Post by mpmn04 on Mar 24, 2017 13:27:38 GMT
SOURCE: jerrysmith kfc11.proboards.com/user/75/recent
Here is my recipe KFC/G11 which “unlocks” the Ledington spice mix and I believe is the OR. The Lexington recipe was originally coded for secrecy by the Colonel (CHS) when he left out one secret ingredient: Coriander Seed. As is common practice, chefs often leave out one ingredient when writing down their most cherished recipes. By comparing Ledington to the Vials I was able to unlock it. KFC/G11 tastes exactly the same as the KFC I grew up with in the 1970’s, and the same as the current corporate recipe sold here in the USA. It has “the note”. I had to completely disregard the Chicago-Tribune’s erroneous preparation and cooking instructions and follow the wisdom and guidance of my fellow travellers on the KFC forums kfc11 + TCK…thank you all!!!
KFC/G11 Recipe - (Ledington decoded)
1) 2/3 ts (teaspoon) Coriander Seed* (the missing ingredient)
2) 1/2 ts Thyme
3) 1/2 ts Basil
4) 1/3 ts Oregano
5) 1 ts Celery Salt
6) 1 ts Tellicherry Black Pepper
7) 1 ts Dried Mustard
8) 4 ts Paprika (not smoked)
9) 2 ts Garlic Salt (without added parsley)
10) 1 ts Ground Ginger
11) 3 ts White Pepper
+ 1 ts Salt
+ 2 Tablespoon Accent (MSG)
- GRIND spices to a fine powder in a grinder
- MIX spices thoroughly with 2 cups White (Cake / Pastry) flour
- BRINE chicken parts (1 whole chicken): 8 cups water + 1/3 cup salt. 3 hours in fridge.
- RINSE chicken and leave out at room temperature for 1 hour. Set out eggs + milk for 1 hour.
- WHISK at room temperature: 2 egg whites + 2 cups Fat Free 0% (Skim) milk
- SOAK chicken in milk/egg for 30 mins - room temperature. Drain for 30 seconds until tacky.
- DOUBLE COAT - MILK/SPICE/MILK/SPICE: Remove chicken from milk. Shake off excess.
Roll in spice and coat well. Shake off excess. Dip back in milk. Shake off excess.
Dip again in spice and then place on wire rack over a baking sheet for 5 Minutes (no longer).
- DEEP FRYER: Vegetable oil. 300F. Use deep fry thermometer to check temperature.
- COOK TIMES: Drumsticks - 13 minutes.
Approximate Thighs - 15 minutes.
Wings - 10 minutes
Do not crowd the fryer. (165F internal temperature.)
*Allow the oil to return to temperature before adding more chicken.
- TRANSFER chicken to wire rack over baking sheet and cover with a bowl or tupperware container to keep warm and slightly “steam” the chicken. Serve in 20 minutes.
- WARMING CABINET: To keep chicken hot, transfer to baking sheet in OVEN 150F for no longer than 2 hours.
**NOTES:
5 HRS. PREP (10am start brine = frying starts @ 3pm)
Here is my recipe KFC/G11 which “unlocks” the Ledington spice mix and I believe is the OR. The Lexington recipe was originally coded for secrecy by the Colonel (CHS) when he left out one secret ingredient: Coriander Seed. As is common practice, chefs often leave out one ingredient when writing down their most cherished recipes. By comparing Ledington to the Vials I was able to unlock it. KFC/G11 tastes exactly the same as the KFC I grew up with in the 1970’s, and the same as the current corporate recipe sold here in the USA. It has “the note”. I had to completely disregard the Chicago-Tribune’s erroneous preparation and cooking instructions and follow the wisdom and guidance of my fellow travellers on the KFC forums kfc11 + TCK…thank you all!!!
KFC/G11 Recipe - (Ledington decoded)
1) 2/3 ts (teaspoon) Coriander Seed* (the missing ingredient)
2) 1/2 ts Thyme
3) 1/2 ts Basil
4) 1/3 ts Oregano
5) 1 ts Celery Salt
6) 1 ts Tellicherry Black Pepper
7) 1 ts Dried Mustard
8) 4 ts Paprika (not smoked)
9) 2 ts Garlic Salt (without added parsley)
10) 1 ts Ground Ginger
11) 3 ts White Pepper
+ 1 ts Salt
+ 2 Tablespoon Accent (MSG)
- GRIND spices to a fine powder in a grinder
- MIX spices thoroughly with 2 cups White (Cake / Pastry) flour
- BRINE chicken parts (1 whole chicken): 8 cups water + 1/3 cup salt. 3 hours in fridge.
- RINSE chicken and leave out at room temperature for 1 hour. Set out eggs + milk for 1 hour.
- WHISK at room temperature: 2 egg whites + 2 cups Fat Free 0% (Skim) milk
- SOAK chicken in milk/egg for 30 mins - room temperature. Drain for 30 seconds until tacky.
- DOUBLE COAT - MILK/SPICE/MILK/SPICE: Remove chicken from milk. Shake off excess.
Roll in spice and coat well. Shake off excess. Dip back in milk. Shake off excess.
Dip again in spice and then place on wire rack over a baking sheet for 5 Minutes (no longer).
- DEEP FRYER: Vegetable oil. 300F. Use deep fry thermometer to check temperature.
- COOK TIMES: Drumsticks - 13 minutes.
Approximate Thighs - 15 minutes.
Wings - 10 minutes
Do not crowd the fryer. (165F internal temperature.)
*Allow the oil to return to temperature before adding more chicken.
- TRANSFER chicken to wire rack over baking sheet and cover with a bowl or tupperware container to keep warm and slightly “steam” the chicken. Serve in 20 minutes.
- WARMING CABINET: To keep chicken hot, transfer to baking sheet in OVEN 150F for no longer than 2 hours.
**NOTES:
5 HRS. PREP (10am start brine = frying starts @ 3pm)
