The KFC recipe was always a big secret. But one of Colonel's old scrapbooks were found and it was published online. Here is what the recipe said:
Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
2 cups all-purpose flour
2/3 tablespoon salt
1/2 tablespoon dried thyme leaves
1/2 tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
1. Mix the flour in a bowl with all the herbs and spices; set aside.
2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
Recipe from Kiwi Kids News
My Opinion:
I think that it is kind of mean for somebody to let out the secret.
Source: I found this information on Kiwi Kids News.
My Wondering:
How long ago was KFC invented?
Answer: 1930
Words:
Guarded: cautious and having possible reservations.
Handwritten: written with a pen, pencil, or other handheld implement.
Tasty: (of food) having a pleasant, distinct flavour
Recipe from Kiwi Kids News
My Opinion:
I think that it is kind of mean for somebody to let out the secret.
Source: I found this information on Kiwi Kids News.
My Wondering:
How long ago was KFC invented?
Answer: 1930
Words:
Guarded: cautious and having possible reservations.
Handwritten: written with a pen, pencil, or other handheld implement.
Tasty: (of food) having a pleasant, distinct flavour
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