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Guarding the "Secret Ingredients"...

chubbyalaskagriz

chubbyalaskagriz

New member
I just saw this article about the secret recipe for one of my all-time FAV foods, ever! :)

http://www.msnbc.msn.com/id/26622082/?GT1=43001
 
Read the entire article, where's the recipe:confused:

:DStill very heavily guarded:mad: G-r-r-r-r I want that recipe BAD!!!

Mama break out the cement and torture tools, I am going after the guard and making him break or else...it's cement shoes for him! LOL
 
Cathy - I am working on the recipe myself.

Sad note - 3 weeks ago I stopped at KFC for original chicken - they changed the recipe - tasted terrible. Ditto with their coleslaw. Another recipe I'm working on.

I'll keep you posted.

BTW - someone had the chicken analyzed - no 11 herbs and spices was reported - mostly MSG and salt...........................................
I'll find the article and pass it on.
 
I only eat KFC's extra-crispy, and I've eaten it often and faithfully enough over the years that I can tell you the recipe HAS changed at least 3 times. (never liked their Original recipe- to me it has a greasier taste for some weird reason- which is weird because with all the extra flour- the crispier stuff likely contains more absorbed grease!) And their cole slaw? I still like it a lot- though at random times it has tasted inconsistently different. One awful time I even had some that had been frozen and thawwed- UGH!

For MY money- POPEYES is MUCH better. I dig their spicy blend- but also the mild. I had eaten nothing but Popeyes at least once a week since last March, then out of the blue tried KFC a couple times last month and the KFC was very noticeably saltier than the Popeyes.

I DO NOT like Popeye's slaw, though. However, I do LOVE their red beans & rice, their cajun rice and their chicken/sausage jambalaya rice.

And for the record, I love KFC's slaw (normally) and their potato salad. They also used to sell a very basic plain unadorned macaroni salad that I liked but the ones in my area anyway, don't offer it anymore.
 
Popeye's Fried Chicken Copycat Recipe


3 cups self-rising flour
1 cup cornstarch
3 tablespoons seasoning salt
2 tablespoons paprika
1 teaspoon baking soda
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package dry onion soup mix
1 packet dry spaghetti sauce mix
3 tablespoons white sugar
3 cups crushed cornflakes cereal
2 eggs, beaten
1/4 cup cold water
1 quart oil for frying
1 (4 pound) whole chicken, cut into pieces

In a shallow dish or bowl mix together the flour, cornstarch, seasoning salt, paprika, baking soda, dressing mix, soup mix, spaghetti sauce mix and sugar. Place cereal crumbs in another shallow dish or bowl, and mix together eggs and water in a third shallow dish or bowl. Heat oil (1 inch deep) in a large skillet over medium high heat. Preheat oven to 350 degrees F. Dip chicken pieces into dry coating mix, egg/water mixture, cereal crumbs, briefly into dry mix once more, then drop into hot oil skin side down. Brown for 3 to 4 minutes, then brown other side of each piece. Place browned chicken pieces in a 9x13 inch baking dish, skin side up, and cover dish with aluminum foil leaving one side open for escaping steam. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until chicken is cooked through and tender and juices run clear. Remove cover and bake another 5 minutes to let coating become crisp; serve.
Makes 4 servings.


-= Exported from BigOven =-

Popeye's Red Beans and Rice


1 cup Uncle Ben's long grain rice, cooked
2 cans Red chili beans in chili gravy--1 lb. each
1 t. chili powder
1/4 t/ cumin
1 dash garlic salt

In saucepan heat beans without letting it boil and stir in chili powder, cumin and garlic salt. When piping hot, spoon mixture into 6 small dishes, adding a few Tbs. of hot, cooked rice to each serving.


Popeye's Cajun Rice


1 pound lean ground beef
1/2 cup finely diced bell pepper
1/3 cup diced green onions
1/2 teaspoon garlic powder
1/2 teaspoon celery flakes
1 teaspoon Creole seasoning
1/4 teaspoon red pepper
4 cups long grain rice, cooked and drained
1/4 to 1/3 cup water
1/4 teaspoon black pepper

In fry pan stir ground beef and bell pepper. Cook over medium high heat until beef loses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low. Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste.
 
Colonel Sanders' Macaroni Salad



1 Box elbow macaroni -- (7 ounces) cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Fat free Miracle whip
1/2 cup Fat free Mayo
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste

Combine everything just as listed. Refrigerate. salad tightly covered
several hours before serving.
 
Kfc Macaroni/potato Salad



DRESSING MIXTURE
1/2 c Sour cream
1/2 c Miracle whip
1 c Hellman's mayo
2 tb Prepared mustard
3 tb Sugar
1 ts Onion salt
1/2 ts Pepper
SALAD
2 tb Dry minced onion
2/3 c Celery; chopped
2/3 c Sweet midget pickles; chop
-do not use relish
2 tb Pimiento; chopped or
1/2 sm Tomato; seed, chop
8 c Elbow macaroni; cook, drain,
-cool well before adding
-dressing

DRESSING-Combine dressing ingredients and set aside.
MACARONI SALAD- Combine remaining ingredients in large
bowl. Coat well with the dressing. Refrigerate at
least an hour before serving. POTATO SALAD-Substitute
8 c cooked, peeled, cubed cold potatoes for the
macaroni. Increase the celery to 1 cup and substitute
snipped green onions for the dried. Can add 1 c of
pitted black and/or stuffed green olives in either
salad.
 
Oh, mama! Damn! Everything I've ever asked for all at once! Now I'll have nothing more to look forward to for the rest of my life! Unless of course it's the bowls of all this good grub that'll now always be in my fridge! THANK YOU SO MUCH!
 
I have tried the KFC copycat and it did not taste like Original recipe. It was good fried chicken, but not the same flavor. Lots of MSG.
I know that it is pressure cooked, or at least was so it may not end up as juicy, possibly more greasy.
I think they have the chicken pre-marinaded in a solution and the spices may arrive premixed to the resturaunt. So even if you had one list of ingrediants from the recipe they have, it would not be everything that is used.
It's too much trouble to figure out, so I just go to KFC when I want fried chicken.
 
The moving of the secret recipe just sounds like PR Hype.
Personally. I'll just stick with my mixture of salt, pepper and poultry seasoning.
 
Yes it is all hype.
The Colonel used too much MSG in his chicken - and it is marinated in a potassium chloride solution - salt, salt, salt, and MSG - just what we all need to ingest.

Stick to the homemade-way of doing it with salt, pepper, etc.
 
I am a big fan of KFC original but don't eat it any more since looking on line to find out the sodium levels of it. The new grilled version wasn't that bad but the original was like 4 digits for the breast. That would be fine for me as long that was all I had all day long with my present 1500 mg limit.
 
The KFC chicken is started in a special Pressure Cooker and would be hard to duplicate, but here's a recipe for the coleslaw:

Coleslaw (KFC)

Serving Size : 10

8 cups cabbage -- (about 1 head), finely chopped
1/4 cup carrot -- (1 medium carrot), shredded
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar, and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.
 
I got this -

KFC EXTRA TASTY CRISPY CHICKEN #2


1 whole frying chicken, cut up
6-8 c. vegetable oil

MARINADE:
4 c. water
1 T. salt
1/2 t. Accent or another ½ T. salt

COATING:
1 egg, beaten
1 c. milk
2 c. flour
2 1/2 t. salt
3/4 t. pepper
3/4 t. Accent

Preheat deep fryer to 35* F. Marinate chicken pieces for 30 minutes. Dip in egg mixture. Coat. Deep fry for 12 to 15 minutes or until done. Drain.


OR

1 (2 to 3 pound) cut up chicken
1 quart water
3 tablespoons salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean oil (no substitutions) for frying

Allow chicken to soak in salted water for 30 minutes

Mix egg and milk in a bowl. Mix flour, Accent, salt and pepper in another bowl. Preheat deep fryer to 350 F, or place 3/4 inch oil in a skillet over medium heat.

Dry chicken with paper towels. Dredge in flour mixture. Dip into milk-egg mixture, then back into flour mixture. DO this one piece at a time making sure there is total coverage over entire surface of chicken in each step.


KFC Gravy

1 beef cubes
1/2 tsp of b\white pepper
3 tbs of corn flour
1 cup water


Place water, beef cubes and white pepper in a sauce pan and bring it to boil. Mix water and corn flour and then add to the water mixture, stir it until it thickens.
 
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