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The Colonel's Secret Recipe Is Out!
The story of Colonel Sanders is actually pretty inspiring. He ownded a service station in Kentucky where travelers would stop for gas and bathroom breaks. The good Colonel would also feed wary travlers, offering his delicious fried chicken, a recipe he kept under lock and key.
At the age of 40, he shut down his service station and began travelling across America cooking batches of his chicken for restaurant owners to sell in their establishment. His goal was to get a a nickle for every chicken they sold. Naturally, the owners were hesitant, but it did catch on and eventually he started selling franchised restaurants and made millions.
Now, that famous secret recipe, that has been rumoured to be in a vault somewhere within the Yum coporation's headquarters, is out.
The Chicago Tribune has published what it says is the original recipe that they found in a scrap book that belonged to one of Colonel Sanders' reletives.
A reporter then took it upon herself to try the recipe out and have a taste test with journalists and food experts. After a few 'close but no cigar' attempts, she added just a sprinkle of MSG and the experts agreed it was the exact recipe.
Of course, the head honchos over at Yum Brands, who own KFC deny that anyone has found the recipe, saying "Lots of people through the years have claimed to discover or figure out the secret recipe, but no one's ever been right."
Well, now you can decied for yourself!
Here's the 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
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.