Colonel Sanders finger-licking 'secret kfc chicken recipe' found in scrapbook
The secret to Colonel Sanders’ ‘finger licking good’ chicken may finally be out, after the closely guarded recipe was reportedly found in an old scrapbook.
The colonel’s KFC chicken recipe has been a secret since the 1940s and has long been considered the key to the fast-food outlet’s success.
However the secret recipe may have finally been outed, after Chicago Tribune published a method found in a scrap-book which was claimed to have belonged to one of the Colonel’s relatives.
The Colonel’s nephew Joe Ledington found the scrapbook which was reportedly owned by Claudia Sanders, the second wife of the Colonel.
The recipe was reportedly found inside an envelope along with a handwritten note and Claudia’s will.
Claudia Sanders died in 1997.
Mr Legington told Chicago Tribune he thought it was the original recipe.
KFC’s parent company Yum! Brands have denied it’s the correct recipe.
THE ORIGINAL 11 SPICES SECRET RECIPE?
Prep: 30 minutes
Soak: 20-30 minutes
Cook: 15-18 minutes
Makes: 4 servings
• 2 cups all-purpose flour
• 2/3 tablespoon salt
• 1/2 tablespoon dried thyme leaves
• 1/2 tablespoon dried basil leaves
• 1/3 tablespoon dried oregano leaves
• 1 tablespoon celery salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried mustard
• 4 tablespoons paprika
• 2 tablespoons garlic salt
• 1 tablespoon ground ginger
• 3 tablespoons ground white pepper
• 1 cup buttermilk
• 1 egg, beaten
• 1 chicken, cut up, the breast pieces cut in half for more even frying
• Expeller-pressed canola oil
METHOD:
1. Mix the flour in a bowl with all the herbs and spices; set aside.
2. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
(As published in the Chicago Tribune)
