving his original recipe was better...
Similar thing with Popeyes. The Popeyes chicken that they have been selling for the last 30 years or so is nothing like the Popeyes that was first introduced to the market in the 70s. The younger people of course no nothing about this and the older ones respond like Pavlov's dogs: They see the sign and their minds do the rest.
I want to see that court case lol. "Now ladies and gentlemen of the jury, I'm just a humble country chicken man..."
IKR Nothing can Touch the Original. I remember eating KFC back in the early 60's and it was to die for & they did change the recipe after Colonel Sanders sold it in 1964.
@@cetti4405 Very interesting I knew this about KFC, but not about my Popeyes. I'm glad I can't tell the difference..I prefer Popeyes over KFC any day of the week.
@@momonie4
For sure, my cousins used to work there, when I was young and they were allowed to take home the extras. And on Friday nights they would always bring us some. It was so different than it is now!
Thanks will try! I've learned through trial and error that lightly spraying the floured chicken prior to air frying, does not leave any white patches of flour at the end. Sometimes half way through air frying I give it a final look and spray it on any white patches and voila! 😊
I have to watch Emmy while I eat a meal. Or I get super hungry for whatever the heck she eats!!
First world problems!
She made me love fish things and pate with biscuits.. i hated these things before but she keeps saying how much she loves them and eats them with so much pleasure, now I do too :))
Ralu Luna hahahah so much pleasure!!
You mean: "I have to eat a meal while I watch Emmy..." ?
And, what is "heck" ?
You have an issue where you do not actually speak honestly, yet you want to and it is important to you that you are accepted as truthful. Oh, what a paradox
@@clairedeluna2116 it is rude to refer to someone as he or she when they are present.
Change is the only constant.
9unner22 you have too much time on your hand bud.
When I was a teenager in school I was in a work program that put us into jobs to try them out and was put into a KFC for a few days to cook and clean. The milk we dipped the chicken into was very runny. It was made up of a set measure of water added to milk powder. After the milk, it was then rolled in plan flower. It was then given a second dip into some water that was mixed with some egg powder and then dipped into the flower that had been blended with the bag of herbs and spices. They had special pre-measured bags with all the dry ingredients in. The chicken is also cooked in a large pressure cooker filled with oil you would lower the baskets filled with chicken into. You had to lock the lid down and close the pressure release valve once the chicken was loaded and set the timer. Once the timer went off you pulled a lever to release the pressure and then waited till after it had finished venting. Then you could release the lid and grab the baskets of chicken out with the removable handles from the baskets. Every few days they would swap the oil in a deep fryer normally doing one a day. The oil was drained out to be sent off to be reprocessed. At the bottom of the cooker was a trap to catch all the chicken coating that fell off while cooking. That was turned upside down on a fine mesh sieve to let the oil drain from it. The solid bits left over in the trap then got put into a container and put in the deep freezer to be sent off for processing. Apparently, it was ground down into a powder and sent back to the stores as the powder the gravy mix was made from for things like potato and gravy etc. After a certain number of chickens had been dipped in the milk and the egg powder they were replaced with a fresh batch. The milk powder was quite red by then. When the dry ingredients started to run low new premeasured bags where added.
Thanks 💀
When making fried chicken, turn the fryer temp down so the coating doesn't burn.
And turn it halfway through.
Ur right about hidden msg in a lot of foods. Mr. Noodles instant ramen has it, and my husband eats it all the time, all the while swearing off msg. But he hasn't felt any effects that a lot of people say they get from consuming msg *shrugs*
Regardless if you have side effects or not though it's still so bad for you :'(
Consuming MSG in a moderate amount is totally fine, I don't get why some people are against it as I sad *moderation is important*
Beautifully A Threat its as bad as consuming sugar. If you use it moderately it will not effect your health at all.
@@fartyfat6539 not true MSG is an excitotoxin which means even in a small amount it can excite your brain cells to the point of death. You just dont recognized it in small amounts.
This belief (that MSG is toxic) comes generally from a bad application of a small amount of knowledge by people not actually qualified to have an opinion. There are certain glutamates which can be very toxic and like anything, too much MSG ( and we are talking A LOT) can also be damaging but glutamates are a class of amino acid found in most savory foods. Every reputable study of MSG in people which has gone hunting for the mythic “Chinese Restaurant Syndrome” has come up empty- it’s just placebo effect.
You forgot one ingredient Emmy...Love..
I like your style.
C. L. Emmy already places love in whatever she's doing what are you talking about?
C. L. MBI..
Holy shit
Wow guys, at least I'm glad Emmy understood. All the ingredients that she put in she forgot to add a pinch of "love" as the last one. I know she puts it into everything she does, that's a given or I wouldn't be subscribed to her channel.
I known this recipe for 17 years.....
cause I worked at KFC as a teen lol.
Also when I worked there we used Lard to fry the chicken in, the lard came in big blocks and we had to melt the lard in the fryer.
*** HOT TIP ***
When using the air fryer, spray some cooking oil on to the chicken itself before putting into the air fryer
sonycans and turn it..
For crunchy skin you can also put vinegar on the skin. Balsamic is really good.
This might be random but I love how clear you talk and don't have some overbearing music In the background because the auto captions can understand you perfectly and I can show my grandma who has a hard time hearing your recipe videos. :)
Oh Emmy I was raised in Louisiana by a mother who was a German war bride and my Father who was native Louisiana... but my mom made the best fried Chicken... We also raised our own chickens and rung their necks and mom fried them after the chicken plucking ceremony and chicken cleaning... We were so blessed... Your episode here, brought back many "mom" memories and the flavor of a southern classic. I am actually happy I was raised in the deep rural back woods of Louisiana, and Fried Chicken made my Mom after Church every Sunday... God Bless You!!!
If you want Extra Crispy. You have to Double Dip the Chick! 🐓
Timothy Hays I was thinking this when I seen that the chicken had looked “wet” after sitting in the flour dredge. I wanted her to re-dredge in the flour! Would have been sooo good!
I’m so going to trust this recipe!! And get me some MSG! Lol
Timothy Hays and use a different fry time. Crispy is fried longer than the original and we use a slightly different version of our canola oil blend. :) {shhh I never told} but without our exact fryers I’m not sure if it’ll ever taste the same
William Mills I know, I was a cook at a KFC lol. We pressure cook the original and deep fry the crispy. It will never ever EVER turn out the same. Also, we sign a contract to not expose the spices when we get hired, but I guess that’s already been done 😂
@@crystalhandke385 -- I wanted to know the KFC recipe so badly that I applied for a job, thinking I'd have to be given the recipe to cook their chicken. As it turned out, the restaurant had pre-mixed packages of the spices. So I quit that job and walked out.
Carlos Robins yep, our breading flour! And the funny thing is, it has no ingredient list lmao. We had no way to expose the spices even if we wanted to!
I've never done my chicken in buttermilk. I think it might be because my Dad used to drink buttermilk when I was a child, and I tried it and thought it was gross. 60 years later and I don't touch it. But I'm going to take a chance and use it in this recipe. I haven't seen it in my grocery store ever that I recall, but then I'm not looking for it. I also wondered what I would do with the leftover buttermilk. Turns out it freezes well, and lasts about 3 months in the freezer. It's good for biscuits as well, so it probably won't go to waste. And, I think you can make your own (I'll google it) IF I can't find it in the store.
Re MSG. I thought it had gone off the face of the planet. I used to remember my mother's Sunday roasts always having "Accent" sprinkled over the top. Well, I saw Accent in the store recently and bought it. I assumed however that it was a reconfigured recipe...because MSG was gone, right? Wrong! I'm glad you brought it up. I did a little online research, and now I don't think I'll get cancer for sprinkling msg on my food.
In my mother's belongings (she passed years ago) is a NuWave dome cooker. I've never used it. When I thought about fried chicken, I wondered if the NuWave was the same as an air fryer. You clarified that, as well as some google searches. So, I'm good to go.
I'm looking forward to trying this.
You can add some lemon juice to reg milk wait 5 minutes till it curdles..it behaves like buttermilk in any recipe
Like this one
You don't know what you're missing. Absolutely delicious.
I just learned last week when frying chicken to fry til golden brown and finish the cooking in the oven to avoid getting burnt. It’s seriously a game changer!
Those amounts of spices are for 5 pounds of flour. The egg and butter milk are for the recipe that was sold pre 1990's.
Can I ask where you're getting that it's for 5 pounds of flour? The original recipe (as in, what was scribbled on the original paper) even says you're supposed to mix these quantities of spices with 2 cups of flour.
@@electroguy02 he's right...I made this recipe and its disgusting. Im sure what is meant is teaspoon measurement.
@@belvederebaileycambodia You're right. The Chicago Tribune article says teaspoons.
Colonel Sanders was on TV he use milk a wash not buttermilk
You need Self Rising Flour and Self Rising Flour with the herbs and spices in it. Also use white pepper and Amour Pig Lard, in bucket or box. Do not use cooking oil of any kind. Completely dry off the chicken before you roll it in the self rising flour (not all purpose flour) the add the chicken to the buttermilk/egg mixture then into the Self Rising Flour with Herbs and spices in it. Then let sit for about 10 minutes to set the coating. Then slowly drop it into the pig lard. If you forget to set the timer let the legs float to the top then give it another 5 minutes and it is done. I worked at Kentucky Fried Chicken and got to see the Colonel Sanders cook up a batch or Original and also Extra Krispy chicken.
I knew it. It's the lard that gives you the taste and it's the best . Opps now you offered the Muslims folks no more KFC
@@jobinasue6426 KFC doesn't use LARD anymore, they use a type of Corn Oil now. They haven't used LARD since about 1987. That is when Kentucky Fried Chicken got health crazy and decided that it would be OK to change the name to KFC and recipe. They thought no one would notice. I am an OLD SCHOOL Kentucky Fried Guy myself. . .This new stuff is ok in a pinch but nowhere as good as the old way of doing things. . .
When I cook chicken like this in the airfryer I let it go halfway and then spritz it with some spray oil. Not a lot, but it helps to crisp the outer coating and it gives it the more "fried" taste than it is lacking when I don't do it. It also alleviates those spots where the flour doesn't look cooked.
Sounds like a great recipe! And I like how your air fryer looks like an actual oven compared to some others I have seen around
Wow. I am a vegetarian and now I want fried chicken.
You could fry non meat products in the same spice! Yumnmmmmm
Try with tempeh.. it would be nice 😋
I once saw a Kentucky Fried kale chips, looked really good 🙂
I was just wondering how this would taste with tofu instead of chicken. That crunch got me! 😂 Glad I'm not alone.
Try it with tofu or paneer instead of chicken
I own a hot air fryer (HAF), and just love it! For foods which don't have oil already in their crusts, try pre-spraying with cooking oil, such as canola. The hot air frying literally blows the oil & grease off the item(s) you're cooking, leaving a virtually greaseless item when its done! When cooking a store-bought item such as an egg roll, which already has a lot of oil in it, first pre-warm it in your microwave before putting it into the HAF. When it's done, you'll end up with a crispy egg roll that's virtually grease-free! (Note: you will need to experiment with both cooking times & temps to get the right combination for each food item you cook in it, I've found! Be sure to turn over each item about midway through the HAF process as well.)
I don’t know how but I just remembered that video when you had peanuts. and you should plant some peanuts I mean it’s really easy if you look it up you literally just have to throw some peanuts on the ground and watch them grow😂 and then you can make some weird and fascinating videos with the peanuts such as how to make peanut butter and such and such and so and so!🤷🏽♂️😂
I'm tempted to do this to see if they'll grow this far north (I live in northern Canada). I've been to Georgia and had freshly roasted peanuts, which were incredibly delicious.
A. Neufeld oh wow! That’s cool. Um I really don’t really know a lot about Canada but do know that it’s 🥶. But whenever the temperatures rise to about 65 to 70 degrees F you can plant them and they will be ready in 6 months! Of course you should watch some videos first to find out how to plant them and all! And you can plant them in buckets and bring them in your home in winters! 🤗
I always look forward to watching your videos after a long day of work
Yay! Glad I can help you decompress. 🧘♀️
I met Harland Sanders just before he passed away. I was working at a brand new KFC store as a cook. He told me the original chicken was cooked in a vegtable shortning not lard and it was cooked in a lg caldren on a wood stove. He said they didnt have msg back then and deep friers didnt exsist nor todays pressure cookers like we were using now. It was just deep fried until it was cooked and we never put buttermilk with any of the chicken. It was in water at room temp then dredged only in the flour mix which came in flour bags then fried nothing else. The origunal receipe is almost 80 yrs old. I met him in 1981
emmymadeinjapan
I love you girl! You have a great personality and very informative enjoyed the video thx
Emmy! So happy I saw this review! Looking forward to seeing more recipes using the air fryer.
I have used my airfryer to make the KFC version chicken. What I do, and most airfrying recipes suggest is to spritz the chicken around the halfway mark with a little oil. The chicken won't come out looking burned and it also takes care of the spots that look like the batter/breading hasn't cooked. It doesn't make the chicken greasy at all. Tastes very similar to the original recipe, but like some others have stated, the Original recipe was cooked in a pressure cooker and they used peanut oil.
You have so much Talent!! You could seriously have your own taste testing cooking show, on TV. You really should look into it hun.
To people wondering where to get MSG: your grocery store sells it in the seasoning aisle, a little white shaker called Accent. Don't be afraid of msg its just another type of salt. There are so many types of salts like table salt (sodium chloride), epsom salt (magnesium sulfate, non-edible) and msg is just monosodium glutamate. It has much less sodium, in fact it on,y contains a 1/3 of the sodium in table salt and the glutamate is what makes the umami flavor in foods. Pure instant umami. You won't be poisoning yourself. One thing I have noticed using it in my cooking is that you will NOT want to replace all salt with this stuff in a recipe. It won't taste how you expect. It has a very different flavor than salt. It is sort of highly savory and vaguely salty (compared to table salt which gives an in your face salty taste.) So I just use it to boost up dishes like burger patties and pasta sauces etc.
MSG is king of flavor. Fuiyoh!!!
Just have to spread a little with cooking spray to dehydrate the flower whenever cooking in an air fryer. I tried this recipe with those spices and it is so so delicious
Also, I use MSG whenever I'm trying to impress with my cooking, haha. You'll be back 😂
Me too 😂 I use MSG when I cook traditional food for foreign guests
Whatup fellow sorceresses?
Sorceri? Hmmpf, you know....
you didn't grab some lemon scented wet naps while you was at KFC? Btw love your hair!!❤
What might help with the *air fryer* is to RE-dip through the buttermilk _again_ after the initial buttermilk batter dip, then flour mixture & then RE-dip into the buttermilk one last time before cooking. I've heard that works well for a thicker crust, less burn? It sure looked delish and juicy!!! Yumm~
Omg! Your hair looks so cute!
So STINKING cute 😄
MSG is life
🙌
It really is!
MSG aka
potassium glutamate
autolyzed yeast
yeast extract
yeast food
yeast nutrient
hydrolyzed vegetable protein
hydrolyzed protein
hydrolyzed plant protein
hydrolyzed oat flour
plant protein extract
sodium caseinate
calcium caseinate
textured protein
Sure, if it doesn't make you feel sick afterwards. I am often pretty nauseous after eating MSG foods, it feels horrible.
@@KawaiiBabyTragon same :( i get the worst headaches when i eat anything with added msg. naturally occurring is a lil more tolerable tho.
Loved this! I used what I had on hand which was maybe 6 herbs and spice and it was fantastic. I’ve never successfully made fried chicken and haven’t even attempted it for maybe 10 years. I started the oil at 350 and when it dropped to 325 I left it there to keep the exterior from burning. It does get really dark. So glad this was a video and not a written recipe because I would’ve thought it was burnt.
I actually did an unusual substitution that worked! I never have buttermilk but I have lots of sourdough starter. So I marinated the chicken in that and it worked out great.
One last thing, Emmy, please do more air fryer videos!
I just had KFC yesterday, and now I find this.
I guess it's time to make my own KFC
This is an awesome recipe! Thank you for posting this. I have made it three times and it keeps getting better. I have to admit that deep fried tastes better but air fried is a great method too.
I have not added the msg myself tho
I think I'll have to try it too. I saw one reply above saying that amount of spices is supposed to be for 5 lbs of flour, which I didn't see anywhere and someone said it was disgusting with 2 cups of flour.
I thank you young lady for your video. It’s nice to know the secret ingredients at last. I used to eat KFC and I used to eat Popeyes fried chicken. I learned to avoid MSG when I started getting headaches. The headaches are migraines. They pound and throb and along with the headaches, edema on my legs and tummy. So no more MSG for me. Umami can come from the mushrooms you mentioned without using that salt, which is an excitotoxin. Good luck and I appreciate your video.
I love the Cuisinart air fryer. I've found that the combination of panko and sprayed olive oil can make most anything come out great in it.
Great video, lightly spray w/ oil after dredging to prevent dry flour in air fryer.
My first job (when I was a teenager) was a fry cook at the local KFC. The chicken came precut so all I did was rinse the pieces then put the chicken in a rotating drum that would marinate the chicken in a brine solution for 15 minutes or so. After draining the excess "brine", the chicken was dredged in the prepackaged '11 Herbs & Spices' and put in a multi level fry basket then into a pressure cooker. After the allotted time, the basket was raised so to allow the excess oil to drain. Then the chicken went onto a large baking sheet and then into a warmer - ready for the customer. That's why KFC chicken is so moist but oily too...
Alright, but can you do the secret recipe for cola?
I prefer Pepsi. Do you have anything?
Actually fun fact, most people prefer Pepsi. And those who do and drink Coke instead will tell you marketing is somehow completely at fault. And it'd be true. They're great with marketing, Apple should take notes. Pepsi4lyfe
null pepsi is too sweet to me. plus i’m from georgia 😜
cherry pepsi is good, though!
null My mom always had a joke growing up. Puerto Rican’s Love Pepsi, Dominicans love Coke (for context, I’m 50/50).
I gotta say I love Coke and find Pepsi a bit overwhelming, but my fiancé LOVES the taste of Pepsi so long as it’s “fresh”. My Puerto Rican grandma loves to let it go flat and THEN drink it! Yuck!
Coke is way too fizzy for me(well most fizzy drinks are, except fizzy mineral water 😂) and they don't have enough "cola" taste as Pepsi
saint cola yas
I think you’re supposed to spray some Pam or nonstick spray over the food before you put it in the air fryer
💦💦🍆 or some good natural organic 😎👍
Its better if you grind the herbs before adding them to the flour.
And even when airfrying always turn the meat. 🙂
Chervil was the last ingredient I finally found to complete the leaked recipe i had from way back. Crushed corn flakes are most of the coating on extra crispy, too.
Wasn't Sanders a friend of Kellogg?
Craig Snides, no, just Tony the Tiger and the Kellogg's rooster.
Maybe less paprika so it doesn’t come out so dark. 1 1/2 TSP?
Brenda Johnson
recipe.
Serawack - Malaysian- White Pepper - 1 tsp
Telicherry - indian black pepper - 3/4ths tsp
Sage - dalmation indian - 1 tsp
Coriander - indian - 3/8ths tsp
Ginger - jamacian - 5/16ths tsp
Chilli - mexican ancho chilli - 1/4th tsp.
Vanilla beans - Tahitian 3/15ths tsp
Bay leaves - Turkish - 3/15ths tsp
Savoury - canadian - 3/15ths tsp
Cloves - east indies - 1/8th tsp
Cardomom - Guatamalan 1/8th tsp .
1/4 tsp msg if necessary
To 1 cup of cake flour. Google it if you're not sure what cake flour is.
I think teaspoons got translated to tablespoons at some point during this recipe's journey. I've spent some time trying to recreate KFC at home, trying various copycat recipes, and have got very close to the real thing .I'd say this recipe has SOME of the key ingredients, but the ratios are WAY off. Funnily enough I'd have switched up from teaspoons to a tablespoon of the MSG, it's the most prominent flavor in KFC! Also to get your chicken closest to KFC you should drop the temperature after submerging your chicken, so its only at that "deepfry" temp at the start. Can't remember the exact temps but they were in an actual KFC fryer instructions PDF document I found on the net while doing my research. Great vid Emmy as always :)
Can you put the full recipe on the comments please? Unable to load the blog artical in the UK 😭
Just listen back and write them down?
Great video Emmy! After watching your video, I think that I will try the deep fried technique. I'm getting hungry! Keep up the great work.
Since msg gives me migraines, I use in the air fryer chicken use a small amount of baking powder in my rub and it brings the flavor and crispness up a level. I use skinless and you'd think it still had the skin on.
MSG was made by searching for the umami component of shiso leaf.Glutamate was indentified,isolated and a type of salt called a mono-sodium was used to hold and stabilize the glutamate.
Aji no Moto is the original brand and name for it,it's means "essence of flavor".It's a lie that MSG is some kind of poison that is terrible for you.Basicly no different than salt.
I call bullshit. MSG is toxic and here is the scientific source for my statement. www.ncbi.nlm.nih.gov/pmc/articles/PMC5938543/
I can survive university. I'm Rachel! That “source” proves nothing, it’s a book report on a handful of studies that also proved nothing. They found correlations, they proved no cause, and suggested further research because their agenda wasn’t achieved. There have been years of research into the safety of this salt, nothing has been found to determine it causes any of these myriad health issues when used in moderation (just like any other salt) but we continue to harp on it.
@@icansurviveuniversity.imra1405 Well put! There have been MANY cases worldwide of Asthmatics dying from 'acute' attacks triggered by MSG. Also a MAJOR trigger of Migraine which I know from personal experience, so Emmy, maybe not a good idea to suggest ignoring the so-called 'bad press' that MSG has received, it could actually KILL SOMEONE!!
MSG actually known to cause baldness and cancer. 100% of HIV positive patients were also found to consume MSG. Recent studies by the Royal British Research Institute showed that MSG was the primary reason of Dinosaur extinction and found be the key element in nuclear fall out.
@@aktan4ik don't forget that its the MSG industry that perpetuates the lie of a sperical earth.
Oohh my weakness.. Friedchicken.plus soothing voice of Emmy.. Loves ❤😍😘
❤️❤️❤️
I have an air fryer and I have a small convection oven. Having them both in one unit would be great. Since I've had my toaster oven, I seldom turn on my big oven. A 9x13" pan or a large cookie sheet would be the only reason to use it. I think you'll just love this new addition to your kitchen. Your recipe didn't mention misting oil onto your chicken prior to air frying? Get a mister for your oil. You'll find that you use about 1/4 tsp. Pretty impressive.
When God invented the herb Rosemary he had fried chicken in mind. HOW COULD THEY HAVE LEFT IT OUT???
Because with it, it wouldn't BE KFC.
I don't know why people hate on pineapple so much myself, but hey to each his or her own. They're missing out on the better things in life!
@@johnbraucher1499 If every meal that people eat was followed with a generous portion of raw pineapple there would be much less cancer in the world.
Not sure that the KFC you get these days has the same grade of chicken that they formerly used. I've had KFC a few times in the past year, and it seems that it is mostly crust and bones... small legs, small thighs, small breast, etc.. I actually worked one weekend at a KFC to help out a friend many years ago and I can tell you, we didn't marinate anything. When you dipped the chicken in the egg/milk wash, put it in a basket, drop the basket in the wash, shake it a few times, lift it, and let it drain for a minute, then plop it into the breading mix, toss it with your hands, take the pieces out and tap off the excess, and put it on a tray. From the breading station, the tray went right over to the pressure cookers and into the grease. We were pumping out the secret recipe chicken left and right. When the day was over, you are a greasy, floury mess... and you smell like a bucket of chicken.
I actually have the fake for the kfc coleslaw. I love that stuff . Turns out, its all about how the cabbage is shredded and the ratio of carrots to cabbage. That actually makes a huge difference.
But, do the KFC that you guys eat is that dark? The one I always buy isn't! So maybe that recipe found on the book was more like brainstorming? Maybe all the 11 ingredients are what it actually has but the quantities could have been ajusted overtime?
I'm thinking it WAS the original recipe but over time, the ingredients were tweaked and cooking process was adjusted for Mass production.
@@jes2540 that sounds good too!
@@jes2540Yes cause the chicken looked too burnt for consumption for me atleast
I think it had a lot to do with the resting as well. I can't feasibly see a restaurant chain waiting 20mins around the clock like that, especially during rush hour. If you notice, as it rested, it almost looked like the color it would be once fried. Also, I've gotten original recipe at the KFC near me and the coating hasn't been cooked through and looked very much like undercooked biscuit mix. I agree with recipe tweaking theory, especially since there was a sort of study done a few years back that says there's between 5-9 spices depending on what region you live in and that the original 11 spices hasn't been used since the craze caused it to branch into a franchise.....very much a bait and switch situation.
No the temp was too high..I have cooked this recipe successfully in the air fryer and mine was much lighter.
I absolutely love my airfryer, I use it all the time!
I use the airfryer for fried chicken, put a few spritz of oil spray onto the chicken to moisten the coating, it won't burn or dry out but will look lighter than deep fried. Mines on a rotating tray so I turn the chicken over to make sure it's even. It's really good not as good as deep fat fried but so much better than using just an oven and easier to clean!
In The Bahamas, we have a spicy chicken version. Which is the equivalent to the crispy chicken version; but hot! So delicious! I was so shocked when I ordered kfc in the US and they didn’t have spicy, but they had this crispy version. Because we don’t have “crispy” version, just the original, spicy and bbq.
When she dances, you know it tastes good!
I just started using my air fryer that has been sitting in my kitchen for 2 years and probably, bc I read the booklet that came with it now, my chickens are so crispy. I usually just buy the store seasoned flour and coat chicken with it after I season it with lemon pepper. Yes, I spray bottom of fryer with PAM. After 12-15 mins I turn them and so far the chicken legs and thighs are great,finger licking and tasty.
Hmmm... Wouldn't air frying really just be baking?
The results are crisper that conventional baking.
Yes.
No, because the conventional oven doesn't circulate the hot air fast enough. It's as Emmy says, it does not get nearly as crispy.
"Air fryer" is a just a marketing name. It's basically a counter top Convection oven.
@@TheIdiotChallenege
True, but they beat buying a new oven if yours isn't convection.
The secret of the 11 herbs and spices is, there's 12 herbs and spices the colonel said there's 11 to throw us off
actually I remember reading ages ago that there really wasn't much more than salt and pepper and that the 11 herbs and spices was a myth....I would say myself that I don't taste a bunch of different spices when I eat at KFC
@@RandomUser043 13th is the grease
@@farnorth13 youre right cant taste any herbs and spices whatsoever
@@danmel3978 I could't say for sure, our town's KFC closed up years ago and I would have to drive 80 miles to get any.....
@@farnorth13 When I worked at KFC we would mix a big bag of spices in with the flour (it didn't say which spices, unfortunately). IIRC it was 1 bag of spices to 2 bags of flour. It definitely wasn't just salt and pepper, it was a yellowish color with flecks of other spices.
worked at KFC, 40 years ago. Of course the original recipe is a guarded secret, A couple of fellow employees had heard a rumor about the possible list of the secret ingredients, so using original equipment.... fryers and oil, after hours, tried a test batch and it turned exactly like the real thing. Here is the kicker.... There was only a few ingredients. 1. Flour, 2. Salt,- 3. fine grain black pepper , 4. MSG. Using a pressure cooker and peanut oil.
KFC is pressure fried so it’s gonna be different from home oil fried or air fried. I used to work there as a kid..If ya want KFC or your favorite fried chicken restaurant then it’s probably best to leave the chicken to them and enjoy a night out a few times a month. Or get a pressure frier ...
Would it be possible to fry your chicken in peanut oil in an Instant Pot? They ARE pressure cookers...
Susan Ponce I wouldn’t do it coz chicken is fried in a pressure fryer.. they are different from a regular pressure cooker 🤔. I wouldn’t-do it unless the instructions say its ok to pressure fry in it.. hate to see anyone get injured from hot oil under pressure if their machine isn’t recommended for pressure frying..
Susan Ponce No frying in a pressure cooker is extremely dangerous. KFC has specially designed pressure *fryers* .
I looked at the recipe from the newspaper and to me it looked like everything was written in Ts. To me that’s teaspoon although I learned ts is teaspoon, and Tb or Tbsp is tablespoon. That seems like an aweful lot of pepper so I have an inkling that it should all be in teaspoons. Especially for only 2 cups of flour. But that’s just my thoughts!
If its a capitalised T then it is a tablespoon, small t is a teaspoon.
sorry it;s tbs spice uo your life
You are right. In the "OLD" days "Ts" was teaspoon and "Tb" was tablespoon. Today it's been simplified to "t" for teaspoon and "T" for tablespoon. I can see what I have some very old recipes with that coding and it was changed because of the confusion.
Start your cooking temp at 325F. Let it fall down to 285-290F, then slowly back up to about 315F over a 12 minute period. This is the slow recovery method, and how commercial slow recovery pressure fryers, like Henny Penny, work. It also works with open fryers. When I worked in a restaurant we did it this way.
air fry on the bottom not top of the oven
Not on the bottom but close to.
also I dont know how that specific over works but shouldn't you have a small amount of oil at the bottom of the pan when air frying? that's how the one I used worked.
💚A friend just told me I need to try frozen French fries in an air fryer... she says they are delicious!🍟
Yes, but you still have to spray them lightly with oil. Or i use crisco shortening, a light rub on the frozen frys/tater tots.
I threw frozen tots in mine and they were wonderful. No added oil.
That’s true. This is what we do at my house. But you should know that the reason for that is that these are already partially fried before they are frozen. So this works if you are going for much “less oil” option, not “no oil” at all option.
If you take just a regular potato preferably a russet peel it and cut it into shoestring size pieces and put a tiny bit of oil on it, it can be avocado oil canola oil just a tiny bit and message the oil to coat with your hand, air fryer at 400 and about 15 minutes and you get some great fries
I looked at the spice list. Are you sure the Ts are teaspoons not tablespoons? The article also says tablespoons. For two cups of flour tablespoons doesn't seem correct. And I was taught tsp is teaspoons and tbl is tablespoons.
Did you ever get KFC in Japan on Christmas Day?
KFC is pressure fried. That's different than pan frying.
The work around for that is to pressure cook the chicken for a few minutes in chicken broth to get it tender....then get all the liquid off of it, then bread and fry it. Pressure cooker fryers are expensive your usual pressure cooker is cheap.
recipe.
Serawack - Malaysian- White Pepper - 1 tsp
Telicherry - indian black pepper - 3/4ths tsp
Sage - dalmation indian - 1 tsp
Coriander - indian - 3/8ths tsp
Ginger - jamacian - 5/16ths tsp
Chilli - mexican ancho chilli - 1/4th tsp.
Vanilla beans - Tahitian 3/15ths tsp
Bay leaves - Turkish - 3/15ths tsp
Savoury - canadian - 3/15ths tsp
Cloves - east indies - 1/8th tsp
Cardomom - Guatamalan 1/8th tsp .
1/4 tsp msg if necessary
To 1 cup of cake flour. Google it if you're not sure what cake flour is.
pressure frying is the method they use and they lock it down.. i was a chicken cook.
now in order to pressure fry at home.
get a gas pressure cooker..
then when ready to cook chicken, use about 4" of oil/lard what ever you cook in. fry the chicken first at around 375f and then when temp has dropped to around 165f in chicken, drop and lock the lid..
wait 7 minutes, remove from heat and release pressure.
wait an extra minute after pressure has been released and then unlock lid. remove chicken and put in a low oven for around 15-20 mins to finish chicken.. ..
done.
Water /Butter heated up in one bowl. Add Flour..... Make another with flour and season.
It’ll come out golden crispy every time
Pickle juice. There should be pickle juice mixed in with the buttermilk, you can't build a house if you don't have the right foundation.
vin joseph noooo...
brine the chicken in pickle juice first for 72 hours.. then buttermilk.
kfc doesnt use pickle juice. chick fil a does, however, and thats why their chicken is superior
@@mccallosone4903 This would explain why it always tasted like the put pickles on my sandwich then took em off. I don't like the heavy vinegar flavor, also avoid most condiments because of it.
McCallos One chick fil a is grosssss