Speaking of changes KFC has made over the years, I remember when they were a sit down restaurant with waitresses and made milk shakes in blenders and brought you a glass and the metal blender cup. I'm never going to have a pressure fryer, but I would like to find something close I oven fry.
This series is interesting. Trying to guess at 11 herbs and spices is difficult enough. Getting the proportions close is a challenge too. Eagerly awaiting the final iteration, but the journey is great fun to watch.
I noticed that too. It is listed but he didn't put it in so not sure if it was a mistake in the written version or if he forgot it. I've watched these to the end and I tried Dustin's recipe with the msg like Glen recommended and it was AWESOME. If I didn't know better I would have easily believed it was KFC!! Only made a small batch to try... 2 drumsticks and 2 thighs, but it was so good I have more chicken out to do a larger batch today!!!
The return of this series is what I've been waiting for all along even though after all the wait and suspense, it's a bit sad that we've actually moved away from what already seemed to be good copycat ideas, if this spice blend tastes that different.
Drop the allspice and clove. Instead of adding salt to the flour, salt the chicken 30-60 minutes before. The salt really needs to have more time to get into the meat.
I love that shade of blue/green or aqua of your plates and smaller bowls, here. Apparently, according to the interwebs, one of the most valuable things in the world is a small, delicate, bowl about this shade.
What great timing, I was thinking about this video series yesterday wondering if maybe I just missed the finale or something. So glad you've picked it back up!
I wish I had a time machine to go back to 1960 in Tulsa, OK when Kentucky Fried Chicken was introduced to us. It became the highlight of our Sunday family get-togethers, it was so good, and so different from what you get at "KFC" today. It stayed pretty good until The Colonel died in 1980, then began it's steady decline to what you find today. I really wonder if anyone will ever be able to re-capture what I remember. You gotta be pretty old to even remember what it tasted like. But please, don't stop trying.
Aww I was so hoping you would nail it. Like you I have tried at home with the secret 11 spice recipe, while good chicken just not the same as KFC. Are you going to keep trying? These are very interesting videos I hope you do. Thank you.
I wonder what would happen if you combine all the KFC recipes you have received thus far into just 1, by adding up all the quantities of everything and then dividing it all, to average everything out. I would think that would get you extremely close.
I don't know if this has been answered before, but how long do you bench rest your flour dusted chicken? This is the secret to good fried chicken that I didn't know existed until after my friend had worked at a KFC for a while. He told me that after they dust the chicken, it sits on a wire mesh tray over top of the flour bin waiting to jump in the hot tub. It'll sit there for up to 2 batches if they are making a lot of chicken in a row. That's at least 20 minutes of bench rest on that already floured chicken.
I tried the eleven herbs and spices that you find on RUclips, but, the one thing I tried different was, I marinated the chicken in a marinade made up of, 6 cups of water, 1/2 cup of salt, and 2 tbsp. of poultry seasoning. I brought the marinade to a boil, cooled it down with ice, then added the chicken and let it marinade for four hours. I then drained and rinsed the chicken before flouring with the flour and spice mix and deep frying. I didn't pressure cook, although that would probably taste better.
You are a life saver today Glen! I was looking alot for the next kfc video just last night! :D thank you thank you thank you :) BUT how about making another series on how to make the best kfc in a normal deep fryer? :D I trust you best of all that I've ever seen to experiment on that ;D That's food for thought... pun intended
As a former KFC cook I can tell the chicken is not marinated in any way before frying. it is dipped in water to make sure there is no blood left on it from the thawing process and as a "binding agent so the breading will stick to it. Also I would say Earls recipe was short on its amount of black pepper.
I would agree that it contains either celery salt or celery seeds as this is listed as an allergen. I don’t like celery either, but remember that celery seeds don’t taste the same as the vegetable, and the flavour is very much an enhancer rather than a prominent flavour in a final dish. It’s part of any good mirepoix, so unless you have an allergic reaction to celery you probably wouldn’t even know it’s in dishes a lot of the time.
@@PotatoPirate123 It does have a very unique flavor, the original recipe I used to enjoy, back between when dad would grab a bucket coming home from work, in the late '60s early '70s, to sometime in the '80s when it got weak. It doesn't taste the same or similar. As a family there were times we noticed slight inconsistencies in the recipe, but, it was always delicious.
I cooked KFC from 72-74 while in Highschool. The first thing i noticed was that you capped the chicken right away, we looked for a final color before capping. We used beef shortening which would make a difference. I don't think Sanders reinvented the wheel and probably started his blend with the common poultry seasoning recipes. I looked at many poultry seasoning recipes and most contained these herbs and spices 1. Sage 2.Rosemary 3. Thyme 4.Savory 5. Marjoram 6.Nutmeg 7. Celery Seed (ground) Add White Pepper Black Pepper Onion powder Garlic Powder Optional Salt MSG
Rosemary and thyme were definitely in the flour. Sanders was proud of the fact he had a good memory at an older age and rosemary is supposed to aid in memory. Sanders claimed to enhance his recipe in the 40's and I believe rosemary was one of his tweaks.
I soak my chook (min 30 min) overnight in buttermilk, then dip from the buttermilk into flour & 1tsp salt with the following spice mix: 2 tsp white pepper 1tsp celery salt 1tsp italian seasoning 1 tsp dried mustard 1 tsp curry 1 tsp sumac 1tsp ground ginger 1/2 tsp baking powder (helps with browning) 1/4 tsp tumeric 1/4 tsp lemon pepper I then use air fryer 15 min @180deg. (If you want a completely different taste in this crazy time take out the flour and blitz about 12 cheddar biscuits to use as a the coating! Not KFC but sooooo yummy!)
I'm seeing lots of comments saying they're glad the series is back and so am I but can you also help out Glen by buying a membership its only 99 cents every month that's nothing out of our pockets and some welcomed help for Glen, so if you can buy a membership, you get a cool little emoji next to your name when you comment just like mine and you help out Glen. Also Glen if you read this maybe if you want make another membership tier because I would honestly give more than 99 cents per month seeing how often you upload recipes.
Chungus agreed. I joined a few weeks ago...I do not pay for any other channel (some because I feel the channel is not worth it OR they are too expensive, in my opinion for what you get in return). On the other hand, I find Glen “real” and I can see he has a true passion for cooking and sharing with others....they both are very sincere, authentic people....so I also agree if u can help out for .99¢ a month....it would be a nice gesture....as he puts a lot of time, effort and money into making these recipes and videos for our viewing pleasure...I wish u all health love happiness and......together we will get through this! 🌈 ❤️🌈 PS my husband is a professional chef 👨🏼🍳and sometimes watches along with me and he also enjoys Glen’s channel as well! PPS I plan on getting that bagged milk shirt VERY soon! LOVE IT!❤️🤣 From just a ChefWife from Central NJ USA
Glen, thanks for the update. When I worked there, the milk/egg mix was the norm. then into the flour, shake off all the excess. There was no extra crispy at that time. Only original recipe. I wonder if some people are thinking of the org vs. x/crispy ? The org was never marinated.
Laurens Peek -nope...just greasy...lol imo, KFC no longer tastes like it used too. the last time I bought a bucket of original recipe, the legs must have come off a chick...lol how is it in the Netherlands???
Maybe the original was more flavorful as they marinate it before breading? Just guessing here.. And I think for final taste test you should eat skin alone and compare it with the skin of your recipe.. And then eat chicken alone and compare it with the one you cooked.. To narrow down on difference in recipe..
Marinate? No I don't think so. Marination adds a lot of moisture (especially to the skin) which makes it very difficult to get crispy afterwards. Dry Brine though, that's a possibility. With that said its normally very easy to tell if a meat has been brined and KFC Chicken meat does not taste like it has (although while I've dry brined many Turkeys I've actually never done a Chicken so maybe its different?). I wonder if they cheat a little on the recipe, everyone knows its 11 herbs & spices however there's things you can add that wouldn't count as either but would still add flavour like citrus zest, ground nut powders, acid powders, corn meal and sugar (and yeah, MSG for sure). Perhaps the KFC recipe has more than 11 ingredients? What about using a blend of Rice Flour, Corn Flour or Potato Flour/Starch and Wheat Flour? Probably wouldn't affect the flavour but would have a big impact on the texture.
@@andyoli75 If it comes packed in brine and msg then everyone is wasting their time with these KFC clones. You're not gonna be able to match the KFC flavour just with spices if you're not doing something similar.
@@DanKBudzer It used to be 'marinated' in a horizontal drum thing and then the chicken would go back into the bin it was brought in. It was done the day before I think. At least that's how it was done in these parts ~20 years ago. Fuck I'm getting old.
This should totally be a blind test just because it would give less biased result. Otherwise, thanks for sharing, will try this upcoming weekend. Warmest regards from Austria.
I know KFC pretty well. I even met Pete Harman and drank some beers with him. Have you calculated what flavor the oil adds to the chicken when cooking. I am talking about previous batches adding flavor. A lot of KFC's are too lazy or cheap to change the oil when they should. They just filter and add conditioner way more than they should. That is when you get some bad tasting chicken compared to others. Just a thought.
This gives me the cringes. We have a KFC/TacoBell combo, and I think they fry the Mexican pizza shells in the chicken oil; they taste so much different than any other franchise.
One of those TV series that tried to copy a bunch of popular products like KFC chicken sent some of the breading in for a scientific analysis. I forget the full list, but it had basically no herbs or spices anymore beyond salt, pepper and the typical commercial brining salts.
I grind and mix my spices at least one day before adding to the flour and salt. Then add the spices to flour/salt at least 4 hrs before using . This melds and distributes the flavors together imo.
Pallete cleansers please since you are going thru all this trouble with the pressure frier and stuff. Edit: By the way have you considerate the oil is the issue ? they frie multiple batches of chiken in the same oil which could also lead to a different flavour profile.
There's something about the raw chicken itself that makes getting a perfect copy impossible. Even if you could somehow use the Colonel's actual spice mix at home, you couldn't get a perfect replica using store-bought chicken. The anatomy of KFC's chicken is different - fewer bones and thnner skin. But it's still fun to try making KFC at home and even if you fail you still have fried chicken.
I don't remember if you've tried it before, but when I looked into the KFC recipe probably 20 years ago, I read that Fines Herbes were likely used. I've used them in my own chicken and love the result, but I'm not doing KFC style.
Scott's villa in Southern Ontario, the colonel retired to Mississauga, Ontario. Can;t say I ever ran into him not being from Mississauga, but some KFC workers in Mississauga have claimed to have served him.
Is there any analytical method to qualitatively determine the composition of KFC's breading? Maybe something like FTIR? Or more specialized methods used in food industry? If there is this could be a more scientifc approach to this subject.
Woah. The Food Network just posted a video about how KFC is made. At 1:57 in the video there is an image of the 11 secret herbs and spices. There may be other interesting images from this video.
To me the KFC gravy has the same flavors as the Original recipe chicken, have you tried putting brown gravy mix in as a spice? To me there is a slight beef gravy taste to the chicken. Getting the gravy right might help in getting the chicken right.
I'm no expert but I've been frying chicken for 20 years between 2 jobs. One a fast food restaurant and the other a grocery store. In both places we got chicken in sealed bags with 10% water vinegar and salt. Completely different from whats on the shelf to buy. We tried to substitute several times when we were shorted on orders and the unbrined chicken never came out right at either job. I'm sure KFC gets their chicken in boxes of 8pc cut up 10% solution also.
Something that could change flavor/texture... I’m sure KFC is using chicken that is prebrined in msg/salt/phosphate. If you’re using a more natural chicken, there could be a huge discrepancy in your end result.
I was literally thinking of the KFC series few days ago haha. I was also thinking. Since it's just AP flour, doesn't the coating go soft after a few minutes outside the oil? It's almost like it has some percentage of corn or potato flour to keep a slight crunch?
Earl seemed to have some, Idk how to put it other than, more fancier spices than I would expect in KFC. Ex: Ginger and Clove I wouldn't expect KFC to use either.
I would be very, very surprised if there were cloves in the KFC spice mix. I’m very sensitive to cloves and the moment I eat anything cooked with them I start to burp it very soon afterwards.
Just look at the size difference between the KFC and grocery store chicken. One of the main reasons I stopped getting KFC. Maybe the Colonel should let the chickens grow a bit before tossing them in the deep fryer
The drumsticks you cooked looked considerably juicer and plumper than the real KFC. I wonder if better chicken in any way played in to the taste. (Not that I think chicken has all that much taste of its own anyway.)
Clove has a very distinctive flavor that I can say I don’t taste with Kentucky fried chicken. Could be a reason why they didn’t taste the same.
@@adamchurvis1 Great addition Adam!
I was expecting to see celery or celery salt as part of the mix.
@@adamchurvis1 actually celery was debated and ruled out in the KFC forums years back.. As public kfc allergen info doesn't list celeric!
Speaking of changes KFC has made over the years, I remember when they were a sit down restaurant with waitresses and made milk shakes in blenders and brought you a glass and the metal blender cup. I'm never going to have a pressure fryer, but I would like to find something close I oven fry.
I am so glad to see this series is back in action. I have so many thoughts but I want to see the others first! Thanks Glen & thanks Earl!
So happy you're continuing this series: feels normal.
Great to see this series back!
When you show your final recipe, I would really like to see how it performs when fried without a pressure fryer.
Me too! All I have is a cast iron skillet, along with a few regular regular old skillets. Nothing fancy.
This series is interesting. Trying to guess at 11 herbs and spices is difficult enough. Getting the proportions close is a challenge too. Eagerly awaiting the final iteration, but the journey is great fun to watch.
Glen was mauled by a bear while plating the chicken. Canada is a dangerous place!
Finally!! Been waiting for this one lol
It’s glens video
Highlight of my day!
I love this series. I’m so glad you started it back up. Keep at it.
Congrats on reaching 300K subs, Glenn!
Earls recipe looked like it had too much clove and allspice which can easily overpower it.
Did you add the “Summer Savory”? I think I missed that one....
I noticed that too. It is listed but he didn't put it in so not sure if it was a mistake in the written version or if he forgot it. I've watched these to the end and I tried Dustin's recipe with the msg like Glen recommended and it was AWESOME. If I didn't know better I would have easily believed it was KFC!! Only made a small batch to try... 2 drumsticks and 2 thighs, but it was so good I have more chicken out to do a larger batch today!!!
The return of this series is what I've been waiting for all along even though after all the wait and suspense, it's a bit sad that we've actually moved away from what already seemed to be good copycat ideas, if this spice blend tastes that different.
I've waited so long for this series to continue.. Thanks and can't wait for the rest of them.
Drop the allspice and clove. Instead of adding salt to the flour, salt the chicken 30-60 minutes before. The salt really needs to have more time to get into the meat.
I love that shade of blue/green or aqua of your plates and smaller bowls, here.
Apparently, according to the interwebs, one of the most valuable things in the world is a small, delicate, bowl about this shade.
What great timing, I was thinking about this video series yesterday wondering if maybe I just missed the finale or something. So glad you've picked it back up!
I wish I had a time machine to go back to 1960 in Tulsa, OK when Kentucky Fried Chicken was introduced to us. It became the highlight of our Sunday family get-togethers, it was so good, and so different from what you get at "KFC" today. It stayed pretty good until The Colonel died in 1980, then began it's steady decline to what you find today. I really wonder if anyone will ever be able to re-capture what I remember. You gotta be pretty old to even remember what it tasted like. But please, don't stop trying.
Aww I was so hoping you would nail it. Like you I have tried at home with the secret 11 spice recipe, while good chicken just not the same as KFC. Are you going to keep trying? These are very interesting videos I hope you do. Thank you.
I wonder what would happen if you combine all the KFC recipes you have received thus far into just 1, by adding up all the quantities of everything and then dividing it all, to average everything out. I would think that would get you extremely close.
I don't think that's how it works lol
I don't know if this has been answered before, but how long do you bench rest your flour dusted chicken? This is the secret to good fried chicken that I didn't know existed until after my friend had worked at a KFC for a while. He told me that after they dust the chicken, it sits on a wire mesh tray over top of the flour bin waiting to jump in the hot tub. It'll sit there for up to 2 batches if they are making a lot of chicken in a row. That's at least 20 minutes of bench rest on that already floured chicken.
I tried the eleven herbs and spices that you find on RUclips, but, the one thing I tried different was, I marinated the chicken in a marinade made up of, 6 cups of water, 1/2 cup of salt, and 2 tbsp. of poultry seasoning. I brought the marinade to a boil, cooled it down with ice, then added the chicken and let it marinade for four hours. I then drained and rinsed the chicken before flouring with the flour and spice mix and deep frying. I didn't pressure cook, although that would probably taste better.
With all of these KFC tests, I think you have an opportunity to run your take on the new craze coming out of Asia of KFC Rice.
These KFC videos are the original reason I subscribed to your channel
You are a life saver today Glen! I was looking alot for the next kfc video just last night! :D thank you thank you thank you :) BUT how about making another series on how to make the best kfc in a normal deep fryer? :D I trust you best of all that I've ever seen to experiment on that ;D That's food for thought... pun intended
LONG HAVE I WAITED
As a former KFC cook I can tell the chicken is not marinated in any way before frying. it is dipped in water to make sure there is no blood left on it from the thawing process and as a "binding agent so the breading will stick to it. Also I would say Earls recipe was short on its amount of black pepper.
Earl's is missing celery salt
I would agree that it contains either celery salt or celery seeds as this is listed as an allergen. I don’t like celery either, but remember that celery seeds don’t taste the same as the vegetable, and the flavour is very much an enhancer rather than a prominent flavour in a final dish. It’s part of any good mirepoix, so unless you have an allergic reaction to celery you probably wouldn’t even know it’s in dishes a lot of the time.
also lemon salt
@@thresh- yeah, but, when I found the recipe on Wikipedia, I left the lemon-salt off.
@@PotatoPirate123 It does have a very unique flavor, the original recipe I used to enjoy, back between when dad would grab a bucket coming home from work, in the late '60s early '70s, to sometime in the '80s when it got weak. It doesn't taste the same or similar. As a family there were times we noticed slight inconsistencies in the recipe, but, it was always delicious.
don't end this series! you still have to recreate kfc without the pressure frier...
I cooked KFC from 72-74 while in Highschool. The first thing i noticed was that you capped the chicken right away, we looked for a final color before capping. We used beef shortening which would make a difference. I don't think Sanders reinvented the wheel and probably started his blend with the common poultry seasoning recipes. I looked at many poultry seasoning recipes and most contained these herbs and spices
1. Sage
2.Rosemary
3. Thyme
4.Savory
5. Marjoram
6.Nutmeg
7. Celery Seed (ground)
Add
White Pepper
Black Pepper
Onion powder
Garlic Powder
Optional
Salt
MSG
Yesss thank you for keeping the series going!! 🍗
Rosemary and thyme were definitely in the flour. Sanders was proud of the fact he had a good memory at an older age and rosemary is supposed to aid in memory. Sanders claimed to enhance his recipe in the 40's and I believe rosemary was one of his tweaks.
I soak my chook (min 30 min) overnight in buttermilk, then dip from the buttermilk into flour & 1tsp salt with the following spice mix:
2 tsp white pepper
1tsp celery salt
1tsp italian seasoning
1 tsp dried mustard
1 tsp curry
1 tsp sumac
1tsp ground ginger
1/2 tsp baking powder (helps with browning)
1/4 tsp tumeric
1/4 tsp lemon pepper
I then use air fryer 15 min @180deg.
(If you want a completely different taste in this crazy time take out the flour and blitz about 12 cheddar biscuits to use as a the coating! Not KFC but sooooo yummy!)
I'm seeing lots of comments saying they're glad the series is back and so am I but can you also help out Glen by buying a membership its only 99 cents every month that's nothing out of our pockets and some welcomed help for Glen, so if you can buy a membership, you get a cool little emoji next to your name when you comment just like mine and you help out Glen. Also Glen if you read this maybe if you want make another membership tier because I would honestly give more than 99 cents per month seeing how often you upload recipes.
Chungus agreed. I joined a few weeks ago...I do not pay for any other channel (some because I feel the channel is not worth it OR they are too expensive, in my opinion for what you get in return). On the other hand, I find Glen “real” and I can see he has a true passion for cooking and sharing with others....they both are very sincere, authentic people....so I also agree if u can help out for .99¢ a month....it would be a nice gesture....as he puts a lot of time, effort and money into making these recipes and videos for our viewing pleasure...I wish u all health love happiness and......together we will get through this! 🌈 ❤️🌈 PS my husband is a professional chef 👨🏼🍳and sometimes watches along with me and he also enjoys Glen’s channel as well! PPS I plan on getting that bagged milk shirt VERY soon! LOVE IT!❤️🤣 From just a ChefWife from Central NJ USA
Congratulations 🎉 on 300k
Maybe it would work if you quadruple the amount of MSG 😂
Happy to have this back!
There’s something unsettling about watching this with headphones and hearing all the noises 😂😂but glad to see the series back
If we’re lucky, maybe we’ll hear a meow...
Glen, thanks for the update. When I worked there, the milk/egg mix was the norm. then into the flour, shake off all the excess. There was no extra crispy at that time. Only original recipe. I wonder if some people are thinking of the org vs. x/crispy ? The org was never marinated.
In The Netherlands I remember KFC to be quite spicy, almost with a mild habanero-like quality. Is KFC in the US not spicy at all?
Laurens Peek -nope...just greasy...lol
imo, KFC no longer tastes like it used too.
the last time I bought a bucket of original recipe, the legs must have come off a chick...lol
how is it in the Netherlands???
@@arianadiego3709 Mehh, I am not a big fan. It is nicely filthy once in a while.
Maybe the original was more flavorful as they marinate it before breading? Just guessing here..
And I think for final taste test you should eat skin alone and compare it with the skin of your recipe.. And then eat chicken alone and compare it with the one you cooked.. To narrow down on difference in recipe..
Marinate? No I don't think so. Marination adds a lot of moisture (especially to the skin) which makes it very difficult to get crispy afterwards. Dry Brine though, that's a possibility. With that said its normally very easy to tell if a meat has been brined and KFC Chicken meat does not taste like it has (although while I've dry brined many Turkeys I've actually never done a Chicken so maybe its different?). I wonder if they cheat a little on the recipe, everyone knows its 11 herbs & spices however there's things you can add that wouldn't count as either but would still add flavour like citrus zest, ground nut powders, acid powders, corn meal and sugar (and yeah, MSG for sure). Perhaps the KFC recipe has more than 11 ingredients? What about using a blend of Rice Flour, Corn Flour or Potato Flour/Starch and Wheat Flour? Probably wouldn't affect the flavour but would have a big impact on the texture.
The chicken that I would get (2000's -2010's) came in brine and msg solution. It would be on the label along with process date and location.
@@andyoli75 If it comes packed in brine and msg then everyone is wasting their time with these KFC clones. You're not gonna be able to match the KFC flavour just with spices if you're not doing something similar.
@@DanKBudzer It used to be 'marinated' in a horizontal drum thing and then the chicken would go back into the bin it was brought in. It was done the day before I think. At least that's how it was done in these parts ~20 years ago.
Fuck I'm getting old.
This should totally be a blind test just because it would give less biased result. Otherwise, thanks for sharing, will try this upcoming weekend. Warmest regards from Austria.
In a time when I can't have KFC, this really makes me want KFC.
Missing celery salt and onion powder. Great video 👍
Brining the chicken beforehand will give a totally different flavour profile, many variables there too in terms of ingredients.
KFC is the spice melange! it is life, father the sleeper has awaken!
Star Anise could be the missing key ingredient in the spice mix.
I know KFC pretty well. I even met Pete Harman and drank some beers with him. Have you calculated what flavor the oil adds to the chicken when cooking. I am talking about previous batches adding flavor. A lot of KFC's are too lazy or cheap to change the oil when they should. They just filter and add conditioner way more than they should. That is when you get some bad tasting chicken compared to others. Just a thought.
This gives me the cringes. We have a KFC/TacoBell combo, and I think they fry the Mexican pizza shells in the chicken oil; they taste so much different than any other franchise.
Congrats on the 300K!
One of those TV series that tried to copy a bunch of popular products like KFC chicken sent some of the breading in for a scientific analysis. I forget the full list, but it had basically no herbs or spices anymore beyond salt, pepper and the typical commercial brining salts.
PFK bucket is the most Canadian thing
I grind and mix my spices at least one day before adding to the flour and salt. Then add the spices to flour/salt at least 4 hrs before using . This melds and distributes the flavors together imo.
Glen
Lucky time to open youtube. 49 seconds late to the party!!
Not a Fried Chicken fan, but I am a Glenn and Friends fan. Its a method.
Yup...no frills $1lb for chicken legs. You can't go wrong at that price.
"Interesting, very interesting." Glad to see to series still on your mind. How's the bees wax commin?
Pallete cleansers please since you are going thru all this trouble with the pressure frier and stuff.
Edit: By the way have you considerate the oil is the issue ? they frie multiple batches of chiken in the same oil which could also lead to a different flavour profile.
Clove & ginger in KFC? It was maybe made with 11 spices but not all in the breading. That many will clash and cancel. Some had to go in the brine.
I have never wanted KFC so badly in my life. 🍗🍗🍗
Do the depression icecream already! Like so he can see!
You said it too Earl'y :D Poor Earl!
There's something about the raw chicken itself that makes getting a perfect copy impossible. Even if you could somehow use the Colonel's actual spice mix at home, you couldn't get a perfect replica using store-bought chicken. The anatomy of KFC's chicken is different - fewer bones and thnner skin. But it's still fun to try making KFC at home and even if you fail you still have fried chicken.
Season the chicken then flour it for frying. It lends more flavor that way.
I don't remember if you've tried it before, but when I looked into the KFC recipe probably 20 years ago, I read that Fines Herbes were likely used. I've used them in my own chicken and love the result, but I'm not doing KFC style.
Oooooo pls try Chick Fil A when you’re done with this series!! 🍗🥪
Scott's villa in Southern Ontario, the colonel retired to Mississauga, Ontario. Can;t say I ever ran into him not being from Mississauga, but some KFC workers in Mississauga have claimed to have served him.
Maybe KFC has a special oil blend.
I know British fish and chips taste completely different to some others.
Thank you Earl!
I can imagine with your persistence eventually you'll crack the code.
This is mine.
2 teaspoons salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
3 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
1 tablespoon ground white pepper
I think Earl's is missing mustard and paperika
Is there any analytical method to qualitatively determine the composition of KFC's breading? Maybe something like FTIR? Or more specialized methods used in food industry? If there is this could be a more scientifc approach to this subject.
Woah. The Food Network just posted a video about how KFC is made. At 1:57 in the video there is an image of the 11 secret herbs and spices. There may be other interesting images from this video.
To me the KFC gravy has the same flavors as the Original recipe chicken, have you tried putting brown gravy mix in as a spice? To me there is a slight beef gravy taste to the chicken. Getting the gravy right might help in getting the chicken right.
Yummy 🤤
Do you think not being able to match the flavour has to do with the marinating step being skipped?
I'm no expert but I've been frying chicken for 20 years between 2 jobs. One a fast food restaurant and the other a grocery store. In both places we got chicken in sealed bags with 10% water vinegar and salt. Completely different from whats on the shelf to buy. We tried to substitute several times when we were shorted on orders and the unbrined chicken never came out right at either job. I'm sure KFC gets their chicken in boxes of 8pc cut up 10% solution also.
Harland is looking down and smiling because we can't figure it out.
Something that could change flavor/texture... I’m sure KFC is using chicken that is prebrined in msg/salt/phosphate. If you’re using a more natural chicken, there could be a huge discrepancy in your end result.
Does the chicken itself make much difference, or is it all about the spices?
"Ralphie" you're the best!
Can you pressure fry in an instant pot?
Where's the mashed potatoes and coleslaw? Lol
Nice!
I feel like MSG must be incorporated with the marinate, because their chicken is usually sticky and overly rich
I was literally thinking of the KFC series few days ago haha.
I was also thinking. Since it's just AP flour, doesn't the coating go soft after a few minutes outside the oil?
It's almost like it has some percentage of corn or potato flour to keep a slight crunch?
Original Recipe isn't crispy
Earl seemed to have some, Idk how to put it other than, more fancier spices than I would expect in KFC. Ex: Ginger and Clove I wouldn't expect KFC to use either.
KFC definitely has ginger and it's a special kind of ginger.
@@michaelmacias8 Interesting
I got a KFC bucket ad on this video lol
I would be very, very surprised if there were cloves in the KFC spice mix. I’m very sensitive to cloves and the moment I eat anything cooked with them I start to burp it very soon afterwards.
I do believe that kfc has celery salt in their along with normally salt and egg and milk powder added to it
We covered the egg / milk powder in a previous episode, that was an addition in the 70's.
@@GlenAndFriendsCooking oh wow that long ago, it's still being done that way today
Glen seems under the weather in this video.. hope all is well, stay healthy!
Who isn’t? Everyone is at least a little under the weather with everything happening at the moment. Probably more/less depending on where you live.
Any chance you can try this without using a pressure fryer?
When do you think you will get the best final recipe...!
Just look at the size difference between the KFC and grocery store chicken. One of the main reasons I stopped getting KFC. Maybe the Colonel should let the chickens grow a bit before tossing them in the deep fryer
Hola Glen saludos desde Perú 🇵🇪
A guy name Earl! I like your grinder by the way may I ask who makes it?
Man's a beard and a bolo away from looking like the colonel himself
What about if you just taste the chicken meat? Maybe even though you think the KFC is not marinated,
it actually is.
The drumsticks you cooked looked considerably juicer and plumper than the real KFC. I wonder if better chicken in any way played in to the taste. (Not that I think chicken has all that much taste of its own anyway.)