Before you cook the chicken it has to be marinated. The original way that the Colonel used to produce his chicken was to marinate it. The following marinate recipe is still used today at KFC for the Crispy Strips which are marinated daily in 40 to 80 lbs at a time, however the amount of this marinade is only good for about 15 lbs of chicken.
2 tablespoons Pottasium
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 tablespoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
2 tablespoons Kosher Salt
4 tablespoons MSG
1/8 tablespoon Garlic Powder
1/3 cup Bottled Chicken Concentrate
5 cups water
Mix all the above and soak the chicken in the above marinate for 24 hours under refrigeration.
The Original Recipe is not packaged in three different places. The way it is cooked and the process makes it tasty like it has 11 herbs and spices when in reality there is not. The way it is done in the resturant is using dried eggs and milk in the flour along with a box of breading salt and the saesoning bag and a bag of breading flour.
KFC Original Recipe:
2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening1 egg well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoons MSG
1/8 teaspoons Garlic Powder
1 dash paprika
Place shortening into the pressure cooker and heat over medium heat to the shortening reaches to 400 F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressur builds up cook for 10 minutes.
