a reply to:
AndyFromMichigan
Oh the KFC recipe by all accounts was once legitimate.
Here is an article with the recipe in it.
It was found in his nephews diary.
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.
- The Chicago Tribune
There is that much salt in the recipe I wonder if it was just as bad as the later MSG crap, no MSG gives me headaches and makes me ill so probably it
was much better if still bad for you except on extremely rare occasions too much salt can affect your blood pressure and other things but too little
is bad as well.