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THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS
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Author:  fr33kSh0w2012 [ Mon Aug 22, 2016 8:51 am ]
Post subject:  THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS

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.

Author:  Lynnwood [ Fri Mar 31, 2017 9:39 pm ]
Post subject:  Re: THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS

I have made this recipe, and I gotta tell you the herbs and spices flour coating was very very strong. There was leftover flour mixture, so I added another 2 cus of flour (just under). Next time the coating was perfect!!

Let me bring to yur attention there are 4 Tblsp, count them--FOUR--TABLESPOONS of pepper in the recipe.

1 T Black pepper
3 T White pepper
---------------------
4 T Total Pepper.

Author:  fr33kSh0w2012 [ Sun Apr 02, 2017 3:48 pm ]
Post subject:  Re: THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS

Hahahaha Lynnwood did it taste like Kentucky fried chicken?

Yes Lynnwood I believe KFC used to be VERY, VERY SPICY!

Author:  fr33kSh0w2012 [ Sun Dec 08, 2019 1:04 am ]
Post subject:  Re: THE ORIGINAL 11 SPICES SECRET RECIPE BY COLONEL SANDERS

Improved recipe for KFC style chicken

Chicken parts of your choice
Celery salt
Dried Mustard
White pepper
Garlic salt
Paprika
Ground ginger
Basil
Salt
Thyme
Oregano
Black pepper
Instructions:

Prepare oil in a cast-iron pot to fry. In a bowl, mix 2 cups of flour, 1/3 tbsp of salt, 1 tbsp of black pepper, 1/2 tbsp of thyme, 1/2 tbsp of basil, 1/3 tbsp of oregano, 1 tbsp celery salt, 1 tbsp of dried mustard, 4 tbsp of paprika, 1 tbsp of garlic salt, 1 tbsp of ground ginger, and 1 tbsp of white pepper.
In a separate bowl, add milk and an egg and beat. Mix your chicken into the bowl, and then coat the chicken in the flour & spice mix.
Finally, fry the chicken in the pot for 10 to 15 minutes. Let it cool and then serve.

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