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McDonald’s Garlic Fries Test Is So Successful, They’re Already Sold Out

McDonald’s Garlic Fries Test Is So Successful, They’re Already Sold Out


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Fries sold out in all four test locations in less than two weeks

McDonald’s says it will resume selling the fries in a few weeks.

The Gilroy Garlic Fries test in the San Francisco Bay Area has hit a small snag: It’s been so successful that the fries are sold out, at least for now.

In a statement, McDonald’s tells SFGate, “In less than two weeks, our small, four restaurant test of Gilroy Garlic Fries has been a huge success, and we are now experiencing a temporary shortage of supplies. We are excited about how many people have visited our restaurants to try the fries, and we apologize for any inconvenience to our customers.”

A pinned tweet on the chain’s Bay Area account reads, “Our #GilroyGarlicFries were such a hit that we have a temporary shortage of supplies. We'll keep you updated on their return in a few weeks!”

Despite the devastating shortage, this initial enthusiasm might bode well in the long run, as the chain has previously said that Gilroy Garlic Fries will be available at almost 250 McDonald’s restaurants in the San Francisco Bay area in August, pending customer feedback and reception.

Check out our guide to making McDonald’s fries at home.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.


KFC Original Recipe Fried Chicken

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

This recipe is available in

Get This

Brine
_main
Breading
  • 9 ounces (1 3/4 cups) all-purpose flour
  • 1 tablespoon plus 1 teaspoon salt
  • 1 tablespoon MSG (monosodium glutamate)
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground tellicherry pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground marjoram
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
Dredge

1. To make the brine, dissolve the salt and MSG in the water. Add the chicken pieces and marinate for 3 hours. Remove the chicken from the brine, rinse with water, and blot dry.

2. Heat the oil in a deep fryer to 300 degrees F.

3. Make the breading by combining all of the ingredients in a large bowl.

4. In a separate bowl, beat the eggs and then stir in the milk.

5. When the oil is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading. Toss each chicken piece in the breading until well coated. Let the chicken sit for 5 minutes in the breading, gently tossing every minute or two to ensure a good coating. Gently shake off the excess breading and fry 2 to 4 pieces at a time (or whatever your fryer can hold) for 16 to 20 minutes or until the chicken is golden brown. Drain the fried chicken on a rack for at least 5 minutes before serving.

Tidbits: This recipe is for deep frying. If pressure frying, cooking time will be shortened to 12 to 14 minutes. If you want to keep the chicken warm until every piece is cooked so that you can serve it all at once, place the fried pieces on a rack on a baking sheet and keep them in your oven set to 200 degrees F.



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