Thanks for watching everyone! We are so close - the next video will be all about the spice mix. Check out the previous episodes if you've missed them: Cracking The KFC Recipe Playlist: ua-cam.com/play/PLgOb3zseg1hR4RkgFSZFm7tUTSimCEDNO.html
@BigHulkinBrent Xb1 I guess you missed the point where I talk about how KFC switched from milk and egg wash to just water? Perhaps you also missed the section where the Colonel himself is on screen and talks about dipping the chicken in Milk and Egg? The KFC recipe isn't just one thing... it has been an ever changing process over the years.
Me TOO! I worked at Bob's Big Boy back in the 70's as a cook, and every night we would make extra (Pappy Parker's Fried Chicken) chicken so there'd be leftovers to take home. lol Man that was great chicken, I think better than KFC, and it was pressure cooked as in this recipe. I think any chicken recipe done in one of these cookers will be better than fried or deep fried, but the cost of the machine, and oil prohibits this for most of us, back to the pan fry. lol
I just checked Amazon for pressure fryers and yes, the one used here is almost $900. But.. they had smaller home models 5 quart size as cheap as $70. Thats cheap enough to consider buying. However, I'm a big fan of cast iron skillets and dutch ovens so am waiting to see what Glen comes up with that doesn't require a deep fryer. Also wondering about the oil used? And wondering about the 'new' air fryers in a hybrid recipe?????? Meanwhile, I'm headed to Walmart to get a tray of their fried chicken and a tub of potato salad as the local KFC is gone.
I've been experimenting myself since your first video...I'm allergic to dairy, so i've been washing the chicken in 2 part egg 1 part water mix, and it works wonderfully. My flour mix also has about 20 grams of cornstarch (to 200g of flour/spice mix) it seems to fluff up the coating. I also add a tiny bit of granulated garlic for some extra flavor. i've also been experimenting with double coating... (wash, flour mix, wash, flour mix, fry.) which works quite well and provides a really nice thick crispy coating, perfect for chicken breast strips. I have also been using a conventional electric deep fryer. I find that if I boil the chicken to ~50% cooked, cool under running water, then coat and fry, I can cook the chicken coating to a pleasing light golden brown colour, without risking it being undercooked or cooking it until the coating is dark...and as a bonus, it takes much less time to cook. next on my shopping list is a pressure fryer. Great job on the videos guys! Always look forward to them.
8:00 Julie: "Hey friends." Us: "Hi, Julie!" But in all seriousness, I'm surprised by the color the legs took on with the buttermilk and egg wash method. I eagerly await the next installment in a couplefew weeks.
that factor made me think that maybe the 50s method required different cooking conditions and the "overpowering" nature of the breading could be a side effect of overcooking
I'm actually not surprised at all about the colour after frying with the egg. Eggs always give colour in cooking, look at baking for example. Even when making beef wellington you top your pastry with an egg wash.
I hope the wait for the final episode of this will be worth it been patiently waiting, have you got any rough time would love to do this over Christmas
I watched your whole series, very interesting. I am old enough to remember the KFC of the early 60's, and went on a jag to recreate that too, because it doesn't exist anymore. I got stuck on the pressure fryer though, the commercial grade unit you have is the real deal. Although there are some on Amazon that say they are pressure fryers for far less money, when you read the fine print it says "do not attempt to deep fry in this pressure cooker". Yours is built like a battleship, that's what you gotta have. I spent a lot of time researching that. So I just deep fry it. Anyway, I tried the 99x (among other recipes over the years), is it close to the old KFC? Yes, close. But not quite. It's very good though. I'm looking forward to the future installments of this series to see what you come up with!
Theory: the lower fat content of the powdered milk (and possibly also the powdered egg) requires less salt to cut through the richness in order for the spice mixture to shine. If you were to add additional salt to the egg+milk wash I think the differences between all the legs would become even less noticeable. Edit: just finished the video and saw that you used powdered egg whites, furthering my theory.
Marinating it overnight in salt and MSG is just as important as the breading and pressure frying. Without that, you'll always be tasting and wondering why it's just not quite right.
I've been a vegetarian my whole life and I've never had KFC, doesn't change the fact that these videos are amazing! Keep them coming Glen, great job :D
Gruuvin1 Each new batch at the breading station, is sifted twice. When I went to KFC chicken college, it was 25lbs flour, milk/egg wash is dry package, the secret 11 herbs and spices another package. The weight of both, I don't recall. It was 1991. I could walk into any KFC and still follow SOP. Dang auto correct.
I'm lazy to scroll through all the comments to see if someone else mentioned it... I worked at a KFC a while back. No milk involved. It arrives raw and I can't recall if it was pre-marinated, but anyway we didn't marinate in the store. It was kept in a walk-in cooler until it was time to cook. There was a rotating drum for marinating + tumbling the crispy strips. Popcorn chicken was also done this way, but they ditched that in favor of precooked stuff that is much worse. We had an inset on the breading table where we kept a bucket of water, the chicken is briefly dunked into it, then dropped into the flour. The flour was pre-mixed with package of either original or crispy seasoning. Open deep fat fryer for crispy, no racking but you had to stir it periodically to keep pieces from sticking together. Henny Penny pressure fryer for original, arranged on a rack.
I'm drooling over here Glen! Can not wait for the final product. Have been getting very anxious for this new video to drop... Lol you're killin" me smallz
they changed to dry milk and egg because the current technology allows, and also easier to clean any milk and eggs that is not clean properly is going to give you a bad time
I know you mentioned that a lot changed in the process of the KFC coating while you were taping commercials but unless KFC changed the recipe since 1972 flour is NOT the base of their coating! I know this because in 1972 I worked in a dept. of Nabisco that bagged ground saltines in two different grinds one marked "Kentucky Fried Chicken Original" and the other a coarser grind marked "Kentucky Fried Chicken Extra Crisp" ! I can tell you we bagged a lot in an eight hour shift so I'm guessing this IS or at least was the base of the coating! As a 350lb KFC junkie and connoisseur of the flavor the only change in flavor that I remember over the years was when they changed the flavor profile of the extra crispy to a more garlicky flavor! (I liked the old extra crispy better). I hope this ends up being a useful tip that helps you nail it! Good Luck! I look forward to you getting it. BTW if they are not lying about 11 herbs and spices you only need to find 10 more because saltines obviously have salt!
I worked in shipping/receiving at Nabisco in Chicago and I remember having to load those bags into the trucks at the docks. Those bags were heavy like 50 lbs. and we had to load them by hand. The bags were stamped Kentucky Fried Chicken cracker meal.
@@stephen129 Yup, i've used 1/4 tsp, 1/2 tsp, 1 tsp, 2 tsp to two cups of flour the more I used the worst it tasted 1/2 tsp seemed to work the best. I have tried it in other cooking I do and for me it seems to make my food taste worse, not better. i used ajinomoto msg
@@grassyfieldz4578 You're using salt too yes? There needs to be flavours to boost. A good test is to open a can of soup, taste it straight and add MSG to the other one and heat it though. Very noticeable difference imo.
Bagged milk, "PFK" on the label, this was filmed in Canada. The Chicago Tribune posted the recipe online years ago. I've done it, and it's pretty much as close as you can get "at home". You need to add MSG, which is not part of the "11 herbs and spices", but seems clearly used.
Hi Glen, hopefully this helps on your journey. I worked in KFC for 4 years around 2010. For the breading process we used 25lbs of flour, 1kg of salt, 1kg of egg and milk powder, and 1kg of the spice blend. The process for us was dipped in water, then into the flour mix, shaken, back into water very quickly, then flour again, lightly tapped off (a piece on each hand and bang your wrists together) then onto the rack. Looking forward to the next installment!
Hi Glen, i recently took part in a KFC open kitchen session and one thing they mentioned was the leg pieces are the only pieces that are dredged twice - so water then coat in the dredge, back in the water then dredge again. All other pieces only have one coating.
I am watching with great anticipation!! Thank you for doing this. My favourite is Kentucky and I would truly love to have a homemade version for those cold winter evenings and I don’t want to go out!😁
THANK YOU for taking this on! I'd LOVE to know when you get there. PLEASE go on through with your idea of taking out the pressure fryer -- you're right --- most don't have that, and I don't think "Insta Pots" are capable. Also, and I hope you see this -- when I did my own research on the seasoning and such, I do know that Marion Kay was pretty adamant that if you didn't use a particular (their) flaked salt that their 99-X wouldn't taste right. Will you give 99-X another try? It's just easier if one can deal with a single spice.
He also used egg white powder, so not the full egg. That makes a big difference. He should try separating the egg whites and using the whites + milk as wash.
You did not cover Cooking Times! Very important part I believe. Also the oil and it's condition. A lot of KFC's don't change oil like they are supposed to, to save money and chicken tastes like crap. I worked at KFC. Great video.
As a chef who has never fried chicken, I love this series. I admit to eating KFC occasionally when i was younger and liking it, I cant wait for your final results and trying it myself.
when I saw the milk coated one come out of the fryer I originally thought that looked the best, but when I saw it next to the one that used water, that one did truly look the absolute best out of all of them, although when zoomed in, the hybrid does look the best. if I had a pressure fryer I would absolutely make that, unfortunately I dont
Pretty excited to finally see your spice mix formula. Quite surprised about the egg and milk powder. I'd have assumed that those would've diluted the concentration of the spice mix, but if I had to guess, maybe the whole milk and egg yolk's fat content was inhibiting the flavors somehow. I remember hearing from Nicholas Morgenstern that this is why he uses powdered milk in his ice cream in place of egg yolks.
Worked at a KFC restaurant in the early 1980s. At that time, there were two different breading and frying methods based on whether you were making Original Recipe or Extra-Crispy recipe. We even had two separate flouring stations. Flour went into a deep well and was used all day, with more flour added as necessary. Original Recipe: No brining - chicken went from refrigerator to pre-seasoned flour to deep-fry UNDER PRESSURE. Extra Crispy: Placed into a large "tumbler" with a brining mixture & water and tumbled for 10-20 minutes (don't remember the exact timing - it was 40 years ago 😃 ), then DOUBLE-BREADED. Between each flour coating, it was dipped into a milk/egg/water wash (the mixture came powdered and then mixed with water). Extra Crispy was deep-fried , but NOT under pressure. The flour was not seasoned, but it was definitely more finely milled than standard AP flour. (I never thought about trying cake flour at home - I'll have to try it next time!) Fried chicken was stored on racks in a Cres-Cor until sale. I do know that the chicken sold today isn't exactly the same as when I worked there 40 years ago. Recipes & methods change, and I know the extra-crispy isn't nearly as crispy now as it was then.
Marans Candy I think there must be something else, too. I don’t have a sensitive stomach at all, but I can’t eat KFC because it causes stomach ache for me. Whatever it is is common to the mashed potatoes and gravy, and the biscuits. It’s something in the flour mix. It makes me so sad.
I managed a KFC in 76, we were in a remote location so got the spice mix in a pouch. We took one pouch of mix to 10KG robin hood pastry flour. I disassembled the spice mix one boring night, can't remember specifics, mostly salt, pepper, oregano sage tarragon etc. 11 herbs and spices. Sorry I didn't write it down.
Considering just how clumpy KFC chicken coating is most of the time whenever I've had any, they may not really be doing anything at all locally. Disclaimer: this is Australia - and I know from personal experience with many fast food chains that exact food composition varies by country, sometimes dramatically. There are some obvious basic examples - Almost no drinks in Australia (or Europe) that aren't direct US imports would involve High Fructose Corn syrup. It's pretty much always table sugar. (though in Australia it would be sourced from sugar cane, and in Europe from Sugar beet.) But a more dramatic example would be pizza. I've heard the opposite claim from Americans, but in my experience Dominos Pizzas are consistently better than Pizza hut (with pizza hut pizzas tending towards having a greasier, but often also vaguely rancid taste). But what stands out quite a bit more is that the pizzas from Dominos UK are really good, while those from Dominos Australia are, at best, mediocre. You'd think a worldwide chain would be consistent, but they're less consistent than you might expect. Sometimes it's the formulation, sometimes it's the processes. Sometimes both. Go to a McDonald's in the Netherlands for instance and I guarantee the food prep standards will be much higher than much of the rest of the world, and the fries will always be hot and well done, where in most countries it's highly variable throughout even a single day at the exact same store. And that's just because of very high expectation for chips in the country. (very common item in takeaways and almost always very well made in local stores, so they HAVE to do well stand any chance of competing...)
Hi Glenn, I''ve been watching most of your cracking the code kfc original, Can I ask what's the amount of the eggwhite powder and milk powder? Thank you
I worked at KFC in Ludington Michigan around 1977. We had the milk and egg wash come dry in bags and you mixed it with water. The breading came in bags all premixed. The frying racks were cylindrical like a bird cage with hinges on one side. You put 36 pieces in there which was 4 chickens. The pressure fryers were pretty big. When you put the rack in the fryer you browned it for 1.5 minutes then shut the pressure lid for I think 13 minutes more. At the end of the night the oil would be drained out the bottom into a filter machine which pumped the oil over and over onto a new paper filter for awhile, then you pumped it back into the fryer after the fryer was cleaned. The fried breading on top the paper filter would be scraped out and use as the base for the gravy. The Oil would last 3 or 4 days when you filtered it that way, then you would throw it away and start with new oil. We had 5 pressure fryers so two teenage cooks could turn out a LOT of chicken in a hurry. We catered a company party once and cooked 2000 pieces before noon one day. Usually only one cook would be on duty. Extra crispy did not use the pressure fryers nor did it use the original recipe. It was extra crispy due to going thru the milk/ egg wash and flour process TWICE. They taught us to really press hard to make all that flour stick. We also at that time made barbecue chicken which was one day old original recipe that didn’t sell the day before. We would dip it cold into barbecue sauce, then bake for a little while. One thing I remember was really working my butt off there because we kept the place immaculate. We were constantly cleaning when we had enough chicken made. And I started at $1.65 an hour!
So the run down budget cut (how most associate) 2000’s version is the best Maybe nostalgia plays a role in the chicken from our childhood tasting better
Nah you can go abroad to places like Malaysia and have KFC there where the amount of spice hasn't been reduced and notice the difference. Before I went to Malaysia and had KFC, I thought it was all in my head but it tasted just like I remembered it as a kid which is wha made me realise they just keep cutting down the level of spice to the point where now I can barely taste any of the spices at all
@@jetfirexx is that true? I go to KFC here every month and their original flavor doesn't look and taste crispy as in US (idk much about KFC there outside of what this channel show)
@@jetfirexx yep, more salty than anything, with just a hint of the old flavour, not the same, nowhere near. And the gravy?.. more like wallpaper paste, virtually tasteless
Can i make a suggestion, obviously the KFC recipe has changed so many times and has continued to change. but one thing stands out about KFC and that's that the coating its self has formed a skin of sorts. Breaded coatings like yours always look like the result your getting which i would depict as "dry and crumbly" but kfc's has a "sticky layer pull" to it that I cant imagine ever getting from just wheat flour. In a lot of Asian cooking (Take a look at Taiwanese popcorn chicken) they use tapioca starch instead of flour and when fried it creates a totally different texture to flour coated, it has that sticky, smooth skin forming property. I'm going to go out on a limb and say that KFC is incorporating tapioca starch (Maybe as a cost cutting measure if they have access to a supply line to offset their flour costs as every cent counts!) Either way, if you do read this glen check out Taiwanese popcorn chicken its totally different but that's why i think its a blend, looking at your overhead shot.
What a super delightful video. This is the first video in your channel I've seen, so looking forward to the others. Totally gonna try out the dried egg/milk when I next make chicken for the family! Thanks for the great video!
My very first job at age 15 was a cook at KFC. (This is mid-80's). When you threw the 5-6 level Original Recipe basket into the pressure fryers you had about 1 to 1.5 seconds to slam the lid down and lock it before the oil exploded everywhere (and potentially do some serious damage to you). The first 5-10 times I had to do it I was terrified. But to this day, KFC is still top 3-4 favorite foods of all time. I'll have to give this a shot at home. Great vid. #originalrecipe #heaven
I worked at KFC as a fryer in the early to mid 90's. From what I remember there was a big bag of flour, a huge box of finely ground salt, a bag of milk-egg powder mixture and the bag of seasonings (all the seasonings seemed finely ground). The breading method was to dip the chicken in water, shake it off 7 times, into the breading, tumble 10 times, and then press down firmly on top of the chicken 7 times to make the breading stick better . Many years later I tried to duplicate this recipe, but without a pressure cooker, it never came out right. If I had to guess, I would say the cook temp was 325F. Good luck and enjoy!
Hi Glen & Friends :) Last week, I tried the Ken's v7 recipe and although nice, I found it a little too salty, not quite enough MSG and not enough white pepper. I also tried a few tests of the 'coat once straight from water' method and the texture was not great for me. So today I tweaked the recipe and tried this: 5g MSG 5g white pepper 2.5g tellicherry black pepper (full seeds self ground) 0.5g sage 0.5g coriander seed (full seeds self ground, do not use pre ground coriander LEAF!) 0.375g ginger 0.25g red pepper flakes 0.25g clove 0.25g allspice 0.125g marjoram 0.125g summer savoury 0.125g thyme All ground in a spice grinder (DO NOT GRIND THE MSG, add this separately to the flour) and mixed with 200g flour and 18g salt Brine the chicken (2x thighs, 3x drumsticks) in 6 cups water, 1/4 cup salt and 1/2 tablespoon MSG for 1 hour. Then, drain and pat dry the chicken, coat once in the seasoned flour, then once into milk and egg wash (236ml semi skimmed milk, 2x eggs beaten) then another good solid coating back in the seasoned flour. 4 minutes in a normal open fryer, 190°C/374°F vegetable oil, then on a wire rack on an oven tray. Pre heated oven to 180°C/350°F/Gas Mark 4, place a heat proof bowl on bottom of oven filled with boiled water (this creates steam in the oven). Place chicken and the wire rack in centre of the even for 30 minutes, turning once half way through. Then take out oven, turn again and cover with foil. Leave for 15 rest minutes. This resulted in the best copycat KFC I've made. The white pepper really came through like I get with the real thing, but more importantly I could really taste the chicken which I think got masked a little too much with my previous attempts (Leaked Chicago Tribune recipe). I am very interested in seeing your next instalment regarding the spice mix, and what adjustments you have made to the recipe. If you do ever do away with the pressure cooker like you mentioned, do give my cooking method (credited to the 'Get my tips' channel), it really works! Thanks guys!
@@meCrystalp Hi, head over to kfc11.proboards.com/ there are recipes there that do use teaspoons.....weighing on a digital jewellery scales if far more accurate, though!
love your videos, looking out for possible keto friendly recipes again, wouldn't the colors be different because the oil was clean for the "2000s" version while the following ones used contaminated oil?
Fry line cook here: that vat is big enough that you'd have to run at least half a dozen batches before the color difference became even slightly noticeable.
I used to work at KFC around 10 years ago. What I can tell you is that I think you’re missing one or two single things. 1) KFC chicken goes to a water wash first in a basket then brought to this little machine which houses the chicken and the dry powder marinade. This marinade and the wet chicken then rolls for about 15-30 mins to mix all the marinade powder in. Once done it is then either put back in the fridge or is ready for use. It’s then brought to another basket where they will soak the chicken again in water one last time (a quick rinse and shake). 2) Sift the batter powder. It’s one thing to add all the dry ingredients and then mix it around but my manager always made it a habit to tell us workers the importance of sifting the powder. This will allow for a thinner and crispier coating while not having chunks and big powder clumpings in the frying process. I think you got the right gist of it but try those two ideas to improve the recipe. Btw I don’t remember what’s in the marination powder but a little searching could probably give you results.
The tumbler was used here in Canada for a while in the 1990's - but the stopped using it for some reason. It's on of those changes they brought in and then abandoned.
one time and only one time I tried to copy KFC using the 11 spices and I made the best fried chicken you can imagine the taste just like KFC but with deep flavor tried to do it again but I couldn’t still kicking 🦵 my self for not writing it at that time
I travel quite a bit for my job so I eat out often. I happened to be in Louisville, KY one time and stopped by the KFC. While sitting in the restaurant I noticed a sign on the wall that described the coating/cooking process. They mentioned the milk/egg combo as well. If my memory serves correct they stated that the chicken is breaded multiple times (I think 7) before the actual cooking takes place. I believe this is done to build up the thickness and I could only image that they wait for some time between rolling in the seasoned flour to let some of the liquid from the chicken moisten the previous coating.
@@GlenAndFriendsCooking it's amazing the ignorance of some people... People who get offended by saying "homo milk"... They make a bad name for people who are actually fighting discrimination and oppression and bullying...
@@GlenAndFriendsCooking Oh that sucks. The perpetually offended poison everything, I hope things work out for you all. This channel is amazing, and incredibly wholesome(as well as informative), you don't deserve to be censored.
Thanks for watching everyone! We are so close - the next video will be all about the spice mix. Check out the previous episodes if you've missed them: Cracking The KFC Recipe Playlist: ua-cam.com/play/PLgOb3zseg1hR4RkgFSZFm7tUTSimCEDNO.html
Is that a BAG of milk?
Glen & Friends Cooking me and my brothers worked kfc and its only supposed to be water!!
Why yes - yes it is a bag of milk... Perhaps you should pick up one of Bagged Milk TShirts: teespring.com/stores/glen-friends-cooking
@BigHulkinBrent Xb1 I guess you missed the point where I talk about how KFC switched from milk and egg wash to just water? Perhaps you also missed the section where the Colonel himself is on screen and talks about dipping the chicken in Milk and Egg? The KFC recipe isn't just one thing... it has been an ever changing process over the years.
I'm waiting sir for the recipe , if you can do the Popeye's Chicken too
I swear, the more Glen gets into the KFC recipe videos, the more he starts to look like Col. Sanders.
Next thing you know he will be on the KFC commercials... Lol
When he perfects the recipe, he should dress up as the Colonel
My theory is that the ghost of Colonel Sanders is possessing Glen temporarily, in order to give him information about the secret recipe.
@Shin Sho Of course... I meant doing commercials like they are doing now with different celebs as the Col.
@@xPorkchops007x YASSS!!
This is honestly my favourite series on UA-cam
True💯💯💯
I cannot express enough appreciation that you're also gonna cover a non-pressure fryer version! I can't wait to try it!
I'm so drunk I almost dropped $900 on one of those pressure fryers a few minutes ago.
I would love to have one.
Me TOO! I worked at Bob's Big Boy back in the 70's as a cook, and every night we would make extra (Pappy Parker's Fried Chicken) chicken so there'd be leftovers to take home. lol Man that was great chicken, I think better than KFC, and it was pressure cooked as in this recipe. I think any chicken recipe done in one of these cookers will be better than fried or deep fried, but the cost of the machine, and oil prohibits this for most of us, back to the pan fry. lol
Dude it’s cheaper to buy kfc 😂
I just checked Amazon for pressure fryers and yes, the one used here is almost $900. But.. they had smaller home models 5 quart size as cheap as $70. Thats cheap enough to consider buying. However, I'm a big fan of cast iron skillets and dutch ovens so am waiting to see what Glen comes up with that doesn't require a deep fryer. Also wondering about the oil used? And wondering about the 'new' air fryers in a hybrid recipe?????? Meanwhile, I'm headed to Walmart to get a tray of their fried chicken and a tub of potato salad as the local KFC is gone.
where did you get it ?
I've been experimenting myself since your first video...I'm allergic to dairy, so i've been washing the chicken in 2 part egg 1 part water mix, and it works wonderfully. My flour mix also has about 20 grams of cornstarch (to 200g of flour/spice mix) it seems to fluff up the coating. I also add a tiny bit of granulated garlic for some extra flavor. i've also been experimenting with double coating... (wash, flour mix, wash, flour mix, fry.) which works quite well and provides a really nice thick crispy coating, perfect for chicken breast strips.
I have also been using a conventional electric deep fryer. I find that if I boil the chicken to ~50% cooked, cool under running water, then coat and fry, I can cook the chicken coating to a pleasing light golden brown colour, without risking it being undercooked or cooking it until the coating is dark...and as a bonus, it takes much less time to cook.
next on my shopping list is a pressure fryer. Great job on the videos guys! Always look forward to them.
I have literally just finished my shift at KFC and now I'm watching Glen make it.
@Ross Coe He literally, actually just finished... ;p
I was curious why he finished the chicken off in the oven. As far as I know, KFC chicken is completely cooked in the pressure fryer.
@@rifter0x0000 it is! He did this to keep them warm whilst making the others (:
Get some of the spice mix and mail it to glen
Standing around, comparing fried chicken, absolute relationship goals
"I really hate frying" Says the guy who bought a thousand dollar fryer.
I don't think he owns it. It must be the show's.
@@antistiolabeo8950 I think he IS the show
it's only $398
@@lepidotos 700£ in uk
I find it amusing that KFC only follows 11 people on twitter: the 5 Spice Girls and 6 random guys named Herb
and the patriots for some reason
Five spice must be the secret ingredient and there are only 7 spices total! It was all misdirection!
@@whynottalklikeapirat 😮
@@TheBunnygirl20 * head explodes *
Citizen Crom what makes it even funnier is that it’s a fan page not the verified account💀
8:00 Julie: "Hey friends."
Us: "Hi, Julie!"
But in all seriousness, I'm surprised by the color the legs took on with the buttermilk and egg wash method.
I eagerly await the next installment in a couplefew weeks.
It's not buttermilk though, just plain ol' milk.
that factor made me think that maybe the 50s method required different cooking conditions and the "overpowering" nature of the breading could be a side effect of overcooking
I'm actually not surprised at all about the colour after frying with the egg. Eggs always give colour in cooking, look at baking for example. Even when making beef wellington you top your pastry with an egg wash.
@@-Devy- You're right. I have no idea where I got buttermilk from. My brain is broken.
I hope the wait for the final episode of this will be worth it been patiently waiting, have you got any rough time would love to do this over Christmas
I watched your whole series, very interesting. I am old enough to remember the KFC of the early 60's, and went on a jag to recreate that too, because it doesn't exist anymore. I got stuck on the pressure fryer though, the commercial grade unit you have is the real deal. Although there are some on Amazon that say they are pressure fryers for far less money, when you read the fine print it says "do not attempt to deep fry in this pressure cooker". Yours is built like a battleship, that's what you gotta have. I spent a lot of time researching that. So I just deep fry it. Anyway, I tried the 99x (among other recipes over the years), is it close to the old KFC? Yes, close. But not quite. It's very good though. I'm looking forward to the future installments of this series to see what you come up with!
Theory: the lower fat content of the powdered milk (and possibly also the powdered egg) requires less salt to cut through the richness in order for the spice mixture to shine. If you were to add additional salt to the egg+milk wash I think the differences between all the legs would become even less noticeable.
Edit: just finished the video and saw that you used powdered egg whites, furthering my theory.
thanks for recognizing that almost no one has a pressure fryer. It will be interesting to see those results even though KFC uses pressure
Marinating it overnight in salt and MSG is just as important as the breading and pressure frying. Without that, you'll always be tasting and wondering why it's just not quite right.
That is the secret but u let it sit for 2 days like that plus dont shake as soon as u put it in the oil
Lived in Asia you could buy msg everywhere and many people use it unlike Australia.
I'm literally drooling right now. This was well worth the wait.
I can’t wait to get the final recipe! I appreciate how serious and methodical you are about the process!
I was waiting for an update on this! Can't wait till you have a recipe you're satisfied with
I've been a vegetarian my whole life and I've never had KFC, doesn't change the fact that these videos are amazing! Keep them coming Glen, great job :D
You could try frying vegetables in KFC breading.
A vegetarian with an open mind!? What is this! 😂
I just realised... Glen with a beard... is Colonel Sanders! :O
he is colonel sanders with or w\o beard
Maybe he should be in their next commercial
Great camera work too, placement for each scene and the visuals. Well done.
Hey Glen, would you also consider grinding your spices to a finer mix to see if that gets the look and flavor to pop more like the KFC control?
Gruuvin1
Each new batch at the breading station, is sifted twice. When I went to KFC chicken college, it was 25lbs flour, milk/egg wash is dry package, the secret 11 herbs and spices another package. The weight of both, I don't recall. It was 1991.
I could walk into any KFC and still follow SOP.
Dang auto correct.
I'm lazy to scroll through all the comments to see if someone else mentioned it... I worked at a KFC a while back. No milk involved. It arrives raw and I can't recall if it was pre-marinated, but anyway we didn't marinate in the store. It was kept in a walk-in cooler until it was time to cook. There was a rotating drum for marinating + tumbling the crispy strips. Popcorn chicken was also done this way, but they ditched that in favor of precooked stuff that is much worse. We had an inset on the breading table where we kept a bucket of water, the chicken is briefly dunked into it, then dropped into the flour. The flour was pre-mixed with package of either original or crispy seasoning. Open deep fat fryer for crispy, no racking but you had to stir it periodically to keep pieces from sticking together. Henny Penny pressure fryer for original, arranged on a rack.
Glen... The only person that will call me friend 🙂🙂
nice try Shane, no one likes you anyway
I like you my friend.
I lost my only friend Tom when Facebook killed MySpace
I'm drooling over here Glen! Can not wait for the final product. Have been getting very anxious for this new video to drop... Lol you're killin" me smallz
I think milk has a flavor-masking effect in other recipes as well. I recently replaced it with water in a mac&cheese recipe and was a big improvement.
Love from Romania ! Tnx for subtitle,it helps a lot even if you have a clear pronunciation !
Really pleased you have released this, I have been waiting a while for this, how sad am I!!)
Glen what a fun series to watch. I'm patiently waiting for Glen's secret KFC recipe.
Sometimes I forget you're Canadian and then you hit me with the milk in a bag 😂
I love how straight forward your channel is, no bs just great quality information.
they changed to dry milk and egg because the current technology allows, and also easier to clean
any milk and eggs that is not clean properly is going to give you a bad time
Finally A KFC Episode!
Maybe they kept changing the method to protect the secret & try to prevent anyone on set from doing what you're doing here 😜
I know you mentioned that a lot changed in the process of the KFC coating while you were taping commercials but unless KFC changed the recipe since 1972 flour is NOT the base of their coating! I know this because in 1972 I worked in a dept. of Nabisco that bagged ground saltines in two different grinds one marked "Kentucky Fried Chicken Original" and the other a coarser grind marked "Kentucky Fried Chicken Extra Crisp" ! I can tell you we bagged a lot in an eight hour shift so I'm guessing this IS or at least was the base of the coating! As a 350lb KFC junkie and connoisseur of the flavor the only change in flavor that I remember over the years was when they changed the flavor profile of the extra crispy to a more garlicky flavor! (I liked the old extra crispy better). I hope this ends up being a useful tip that helps you nail it! Good Luck! I look forward to you getting it. BTW if they are not lying about 11 herbs and spices you only need to find 10 more because saltines obviously have salt!
I worked in shipping/receiving at Nabisco in Chicago and I remember having to load those bags into the trucks at the docks. Those bags were heavy like 50 lbs. and we had to load them by hand. The bags were stamped Kentucky Fried Chicken cracker meal.
MSG. Required.
I've experimented with msg it doesn't make as much difference as you'd expect atleast not for me.
@@grassyfieldz4578 Really? I find MSG makes a big difference when I use it. Are you using enough of it?
@@stephen129 Yup, i've used 1/4 tsp, 1/2 tsp, 1 tsp, 2 tsp to two cups of flour the more I used the worst it tasted 1/2 tsp seemed to work the best. I have tried it in other cooking I do and for me it seems to make my food taste worse, not better. i used ajinomoto msg
@@grassyfieldz4578 You're using salt too yes? There needs to be flavours to boost. A good test is to open a can of soup, taste it straight and add MSG to the other one and heat it though. Very noticeable difference imo.
@@stephen129 it is noticable but not changing it to an amazing soup. I love MSG though it's exatclly what I need to give that extra oomph
Bagged milk, "PFK" on the label, this was filmed in Canada.
The Chicago Tribune posted the recipe online years ago. I've done it, and it's pretty much as close as you can get "at home". You need to add MSG, which is not part of the "11 herbs and spices", but seems clearly used.
I can't imagine being Canadian. He really said finish that bag talking about milk
Being Canadian i totally missed that!
Don't have bagged milk where I live in Canada.
Bagged milk is a Ontario/Quebec thing. We still have jugs and cartons, but we get cheaper prices on the bags of milk.
I bought milk in bags for many years but can't find it anymore in Nova Scotia.
It's in Paraguay too
Hi Glen, hopefully this helps on your journey. I worked in KFC for 4 years around 2010.
For the breading process we used 25lbs of flour, 1kg of salt, 1kg of egg and milk powder, and 1kg of the spice blend.
The process for us was dipped in water, then into the flour mix, shaken, back into water very quickly, then flour again, lightly tapped off (a piece on each hand and bang your wrists together) then onto the rack.
Looking forward to the next installment!
Hi Glen, i recently took part in a KFC open kitchen session and one thing they mentioned was the leg pieces are the only pieces that are dredged twice - so water then coat in the dredge, back in the water then dredge again. All other pieces only have one coating.
Hey, thanks for the like! I didn't think you'd even see the comment
Love the channel, can't wait for the next episode 😊
@@mybigfatpolishlife i should mention that this is in the UK - we only have one option, there is no extra crispy as such
@@mybigfatpolishlife You are wrong here in australia the original recipe drumsticks are also coated twice.
I am watching with great anticipation!! Thank you for doing this. My favourite is Kentucky and I would truly love to have a homemade version for those cold winter evenings and I don’t want to go out!😁
maybe try both skim milk and full fat milk
"skim milk leg is on the right"
i see what you did there
Raguesa sucks
X 😂 at least there wasn't a vinegar one
Buttermilk is the key.
He tried bagged milk, Canadian version.
Omg! Glenn is hilarious! I didn’t expect him to say he hates deep frying. Not after watching all of these kfc videos. 😂
Liked before I even began watching :P
THANK YOU for taking this on! I'd LOVE to know when you get there. PLEASE go on through with your idea of taking out the pressure fryer -- you're right --- most don't have that, and I don't think "Insta Pots" are capable. Also, and I hope you see this -- when I did my own research on the seasoning and such, I do know that Marion Kay was pretty adamant that if you didn't use a particular (their) flaked salt that their 99-X wouldn't taste right. Will you give 99-X another try? It's just easier if one can deal with a single spice.
The most interesting part of this video for me was that we got to see how the pressurised fryer works!
I'm going to start a GoFundMe page for myself for the pressure fryer!
Totally loving this channel lately! It's like a good chat about food without the need to use every adjective in the dictionary. 😁
I like Julie's take - I'd prefer to be eating the less processed egg+milk wash, with amped up seasoning.
He also used egg white powder, so not the full egg. That makes a big difference. He should try separating the egg whites and using the whites + milk as wash.
Awesome, I have been looking forward to the next one of these.
You did not cover Cooking Times! Very important part I believe. Also the oil and it's condition. A lot of KFC's don't change oil like they are supposed to, to save money and chicken tastes like crap. I worked at KFC. Great video.
@Monkey Man you are right. I didn't cover cooking times, or the pressure of the fryer, or even the actual spice mix... all in due time.
@@GlenAndFriendsCooking don't forget to mention what is the oil of. I think corn and soy oil have distinctive flavors.
@@fenrirgg Usually corn oil is what I've heard they use in my country. But what if it combination of both?
As a chef who has never fried chicken, I love this series. I admit to eating KFC occasionally when i was younger and liking it, I cant wait for your final results and trying it myself.
So jelly as a Southern Man your chicken looks too good.
Best KFC recipe video. Good job.
when I saw the milk coated one come out of the fryer I originally thought that looked the best, but when I saw it next to the one that used water, that one did truly look the absolute best out of all of them, although when zoomed in, the hybrid does look the best. if I had a pressure fryer I would absolutely make that, unfortunately I dont
Pretty excited to finally see your spice mix formula. Quite surprised about the egg and milk powder. I'd have assumed that those would've diluted the concentration of the spice mix, but if I had to guess, maybe the whole milk and egg yolk's fat content was inhibiting the flavors somehow. I remember hearing from Nicholas Morgenstern that this is why he uses powdered milk in his ice cream in place of egg yolks.
Great! Now I'm hungry for fried chicken.
I found this randomly on my feed and was not disappointed
WOW! The fryer looks really high tech.
You can by digital modles a take away pizza shop were I live used to have a pressure fryer the chick was so moist. Andy England 🇬🇧
I find this series fascinating. Well done!
Cake flour? I never thought of that one. I will have to give it a try next time I fry.
I love King Arthur Cake Flour. That's the best I've found.
My mother's homemade chocolate chip cookies use came flour. It really does change the texture.
Worked at a KFC restaurant in the early 1980s. At that time, there were two different breading and frying methods based on whether you were making Original Recipe or Extra-Crispy recipe. We even had two separate flouring stations. Flour went into a deep well and was used all day, with more flour added as necessary.
Original Recipe: No brining - chicken went from refrigerator to pre-seasoned flour to deep-fry UNDER PRESSURE.
Extra Crispy: Placed into a large "tumbler" with a brining mixture & water and tumbled for 10-20 minutes (don't remember the exact timing - it was 40 years ago 😃 ), then DOUBLE-BREADED. Between each flour coating, it was dipped into a milk/egg/water wash (the mixture came powdered and then mixed with water). Extra Crispy was deep-fried , but NOT under pressure. The flour was not seasoned, but it was definitely more finely milled than standard AP flour. (I never thought about trying cake flour at home - I'll have to try it next time!)
Fried chicken was stored on racks in a Cres-Cor until sale.
I do know that the chicken sold today isn't exactly the same as when I worked there 40 years ago. Recipes & methods change, and I know the extra-crispy isn't nearly as crispy now as it was then.
It's been two months! Put me out of my misery already!
Now, that's a fancy frying machine!
It wouldn’t surprise me if KFC adds powdered cellulose to the breading mix.
Marans Candy I think there must be something else, too. I don’t have a sensitive stomach at all, but I can’t eat KFC because it causes stomach ache for me. Whatever it is is common to the mashed potatoes and gravy, and the biscuits. It’s something in the flour mix. It makes me so sad.
I managed a KFC in 76, we were in a remote location so got the spice mix in a pouch. We took one pouch of mix to 10KG robin hood pastry flour. I disassembled the spice mix one boring night, can't remember specifics, mostly salt, pepper, oregano sage tarragon etc. 11 herbs and spices. Sorry I didn't write it down.
Powdered cellulose ain't that bad, actually.
Powdered _lignin,_ in the other hand....
According to their official ingredient list the anti-clumping agent is Anti-caking agent (Tricalcium Phosphate),
Considering just how clumpy KFC chicken coating is most of the time whenever I've had any, they may not really be doing anything at all locally.
Disclaimer: this is Australia - and I know from personal experience with many fast food chains that exact food composition varies by country, sometimes dramatically.
There are some obvious basic examples - Almost no drinks in Australia (or Europe) that aren't direct US imports would involve High Fructose Corn syrup.
It's pretty much always table sugar. (though in Australia it would be sourced from sugar cane, and in Europe from Sugar beet.)
But a more dramatic example would be pizza.
I've heard the opposite claim from Americans, but in my experience Dominos Pizzas are consistently better than Pizza hut (with pizza hut pizzas tending towards having a greasier, but often also vaguely rancid taste).
But what stands out quite a bit more is that the pizzas from Dominos UK are really good, while those from Dominos Australia are, at best, mediocre.
You'd think a worldwide chain would be consistent, but they're less consistent than you might expect.
Sometimes it's the formulation, sometimes it's the processes. Sometimes both.
Go to a McDonald's in the Netherlands for instance and I guarantee the food prep standards will be much higher than much of the rest of the world, and the fries will always be hot and well done, where in most countries it's highly variable throughout even a single day at the exact same store.
And that's just because of very high expectation for chips in the country. (very common item in takeaways and almost always very well made in local stores, so they HAVE to do well stand any chance of competing...)
I would also like to know how much powdered egg and milk you used. Great video really fun to watch.
Either way they all look finger licking good
Said Balthazar to Constantine...
Hi Glenn, I''ve been watching most of your cracking the code kfc original, Can I ask what's the amount of the eggwhite powder and milk powder? Thank you
Woo!
I worked at KFC in Ludington Michigan around 1977. We had the milk and egg wash come dry in bags and you mixed it with water. The breading came in bags all premixed. The frying racks were cylindrical like a bird cage with hinges on one side. You put 36 pieces in there which was 4 chickens. The pressure fryers were pretty big. When you put the rack in the fryer you browned it for 1.5 minutes then shut the pressure lid for I think 13 minutes more. At the end of the night the oil would be drained out the bottom into a filter machine which pumped the oil over and over onto a new paper filter for awhile, then you pumped it back into the fryer after the fryer was cleaned. The fried breading on top the paper filter would be scraped out and use as the base for the gravy. The Oil would last 3 or 4 days when you filtered it that way, then you would throw it away and start with new oil. We had 5 pressure fryers so two teenage cooks could turn out a LOT of chicken in a hurry. We catered a company party once and cooked 2000 pieces before noon one day. Usually only one cook would be on duty.
Extra crispy did not use the pressure fryers nor did it use the original recipe. It was extra crispy due to going thru the milk/ egg wash and flour process TWICE. They taught us to really press hard to make all that flour stick. We also at that time made barbecue chicken which was one day old original recipe that didn’t sell the day before. We would dip it cold into barbecue sauce, then bake for a little while. One thing I remember was really working my butt off there because we kept the place immaculate. We were constantly cleaning when we had enough chicken made. And I started at $1.65 an hour!
What kind of oil did they used
@@pashchawashington9889 I don’t know but it came in big white bricks so was solid at room temp.
So the run down budget cut (how most associate) 2000’s version is the best
Maybe nostalgia plays a role in the chicken from our childhood tasting better
Nah you can go abroad to places like Malaysia and have KFC there where the amount of spice hasn't been reduced and notice the difference. Before I went to Malaysia and had KFC, I thought it was all in my head but it tasted just like I remembered it as a kid which is wha made me realise they just keep cutting down the level of spice to the point where now I can barely taste any of the spices at all
It doesn't taste as good as it did when I was a kid and I'm not even that old
There's alot more that has changed than just the source of Milk and Eggs. Even the Oil they use is different.
@@jetfirexx is that true? I go to KFC here every month and their original flavor doesn't look and taste crispy as in US (idk much about KFC there outside of what this channel show)
@@jetfirexx yep, more salty than anything, with just a hint of the old flavour, not the same, nowhere near. And the gravy?.. more like wallpaper paste, virtually tasteless
Yay 🙌🙌🙌..... a KFC episode, nice one 👍
Dude I love you
Can i make a suggestion, obviously the KFC recipe has changed so many times and has continued to change. but one thing stands out about KFC and that's that the coating its self has formed a skin of sorts. Breaded coatings like yours always look like the result your getting which i would depict as "dry and crumbly" but kfc's has a "sticky layer pull" to it that I cant imagine ever getting from just wheat flour.
In a lot of Asian cooking (Take a look at Taiwanese popcorn chicken) they use tapioca starch instead of flour and when fried it creates a totally different texture to flour coated, it has that sticky, smooth skin forming property.
I'm going to go out on a limb and say that KFC is incorporating tapioca starch (Maybe as a cost cutting measure if they have access to a supply line to offset their flour costs as every cent counts!)
Either way, if you do read this glen check out Taiwanese popcorn chicken its totally different but that's why i think its a blend, looking at your overhead shot.
OR some kind of other starch like corn starch, potato starch etc.
So that is why I stopped eating KFC. I knew there was something different about the original recipe. It is awful now. I prefer that 1950s flavor.
What a super delightful video. This is the first video in your channel I've seen, so looking forward to the others. Totally gonna try out the dried egg/milk when I next make chicken for the family! Thanks for the great video!
I think it's so cool to see someone actually reverse engineering the formula even down to the pressure fryer.
My very first job at age 15 was a cook at KFC. (This is mid-80's). When you threw the 5-6 level Original Recipe basket into the pressure fryers you had about 1 to 1.5 seconds to slam the lid down and lock it before the oil exploded everywhere (and potentially do some serious damage to you). The first 5-10 times I had to do it I was terrified. But to this day, KFC is still top 3-4 favorite foods of all time. I'll have to give this a shot at home. Great vid. #originalrecipe #heaven
You should try brining the chicken overnight.
That would be my personal preference, but unless there's some reason to think that KFC do it, then it's not an advancement towards recreating KFC.
He's trying to replicate KFC not improve on it.
KFC chook is injection brined.
@@RadioSnivins Not all places brine though
The video that we needed! Not that we deserve!
It's not wash, it's warsh.
So true...
That's funny, a lot of people here in Indiana say warsh, but my family isn't from here so I dont say that lol
I live in Western North Carolina and I have a lot of family that say it that way. Not sure why but I didn't inherit that from them.
@@GlenAndFriendsCooking My dad would say warsh in Wisconsin. I catch myself doing it once in a while.
I worked at KFC as a fryer in the early to mid 90's. From what I remember there was a big bag of flour, a huge box of finely ground salt, a bag of milk-egg powder mixture and the bag of seasonings (all the seasonings seemed finely ground). The breading method was to dip the chicken in water, shake it off 7 times, into the breading, tumble 10 times, and then press down firmly on top of the chicken 7 times to make the breading stick better . Many years later I tried to duplicate this recipe, but without a pressure cooker, it never came out right. If I had to guess, I would say the cook temp was 325F. Good luck and enjoy!
Here before viral
Groovy Baby - lets make that viral thing happen.
Glen & Friends Cooking already shared on multiple platforms ;) thanks to you both for making such a well made show
Hi Glen & Friends :)
Last week, I tried the Ken's v7 recipe and although nice, I found it a little too salty, not quite enough MSG and not enough white pepper. I also tried a few tests of the 'coat once straight from water' method and the texture was not great for me.
So today I tweaked the recipe and tried this:
5g MSG
5g white pepper
2.5g tellicherry black pepper (full seeds self ground)
0.5g sage
0.5g coriander seed (full seeds self ground, do not use pre ground coriander LEAF!)
0.375g ginger
0.25g red pepper flakes
0.25g clove
0.25g allspice
0.125g marjoram
0.125g summer savoury
0.125g thyme
All ground in a spice grinder (DO NOT GRIND THE MSG, add this separately to the flour) and mixed with 200g flour and 18g salt
Brine the chicken (2x thighs, 3x drumsticks) in 6 cups water, 1/4 cup salt and 1/2 tablespoon MSG for 1 hour.
Then, drain and pat dry the chicken, coat once in the seasoned flour, then once into milk and egg wash (236ml semi skimmed milk, 2x eggs beaten) then another good solid coating back in the seasoned flour.
4 minutes in a normal open fryer, 190°C/374°F vegetable oil, then on a wire rack on an oven tray.
Pre heated oven to 180°C/350°F/Gas Mark 4, place a heat proof bowl on bottom of oven filled with boiled water (this creates steam in the oven).
Place chicken and the wire rack in centre of the even for 30 minutes, turning once half way through.
Then take out oven, turn again and cover with foil. Leave for 15 rest minutes.
This resulted in the best copycat KFC I've made. The white pepper really came through like I get with the real thing, but more importantly I could really taste the chicken which I think got masked a little too much with my previous attempts (Leaked Chicago Tribune recipe).
I am very interested in seeing your next instalment regarding the spice mix, and what adjustments you have made to the recipe.
If you do ever do away with the pressure cooker like you mentioned, do give my cooking method (credited to the 'Get my tips' channel), it really works!
Thanks guys!
@@meCrystalp Hi, head over to kfc11.proboards.com/ there are recipes there that do use teaspoons.....weighing on a digital jewellery scales if far more accurate, though!
love your videos, looking out for possible keto friendly recipes
again, wouldn't the colors be different because the oil was clean for the "2000s" version while the following ones used contaminated oil?
Fry line cook here: that vat is big enough that you'd have to run at least half a dozen batches before the color difference became even slightly noticeable.
@@TheSilentFool good to know!
I used to work at KFC around 10 years ago. What I can tell you is that I think you’re missing one or two single things.
1) KFC chicken goes to a water wash first in a basket then brought to this little machine which houses the chicken and the dry powder marinade. This marinade and the wet chicken then rolls for about 15-30 mins to mix all the marinade powder in. Once done it is then either put back in the fridge or is ready for use. It’s then brought to another basket where they will soak the chicken again in water one last time (a quick rinse and shake).
2) Sift the batter powder. It’s one thing to add all the dry ingredients and then mix it around but my manager always made it a habit to tell us workers the importance of sifting the powder. This will allow for a thinner and crispier coating while not having chunks and big powder clumpings in the frying process.
I think you got the right gist of it but try those two ideas to improve the recipe. Btw I don’t remember what’s in the marination powder but a little searching could probably give you results.
The tumbler was used here in Canada for a while in the 1990's - but the stopped using it for some reason. It's on of those changes they brought in and then abandoned.
one time and only one time I tried to copy KFC using the 11 spices and I made the best fried chicken you can imagine the taste just like KFC but with deep flavor tried to do it again but I couldn’t still kicking 🦵 my self for not writing it at that time
What spices and herbs did you add to make the chicken?
Visually you were a mile off. I spotted the KFC straight away!!! But chicken is chicken.... NOM NOM NOM NOM lol
This is your Doctor you need to wake up
Been so excited for this one!
Nothing says Lovin like a bucket of the Colonel's KFC chicken yums 😊
Great job guys, looking forward to the next vid 👏👏
Just how much would you guys give to go to a Glen taste test?!?! 😁😁😁
What about the 99X Chicken spice mix. Isn't that what supposed to be the Col Sanders original recipe?
MSG is a gift from the Gods
Maybe the naturally occurring Glutamates, but not the cheap highly refined MSG.
Anchovies. Now there's a gift from the Gods. Packed full of Glutamates and they don't hurt anyone.
I travel quite a bit for my job so I eat out often. I happened to be in Louisville, KY one time and stopped by the KFC. While sitting in the restaurant I noticed a sign on the wall that described the coating/cooking process. They mentioned the milk/egg combo as well. If my memory serves correct they stated that the chicken is breaded multiple times (I think 7) before the actual cooking takes place. I believe this is done to build up the thickness and I could only image that they wait for some time between rolling in the seasoned flour to let some of the liquid from the chicken moisten the previous coating.
Glen, once again you're performing the Lord's work.
Lord is working all the time frying chickens? 🙃
Spice Master II I think the Lord helping him make the chicken 😌
Fried chicken is why the lord made chickens...
Yes! Slow and steady wins the race! 😄👌
Not referring to Homo Milk as Homo Milk? Did team always offended get to you?
Team 'Always Offended who also reports every video to UA-cam' did get to me... fighting that one.
@@GlenAndFriendsCooking of course they did, its so painful to say homogenised every single time.
@@GlenAndFriendsCooking it's amazing the ignorance of some people... People who get offended by saying "homo milk"... They make a bad name for people who are actually fighting discrimination and oppression and bullying...
@@GlenAndFriendsCooking Oh that sucks. The perpetually offended poison everything, I hope things work out for you all. This channel is amazing, and incredibly wholesome(as well as informative), you don't deserve to be censored.
@@neondemon5137 nope. Most milk in the west might be but not all over the world
😭 all that chicken! I'm starving and craving now!!😂 totally awesome video! BUT..... how was the crunch on each of them!!?? Thanks Glen!
They all had a great crunch.