Finger Lickin' Good
August 25, 2016 11:43 AM   Subscribe

Ledington continues to leaf through the family scrapbook, pausing here and there to share a memory or an anecdote about his uncle [Harland Sanders]....But what I'm really interested in is the handwritten note on the back of the document. At the top of the page, in blue ink, it reads, "11 Spices — Mix With 2 Cups White Fl." That's followed by an enumerated list of herbs and spices. Eleven herbs and spices. And the measurements for each.

The Tribune tested the recipe, and found it to be "virtually indistinguishable from the batch bought at KFC" once a bit of MSG was added.
posted by Shmuel510 (57 comments total) 21 users marked this as a favorite
 
Yeah, but it's so hard to find good quality origino these days.
posted by phunniemee at 11:48 AM on August 25, 2016 [3 favorites]


huh...that's interesting because I like KFC chicken but I tend to dislike white pepper (like sprinkled on my food the way I would sprinkle black pepper-- maybe you have to know how to use it like the nephew says).

It looks a lot darker and more "homemade" than the real KFC to me.
posted by If only I had a penguin... at 11:54 AM on August 25, 2016


Pretty sure this recipe has already been uncovered.
posted by Parasite Unseen at 12:04 PM on August 25, 2016 [6 favorites]


It looks a lot darker and more "homemade" than the real KFC to me.

KFC uses pressure fryers, which the Tribune did not. That probably explains part of the difference in color.
posted by jedicus at 12:04 PM on August 25, 2016 [3 favorites]


Still, I would like to see some statistical testing of these virutally indistinguishable chicken recipes. Take a bunch of people, hand them each ten drumsticks to handle and taste and have them sort them into two piles. If the resulting piles bear no statistical correlation to the source of the chicken, then I'll happily blow two cups of canola oil trying this out.

Also, can we get the popcorn chicken recipe?
posted by If only I had a penguin... at 12:07 PM on August 25, 2016 [1 favorite]


I just want them to bring back Chicken Littles. :(
posted by xedrik at 12:25 PM on August 25, 2016 [5 favorites]


Still not as good as Popeye's.

...now I just need the biscuit recipe.
posted by MrGuilt at 12:26 PM on August 25, 2016 [7 favorites]


If only I had a penguin...: Still, I would like to see some statistical testing of these virutally indistinguishable chicken recipes. Take a bunch of people, hand them each ten drumsticks to handle and taste and have them sort them into two piles. If the resulting piles bear no statistical correlation to the source of the chicken, then I'll happily blow two cups of canola oil trying this out.

Needs a third pile of fried chicken control, to ensure that Kentucky Fried Chicken doesn't actually just taste like any old regular fried chicken to most people.
posted by clawsoon at 12:32 PM on August 25, 2016 [3 favorites]


Take a bunch of people, hand them each ten drumsticks to handle and taste and have them sort them into two piles.

As individuals we can only do so much, but if it means adding to the total sum of human knowledge, I would be willing to eat a bunch of fried chicken for science
posted by teponaztli at 12:35 PM on August 25, 2016 [20 favorites]


What is it about KFC that people like? The few times I've eaten there, I found it gross enough that I've since added it to my "never" list of fast food chains. I thought it was greasy and bland and that the quality of the meat was poor. I'm not anti fried chicken per se—it's not my favorite but I ate it often enough when I lived in the South and found it generally OK-to-good—but KFC just never seemed like it was a very good example of the genre. My people down in NOLA all prefer Popeye's or Cane's if we're talking fast-food chain store chicken, but maybe that's just Louisiana for you. Do they truly have a lot of fans out there in the world?
posted by Anticipation Of A New Lover's Arrival, The at 12:40 PM on August 25, 2016 [9 favorites]


...now I just need the biscuit recipe.

I know, right? I mean, I tried half a teaspoon of bisquick and a stick of butter 'cause that's what it tastes like, and no joy.
posted by Mooski at 12:52 PM on August 25, 2016 [1 favorite]


KFC smells good driving by, and occasionally when I get a craving for fried chicken, I will give in and go there. Like once every 10 years or so. But KFC is a greasy mess that makes me gag after half a piece, and gives me the shits. Inevitably. Popeye's, I've never found to be even accidentally appealing.
posted by It's Raining Florence Henderson at 1:01 PM on August 25, 2016 [3 favorites]


Popeye's is disgusting.

Anyway, for those of you who actually know stuff about food, if one were to mix the herbs and spices up and then mix them with bread crumbs instead of flour and bake that...would that be "different since it's a breading not a batter, but still delicious like KFC, essentially KFC flavoured shake and bake" or would that be "disgusting why would you do that?"
posted by If only I had a penguin... at 1:03 PM on August 25, 2016


What is it about KFC that people like?

The fried chicken part......
posted by lstanley at 1:04 PM on August 25, 2016 [4 favorites]


...and the Taco Bell that's attached.
posted by JoeZydeco at 1:06 PM on August 25, 2016 [3 favorites]


Do they truly have a lot of fans out there in the world?

1) Yes, though personally I'm all about the popcorn chicken.

2) Did you have the potato wedges?

(I visited a bunch of American fast-food places during my week in London a few years ago, and the most significant difference was that KFC there had standard french fries. I mean, what even is the point.)
posted by Shmuel510 at 1:08 PM on August 25, 2016


As I understand it, the appeal of KFC is mostly fried chicken that they don't have to make themselves. Otherwise, it's just basically battered, greasy chicken without much flavor or texture to recommend it. IIRC, the pressure-frying is done because it's fast, not because it's particularly good. I haven't had it in years, but I don't think they do much in terms of brining (a multi-hour process) or marinades to the meat, just a quick dunk in a seasoning liquid, mostly to get the breading to stick, then a 10-minute pressure fry to cook. It *smells* great, at least when fresh, but once the skin slides off the meat, usually on the first bite, you've basically got oil-infused meat on a bone, all the flavor is in the now-gone outer layer. Compared to home-made, overnight buttermilk marinated pan-fried chicken it's not that great, but that's a multi-hour, multi-stage process, unlike driving up and picking up a bucket to bring home.
posted by Blackanvil at 1:11 PM on August 25, 2016 [3 favorites]


KFC in Canada has normal french fries too. I hate that it's practically impossible in the US to go to a chicken place and get French fries. KFC? Potato wedges. Boston Market? Potato something or other. I want my chicken with French fries, thank you very much.

KFC and Swiss Chalet both did a french fry overhaul at the same time a few years back. Swiss Chalet really needed it. Their french fries used to be terrible. KFC had fine french fries but went from thicker straight cut to crispier shoestring. The new ones are good, too.

Swiss Chalet's new fries are better than they were, but still not great, especially if you get take out or delivery. If you get take out or delivery, they steam in the take-out packaging and get even soggier, BUT I now know how to fix them. When my swiss chalet delivery arrives, I take the fries and I throw them in the TFAL actifry. After a couple of minutes, I dump them out onto paper towel and pour (yes, pour) the oil out of the actifry pan and wipe it down. Put the fries back in. Repeat 3-4 times. I swear a single serving of Swiss chalet fries will drain about a third of a cup of oil. It's disgusting. But once you get all the oil of them, they actually crisp up ok. The key to eating them is to not think too hard about what just happened.
posted by If only I had a penguin... at 1:14 PM on August 25, 2016


There are chains in the South that sell nice crinkle-cut fries with their chicken - Guthrie's and Cane's come to mind.
posted by bwvol at 1:20 PM on August 25, 2016


Blue Ribbon Fried Chicken in NYC serves shoestring fries with their fried chicken, FYI.
posted by thecaddy at 1:28 PM on August 25, 2016


I've never understood the appeal of KFC. Their chicken seems to have this weird greasy aftertaste to it. Popeyes is a tad bit better (because of their biscuts mostly). But just a tad.

I miss when Wendy's had fried
chicken...and biscuts... and their original french fries. I swear if they get rid of their chocolate frosties I quit.
posted by littlesq at 1:39 PM on August 25, 2016


Years ago, in his book Big Secrets, William Poundstone claimed to have taken a sample of KFC coating mix to a food chemist for analysis, and further claimed that the only ingredients detected were salt, pepper, flour, and monosodium glutimate.
posted by Flexagon at 1:42 PM on August 25, 2016 [2 favorites]


Now find out the secret recipe for Brooklyn's JFK Fried Chicken. I could never get Omar and Abdul to tell me, but I don't think they were actually frying bits of Jack Kennedy.
posted by rikschell at 1:55 PM on August 25, 2016


As a child KFC was a special treat, and we craved it. Now it tastes so differently from my admittedly distorted memories that I rarely seek it out, which raises the question of whether the chicken changed, I changed, or false nostalgia is insidiously corrupting the present.
posted by mecran01 at 2:01 PM on August 25, 2016 [1 favorite]


My local (Kroger-owned) grocery store make fried chicken in the deli section that tastes way better than friggin' KFC.

When I lived in the southeast US, my go-to was Bojangles. Mmmm, Cajun chicken biscuit...
posted by Greg_Ace at 2:07 PM on August 25, 2016 [4 favorites]


Years ago, in his book Big Secrets, William Poundstone claimed to have taken a sample of KFC coating mix to a food chemist for analysis, and further claimed that the only ingredients detected were salt, pepper, flour, and monosodium glutimate.

But didn't he also say that the secret herbs and spices were supposed to be for the gravy (which at one time apparently passed as good) and not the breading?
posted by dilettante at 2:42 PM on August 25, 2016 [1 favorite]


There's a KFC in my town (Woodinville) that's right next to an Ezell's Fried Chicken (the fried chicken famously had flown to her after visiting Seattle). It's interesting that both seem very busy most of the time. People just love fried chicken I guess (me included!). If you ever get to Seattle go to Ezell's and get the half and half chicken tenders. Half spicy and half normal. DELICIOUS!
posted by KingBoogly at 2:43 PM on August 25, 2016


There's actually a fried chicken festival in New Orleans next month. Maybe I should organize a meetup?

Also, Popeye's spicy is so much better than KFC.
posted by domo at 2:50 PM on August 25, 2016 [1 favorite]


KingBoogly, I'm dying to know: WHO had the chicken flown to her?
posted by fiercecupcake at 2:53 PM on August 25, 2016 [6 favorites]


we used to have this chain called chicken coop in michigan and indiana that beat the crap out of kfc and is somewhat better than popeyes

unfortunately, all but 4 places are out of business

even more unfortunately, i am on sodium restrictions and cannot have fried chicken, period
posted by pyramid termite at 2:55 PM on August 25, 2016


Around here, Popeye's (or Church's) tend to be far superior to KFC - KFC is almost always soggy because it's been sitting around for a while before you get it. Nothing beats Go Chicken Go, though.
posted by jferg at 2:56 PM on August 25, 2016 [1 favorite]


KFC and Swiss Chalet both did a french fry overhaul at the same time a few years back. Swiss Chalet really needed it. Their french fries used to be terrible.

If you go far enough back in time swiss chalet/harvey's fries were magnificent.

Then they tried to make them healthier and it was all downhill.
posted by srboisvert at 3:05 PM on August 25, 2016 [1 favorite]


Swiss Chalet is usually ok, I guess, but getting expensive. I like KFC very occasionally (eg if it was bought for a party or company social) but I almost never buy it myself. Popeyes chicken - only bought once... waay too salty.

Anyway - jerk chicken roti beats all the above. Mmmmmm.
posted by Artful Codger at 3:24 PM on August 25, 2016 [1 favorite]


Surely that 2/3 Tablespoons of salt is a typo, and it's really supposed to be 213 Tablespoons, right?
posted by rocket88 at 3:32 PM on August 25, 2016


Is Mary Brown's chicken any good these days? Childhood memories recall it being really good, but that could be that it was always eaten during weekends away with the boat. I haven't had it in decades, and didn't live anywhere where there was one, but a few years ago one popped up in town. I haven't gone yet as I'm assuming the current reality won't live up to the remembered past.
posted by sardonyx at 3:32 PM on August 25, 2016


We still eat KFC once in awhile when my Mom requests it. I grew up eating it and I have to say that I get all the complaints about the greasiness, etc, but I still like it every once in a while because I think the skin tastes yummy. And I hate Popeyes, which I've had once and which was so very dry.

Also, no one has ever accused me of having a sophisticated palate. I eat like a six-year-old. :)
posted by OolooKitty at 3:36 PM on August 25, 2016


KingBoogly, I'm dying to know: WHO had the chicken flown to her?

Someone who got really tired of waiting for it to cross the road.
posted by delfin at 3:43 PM on August 25, 2016 [11 favorites]


Wikipedia: "Ezell's was made famous when talk show host Oprah Winfrey called it her favorite fried chicken. There are a number of photos of her on the wall of the original restaurant proclaiming her love of the chicken. It is also said she has the chicken flown to her in Chicago when she has a craving."
posted by It's Raining Florence Henderson at 4:23 PM on August 25, 2016 [1 favorite]


Ezell's is pretty damned good.
posted by It's Raining Florence Henderson at 4:26 PM on August 25, 2016


I've never liked KFC, and in the UK most fried chicken isn't worth eating. But I have found several places in NYC that serve chicken that is (to this uneducated British palate) very good indeed.

Current favo(u)rite is Jacob's Pickles on Amsterdam Ave, and it doesn't hurt that they serve decent beer as well.
posted by 43rdAnd9th at 4:48 PM on August 25, 2016


Publix has the best grocery store fried chicken. Bojangles has the best fast-food fried chicken, which is still overshadowed by their biscuits, which are incredible. Also, their dirty rice. Also, they do a chicken-fried steak biscuit which is sublime. Also their sausage biscuit is really good. In conclusion, Bojangles is a land of awesome.
posted by Cookiebastard at 5:16 PM on August 25, 2016 [2 favorites]


I last had Mary Brow's in 2002, and it was delicious and lived up to my childhood memories. However, I was on vacation by the ocean, so it would have been delicious no matter what.
posted by If only I had a penguin... at 5:36 PM on August 25, 2016


further claimed that the only ingredients detected were salt, pepper, flour, and monosodium glutimate.

I've heard this, too, and never really understand this "we discovered the REAL 11 herbs and spices recipe" thing that comes out every few years because it seems extremely obvious based on putting it in my mouth that it does not have any herbs, and contains spices only on the technicality that pepper is a spice.
posted by Sara C. at 5:40 PM on August 25, 2016


Popeye's is disgusting.

WHAT THE

if one were to mix the herbs and spices up and then mix them with bread crumbs instead of flour and bake that

*head explodes*

(might be somewhat ok with panko bread crumbs, but not the same thing as real fried chicken. more like when you come across a well-spiced chicken tender. get thee to some real fried chicken, though.)
posted by sallybrown at 7:16 PM on August 25, 2016 [2 favorites]


Flexagon: "Years ago, in his book Big Secrets, William Poundstone claimed to have taken a sample of KFC coating mix to a food chemist for analysis, and further claimed that the only ingredients detected were salt, pepper, flour, and monosodium glutimate."

Oh man, I LOVED those books as a kid.
posted by Chrysostom at 7:18 PM on August 25, 2016 [1 favorite]


Last time I was on vacation (in New England, no less), my cousin claimed to know a guy who did the fried chicken for the Masters golf tournament. After we raised the kind of brouhaha and widespread begging display you can imagine, he walked in the next day with 3-dozen pieces of the best fried chicken by far I have ever had in my life.
posted by sallybrown at 7:20 PM on August 25, 2016 [1 favorite]


Yeah I didn't expect bread crumbs would make anything like fried chicken. I was more wondering if it would likely be yummy or just wierd, than if it would turn out like KFC.

I'm skeptical of chemical analysis of food ingredients. There are more secret recipes in the world and competing corporations with an interest in stealing them than there could possibly be if this were possible.
posted by If only I had a penguin... at 7:21 PM on August 25, 2016 [1 favorite]


I feel like there was an episode of Master Chef (or some other competition cooking show where the contestants are civilians and not pro chefs) where someone crusted chicken with either breadcrumbs or cornmeal and it was inedible.
posted by Sara C. at 8:04 PM on August 25, 2016


I was more wondering if it would likely be yummy or just wierd, than if it would turn out like KFC.

I think you'd have to do it with boneless. I've done tenders dipped in a mixture of mustard and melted butter, rolled in panko + freshly grated parmesean, fried quickly on each side in a pan, and then baked in the oven (for doneness). You could play around with that to bring in some spices you like.
posted by sallybrown at 8:10 PM on August 25, 2016 [1 favorite]


Crusting chicken (or pork or fish) with breadcrumbs works. I tend to use cracker crumbs as opposed to breadcrumbs, but that's just the way I was raised. Plus you don't have to wait for the bread to dry out (or dry it out in the oven). It's not battered and fried chicken, but it's still really really good chicken.

If I had to mix in a lot of spices (as opposed to just salt and pepper) I'd probably add them to the egg wash (step two after doing a light dusting of flour as step one) as opposed to mixing them with the crumbs, as that way they'd stick to the meat and flavour it.
posted by sardonyx at 8:50 PM on August 25, 2016 [2 favorites]


We just got a Nashville-style hot chicken place -- their secret appears to be cornmeal and cayenne pepper. It's kind of a one-note dish but the note is deliciously painful.
posted by BitterOldPunk at 5:25 AM on August 26, 2016


Breadcrumbs is basically what that Shake 'n Bake stuff is. Which I would describe as not great, but more because of it being bland corporate ingredients - there's nothing wrong with the underlying concept.

Same with Hamburger Helper - of course meat + pasta + sauce can be good!
posted by Chrysostom at 6:21 AM on August 26, 2016


What is it about KFC that people like?

It tastes good, is reasonably priced, and is convenient.

Do they truly have a lot of fans out there in the world?

They have around 20,000 outlets in around 120 countries. What do you think?
posted by obiwanwasabi at 6:27 AM on August 26, 2016


I think a lot of humanity is very silly...but that's pretty much a given.
posted by Greg_Ace at 8:48 AM on August 26, 2016


Crusting chicken (or pork or fish) with breadcrumbs works. I tend to use cracker crumbs as opposed to breadcrumbs,

I've thought about crusting them with crushed potato chips but I keep eating the chips before that can happen.
posted by srboisvert at 10:09 AM on August 26, 2016


The Colonel wasn't happy about latter day KFC, either.
posted by Chrysostom at 12:39 PM on August 26, 2016


Ezell's used to be amazing and is now merely very, very good. If you're in the Seattle area and you want the real thing, that tastes the way Ezell's used to, you need to check out Heaven Sent Fried Chicken, the chain that Ezell Stephens started after he got kicked out of his own damn business. They may have kept the name and the recipe, but he's the one who's got the touch.
posted by webmutant at 10:58 PM on August 26, 2016


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