Ellsworth's Recipes

[kgp]

Capt Ellsworth's Batches History 2004 - Present


5-5-09

In the early years, salt and MSG was counted as one of the
11 herbs and spices... We later learned better...

Then Manny posted his famous Batch in Jun 2005 which changed everything for me (and the whole community of KFC Bandits!)

Also, we were using ingredients such as Basil, Oregano and Paprika which were phased out in time.

I hope you enjoy the following Batchs... alot of cooking
(and brainstorming!) went into these Batchs over the years.

I tried to put all the Batchs in this order for easy reading:
1) Header
2) Ingredients
3) Salt and/or MSG
4) Milk and Egg(s)
5) Flours
6) Instructions

... and omitted the Pressure Cooking method for safety reasons.

Hope this helps. Smile

Captain
===============================================
2004
===============================================
My first Batch that started it all...

Batch A

Batch By: Captain
Date: 4-18-04
Categories: Chicken

1 tsp Ground Ginger
1/2 tsp Thyme
1 tbsp Onion Powder
1/2 tsp Basil
1 tbsp Oregano
1 tsp Celery Salt
1 tbsp Black Pepper
1 tsp Dry Mustard
1 tsp Paprika
1 tbsp Garlic Powder

1 tbsp Salt
1 tbsp MSG (Accent)

Milk

2 cups Flour

Mix all ingredients well in a bag.
Dip each chicken in a bowl of milk and put in bag and shake.
Place the seasoned chicken on a clean plate.


===============================================
Batch B

Batch By: Captain, GB & Joe's Place
Date: 3-24-04
Categories: Chicken
Serving Size: 4-6

1/2 tsp Thyme
1 1/2 tbsp Black or White Pepper
1/4 tsp Garlic Powder
1 tbsp Salt or Lawry's Seasoned
1 tbsp Onion Powder
1 1/2 tsp Paprika
1 tsp Celery Salt
1 tsp Oregano
1 tsp Dry Mustard
1 tsp Ground Ginger
1/2 tsp Basil

2 cups Flour

Mix all ingredients well in a bag.
(You may want to boil the chicken first to get that golden brown look.)
Dip each chicken in a bowl of milk and put in bag and shake.
Place the seasoned chicken on a plate.

Deep Fryer:
350 degrees and cook till chicken is cooked through.

Oven:
Set the oven to 325 degrees.
Bake the chicken on a cookie sheet till it's cooked all the way through.
===============================================
2005
===============================================
Batch C

Batch By: Captain
Date: 1-17-05
Categories: Chicken
Serving Size: 4-6

1 1/2 tbsp BLACK PEPPER
1/4 tsp GARLIC POWDER
1 tsp Dry Mustard
1 tsp Ginger
1 tsp Oregano
1/4 tsp Basil
1/4 tsp Thyme
1/2 tbsp Paprika

2 tbsp SALT
1/2 tbsp Salt or Lawry's Salt
1/2 tbsp MSG (ACCENT)

1 cup Bowl of Milk

2 1/2 Qts Vegetable

2 cups Flour

You may want to preboil your chicken for the deep fryer or the oven to get that golden brown look.

Combine the flour, herbs and spices into a bag. Put milk in a bowl.
Dip each chicken into the milk, put in bag and shake and repeat for a double batter if you desire.

===============================================
Batch D
(I don't remember cooking this)

Batch By: Captain and Helen Armendolia Date: 1-19-05
Categories: Chicken
Serving Size: 4-6

2 cups Flour
2 tbsps Garlic Powder
1 tbsp Rosemary
1 tbsp Oregano
1 tbsp Salt
1 tbsp Ground Sage
3 tbsps Brown Sugar
1 tsp Ginger
1 tsp Marjarum
1 1/2 tsps Thyme
3 tbsps Parsley
1 tsp Black Pepper
1 tbsp Paprika
1 package Instant Tomato Soup Mix
2 tbsps Chicken Bouillon Powder

1 cup Bowl of Milk
2 1/2 Qts Vegetable Oil

You may want to preboil your chicken for the deep fryer or the oven to get that golden brown look.

Mix all this up and when ready to use, use your mix 1 ounce of this mixture to 1 cup of flour.

Combine the flour, herbs and spices into a bag. Put milk in a bowl.
Dip each chicken into the milk, put in bag and shake and repeat for a double batter if you desire.

===============================================
Batch E

Batch By: Captain
Date: 1-17-05
Categories: Chicken
Serving Size: 4-6

2 tbsp BLACK PEPPER
1/2 tsp Garlic Powder
1/4 tsp Tomato Powder
1/4 tsp Marjorum
1/4 tsp Rosemary
1/4 tsp Oregano
1/4 tsp Sage
1/4 tsp Thyme
1 tsp Paprika

2 tbsp SALT
1/2 tbsp Salt or Lawry's Salt
1/2 tbsp MSG (ACCENT)

1 cup Bowl of Milk

2 cups Flour

2 1/2 Qts Vegetable

Started Research 3-24-04

You may want to preboil your chicken for the deep fryer or the oven to get that golden brown look.

Combine the flour, herbs and spices into a bag. Put milk in a bowl.
Dip each chicken into the milk, put in bag and shake and repeat for a double batter if you desire.

===============================================
Batch F

Batch By: Captain
Date: 6-11-05
Categories: Chicken
Serving Size: 4-6

2 tbsp BLACK PEPPER
1/2 tbsp MSG (ACCENT)
1/4 tsp GARLIC POWDER
1/4 tsp Turmeric
1/4 tsp Chili Powder
1 tsp Oregano
1/4 tsp Celery Salt
1 pitch Thyme
1/2 tbsp Paprika

1 1/2 tbsp SALT
1/2 tbsp Salt or Lawry's Salt

1 cup Bowl of Milk

2 cups Flour

2 1/2 Qts Fresh Vegetable Oil

Started Research 3-24-04
6-11-05 Tried this Batch. Need to use fresh vegetable oil.
6-12-05 Made some changes. still not right.
8-4-05 FB Jr recommended some changes to this Batch.
===============================================
(After Manny came out with his famous Batch Jun 05... My attempts changed.)

===============================================
Batch G
Batch By: Captain and Manny
Date: 8-4-05
Categories: Chicken
Serving Size: 6-8

2 tbsp Black Peppercorns
1 tsp Paprika
1 1/2 tsp Dehydrated Onions
1/4 tsp Ground Allspice
1/2 tsp Nutmeg
3/4 tsp Caraway Seeds
1/4 tsp Celery Seeds
1/2 tsp Oregano
1/2 tsp Rubbed Sage
1/2 leaf Bay Leaf

1 1/2 tbsp Table Salt
1/2 tbsp MSG

1 cup Milk

2 cups All-Purpose Flour

2 1/2 Qts Fresh Vegetable Oil

Put flour in a bag. Place all the spices except salt and MSG into a coffee grinder and grind till you have a powder. Place it in the bag with the flour.

Put the salt and MSG into the grinder and give it a few quick pulses, don't powder it.
Add this to the spice/flour bag. Shake mixture in the bag very well.
Pour milk into a bowl.

Dip each chicken into the milk and then in the bag and shake (repeat for a double batter if you desire) and place on a clean plate.

DEEP FRYER:
350 degrees and cook till chicken is cooked through. Enjoy!!!!

OVEN:
Set the oven to 325 degrees.
Use a can of Pam to spray on the cookie sheet so the chicken won't stick to the sheet.
Bake the chicken till it's cooked all the way through. Enjoy!!!!

Thank you Manny for sharing your Batch. Excellent Batch.
Please let me know how it turned out so we can adjust the Batch or the cooking method till we reach our mission which is. To copy the
KFC Original Chicken!!!!!

===============================================
Experiment 2

Batch By: Captain (based Manny's Batch)
Date: 9-20-05
Categories: Chicken
Serving Size: 4-6

2-3 lbs Chicken
1 tsp Celery Seed
2 1/2 tbsps Black Pepper
1/4 tsp Rubbed Sage
1/2 tbsp Paprika
1/2 tbsp Onion Powder
1/4 tsp Garlic Granulated
1/4 tsp Oregano
1/4 tsp Marjoram
1/4 tsp Thyme

1/2 tbsp Salt
1/2 tbsp MSG

4 oz Milk
2 lg Egg Whites

1 1/4 cup All-Purpose Flour
1 cup Cake Flour (Swan Downs)
3/4 cup Wheat Flour

2 1/2 qts Vegetable Oil

Other spices I might use - Basil, Mustard, Rosemary

Taste Coriander

===============================================
Experiment 3

Batch By: Captain (based on Manny's Batch)
Date: 9-22-05
Categories: Chicken
Serving Size: 4-6

2-3 lbs Chicken

2 1/2 tbsps *Black Pepper
1/2 tbsp *Paprika
3/4 tbsp *Onion Salt
1/4 tsp Garlic Salt
3/4 cup *Wheat Flour
1 tsp Celery Seed
1 tsp *Parsley
1/4 tsp Oregano
Ginger
Thyme
Sage

1/2 tbsp *Salt
1/2 tbsp *MSG

4 oz *Milk
2 lg Egg Whites

1 1/4 cup *All-Purpose Flour
1 cup *Cake Flour (Swan Downs)

2 1/2 qts *Vegetable Oil

Try later:
paprika
garlic salt
onion salt
oregano
sage
rosemary
thyme
parsley
salt
black pepper
ginger

===============================================
"December 2005"

Batch By: Captain (based on Manny's Batch
Date: 12-11-05
Categories: Chicken
Serving Size: 6-8

2 tbsps Blackpepper
1 tsp Celery Salt
1/2 tbsp Onion Powder
1/2 tbsp Paprika
3/4 tsp Caraway Seeds
1/2 tsp Nutmeg
1/4 tsp Thyme
1/2 tsp Sage
1 tsp Oregano

1 tbsp Table Salt
1 tbsp MSG

1/2 cup Milk
2 lg Egg or Egg Whites

1 1/4 cup All-Purpose Flour
3/4 cup Wondra Wheat Flour
1 cup Cake Four (Downs)

2 1/2 Qts Vegetable Oil

Put all your flour in a zip gallon bag and mix.
Grind all the herbs and spices to a powder and put in the bag of flour.
Shake bag real well.
Whisk eggs and milk in a bowl and set aside.
If you use a pressure cooker, please make sure to read the operating manual thoroughly before cooking.

Enjoy!
===============================================
2006
===============================================
Notes

Batch By: Captain Date: 2-2-06

Chicken
Black Pepper
MSG
Paprika
Celery Salt
Cake Flour
Onion Powder
Cloves
Garlic Powder
Oregano

Regular Flour
Wheat Flour

2 1/2 Qts Fresh Vegetable Oil

In question:
Parsley
Rosemary
Thyme
Carraway
Nutmeg
Sage
Mustard
Ginger
Sugar or brown sugar
Chives?
Marjoram
Basil

===============================================
February 2006

Batch By: Captain
Date: 2-4-06
Categories: Chicken
Serving Size: 4-6

8 pieces Chicken thighs
1 tsp Powdered Parsley
1 tbsp Ground black pepper
1/2 tsp Nutmeg?
1/2 tbsp Paprika
2 tsps Onion Powder
1 tsp Garlic Powder
1 tsp Powdered Celery Seed
1 tsp Powdered Oregano
1 tsp Powdered Thyme

1 tbsp Morton Salt
2 tsps MSG

2 cups Buttermilk
1 egg beaten

2 cups All-Purpose Flour
1 cup Cake Flour

2 1/2 quarts Fresh Vegetable Oil

1) Powder in a grinder and combine all the ingredients.
2) Pour your buttermilk in a bowl.
3) Dip each chicken in bowl both sides and place it in the bag and then on a clean plate. Repeating this step would give you a double batter.

===============================================
Batch #3 (My Favorite)
Batch By: Date: 6-19-06
Categories: Chicken
Serving Size: 6-8

6 pieces Chicken
1/2 leaf Bay Leaf (Turkish)
1 1/2 tbsp Black Pepper (Grounded)
1 1/2 tsp Paprika (Sweet)
2 tsps White Peppercorns
1 1/2 tsp Dried Onions
1/4 tsp Ground Allspice
1/8 tsp Red Pepper
1/2 tsp Nutmeg
3/4 tsp Caraway Seeds
1/4 tsp Celery Seeds
1/2 tsp Dried Thyme (not powdered)
1/2 tsp Dried Rubbed Sage

2 tbsps Table Salt
1 tbsp MSG (Accent)

4 oz Milk and 1 x-lg

1 cup Unbleached AP
1 cup Cake Flour (Swans)
3/4 cup Whole Wheat Flour

2 qts Fresh Wesson

Flour Mix:
Put all three flours in a gallon zip lock bag and mix well.

Spice Mix:
Grind Peppercorns, Caraway Seeds, Celery Seeds, Thyme, and Bay Leaf.
Add Salt and MSG
Mix Spices to Flour and mix very well.

Egg/Milk Mix:
Whisk the egg whites and milk together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in
the flour/spice mixture. Place coated chicken on a plate.
===============================================
Batch #4
(Pressure Cooker Fry Method)
Batch By: Captain
Date: 6-21-06
Categories:
Chicken Serving Size: 6-8

6 pieces Chicken
1 1/2 tbsp Black Pepper (Grounded)
2 tsps White Peppercorns
1 tsp Onion Powder
1/4 tsp Ground Allspice
1/2 tsp Nutmeg
3/4 tsp Caraway Seeds
1/4 tsp Celery Seeds
1/2 tsp Thyme
1/2 tsp Rubbed Sage
1/2 leaf Bay Leaf
1 1/2 tsp Paprika
2 tbsps Table Salt
1 tbsp MSG (Accent)
1/8 tsp Red Pepper (Yes! Cayenne)
1 cup Unbleached All Purpose Flour
1 1/2 cup Cake Flour (Swans Down)
1/4 cup Whole Wheat Flour (King Arthur)
2 qts Wesson Vegetable Oil (Soybean Oil)
4 oz Milk and 1 x-lg egg

Flour Mix:
Put all three flours in a plastic gallon zip lock bag and mix well.

Spice Mix:
Grind Peppercorns, Caraway Seeds, Celery Seeds, Thyme, and Bay Leaf.
Add Salt and MSG
Mix Spices to Flour and mix very well.
Egg/Milk Mix:
Whisk the egg whites and milk together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in the flour/spice mixture. Place coated chicken
on a plate.
===============================================
Batch #5
(Pressure Cooker Fry Method)
Batch By: Manny and Claude Worthington Date: 7-3-06
Categories: Chicken
Serving Size: 6-8
6 pieces Chicken

2 tbsps Black Pepper (Grounded)*
2 tsps White Peppercorns
1 tsp Onion Powder*
1/2 tsp Ground Allspice*
1/2 tsp Nutmeg
3/4 tsp Caraway Seeds
1/2 tsp Celery Salt* or 1/4 tsp Celery
1/2 tsp Thyme
1/2 tsp Rubbed Sage
1/2 leaf Bay Leaf
1 tbsp Paprika*
1/4 tsp Red Cayenne Pepper* *

2 tbsps Table Salt*
1 tbsp MSG (Accent)

4 oz Milk
1 X-Lg Egg (whole)

2 1/2 qts Wesson Vegetable Oil

1 1/2 cup Unbleached All Purpose
1 cup Cake Flour (Swans Down)
1/4 cup Whole Wheat Flour (King

Flour Mix:
Put all three flours in a plastic gallon zip lock bag and mix well.

Spice Mix:
Grind Peppercorns, Caraway Seeds, Celery Seeds, Thyme, and Bay Leaf.
Add Salt and MSG
Mix Spices to Flour and mix very well.

Egg/Milk Mix:
Whisk the egg and milk together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in the flour/spice mixture.
Place coated chicken on a plate.

===============================================
Batch #6
Batch By: Manny and Claude Worthington
Date: 7-5-06
Categories: Chicken
Serving Size: 6-8
6 pieces Chicken

1 1/2 tbsps Black Pepper (Grounded)*
2 tsps White Peppercorns
1 1/2 tsp Onion Powder*
1/4 tsp Garlic Powder (new)
1/2 tsp Ground Allspice*
1/2 tsp Nutmeg
3/4 tsp Caraway Seeds
1/2 tsp Celery Salt* or 1/4 tsp Celery
1/2 tsp Thyme
1/2 tsp Rubbed Sage
1/2 leaf Bay Leaf
1 1/2 tbsp Paprika
1/8 tsp Red Cayenne Pepper* *

2 tbsps Table Salt
1 tbsp MSG (Accent)

4 oz Milk
1 X-Lg Egg (whole)

1 cup Unbleached All Purpose
1 cup Cake Flour (Swans Down)
1/4 cup Whole Wheat Flour (King

2 1/2 qts Wesson Vegetable Oil

Flour Mix:
Put all three flours in a plastic gallon zip lock bag and mix well.

Spice Mix:
Grind Peppercorns, Caraway Seeds, Celery Seeds, Thyme, and Bay Leaf.
Add Salt and MSG
Mix Spices to Flour and mix very well.

Egg/Milk Mix:
Whisk the egg and milk together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in the flour/spice mixture.
Place coated chicken on a plate.

===============================================
Batch #7
Batch By: Manny and Claude Worthington
Date: 7-12-06
Categories: Chicken
Serving Size: 6-8
6 pieces Chicken

1 1/2 tbsps Black Pepper (Grounded)
1 1/2 tbsp Paprika
1 tbsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Ground Allspice
1/2 tsp Nutmeg
1 tsp Caraway Seeds
1/2 tsp Celery Salt or 1/4 tsp Celery Salt
1/2 tsp Thyme
1/2 tsp Rubbed Sage
1 leaf Bay Leaf
1/8 tsp Sugar
1/4 tsp Red Cayenne Pepper

2 tbsps Table Salt
1 tbsp MSG (Accent)

4 oz Evaporated Milk and 1 X-lg Egg (whole)

1 cup Unbleached All Purpose Flour
1 cup Cake Flour (Swans Down)
1/4 cup Whole Wheat Flour (King Arthur)
2 1/2 qts Wesson Vegetable Oil (Soybean Oil)

Flour Mix:
Put all three flours in a plastic gallon zip lock bag and mix well.

Spice Mix:
Grind Caraway Seeds, Celery Seeds, Thyme, and Bay Leaf (completely grinded).
Add Salt and MSG
Mix Spices to Flour and mix very well.

Egg/Milk Mix:
Whisk the egg and milk together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in the flour/spice mixture.
Place coated chicken on a plate.

===============================================
Batch #8
Batch By: Manny and Claude Worthington
Date: 7-25-06
Categories: Chicken
Serving Size: 6-8

1 1 1/2 tbsp Black Pepper
2 1/4 tsp Ground Allspice
3 1/2 tsp Nutmeg
4 3/4 tsp Caraway Seeds
5 1/2 tsp Celery Salt
6 1/4 tsp Thyme
7 1/2 tsp Rubbed Sage
8 1/2 leaf Bay Leaf
9 2 tsps Paprika
10 1/8 tsp Ginger
11 1/8 tsp Red Pepper (Cayenne)

4 oz Evaporated Milk
1 X Lg Whole egg

1 1/2 cup Unbleached AP Flour
1 cup Cake Flour (Swans Down)

2 qts Fresh Wesson Vegetable Oil (Soybean)

Marinade:
4 cups cold water
2 tbsps of Salt
1/2 tsp of MSG
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
Let chicken soak overnight or in a large food saver container for 4 hours

Flour Mix:
Put both flours in a gallon zip lock bag and mix well.

Spice Mix:
Grind Caraway Seeds and Bay Leaf.
Mix Spices to Flour and mix very well.

Egg/Milk Mix:
Whisk the egg and evaporated milk (coating sticks better to chicken) together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in the flour/spice mixture.
Place coated chicken on a plate.
===============================================
Batch 14
Batch By: Manny and Claude Worthington
Date: 10-12-06
Categories: Chicken
Serving Size: 6-8
6 pieces Chicken

2 tbsps Black Pepper (Ground)
1 1/2 tsp Paprika
1 1/2 tsp Dehydrated Onions
1 tsp Chervil (grinded) - New!
3/4 tsp Caraway Seeds (grinded)
1/2 tsp Nutmeg
1/2 tsp Thyme (grinded)
1/2 leaf Bay Leaf (grinded)
1/4 tsp Allspice (Ground)
1/4 tsp Celery Seeds (grinded)
1/4 tsp Cayenne Red Pepper (Ground)

1 tbsp Salt
1 tbsp MSG

4 oz Milk
1 X-Lg Egg
1/2 cup Evaporated
1/2 cup Water

1 1/4 cup All Purpose Flour
1 cup Cake Flour
3/4 cup Whole Wheat Flour

2 qts Fresh Wesson Vegetable Oil

Flour Mix:
Put all three flours in a gallon zip lock bag and mix well.

Spice Mix:
Grind chervil, caraway seeds, celery seeds, thyme, and bay leaf.
Add Salt and MSG
Mix Spices to Flour and mix very well.

Egg/Milk Mix:
Whisk the egg and milk and water together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in the flour/spice mixture. Place coated chicken on a plate.

Enjoy!
===============================================
Batch #150

Note: I bumped up the number to make it look like
I made that many batches... sorry.
Last Batch for over a year...

Batch By: Manny and Claude Worthington
Date: 10-24-06
Categories: Chicken
Serving Size: 6-8
6-8 pieces Chicken

2 tbsps Black Pepper (Ground)
1 1/2 tsp Paprika
1 tsp Onion Powder*
1 tsp Caraway Seeds (grinded)*
1/2 tsp Parsley*
1/2 tsp Nutmeg
1/2 tsp Thyme (grinded)
1/2 leaf Bay Leaf (grinded)
1/2 tsp Allspice (Ground)*
1/2 tsp Celery Seeds (grinded)*
1/8 tsp Cayenne Red Pepper (Ground)*

1 tbsp Salt
1/2 tbsp MSG

2 cups All Purpose Flour*

2 1/2 qts Fresh Wesson Vegetable Oil*
1 X-Lg Egg
1 cup 1/2 Evaporated Milk, 1/2 Water

*changes

Flour Mix:
Put all three flours in a gallon zip lock bag and mix well.

Spice Mix:
Grind caraway seeds, celery seeds, thyme, and bay leaf.
Add Salt and MSG
Mix Spices to Flour and mix very well.

Egg/Milk Mix:
Whisk the egg and milk and water together in a bowl.
Drench 6-8 pieces of chicken in the milk & egg mixture until well coated then shake 2 pieces at a time in
the flour/spice mixture. Place coated chicken on a plate.

Excellent Batch!

Enjoy!
===============================================
2007
===============================================
Posted: Thu Mar 29, 2007 3:50 pm Post subject: Brian Johnson's KFC results are in....

Finally tried Brian Johnson's KFC and it was great. It has alot of potential. I had to increase the 1 tsp of salt and pepper to 1 tbl and that was it!

Here is his Batch:

Copy Cat Batch For Kentucky Fried Chicken

Kentucky Fried Chicken is loved across the country and there are many Batchs online that try to duplicate the great taste of Colonel Sanders tasty treats. After many tries at preparing the perfect chicken I have learned that there are several factors that have a great influence on your finished product.

1. Use Crisco shortening versus vegetable oil, I find that Crisco tends to do a better job at cooking the chicken.

2. Use a well season flour to coat the chicken before frying. Remember those 11 herbs and spices, they are an important factor in the Colonel's Batch. Here is a Batch for seasoned flour to get you started, and it is just that. Adjust the Batch as you see fit tweaking ingredients until your happy with the results.

3 cups sifted flour1 teaspoon paprika
2 teaspoon garlic salt2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepperCombine all ingredients.

I like to double coat my chicken for extra crispy flavor and texture.

Makes 3 1/2 cups of seasoned flour

Batch by Brian Johnson

Thanks Chef Brian Johnson!

Captain
--------------------------------------------------------------------------------
Posted: Mon May 21, 2007 8:07 am Post subject:

Current summary on the KFC Project... May 21

If anyone out there still interested... here is a summary
of my KFC research...

Known ingredients so far...

1) Yes, lots of salt and pepper!
2) Cayenne Pepper - hint... abt 1/8 tsp...
3) Flour - but still working on the right combination of flours to get the correct texture and looks...
4) Vegetable oil (and now Canola for the Trans fat free nuts, lol)
5) Onion powder
6) Garlic powder, very very hint
7) MSG or Accent... this can be substituted for plain salt.
Allspice
9) Paprika

... and a pressure cooker!

As for Caraway and Celery Seeds, Nutmeg, Thyme, Sage, Marjoram, Rosemary, Bay Leaf, etc... I can or cannot confirm their existence in the KFC Original Fried Chicken right now... I have tried different combinations of these herbs and spices and still doesn't bring us closer to the KFC taste.

As for marinating the chicken first before cooking it... all I know is that a KFC's ex-manager gave me her testimony that there was no marinading at all in the cooling process... that is all I know on that subject...

To date... Manny's Original Batch, my modified (Manny's) Batch and Brian Johnson's Batch is the best that is on the internet so far... Frank Bradley has one a good Batch as well.

Over the years, I have had so many people been involved in this project... so this KFC research is everyone's research... to name a few...
The KFC Bandits, Mark Brookman, Spicy, Mongrell , Joe Ames, Frank Bradley , Manny!, Trish, Big Cat , and so many other chefs...

I would like to also mention that it was Joe's Place and owner Joe Ames that encouraged me to research this KFC thing... so it's his fault... lol. Just Kiddin... I had to say that...

Anyway, back to KFC business...
Here are some theories on the remaing ingredients that could lead to the famous taste of KFC...

1) Combination of herbs and spices like Rosemary, Thyme, Sage, Parsley? (yes, just like the song of Simon and Garfunkle... wonder if they knew?), Carraway and Celery makes a good combination, Dry Mustard and Ginger also makes a good pair... I am not sure about Bay Leaf, Nutmeg vs Cinnamon debate, Marjoram and/or Cilantro, and many others... even the famous French Fine Herbes and other French combinations might be what the Colonel had used...

Well, that's it for this morning... thought I need to "write something" on this website if anyone is still interested or even cares on the KFC project....

Take care and be safe...

Captain

---------------------------------------------------------------------------------------------------------
Posted: Sun Jun 24, 2007 3:52 pm
Post subject: Important changes and information to Batch #3 and more...

I am working on making some minor changes
to Batch #3 and here are the changes that
will make the Batch less expensive and alot
healthier to make... and still keep that taste...

1) Bay Leaf is out... I have done some research
and that the bay leaf was meant to be put into a
certain Batch and have it cook and later removed... I have
never heard of Ground up Bay Leaf in a Batch...
so I will throw that ingredient out.

2) Egg is out... The only thing that the egg
does is help keep the spices stay on the chicken
but using evaporated milk and water makes a good substitute...

3) 1/4 Evaporated Milk and 3/4 Water not only
keeps the spices stick to the chicken better but I found
out yesterday that the chicken is more crispier (for those
that like crispy chicken).

4) Since Bay Leaf has been taken out...
Citrano has been added which really adds more
flavor. I am still sticking to the original eleven
herbs and spices rule.

5) Due to popular demand right now... I'm afraid
that MSG will have to remain in the Batch till
I can find some kind of substitute that enhances
the flavor without using the questionable and
controversy MSG. I know... Colonel Sanders believe in MSG but
back then... little was known about MSG so I like
to get rid of that ingredient all together without
losing the flavor that it has now.
I cooked a batch without the MSG yesterday and substituted
with salt and the flavor was just not the same at all.
So I am stuck with MSG right now till something
better comes along.

6) I have changed from Vegetable to Canola Oil
because of health reasons and Canola Oil
really doesn't affect the flavor like I thought
it would and it is better for you.

7) Two batches ago... I added 1/2 tbsp of black
pepper to the existing 2 tbsps and I tasted
ALOT OF THE BLACK PEPPER BUT IT NOT THE SAME
ABUNDANCE OF BLACK PEPPER THAT IS FOUND IN KFC.
I have realized that even though black pepper is a vital ingredient,
I now know that there is another pepper OF some kind
that is added with black pepper to give that peppery taste.
Perhaps Manny was in the right ball park when he used
"white pepper" along with "black pepper". I don't know right now.
I will have to do more research on this pepper problem
and see what happens.

I really want to add "Basil" or "Rosemary" to this
Batch but not right now... Might experiment with those
ingredients at a later date and will let you know.

9) Yes, I am looking at "Tomato Powder" very seriously
but not sure if that stuff is available at any grocery store...
so if I have to use it... I will have to make it homemade
and from scratch and see if there is a positive result...
if not, forget that idea. lol.

10) I have been adding 1/4 tsp of garlic powder to
the milk and water and there have been compliments
so I will keep it the same. In the past... a few folks
here swore to me that there is "NO GARLIC IN KFC"
but I have a hard time with the idea that there was
no garlic in Colonel Sanders's chicken back then.
If so, it was only a hint.

11) I have not ruled Marjoram, Rosemary, Turmeric (I have
noticed alot of brand Batchs using Turmeric). Worth trying.
Will try those ingredients down the road later.

12) As for the flour matter... I am going to keep it
simple and just use 3 cups of All Purpose Flour right now till I can
address that issue (texture, flavor, appearance, etc...)
Cake Flour seems to make the cooked chicken look more
like KFC but because of the cost... A/P will have to do right now.
I have had no time to experiment with flour right now.

13) As for the Marinade matter... all I can say is...
A Geniune KFC Ex-Manager swore to me last year that KFC do not
use any marinade of any kind... so I will not use it
unless someone tells me otherwise. But I have learned
that marinades does make the chicken juicier and tastier
so time will tell.

14) Good News! I have cooked Batch #3 for my family
and also the folks here since December and they swear
this Batch is "a whole lot better" than KFC.
I keep telling them... all I want is the KFC Batch
too cook at home... oh well.

Well, I guess that's it on my thoughts on this batch...
I really am trying to develop "the perfect KFC chicken Batch"
and it just taking me alot of time and money and patience
to get there... and most of all... waiting on some good luck
on the coming batches.

Captain
===============================================
2008
===============================================
This year produced the X batches...

Batch "X"
Author: Captain
Category: Chicken

6 pieces of Chicken

1) 2 tbsps Black Pepper
2) 2 tsps White Pepper
3) 1/2 tsp Garlic
4) 3/4 tsp Cloves
5) 1 1/2 tsp Onion Powder
6) 1 1/2 tsp Paprika
7) 1/2 tsp Thyme
Cool 1/4 tsp Sage
9) 1/2 tsp Celery Seeds
10) 1/4 tsp Allspice
11) 1/4 tsp Caraway Seeds

1 tbsp Salt
1/4 tsp Sugar

2 cups Wheat Flour

1/2 cup of Milk
1 egg
2 quarts Vegetable or Canola Oil (Pressure Cooker)

Grinder:
Ground up Salt, Thyme, Celery and Caraway

Milk Mix:
Whisk milk and egg together in a bowl.
Drench 6-8 pieces of chicken in the milk mixture until well
coated then shake in the flour/spice mixture. Place coated chicken on a plate.

Pressure Cooking Method:
*** Warning - Please be very careful when using pressure cookers with oil - please read your
owner's manual before attempting to try this cooking method!

Heat oil 350 degrees, gently add chicken to oil, lower the burner temp for your pressure cooker to
gently rock the weights. "5" is an idea setting.
Fasten the lid and cook for 9-10 minutes. Set a timer when weight starts to rock.

When the timer buzzes, depressurize pressure cooker then remove the chicken and place onto a
plate lined with paper towels.
Cover with aluminum foil and let sit in a warm place for ten minutes.

Deep Fryer - 360 degrees, cook till the ckn is done.

===============================================
Batch "X" B Notes
Author: Claude Category: Chicken
Batch “X” B Notes

Ingredients:
1) Black pepper
2) White pepper
3) Garlic Powder
4) Cloves?
5) Onion Powder
6) Paprika
7) Parsley or Celery Seeds (Grinded)?
Cool Sage?
9) Rosemary (Grinded)
10) Thyme (Grinded)
11) Cinnamon (or Allspice, Nutmeg)?

Salt (Grinded)
Original calls for MSG.

Other ingredients to consider:
Caraway?
Basil?

Milk and Egg (Yoke, White or both?)
Instructions:
Flour mixture:
Wheat Flour and Cake Flour

To make the chicken more moist and juicy:
1) Marinade first with Salt?
2) Drop the chicken at 400 degrees instead of 350?
3) Find perfect time to cook in pressure cooker, don't under or overcook?
4) Slow pressure release instead of fast pressure release?
5) Does the Original have some kind of tenderizer to make the chicken moist and juicy?

Deep Fryer - 360 degrees, cook till the ckn is done.

Oven - Better to deep fry for five minutes then bake 325 degrees, cook till the ckn is done.
===============================================
Batch “X” B
Batch 6-10-08
Author: Claude
Category: Chicken

Ingredients:
1) 2 tbsps Black pepper
2) 1/2 tbsp White pepper
3) 1/2 tsp Garlic Powder
4) 1/4 tsp Cloves
5) 1 tsp Onion Powder
6) 1 tsp Paprika
7) 1/2 tsp Celery Seeds (Grinded)?
Cool 1/4 tsp Caraway
9) 1/2 tsp Rosemary (Grinded)
10) 1/2 tsp Thyme (Grinded)
11) 1/4 tsp Cinnamon

Elements:
1 tbsp Salt (Grinded)
Original calls for MSG.

Flour:
2 cups All-Purpose Flour (Wheat combined with Cake Flour is better)

Oil:
2 qts Vegetable Oil or Canola Oil (for pressure cookers)

Milk and Egg Mixture:
Milk and Egg

Instructions:
Grinder:
Ground up Salt, Thyme, Rosemary, Celery and Caraway

Milk Mix:
Whisk milk and egg together in a bowl.
Drench 6-8 pieces of chicken in the milk mixture until well
coated then shake in the flour/spice mixture. Place coated chicken on a plate.

Pressure Cooker - Please use your operator's manual safely when use this method when cooking
with oil.

Deep Fryer - 360 degrees, cook till the ckn is done.

Oven - Better to deep fry for five minutes then bake 325 degrees, cook till the ckn is done.

===============================================
Batch "X" C KFC
Author: Captain
Category: Chicken
KFC Batch “X” C
Batch 6-24-08

Ingredients:
1) 1 1/2 tbsps *Black pepper
2) 1/2 tbsp *White pepper
3) 1/4 tsp *Garlic Powder
4) 1/2 tsp *Onion Powder
5) 1/2 tsp *Paprika
6) 1 tsp Allspice
7) 1/2 tsp Thyme
Cool 1/4 tsp Rosemary
9) 1/8 tsp Caraway Seeds
10) 1/4 tsp Celery Seeds
11) 1/4 tsp Turmeric

Elements:
1 tbsp Salt
(Original Batch calls for MSG but not in this Batch.)

Flour Mixture:
2 cups All-Purpose Flour (*Wheat flour is "really really" recommended but I don't have any)

Oil:
2 qts Fresh Vegetable Oil or Canola Oil (for pressure cookers)

Butter and Egg Mixture:
*1/4 Butter and one Egg (both yoke and white)

*Marinate in water for 2 hours with 2 tbsps of Salt in the fridge before cooking.
For a moist and juicy chicken.

Instructions:
Grinder:
Ground up Salt, Thyme, Rosemary, Celery Seeds and Caraway Seeds

Milk Mix:
Whisk water and egg together in a bowl.
(Too lazy to go to the store, will add 1 tsp of melted butter instead - butter is milk!)
Drench 6-8 pieces of chicken in the egg and butter mixture until well
coated then shake in the flour/spice mixture. Place coated chicken on a clean plate.

Pressure Cooker - Please read your pressure cooker's manual thoroughly with complete
understanding before attempting to cook your chicken with hot oil. I want everyone to be safe!

Deep Fryer - 360 degrees, cook until the ckn is done.

Oven - Better to deep fry for five minutes then bake 325 degrees, cook until the ckn is done.
===============================================
KFC Batch XE
Author: Captain
Category: Chicken
Preparations

Ingredients:
1) 1 1/2 tbsps *Black pepper
2) 1/2 tbsp *White pepper
3) 1/4 tsp *Garlic Powder
4) 1/4 tsp Sage
5) 1/4 tsp Coriander
6) 1/4 tsp Mace
7) 1/8 Onion Powder
Cool 1/2 tsp *Paprika
9) 1/2 tsp Allspice
10) 1/2 tsp Thyme
11) 1/4 tsp Turmeric

Elements:
1 tbsp Salt
(Original Batch calls for MSG but not in this Batch.)

Flour Mixture:
2 cups All-Purpose Flour or Wheat Flour (or half and half if you prefer!)

Oil:
2 qts Fresh Vegetable Oil or Canola Oil (for pressure cookers)

Milk and Egg Mixture:
4 oz Milk and one Egg (both yoke and white) or use more eggs if you prefer!

*Marinate in water for 2 hours with 2 tbsps of Salt in the fridge before cooking for a great moist and
juicy chicken.

Instructions:
Grinder:
Ground up Salt and Thyme

Milk Mix:
Whisk milk and egg together in a bowl.

Drench 6-8 pieces of chicken in the milk and egg mixture until well
coated then shake in the flour/spice mixture. Place coated chicken on a clean plate.

Pressure Cooker - Please read your pressure cooker's manual thoroughly with complete
understanding before attempting to cook your chicken with hot oil. I want everyone to be safe!

Deep Fryer - 360 degrees, cook until the ckn is done.

Oven - Better to deep fry for five minutes then bake 325 degrees, cook until the ckn is done.

===============================================
Researching XF KFC Batch 8-19-08
Author: Captain
Category: Chicken

1 1/2 tbsps Black pepper
1/2 tbsp White pepper
1/4 tsp Garlic Powder
1/4 tsp Sage
1/4 tsp Coriander
1/4 tsp Mace
1/4 tsp Cloves (ran out of Allspice)
1/8 tsp Paprika
1/8 tsp Thyme
1/8 tsp Onion Powder
1/8 tsp or less Cayenne Pepper

1 tbsp Table Salt (or to your taste)
1/8 tsp Sugar
2 cups of A/P (All-Purpose) Flour
2 oz Milk
1 Egg

===============================================
KFC XF Batch
Author: Captain
Category: Chicken

Nomore adjustments will be made for XF.

1) 1 tbsp Black Pepper
2) 1 tbsp White Pepper
3) 1/8 tsp Garlic
4) 1/2 tsp Sage
5) 1/4 tsp Coriander
6) 1/8 tsp Mace
7) 3/4 tsp Allspice
8 ) 1/4 tsp Thyme
9) 1/8 tsp Rosemary
10) 1/8 tsp Caraway Seeds
11) 1/8 tsp Onion Powder

Elements:
1 1/2 tbsp Salt
(Original Batch calls for MSG but not in this Batch.)

Flour Mixture:
1 cup All-Purpose flour and 1 cup Wheat Unbleached flour

Oil:
2 qts Fresh Vegetable Oil or Canola Oil (for pressure cookers)

Milk and Egg Mixture:
2 oz Milk and one Egg (both yoke and white)

*Marinate in water for 2 hours with 2 tbsps of Salt in the fridge before cooking for a good moist and
juicy chicken.

Instructions:
Grinder:
Ground up Salt, Thyme, Rosemary and Caraway.

Milk Mix:
Whisk milk and egg together in a bowl.

Drench 6-8 pieces of chicken in the milk and egg mixture until well
coated then shake in the flour/spice mixture. Place coated chicken on a clean plate.

Pressure Cooker - Please read your pressure cooker's manual thoroughly with complete
understanding before attempting to cook your chicken with hot oil. I want everyone to be safe!

Deep Fryer - 360 degrees, cook until the ckn is done.

===============================================
That's ends most of my attempts...
more will be added when I can find them. lol.

Thank you everyone for asking for these.

Captain 12-4-08

===============================================
99 X Batch

2 tbsps 99X
1 tsp Black Pepper
1/2 tsp Coriander
1/2 tsp Mace
1 tbsp Table salt

2 cups All Purpose flour

===============================================
99-X Batch B
(based on MickeyD's Batch #3 Batch)

2 cups A/P Flour (double batch)
6 Tbsps 99X (I need to check this... bit too much, I think)
1 Tbsp Salt
1 Tbsp Black Pepper
3/4 tsp Coriander
3/4 tsp Mace

===============================================
KFC Batch #40
(the number is probably higher but 40 will do. )

1. 1 tbsp White Pepper
2. 1 tbsp Black Pepper
3. 1/4 tsp Garlic
4. 1/2 tsp Sage
5. 1/2 tsp Coriander
6. 1/2 tsp Celery Seed
7. 1/2 tsp Mustard
8. 1/2 tsp Ginger
9. 1/8 tsp Cayenne
10. 1/4 tsp Allspice
11. 1/4 tsp Dill Seeds

2 tbsps Salt
2 tsps MSG
3 Cups All Purpose Flour (will use wheat and cake flour later...)
1/4 tsp Sugar

===============================================
KFC Batch #41

1. 1 tbsp White Pepper
2. 1 tbsp Black Pepper
3. 1/4 tsp Garlic
4. 1/2 tsp Sage
5. 1/2 tsp Coriander
6. 1/2 tsp Celery Seed
7. 1/2 tsp Mustard
8. 1/2 tsp Ginger
9. 1/8 tsp Cayenne

10. 1/4 tsp Cinnamon
11. 1/4 tsp Dill Seeds

2 tbsps Salt
2 tsps MSG
3 Cups All Purpose Flour (will use wheat and cake flour later...)
1/4 tsp Sugar

===============================================
KFC Batch #42

1. 1 tbsp White Pepper (this is perfect!)
2. 1 tbsp Black Pepper (this is perfect!)
3. 1/4 tsp Garlic
4. 1/2 tsp Sage
5. 1/2 tsp Coriander
6. 1/2 tsp Celery Seed
7. 1/2 tsp Mustard
8. 1/2 tsp Allspice (per The Colonel's notes)
9. 1/4 tsp Thyme (most fried chicken has this, including Manny's)
10. 1/4 tsp Dill Seeds (Manny's new Batch ingredient and I like the taste)
11. 1/8 tsp Cayenne (or spicy ingredient... still in debate)

2 tbsps Salt (this is perfect!)
2 tsps MSG (this is perfect!)
3 Cups All Purpose Flour
(will use wheat and/or cake flour later when the ingredients are proven...)
1/4 tsp Sugar (should enhance the non sweet ingredients above...)

===============================================
KFC Batch #43

1. 4 tsps Black Pepper
2. 2 tsps White Pepper
3. 1/2 tsp Garlic
4. 3/4 tsp Sage
5. 1 1/2 tsp Coriander
6. 1/2 tsp Celery Seed
7. 1/4 tsp Mustard
8. 1/4 tsp Mace
9. 1/2 tsp AllSpice
10.1/4 tsp Thyme
11. 1/4 tsp Cayenne

Additives
1 1/2 tbsp Salt
1 tbsp MSG
3 Cups All Purpose Flour (will use wheat and/or cake flour later when the ingredients are proven...)
1/2 tsp Sugar (should enhance the Mustard, Allspice and Mace...)

===============================================
Batch #44
3/30/2009

1. 4 tsps Black Pepper
2. 2 tsps White Pepper
3. 1/2 tsp Garlic
4. 3/4 tsp Sage
5. 1 1/2 tsp Coriander
6. 1/2 tsp Celery Seed
7. 1/4 tsp Mustard
8. 1/4 tsp Dill Seeds
9. 1/2 tsp AllSpice
10.1/4 tsp Thyme
11. 1/4 tsp Cayenne

Additives
1 1/2 tbsp Salt
1 tbsp MSG
3 Cups All Purpose Flour
1/2 tsp Sugar

===============================================
Notes on the upcoming Batch... Batch #45
Not definite yet...
Based on Batch #43

1. 4 tsps Black Pepper (Perfect!)
2. 2 tsps White Pepper (Perfect!)
3. 1/2 tsp Garlic (no change)
4. 3/4 tsp Sage (decrease to 1/2 tsp)
5. 1 1/2 tsp Coriander (no change)
6. 1/2 tsp Celery Seed (increase to 3/4 tsp)
7. 1/4 tsp Mustard (no change)
8. 1/4 tsp Mace (may change out this ingredient for something else.)
9. 1/2 tsp AllSpice (increase to 3/4 tsp)
10.1/4 tsp Thyme (no change)
11. 1/4 tsp Cayenne (no change)

Additives
1 1/2 tbsp Salt (Perfect!)
1 tbsp MSG (Perfect! Just the way Colonel Sanders likes it! lol)
3 Cups All Purpose Flour (will use wheat and/or cake flour later when the ingredients are proven...)
1/2 tsp Sugar (no change)

===============================================
Batch #46

1. 4 tsps Black Pepper (Perfect!)
2. 2 tsps White Pepper (Perfect!)
3. 1/4 tsp Garlic
4. 1/2 tsp Sage
5. 1/2 tsp Coriander
6. 1/2 tsp Celery Seed
7. 1/2 tsp Mustard
8. 1/2 tsp Ginger
9. 1/8 tsp Cayenne
10. 1/4 tsp Allspice
11. 1/4 tsp Dill Seeds

1 1/2 tbsp Salt (Perfect!)
1 tbsp MSG (Perfect! Just the way Colonel Sanders likes it! lol)
3 Cups All Purpose Flour (will use wheat and/or cake flour later when the ingredients are proven...)
1/2 tsp Sugar (no change)

===============================================
Batch #47
(based on Kid Knievel's Version 3.1)
5/25/2009

1. 4 tsps Black Pepper
2. 2 tsps White Pepper
3. 1/4 tsp Garlic
4. 1/2 tsp Sage
5. 1/2 tsp Coriander
6. 1/4 tsp Thyme
7. 1/2 tsp Celery seeds
8. 1/2 tsp Allspice
9. 1/4 tsp Savory
10. 1/4 tsp Tarragon
11. 1/4 tsp Cloves
12. 1/8 tsp Cayenne Pepper

1 1/2 tbsp Salt
1 tbsp MSG
1 1/2 Cup All Purpose Flour
1 1/2 Cup Cake Flour
3/4 tsp Light Brown Sugar

===============================================
Batch #48
August 4, 2009

6-8 pieces of chicken (bone or boneless)

Ingredients:
1. 1 tablespoon Black Pepper
1. 2 teaspoons White Pepper
2. 1/2 teaspoon Coriander
3. 1/4 teaspoon Garlic Powder
4. 1/4 teaspoon Sage
5. 1/4 teaspoon Celery Seeds
6 1/4 teaspoon Cardamom
7. 1/4 teaspoon Tarragon (Cole Slaw)
8. 1/4 teaspoon Nutmeg (Gravy)
9. 1/8 teaspoon Mustard
10. 1/8 teaspoon Cloves
11. 1/8 teaspoon Cayenne Pepper

Other ingredients:
1 1/2 tablespoon Salt
1 tablespoon MSG (Accent)
1/4 teaspoon Sugar
4 oz Milk
1 Egg (whole)
1 cup A/P Flour
1 cup Cake Flour

Spice Mix:
Grind up Celery Seeds and Tarragon in a grinder.

Flour Mix:
Put flour and all the spices in a gallon zip lock bag or a paper bag and mix well.

Milk Mix:
Whisk milk and egg together in a bowl.
Drench chicken in the milk mixture and well coated in the flour/spice mixture.
Place coated chicken on a plate.

Pressure Cooking Method:
Due to the many types of Pressure Cookers and for your safety…
Please read your owner’s manual first before attempting this method.

Deep Fryer - 360 degrees, cook till chicken is done.

Oven - 325 degrees, bake till chicken is done.

Enjoy!

===============================================
Batch #49
August 22, 2009

6-8 pieces of chicken (bone or boneless)

Ingredients:
1. 1 tablespoon Black Pepper
1. 2 teaspoons White Pepper
2. 1/2 teaspoon Coriander
3. 1/4 teaspoon Sage
4. 1/4 teaspoon Celery Seeds
5. 1/4 teaspoon Nutmeg (Gravy)
6 1/4 teaspoon Cardamom
7. 1/4 teaspoon Tarragon (Cole Slaw)
8. 1/4 teaspoon Savory
9. 1/8 teaspoon Mustard
10. 1/8 teaspoon Ginger
11. 1/8 teaspoon Cayenne Pepper

Other ingredients:
1/4 teaspoon Garlic Powder
1 1/2 table Salt
1 tablespoon MSG (Accent)
1/4 teaspoon Sugar
4 oz Milk
1 Egg (whole)
1 cup A/P Flour
1 cup Cake Flour

Instructions:
Spice Mix:
Grind up Celery Seeds and Tarragon in a grinder.

Flour Mix:
Put flour, salt, MSG and all the spices in a gallon zip lock bag or a paper bag and mix well.

Milk Mix:
Whisk milk and egg together in a bowl.
Drench chicken in the milk mixture and well coated in the flour/spice mixture.
Place coated chicken on a plate.

Pressure Cooking Method:
Due to the many types of Pressure Cookers and for your safety…
Please read your owner’s manual first before attempting this method.

Deep Fryer - 360 degrees, cook till chicken is done.

Oven - 325 degrees, bake till chicken is done.

Enjoy!

===============================================
Batch #50

Kid’s Vial Batch

Ok folks, here's my BEST ONE to date! It is my take on the famous 'vials'.

1/2 sage
1/4 savory
1/4 bay (rosemary could be a candidate for this slot as well)

1/2 coriander seed
1/2 ginger (has to be MK or jamaican)
1/4 chili flakes
1/8 nutmeg
1/8 cloves
1/8 cardamom

2 black pepper (tellicherry)
1 white pepper (you may need to adust these to, to taste)

1 1/2 salt
2 msg

1 cup cake flour.

1 cup milk
1 egg

===============================================
Batch #51
12-13-09

6-8 pieces of Chicken

1st - 1 Bay Leaf (Turkish) (Ground) (McCormick)
2nd - 1 tablespoon Black Pepper (Tellicherry) (MK)
3rd- 1/4 teaspoon Cardamom (Green) (MK)
4th - 3/4 teaspoon Coriander (Spice Island)
5th - 3/4 teaspoon Ginger (Jamaican) (Ground) (MK)
6th - 1/4 teaspoon Nutmeg (Ground) (MK)
7th - 1/8 teaspoon Red Pepper (Ground) (McCormick)
8th - 3/4 teaspoon Sage (Rubbed) (MK)
9th - 1/2 teaspoon Savory (Summer) (Ground) (MK)
10th - 1 tablespoon White Pepper (Ground) (Krogers)
11th - 1/8 teaspoon Allspice (Jamaica) (Ground) (McCormick)

Other ingredients:
1/4 teaspoon Garlic (Granulated) (MK)
1 tablespoon Sea Salt (Baleine)
1 tablespoon MSG (Accent)
1/8 teaspoon Sugar (Granulated) (Domino)

4 oz Milk
1 Egg (whole)

2 cups Cake Flour (Swans Down)
Baker's and Chef's Clear Frying Oil (Soybean) (Smoke Point 425 degrees)

Instructions:
Spice Mix:
Grind up Bay leaf in a grinder into a powder. Make sure it's a powder.

Flour Mix:
Place flour, salt, MSG and all the spices in a gallon zip lock bag or a container and mix well.

Milk Mix:
Whisk milk and egg together in a bowl.
Drench chicken in the milk mixture and well coated in the flour/spice mixture.
Place coated chicken on a plate.

Pressure Cooking Method:
Due to the many types of Pressure Cookers and for your safety…
Instructions are not included here...
Please read your owner’s manual first carefully before attempting this method.

Deep Fryer - 360 degrees, cook till chicken is done.

Oven - 325 degrees, bake till chicken is done.

Enjoy!

===============================================
Batch #52
12-27-09

6-8 pieces of Chicken

1st - 1 Bay Leaf (Turkish) (Ground) (McCormick)
2nd - 1 tablespoon Black Pepper (Tellicherry) (MK)
3rd- 1/4 teaspoon Cardamom (Green) (MK)
4th - 1/2 teaspoon Coriander (Spice Island)
5th - 3/4 teaspoon Ginger (Jamaican) (Ground) (MK)
6th - 1/4 teaspoon Nutmeg (Ground) (MK)
7th - 1/8 teaspoon Cayenne Red Pepper (Ground) (McCormick)
8th - 3/4 teaspoon Sage (Rubbed) (MK)
9th - 1/2 teaspoon Savory (Summer) (Ground) (MK)
10th - 1 tablespoon White Pepper (Ground) (Krogers)
11th - 1/8 teaspoon Burnett (fresh)

Other ingredients:


4 oz Milk
1 Egg (whole)


Baker's and Chef's Clear Frying Oil (Soybean) (Smoke Point 425 degrees)

Instructions:
Spice Mix:
Grind up Bay leaf in a grinder into a powder. Make sure it's a powder.

Flour Mix:
Place flour, salt, MSG and all the spices in a gallon zip lock bag or a container and mix well.

Milk Mix:
Whisk milk and egg together in a bowl.
Drench chicken in the milk mixture and well coated in the flour/spice mixture.
Place coated chicken on a plate.

Pressure Cooking Method:
Due to the many types of Pressure Cookers and for your safety…
Instructions are not included here...
Please read your owner’s manual first carefully before attempting this method.

Deep Fryer - 360 degrees, cook till chicken is done.

Oven - 325 degrees, bake till chicken is done.

Enjoy!

===============================================
Batch #53 - Toronto 5.3 Part II

~Egg Wash~

1 1/4 tsp Sugar, light brown
1/2 cup 2% Skim Milk
1 Whole egg

Whip egg wash ingredients to a froth in a wide, shallow bowl (A Pyrex pie plate is perfect or a pasta bowl will do)

~Preparation Instructions~

Combine Spice Mix with Flour Mix and mix thoroughly. Place in its own bowl
Remove chicken pieces from brine
Rinse well under cold running water, pat dry
Dip each piece in egg wash
Transfer to flour/spice mix and press down hard on all sides until each piece is completely coated
Upon batch completion, cook immediately.
Do NOT refrigerate pieces and cook later.

~Cooking Instructions~

Pressure Fry - Bring oil to 180C/356F. Cook chicken for 2 minutes open, stirring often. Attach lid, reduce heat to "medium"*, bring pressure to 15psi and cook for 10 minutes closed.
or
Deep Fry at 170C/338F for 14 minutes.
or
Pan Fry in medium hot oil for 24 minutes turning pieces halfway through.

===============================================
KFC Batch #54
1/31/2010

Herbs and Spices:
1 Bay Leaf (Turkish) (Ground)
1 1/2 tablespoon Black Pepper (Tellicherry)
1/2 teaspoon White Pepper (Ground)
1/2 teaspoon Sage (Rubbed)
1/2 teaspoon Ginger (Jamaican) (Ground)
1/2 teaspoon Savory (Summer) (Ground)
1/2 teaspoon Cardamom (Green)
1/4 teaspoon Coriander
1/4 teaspoon Nutmeg (Ground)
1/8 teaspoon Cloves (Ground)
1/8 teaspoon Cayenne Red Pepper (Ground) (McCormick)

Elements:
1 tablespoon Sea Salt
1 tablespoon MSG
1/8 teaspoon Sugar (Granulated)

Flour:
2 cups Cake Flour (Swans Down)

Oil:
Vegetable (Soybean) Oil

===============================================
Batch #55

Trying to locate.

===============================================
Batch #56

Trying to locate.

===============================================
Batch #57
5/23/2010

DTM 6.0

1 tsp black pepper
1/2 tsp white pepper
1/2 tsp coriander
1/4 tsp garlic powder
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp mace
1/2 tsp onion powder
1/2 tsp sage
1/8 tsp fennel seed
1/8 tsp celery seed ground

1/4 tsp MSG
1 1/2 tsp salt

1 cup of flour

Spice mix with flour has a floral smell and taste. Also, burns my tongue.

===============================================
Batch #58
6/6/2010

Ingredients:
1 3/4 teaspoon White Pepper
1 1/4 teaspoon Black Pepper
1/2 teaspoon Onion Powder
1/4 teaspoon Ginger
1/4 teaspoon Coriander
1/4 teaspoon Sage
1/4 teaspoon Fennel Seed
1/4 teaspoon Garlic Powder
1/8 teaspoon Mustard
1/8 teaspoon Celery Seed
1/8 teaspoon Savory

1/4 teaspoon MSG
1 1/4 teaspoon Table Salt
1/8 teaspoon Sugar

1 cup Flour

1 cup to 1 1/2 cup Milk
1 Whole Egg

All Pure Vegetable Oil

Direction:
1) Grind Fennel and Celery to a powder.
2) Mix well all the spice ingredients in a bag or a container and let it meld for one hour
(or more if you desire)
3) Once the spices have melded.... add the mix to the flour and mix well.
4) Whisk the milk and egg together in a bowl.
5) Drench each piece of chicken into the Milk and Egg Wash
6) Press and Fold each piece into the Spice/Flour mixture and place it on a clean plate,
making sure each piece is thoroughly coated.
7) IF USING A PRESSURE-FRYER, FOLLOW THE MANUFACTURER'S RECOMMENDED GUIDELINES FOR FRYING CHICKEN. Safety is first!
Recommended: 15 PSI - Fry until golden brown; juices should run clear when chicken is done.
Cool Deep Fryer - 360 degrees, Fry until golden brown; juices should run clear when chicken is done.
9) Oven - 325 degrees, Bake until golden brown; juices should run clear when chicken is done.
Approx: 45 Minutes (depending if it is bone or boneless, type and number of chicken), turn once

Enjoy!

===============================================
Batch #59?

Jul 10, 2010

I fried up TC33A (Allspice) Batch

6 boned chicken thighs

1 tsp White Pepper
3/4 tsp Black Pepper
1 tsp Sage
3/8 tsp Coriander
1/4 tsp Ginger
3/16 tsp Allspice
1/8 tsp Cardamom
1/8 tsp Star Anise
1/8 tsp Savory
1/8 tsp Bay Leaves
1/8 tsp Cloves

1/2 tsp MSG


2 3/4 tsp Salt

1 whole egg with a cup of milk for Milk Wash.

1 cup of Lehi Roller Mills Peacock A/P (yes I bought more!)

In the raw tasting test - I could taste the Cardamom... overall excellent taste!

I took photos of the event and will follow at end...

I used Pure Vegetable Oil 3 quarts for a 16 quart pressure cooker.

Peppery - Perfect!

Salt - A little on the salty side. Recommend - 1/2 tsp less.

As it was frying, I could smell a sweet aroma in the kitchen but not
the O.R.

Taste Tests - Unfortunately this is not the O.R and the ingredients
in my humble opinion did not blend well together, that's the consensus
here...

_________________
WHEN IN DOUBT... FIGURE IT OUT... TOGETHER...

===============================================
Batch #60 through Batch #73 will post soon.

[kgp]

CW (Ellsworth)’s KFC Resume
April 5, 2010

I have always been willing to share everything I have to help with the KFC Research cause. Worked thousands of hours in running four forums, compiling, researching, running popular shows, posting, emailing, greeting good folks at the site door, trying other recipes, advertising, helping other sites, the list goes on and on.… my passion for this cause still continues.

Here is the best resume I have ever attempted to list my achievements over the years till 2004. It reads backwards like a regular resume.

2010
Working on “Through the Ages II” film. Will be released soon.

Working on a very very special project for an important collection of people and will
be releasing that soon also.

Spending quality time with Moxie at KFC 11th Cracked to help out in whatever I can.

Started my final forum called The Place from scratch to insure the success
in the coming years. My nephew got involved with the project. I decided
to use my initials on the new site.

Closed Ellsworth’s Place after numerous ongoing attacks from several
sites including my yahoo accounts. Decided I would not longer use my good name to it anymore. Celebrated over 100 Members and my 55th Batch of fried chicken.

Ended the popular The KFC Funnies after running on two sites since May 2008. I ran
The KFC Funnies show which including pictures, homemade animations, poems, stories,
updates, insightfulness and many more for everyone that liked KFC and the O.R.
It was purely all about KFC and chicken.
Over 100 pages of KFC Funnies at The Colonel’s Kitchen and about 50 pages on E.P.
with over 15,000 hits combined. It was just way to help me and the Researchers to keep going and stay focused and laugh while we were doing it.

Helped Lumpy out the best that I could till his site Lumpy’s Larder finally took off.
I posted numerous humorous pictures, homemade pictures recipes, and other posts to help out.
I even made several posts to advertise his site including a film called “Through the Ages”.

Helping The Colonel’s Café with my The Brighter Side of humorous pictures
to attract more Members to his site.

The Proof List was proven that it didn’t work so it was trimmed to the best
evidence that can be found to support why it is in the O.R. I was the first broadcast to
everyone that the Proof List did not work with the ten ingredients.
The Colonel’s Kitchen continues to use my old ten ingredients Proof List that was made to this day with Dustin’s microscopic pictures that were made just for the List.

2009
I concentrated on my site Ellsworth’s Place.

I left The Colonel’s Kitchen and friendships because one Member was allowed
to disrespect me, my research, my avatar and even my good name. I left after the site
reached over 500 Members strong. It was time to go and I nevered look back.

Released many films including the popular Doctor Who Meets Colonel Sanders.

Trained Dustin everything I knew and we worked on the Proof List till November.
He soon became the Moderator of The Colonel’s Kitchen.

Somewhat ran The Colonel's Kitchen while The Colonel was on vacation for five months. Many things were accomplished during those five months.

The Proof List – a mere guideline (not a rule) which ingredients we thought were
in the O.R. backed up with concrete evidence.

KFC Dictionary – to help new members with their lingo.

Herb Library – hundreds of pictures, charts, drawings on each ingredient to help
the Researchers in their research.

Spice Library - hundreds of pictures, charts, drawings on each ingredient

Member’s Favorite Recipes – To show other Members and our Guests
which recipe was the best. It was a way to advertise a Member’s Recipe
accomplishment.
2008
Started my first film called The Story of Colonel Sanders (Introduction). It was so
popular that I continue making films to this day.

Started a forum called Ellsworth’s Place. Because of the conflict it caused with TCK, I didn’t do much with it till November 2009 when I left TCK.

2006
Started Ellsworth’s Kitchen. Because it was a conflict with The Colonel’s Kitchen
I closed it down and concentrated on that site.

Joined The Colonel’s Kitchen after the breakup of Joe’s Place. Stayed with
them till November 2009.
Helped greet everyone at the door and we became a family
of friends looking for the same thing… the O.R. Worked with the Site Admin
to find out what worked and what didn’t. Much information was gathered.
Pictures were collected, articles, stories, anything that was KFC Related.
While disproving myths and folklores… the foundation was laid. It was just
The Colonel and myself for several years till things started to pick up.

2005
I guess I had to learn the hard way who to trust. A Frank Bradley Jr.
gave me his recipe which took a solid week to get and the end result was
horrible. Had to throw the entire mason jar of ingredients in the trash.
Thus, the evil Mr. B. was born.

Continued researching the O.R. and started a popular thread on Joe’s Place
where Manny posted his now famous recipe in June. Worked on Manny’s
recipe till I perfected my Batch #3 which is still today very popular. It’s not
KFC but it’s one damn good fried chicken.

Mar 2004
I decided to start looking for the 11 Herbs and Spices and found Joe’s Place.

1992
Was an Assistant Manager at KFC in one of their most successful store.
I ran the front operations and the Manager ran the back. The store won many sale awards in the Region. Since the chicken was free to my position… I ate and ate fried chicken till sales started dropping. That was a joke. LOL. But I know what the O.R. starts like… oh I know when I smell it and taste it!

1970’s
I remember watching Colonel Sanders on our poor black and white TV with the KFC jingles and watching him surrounded with dancing girls swinging in the air his proud and joy… his bucket of genuine fried chicken! He was like a grandfather to me and inspired me to work at KFC one day… in which I did and later researching for his O.R.!

[kgp]

Ellsworth was the funniest guys in Chicken Land.

[Ken_Griffiths]

KGP,

A nice series of posts. Thank-you ... 👍

I did not meet up with Ellsworth until he opened ‘KFC Universe’ .. Sadly (for me) he kicked me off that site, because I mentioned Recipe TC34D and Vanilla (or was it Clove🤔? - I forget). I think he perhaps thought I was Mark (TC) in disguise, even though my IP address would have confirmed my U.K. location.

I didn’t mind the fact he booted me off his forum, but he did delete a good 6 months, or so, worth of initial work, as every single one of my posts were also deleted. Luckily I had a feeling it was going to happen and so managed to backup a few things that I needed to hang onto.

I think the real issue with the KFC Universe forum was the fact Ellsworth had different hidden private areas and user groups. He liked to keep some things secret from Mark and others at TCK in those days, whereas most other forums, like TCK, had no hidden threads.

In some ways, being made to move on, did me a favour, as I was working in teaspoon volumes back in those days and I subsequently landed on the TCK forum, where (once everyone became satisfied I was not Ellsworth, or Yves) Dustin kindly took me under his wing and persuaded me to use USDA weights for each of my own early-recipe ingredients, rather than volume. In fact I cooked TC34D by ‘volume‘ initially and didn’t think too much of it at the time, but when switching and putting the recipe together using calibrated jewellery scales (cheap ones in those days) I could not believe the huge difference it made to Marks recipe - it was just a completely different tasting mix when constructed using ingredient weights.

I haven’t used teaspoon volume since then and later Dustin and others switched to using ASTA (American Spice Trade Assoc.) weights ...and that eventually led to the seasoning bag (ounce/part ounce) weights ...and scaling to the Colonels 100lb Barrel. The precision of weight has been fairly helpful along the way. Ellsworth/Yves and others also switched to using ingredients weights and some of their spreadsheets did also later pop-up online from time to time.

I reckon the next generation of ‘researchers‘ will have greater access to Gas chromatography (GC) as an analytical technique - it is available now, albeit it is still a little expensive, but certainly accessible to people who may have access to the corporate mix and a spare $6,000 dollars just lying around, but Dustin knows far more about those things than I do, with my long-winded techniques using a microscope and somewhat antiquated colour/aroma and taste-testing processes.

Anyhow, I wonder what has happened to some of the older researchers from bygone days? Seems a few of them perhaps chose to retire, presumably each with a chosen recipe that they were happy with, or maybe they are still lurking underground and in the shadows? 🤷‍♂️ Pity that everyone couldn’t just get along and pool their resources and ideas together to try to reach some kind of common goal through compromise, eh?

[kgp]

Actually TCK (The Colonel aka Mark) did have hidden threads. I didn't know about it until he private messaged me wanting me to join in the hidden discussion. It was about revealing a real bag of KFC seasoning. He wasn't sure if he should make it known. He later decided to do it. It then became public with pictures. Ellsworth said he broke the law and is now a criminal.

[Ken_Griffiths]

Sept 11, 2020 14:22:40 GMT kgp said:

Actually TCK (The Colonel aka Mark) did have hidden threads. I didn't know about it until he private messaged me wanting me to join in the hidden discussion. It was about revealing a real bag of KFC seasoning. He wasn't sure if he should make it known. He later decided to do it. It then became public with pictures. Ellsworth said he broke the law and is now a criminal.

That must have been before my time on the forum, strange he never mentioned it, I assume Mark took you into his confidence then. I certainly didn’t get invited to any hidden area, I just assisted him with his work into Eula Gordon mainly.