Metafilter's 11 Secret Herbs and Spices
July 3, 2011 11:54 PM Subscribe
I'd like to make some chicken at home that's as close to KFC's original recipe chicken as possible. Although I know the actual recipe is not out there, I know there's a lot of discussion on what the 11 secret herbs and spices are. But is there a prevailing theory? If so, what is it? Failing that, what's your own personal recipe to try and emulate the actual recipe?
I don't have a thing of MSG on hand, so I (in my personal, non-KFC emulating* recipe), so I use a bit of vegetable stock powder.... which I suspect is mostly MSG anyway.
One of the prevailing theories is that the chicken should be sat overnight in buttermilk. Personally, I don't think the difference to the coating is really worth the hassle (and who has buttermilk handy anyway?), but try it for yourself. It does make a difference.
*I use a heavy-handed mix of chili powder, hot paprika, vegetable stock, turmeric, salt and black pepper so more spicy than KFC...
posted by pompomtom at 12:52 AM on July 4, 2011
One of the prevailing theories is that the chicken should be sat overnight in buttermilk. Personally, I don't think the difference to the coating is really worth the hassle (and who has buttermilk handy anyway?), but try it for yourself. It does make a difference.
*I use a heavy-handed mix of chili powder, hot paprika, vegetable stock, turmeric, salt and black pepper so more spicy than KFC...
posted by pompomtom at 12:52 AM on July 4, 2011
Note that Filipino grocers (and most Asian grocers with a Filipino section) sell a range of KFC knock-off ingredients, including a powder that you mix with water and use as a tenderiser / flavouring marinade, and seasoned flour for coating. Use both and fry it up in some Crisco.
posted by obiwanwasabi at 2:09 AM on July 4, 2011
posted by obiwanwasabi at 2:09 AM on July 4, 2011
"Poultry seasoning." That,* plus salt & pepper, gets 'em eleven herbs and spices...
my theory, based on a few experiments that resulted in accidental k-fry
posted by mimi at 4:36 AM on July 4, 2011
my theory, based on a few experiments that resulted in accidental k-fry
posted by mimi at 4:36 AM on July 4, 2011
And you can get powdered buttermilk in the baking aisle; keep it in the back of your fridge or pantry and whip up just what you need whenever.
posted by mimi at 4:39 AM on July 4, 2011 [1 favorite]
posted by mimi at 4:39 AM on July 4, 2011 [1 favorite]
Black pepper is a major factor in kfc's taste.
posted by Max Power at 6:40 AM on July 4, 2011 [1 favorite]
posted by Max Power at 6:40 AM on July 4, 2011 [1 favorite]
William Poundstone acquired a sample of the KFC seasoning and took it to a lab for analysis. (Actually two, I think; IIRC the first one refused to do it when he told them what it was.)
posted by pmurray63 at 6:47 AM on July 4, 2011 [1 favorite]
posted by pmurray63 at 6:47 AM on July 4, 2011 [1 favorite]
I hope this doesn't count as a derail, but if you're like me and don't like KFC, and instead prefer the juicy pieces of heaven that are Popeye's spicy chicken, there's a home-made recipe that claims to come pretty close. I haven't tried it yet, but it sure looks like the real thing.
posted by zombieflanders at 9:40 AM on July 4, 2011
posted by zombieflanders at 9:40 AM on July 4, 2011
My DH used to be a cook at KFC and says it came in frozen in pieces, then they would marinade it in some sort of magical chemical concoction and pull out pieces as needed, then dipped in water, floured and fried in their equally magical pressure fryer. He says that one of the keys to the recipe is the pressure frying, but alas has no idea what's in the marinade. It wasn't any particular color, so I would hazard a guess and say there's no milk or other distinctive things in it. Probably more like poultry seasonings and the like.
posted by fiercekitten at 11:01 AM on July 4, 2011
posted by fiercekitten at 11:01 AM on July 4, 2011
It's not about "11 herbs and spices." As others have said, it's about the pressure cooker. That was the big innovation that Sanders introduced. Back in the old days, that's what set
posted by SPrintF at 4:54 PM on July 4, 2011 [1 favorite]
posted by SPrintF at 4:54 PM on July 4, 2011 [1 favorite]
who has buttermilk handy anyway?
You do, if you have milk and vinegar. 1 cup of milk to 1 tbsp of (plain) vinegar, stir, let sit, and voila, homemade buttermilk. Keep the ratio, and you can make as much, or as little buttermilk as you need. Great for using in brines.
posted by Ghidorah at 7:00 PM on July 4, 2011 [2 favorites]
You do, if you have milk and vinegar. 1 cup of milk to 1 tbsp of (plain) vinegar, stir, let sit, and voila, homemade buttermilk. Keep the ratio, and you can make as much, or as little buttermilk as you need. Great for using in brines.
posted by Ghidorah at 7:00 PM on July 4, 2011 [2 favorites]
it's about the pressure cooker
FWIW, I've had good success (improperly and probably dangerously) using my ordinary pressure cooker as a pressure fryer, but I've achieved almost identical results using the Filipino tenderiser first, then shallow frying or regular deep frying.
posted by obiwanwasabi at 8:11 PM on July 4, 2011
FWIW, I've had good success (improperly and probably dangerously) using my ordinary pressure cooker as a pressure fryer, but I've achieved almost identical results using the Filipino tenderiser first, then shallow frying or regular deep frying.
posted by obiwanwasabi at 8:11 PM on July 4, 2011
pmurray63: "William Poundstone acquired a sample of the KFC seasoning and took it to a lab for analysis. (Actually two, I think; IIRC the first one refused to do it when he told them what it was.)"
That chapter in Big Secrets gives a full recipe, including cooking particulars.
posted by SisterHavana at 9:39 PM on July 4, 2011
That chapter in Big Secrets gives a full recipe, including cooking particulars.
posted by SisterHavana at 9:39 PM on July 4, 2011
This thread is closed to new comments.
posted by mayhap at 11:58 PM on July 3, 2011 [3 favorites]