11 Herbs & Spices
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Popular KFC Recipes

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Posted: Wed Mar 21, 2018 12:24 pm    Post subject: Ads

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PostPosted: Fri May 25, 2012 5:29 am    Post subject: Popular KFC Recipes Reply with quote

Everyone asks me what are the best recipes...

Here is a collection of recipes that are winners... Cool Wink

Batch #3

Folks are saying this recipe is better than the Original Recipe KFC!

6-8 pieces of chicken (bone or boneless)

2 tbsps Black Pepper
1 tbsp Salt
1 1/2 tsp Onion Powder
1 1/2 tsp Paprika
3/4 tsp Caraway Seeds
1/2 tsp Nutmeg
1/2 tsp Thyme
1/2 tsp Sage (Rubbed)
1/2 tsp Allspice
1/2 tsp Rosemary
1/2 tsp Basil
1/4 tsp Celery Seeds
1/8 tsp Cayenne Pepper

1/4 tsp Sugar

2 cups All-Purpose Flour

2 oz Milk
One egg

Grind up Caraway Seeds, Thyme, Celery Seeds, Rosemary and Basil in a grinder.
Put flour and spices together in a gallon zip lock bag or a paper bag and mix well.

Whisk milk and egg together in a bowl.
Drench chicken in the milk mixture until well coated then
shake in the flour/spice mixture. Place coated chicken on a plate.

Cooking Method:
Read your pressure cooker manual before attempting this method!
Pressure Cooker 15lbs pressure: Bring oil temperature to 350.
Add chicken close cooker.
8 Minutes Bone-in ***4 Minutes Bone-out

Deep Fryer - 360 degrees, cook till the chicken is done.

Oven - 325 degrees, cook till the chicken is done. (Aprox: 45 Minutes, turn once)


Froggtogg's KFC Fried Chicken Recipe

Winner: Cookoff couple of weeks ago!

I used 6 breast's, and I sprinkled each with Kosher salt and give them a rub down. Then I placed them in my other modified pressure cooker and added from 5 to 6 cups of water and 1 table spoon of MSG, and closed the lid. At that point I applied 15 PSI to this cooker and stuck it in the ref for 24 hours. I wanted to make sure the salt got down into the meat.

At the point of preparing to cook the chicken I used 3 cups of white lily flour, self rising, added 3 table spoons of the 99-X mixture that I made up from the recipe of the Colonel's site "I mixed this up back a year ago when I was getting started". Now to this I added a table spoon of the tellicherry black pepper, teaspoon of garlic salt, 1/2 a teaspoon of the real Good Season's Italian mix, one table spoon of sugar, one table spoon of MSG, and 1/2 teaspoon of fine salt, and 1/4 teaspoon of ground sage. Taste the flour after you get it all mixed up and see what you think.

Now I use 1 egg and a cup of milk for the wash.

Now I have my cooker on the stove and the temp is at 315, at this point I drop my chicken breast's in "3 of them" and close the lid and start watching the temp. I turn down the heat so that I maintain a cooking temp of 315 for 12 minutes. The temp will flux a little as you cook but try to keep it around 315. If you are able to modify a cooker you will be able to get the same color each and every time. I forgot to say this, I cook the chicken at 8 psi, although my cooker will switch up to 15psi, I just have not tried it there yet.

Lumpy's 5.3

The only recipe I like from Lumpy. This is probably the first for brining.

~Egg Wash~

1 1/4 tsp Sugar, light brown
1/2 cup 2% Skim Milk
1 Whole egg

Whip egg wash ingredients to a froth in a wide, shallow bowl (A Pyrex pie plate is perfect or a pasta bowl will do)

~Preparation Instructions~

Combine Spice Mix with Flour Mix and mix thoroughly. Place in its own bowl
Remove chicken pieces from brine
Rinse well under cold running water, pat dry
Dip each piece in egg wash
Transfer to flour/spice mix and press down hard on all sides until each piece is completely coated
Upon batch completion, cook immediately.
Do NOT refrigerate pieces and cook later.

~Cooking Instructions~

Pressure Fry - Bring oil to 180C/356F. Cook chicken for 2 minutes open, stirring often. Attach lid, reduce heat to "medium"*, bring pressure to 15psi and cook for 10 minutes closed.
Deep Fry at 170C/338F for 14 minutes.
Pan Fry in medium hot oil for 24 minutes turning pieces halfway through.

Keep batches (6 piece max/batch) warm in 80C/180F oven until all batches and side dishes (i.e. French fries, Taters, mashed potatoes) are complete.

Kid Knievel's Vial Recipe

Ok folks, here's my BEST ONE to date! It is my take on the famous 'vials'.

1/2 sage
1/4 savory
1/4 bay (rosemary could be a candidate for this slot as well)

1/2 coriander seed
1/2 ginger (has to be MK or jamaican)
1/4 chili flakes
1/8 nutmeg
1/8 cloves
1/8 cardamom

2 black pepper (tellicherry)
1 white pepper (you may need to adust these to, to taste)

1 1/2 salt
2 msg

1 cup cake flour.

1 cup milk
1 egg

recipe will follow

Todd Wilbur's KFC Fried Chicken

This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes.

1 frying chicken cut into 8 pieces

8 cups water
1/3 cup salt
1 tablespoon MSG

6 to 10 cups soybean oil (vegetable oil)

9 ounces all-purpose flour
1 tablespoon plus 1 teaspoon salt
1 tablespoon MSG (monosodium glutamate)
2 teaspoons granulated sugar
2 teaspoons ground tellicherry pepper
1/2 teaspoon ground white pepper
1/2 teaspoon paprika
1/2 teaspoon ground savory
1/2 teaspoon ground sage
1/4 teaspoon ground ginger
1/4 teaspoon ground majoram
1/4 teaspoon onion powder
1/8 teaspoon garclic powder
1/8 teaspoon ground cayenne pepper

4 eggs
2 cups skim milk

1. Dissolve 1/3 cup salt and 1 tablespoon MSG in 8 cups water. Add chicken and marinate for 2 hours. Remove chicken from brine, rinse with water and blot dry.
2. Heat oil in a deep fryer to 300 F.
3. Make the breading by combining all ingredients in a large bowl.
4. In a separate bowl, beat the eggs and then stir in the milk.
5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well-coated, let chicken sit for 2 minutes in the breading, shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 18 to 20 minutes or until the chicken is golden brown. Drain chicken on a rack for at least 5 minutes before serving.


If you want to keep the chicken warm until it's all cooked, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 F.

Mark's Secret Recipe

Note: Very expensive to make.

3/4 tsp black pepper
1 tsp white pepper
3/8 tsp coriander
1/4 tsp Ancho Chile Pepper
5/16 tsp ginger
3/16 tsp savory
1/8 tsp cloves
1/8 tsp cardamom
1 tsp sage
3/16 tsp bay leaves
3/16 tsp vanilla beans

4 1/4 tsp salt ( I USE 2)
1/4 tsp MSG

1 cup of flour

Me and DTM's KFC Fried Chicken


1 tsp black pepper
1/2 tsp white pepper
1/2 tsp coriander
1/4 tsp garlic powder
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp mace
1/2 tsp onion powder
1/2 tsp sage
1/8 tsp fennel seed
1/8 tsp celery seed ground

1/4 tsp MSG
1 1/2 tsp salt

1 cup of flour

Spice mix with flour has a floral smell and taste. Also, burns my tongue.

MickeyD's famous Bingo Recipe: (Jul 2008)

1cup cake flour (wrong advice)
2 1/2 TB 99X
1T Flake Salt
1/2 tsp fresh ground Tellicherry Pepper
1/4 tsp fresh ground Corriander
1/4 tsp Mace.
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