
English: 
welcome friends welcome back to the
kitchen welcome back to the KFC series
we are super super close at this point
I'm thinking this one is really honing
in on that final recipe and the final
recipe is sort of a group effort we
started out looking at a bunch of
different KFC recipes that people had
presented over the years as being
KFC copycat recipes or leaked KFC recipes some
of those we discounted right away like
there's one from the Chicago Tribune KFC
right away it wasn't right wasn't even
close we talked to a lot of people who
have been in the orbit of KFC over the
years who have worked for the colonel
we've talked to people on the KFC boards
who are working tirelessly to figure out
what the formula is and I'm putting that
together with my own experience of
making television commercials for KFC
and over about a 20 year period shooting
a number of these TV commercials being
on set working with people from KFC

English: 
welcome friends welcome back to the
kitchen welcome back to the KFC series
we are super super close at this point
I'm thinking this one is really honing
in on that final recipe and the final
recipe is sort of a group effort we
started out looking at a bunch of
different KFC recipes that people had
presented over the years as being
KFC copycat recipes or leaked KFC recipes some
of those we discounted right away like
there's one from the Chicago Tribune KFC
right away it wasn't right wasn't even
close we talked to a lot of people who
have been in the orbit of KFC over the
years who have worked for the colonel
we've talked to people on the KFC boards
who are working tirelessly to figure out
what the formula is and I'm putting that
together with my own experience of
making television commercials for KFC
and over about a 20 year period shooting
a number of these TV commercials being
on set working with people from KFC

English: 
looking at what they were doing how the
process changed how the ingredients
changed how the methods changed and I've
sort of put all of that together and has
brought us to this recipe so this is
sort of fine-tuning all of the things
that we thought were really good and
I've put them together in in amounts
that I think are going to work so let's
get right into putting this spice blend
together so first into my little grinder
star a nice coriander seed ground garlic
rosemary and marjoram
now there's a lot of people in the
comment section saying that there's no
way that the kernel spice mix could have
coriander because they're sensitive to
coriander and it tastes like soap to
them totally get where you're coming
from here's the deal that that soap
flavor is imparted by the fresh leaf of

English: 
looking at what they were doing how the
process changed how the ingredients
changed how the methods changed and I've
sort of put all of that together and has
brought us to this recipe so this is
sort of fine-tuning all of the things
that we thought were really good and
I've put them together in in amounts
that I think are going to work so let's
get right into putting this spice blend
together so first into my little grinder
star a nice coriander seed ground garlic
rosemary and marjoram
now there's a lot of people in the
comment section saying that there's no
way that the kernel spice mix could have
coriander because they're sensitive to
coriander and it tastes like soap to
them totally get where you're coming
from here's the deal that that soap
flavor is imparted by the fresh leaf of

English: 
the coriander plant that is usually
called cilantro the seed doesn't contain
the volatile compounds that are going to
give you that soapy taste so the reality
is you are probably eating coriander
seed all the time and you don't know it
or you're saying no I don't want any
coriander seed because it tastes bad to
me and you're missing out on something
that is very flavorful and you would
probably love next in is clove another
really sort of divisive spice in this
mix a lot of people saying that there
can't be any clothed because it contains
something called eugenol probably not
saying that correctly and that that
flavour shouldn't be there other people
saying that they are allergic to clove
which could possibly be but if you're
allergic to clove the compound in clove
that you're allergic to is also in
several of the other spices in this mix
that no one disputes like pepper so
perhaps perhaps you're not allergic to

English: 
the coriander plant that is usually
called cilantro the seed doesn't contain
the volatile compounds that are going to
give you that soapy taste so the reality
is you are probably eating coriander
seed all the time and you don't know it
or you're saying no I don't want any
coriander seed because it tastes bad to
me and you're missing out on something
that is very flavorful and you would
probably love next in is clove another
really sort of divisive spice in this
mix a lot of people saying that there
can't be any clothed because it contains
something called eugenol probably not
saying that correctly and that that
flavour shouldn't be there other people
saying that they are allergic to clove
which could possibly be but if you're
allergic to clove the compound in clove
that you're allergic to is also in
several of the other spices in this mix
that no one disputes like pepper so
perhaps perhaps you're not allergic to

English: 
clove just putting it out there next in
is sage no one disputes that after that
is ginger some are savory which is a
herb that a lot of people don't know
exists or don't know what it is or
they've never seen it very popular here
in Canada and it grows wild through
parts of Eastern Canada and it is
definitely one of the things that
Colonel Sanders said over and over and
over they're savory in the mix next in
is red pepper not too much just enough
now we move on to find flake salt this
I'm only putting in a little bit the
rest of the salt will go into the flour
mixture this amount of salt is just in
there to kind of stabilize everything
else
the big one msg definitely msg and when
we get to the flowering I'm going to

English: 
clove just putting it out there next in
is sage no one disputes that after that
is ginger some are savory which is a
herb that a lot of people don't know
exists or don't know what it is or
they've never seen it very popular here
in Canada and it grows wild through
parts of Eastern Canada and it is
definitely one of the things that
Colonel Sanders said over and over and
over they're savory in the mix next in
is red pepper not too much just enough
now we move on to find flake salt this
I'm only putting in a little bit the
rest of the salt will go into the flour
mixture this amount of salt is just in
there to kind of stabilize everything
else
the big one msg definitely msg and when
we get to the flowering I'm going to

English: 
talk about two other compounds that I
believe should be in here that aren't
because I can't get my hands on them
right now because of kovat so we move on
to white pepper definitely white pepper
that is the overarching ly dominant note
in this mix and finally black pepper and
this is Tellicherry black pepper over
and over and over and over and over
people say in the comments all you need
Tellicherry you need Tellicherry now
Tellicherry black pepper is from a
botanical standpoint exactly the same as
every other black pepper that's grown
around the world this one is just grown
in a very specific part of India and my
understanding is that they let it stay
on the tree longer before they pick it
and there's a couple of other things
that they do to it it has a distinct
smell from regular black pepper so it
could make a big difference now put that

English: 
talk about two other compounds that I
believe should be in here that aren't
because I can't get my hands on them
right now because of kovat so we move on
to white pepper definitely white pepper
that is the overarching ly dominant note
in this mix and finally black pepper and
this is Tellicherry black pepper over
and over and over and over and over
people say in the comments all you need
Tellicherry you need Tellicherry now
Tellicherry black pepper is from a
botanical standpoint exactly the same as
every other black pepper that's grown
around the world this one is just grown
in a very specific part of India and my
understanding is that they let it stay
on the tree longer before they pick it
and there's a couple of other things
that they do to it it has a distinct
smell from regular black pepper so it
could make a big difference now put that

English: 
in give it a shake and there is the
spice mix so it'll only be a couple of
seconds for you I'm gonna reset and
we'll start breading and frying some
chicken okay so we're gonna take the
spice mix that we just made and we're
gonna do the chicken four different ways
the first way we're gonna do the chicken
is like this and so this is flour
I put the spice mix in the chicken is
going to get dipped in an egg wash so
this is milk and egg that's sort of the
og recipe the way that the kernel was
doing in the 1950s then we're gonna do
it this way so in with the flour goes
dried egg powder and dried milk powder
as well as the spice mix and I'll mix
that together the chicken just gets a
dunk in cold water before the breading
and the water is just to make the the
breading stick same with the milk and
egg wash although the milk and egg will
add a little bit of flavor three and
four this is chicken that has been

English: 
in give it a shake and there is the
spice mix so it'll only be a couple of
seconds for you I'm gonna reset and
we'll start breading and frying some
chicken okay so we're gonna take the
spice mix that we just made and we're
gonna do the chicken four different ways
the first way we're gonna do the chicken
is like this and so this is flour
I put the spice mix in the chicken is
going to get dipped in an egg wash so
this is milk and egg that's sort of the
og recipe the way that the kernel was
doing in the 1950s then we're gonna do
it this way so in with the flour goes
dried egg powder and dried milk powder
as well as the spice mix and I'll mix
that together the chicken just gets a
dunk in cold water before the breading
and the water is just to make the the
breading stick same with the milk and
egg wash although the milk and egg will
add a little bit of flavor three and
four this is chicken that has been

English: 
brined in a little bit of a spice mix to
try to get that flavor in
to the chicken leg and so I'm going to
do that brine chicken two ways some of
its going to get dunked into the egg
wash and then breaded and some of its
going to get dunked into the water wash
and then breaded then it's all gonna get
deep-fried and we'll do a giant taste
test and see where we're at and
hopefully this sort of hones us right
into where we need to be so let's get
mixing and don't forget to add the salt
once the chicken is breaded I moved it
to a rack and let it sit for about 10 or
15 minutes before frying

English: 
brined in a little bit of a spice mix to
try to get that flavor in
to the chicken leg and so I'm going to
do that brine chicken two ways some of
its going to get dunked into the egg
wash and then breaded and some of its
going to get dunked into the water wash
and then breaded then it's all gonna get
deep-fried and we'll do a giant taste
test and see where we're at and
hopefully this sort of hones us right
into where we need to be so let's get
mixing and don't forget to add the salt
once the chicken is breaded I moved it
to a rack and let it sit for about 10 or
15 minutes before frying

English: 
okay more chickens here we are once
again tasting chicken or chicken test so
the color and the skin is all over the
map this time yeah whereas on the couple
of the last ones that we've done we've
gotten very close to mimicking which is
which now we put the chicken on the
plates wrote on the bottom of the plate
what it was and then mixed it around and
at this point I have a I have a pretty

English: 
okay more chickens here we are once
again tasting chicken or chicken test so
the color and the skin is all over the
map this time yeah whereas on the couple
of the last ones that we've done we've
gotten very close to mimicking which is
which now we put the chicken on the
plates wrote on the bottom of the plate
what it was and then mixed it around and
at this point I have a I have a pretty

English: 
good idea
Julie has no clue I have guesses but
that's so I've got five chickens in
front of us we're going to taste through
them and then rank what we think of the
skin the flavor overall okay
let's then you want to start with I put
that one okay it's tough work you like
this one the color is not quite right
but I like it I'm kind of surprised at
how crispy it is mm-hmm
last one oh yeah this one who Eleazar
crispiest
yeah wasn't this one long very crispy
but now who's definitely crispiest

English: 
good idea
Julie has no clue I have guesses but
that's so I've got five chickens in
front of us we're going to taste through
them and then rank what we think of the
skin the flavor overall okay
let's then you want to start with I put
that one okay it's tough work you like
this one the color is not quite right
but I like it I'm kind of surprised at
how crispy it is mm-hmm
last one oh yeah this one who Eleazar
crispiest
yeah wasn't this one long very crispy
but now who's definitely crispiest

English: 
mm-hmm not one might be to me the most
flavorful this one yeah okay um I would
say this one is KFC yeah the colour just
based on the colour and I wonder this
one based on color would be KFC but this
one didn't quite cut it for me okay so I
hope you both agreed this one is the
least flavorful yeah I don't and it's
not very crunchy it looks like it should
be crunchy like it's got all the visual
for crispy chicken but no it's not
so that's dipped in water and then put
in the egg and the dried egg and the
dried milk okay I think this one was the
crispiest and one of my favourite and I
kind of went between these two is my
favourite said I went between these two
as my favorite so since we both chose
this one as some form this one was
brined and then put in the egg wash okay
and then your favourite you think I
think so

English: 
mm-hmm not one might be to me the most
flavorful this one yeah okay um I would
say this one is KFC yeah the colour just
based on the colour and I wonder this
one based on color would be KFC but this
one didn't quite cut it for me okay so I
hope you both agreed this one is the
least flavorful yeah I don't and it's
not very crunchy it looks like it should
be crunchy like it's got all the visual
for crispy chicken but no it's not
so that's dipped in water and then put
in the egg and the dried egg and the
dried milk okay I think this one was the
crispiest and one of my favourite and I
kind of went between these two is my
favourite said I went between these two
as my favorite so since we both chose
this one as some form this one was
brined and then put in the egg wash okay
and then your favourite you think I
think so

English: 
this was brined and then putting the
water wash okay and this was my
favourite and it was just the
straight-up egg wash there you go
so clearly I'm biased to the brined to
the Bryant once flavour no I did I did
really like this one that was brined but
it probably came in second for me egg
didn't and then brined and then put in
the egg wash so I think I think we're
both leaning towards Bryant Bryant egg
wash if we had to conclude from that our
unscientific yes study of two of stuff
too
so I think we're gonna go from here is
I'm gonna do a couple of things in the
background and go back to Dustin's
recipe okay it was really close this was
one that I
sort of pulled in some other things and
then the next video that you see will be
the one where you can do it at home in a

English: 
this was brined and then putting the
water wash okay and this was my
favourite and it was just the
straight-up egg wash there you go
so clearly I'm biased to the brined to
the Bryant once flavour no I did I did
really like this one that was brined but
it probably came in second for me egg
didn't and then brined and then put in
the egg wash so I think I think we're
both leaning towards Bryant Bryant egg
wash if we had to conclude from that our
unscientific yes study of two of stuff
too
so I think we're gonna go from here is
I'm gonna do a couple of things in the
background and go back to Dustin's
recipe okay it was really close this was
one that I
sort of pulled in some other things and
then the next video that you see will be
the one where you can do it at home in a

English: 
pot in hot oil okay you don't need to
set the fryer just just one more chicken
video right okay I will admit I'm I into
the chicken video I'm almost done with
taking video but I think I think that in
this last little stretch here we've had
two or three really good recipes that
are so close to KFC that you'd be when
you put them all out you kind of like
which ones which yeah
so yeah we're good one more stay tuned
thanks for stopping by see you guys soon
you

English: 
pot in hot oil okay you don't need to
set the fryer just just one more chicken
video right okay I will admit I'm I into
the chicken video I'm almost done with
taking video but I think I think that in
this last little stretch here we've had
two or three really good recipes that
are so close to KFC that you'd be when
you put them all out you kind of like
which ones which yeah
so yeah we're good one more stay tuned
thanks for stopping by see you guys soon
you
