Post by Ken_Griffiths on May 5, 2023 16:34:51 GMT
The recipe below is openly shared with the kfc11 forum members and ALL visitors to the site. It is based on an understanding that the Colonel may have used 7oz MSG - 10oz PEPPER - 7oz 'OTHER' Vegetable Herbs & Spices in his early secret original recipe seasoning, together with two ounces of Salt to produce a 26oz seasoning bag, as follows...
Recipe JKD-13/2023 (7-10-7 Format)
7g/oz Monosodium Glutamate (MSG - premium quality long bar)
—
6g/oz White Pepper - Indonesian Muntok (ground)
4g/oz Black Pepper - Indian Tellicherry (granulated/coarse-ground)
—
4.625g/oz Fine Flake Salt (2.625g/oz of this Salt was originally part of Garlic Salt (6:1 ratio: Salt-to-Garlic Powder))
—
1.25g/oz Sage (Dalmatian - ground)
1g/oz Coriander Seed (Romanian - ground)
0.5g/oz Allspice (Jamaican Pimento - ground)
0.5g/oz Red Pepper (Cayenne ground)
0.5g/oz Star Anise (Chinese - ground)
0.4375g/oz Garlic Powder
0.0625g/oz Oregano (Greek/Mediterranean - ground)
0.0625g/oz Savory (ground)
0.0625g/oz Thyme (Spanish - ground)
Total Recipe Weight = 26g/oz
The individual recipe weights are shown in both grams and ounces and the chosen scale shown here is that 1 gram is equivalent to 1 ounce.
If making the total 26g recipe for use at Home, then each ingredient will need to be weighed-out carefully and so jewellery scales, accurate to 0.001g are highly recommended to help with creating this recipe.
Place the 26g seasoning into 400g fine soft wheat flour and add 44g to 48g additional ‘main’ Salt and mix thoroughly to evenly distribute both seasoning/main-salt throughout the Flour.
To prepare chicken for frying, 5 minutes before cooking, dip each piece in an egg/milk wash and thinly, but thoroughly, coat each one with the seasoned flour and then fry in your usual way until the chicken is cooked and the breading is a golden colour. Always fry with safety in mind and allow the chicken to cool on a rack before eating. Keeping the chicken warm in a steam filled oven environment at 80-90°C for upto 40 minutes is fine, but turn the pieces every 10 minutes to reduce moisture loss.
Enjoy…!
IMPORTANT NOTES & TIPS
The three low-end herbs in the recipe are very low and so need weighing carefully - a useful thing to assist with their weighing is to combine together a larger quantity of each of the three herbs. Example:
Mix/Shake the herbs together thoroughly and then take 0.187g to 0.188g from the herb mix to add to the main recipe ingredients and keep any remaining herb mix for use at a later time.
Recipe JKD-13/2023 (7-10-7 Format)
7g/oz Monosodium Glutamate (MSG - premium quality long bar)
—
6g/oz White Pepper - Indonesian Muntok (ground)
4g/oz Black Pepper - Indian Tellicherry (granulated/coarse-ground)
—
4.625g/oz Fine Flake Salt (2.625g/oz of this Salt was originally part of Garlic Salt (6:1 ratio: Salt-to-Garlic Powder))
—
1.25g/oz Sage (Dalmatian - ground)
1g/oz Coriander Seed (Romanian - ground)
0.5g/oz Allspice (Jamaican Pimento - ground)
0.5g/oz Red Pepper (Cayenne ground)
0.5g/oz Star Anise (Chinese - ground)
0.4375g/oz Garlic Powder
0.0625g/oz Oregano (Greek/Mediterranean - ground)
0.0625g/oz Savory (ground)
0.0625g/oz Thyme (Spanish - ground)
Total Recipe Weight = 26g/oz
The individual recipe weights are shown in both grams and ounces and the chosen scale shown here is that 1 gram is equivalent to 1 ounce.
If making the total 26g recipe for use at Home, then each ingredient will need to be weighed-out carefully and so jewellery scales, accurate to 0.001g are highly recommended to help with creating this recipe.
Place the 26g seasoning into 400g fine soft wheat flour and add 44g to 48g additional ‘main’ Salt and mix thoroughly to evenly distribute both seasoning/main-salt throughout the Flour.
To prepare chicken for frying, 5 minutes before cooking, dip each piece in an egg/milk wash and thinly, but thoroughly, coat each one with the seasoned flour and then fry in your usual way until the chicken is cooked and the breading is a golden colour. Always fry with safety in mind and allow the chicken to cool on a rack before eating. Keeping the chicken warm in a steam filled oven environment at 80-90°C for upto 40 minutes is fine, but turn the pieces every 10 minutes to reduce moisture loss.
Enjoy…!
IMPORTANT NOTES & TIPS
The three low-end herbs in the recipe are very low and so need weighing carefully - a useful thing to assist with their weighing is to combine together a larger quantity of each of the three herbs. Example:
- 0.5g Oregano
- 0.5g Summer Savory
- 0.5g Thyme
Mix/Shake the herbs together thoroughly and then take 0.187g to 0.188g from the herb mix to add to the main recipe ingredients and keep any remaining herb mix for use at a later time.