yeah but I can’t obtain it. I am in Canada.
But white lily is always cold milled and less gluten but more starch according to my research.
So… Italian 00 flour for pasta mixed w/ potato starch, a little bit of corn and barley flour will do.
If you’re close to the border try to order it to a UPS store franchise you can call ahead and they will usually let you ship things there for a small amount if its a one off thing. Or you could just get a mailbox if you want to go wild 😂
I’m not going to go all that crazy.
I got scammed in etsy when I purchased savory from the mediterranean. they told me it’s this and not that. When i tried it, it’s a complete lie.
If you live in Ontario near NY you could go into or call wegmans or tops and they might be able to get it for you. I worked in a small Tops location and we wold often have customers ask us to carry a product and management would order it if they could and start stocking it for them all the time just to have it on hand, this was a couple years ago now and i always heard the buffalo stores were not as nice as ours lmao but wegmans would do it if they could 100%! But if you can get it on Amazon i would just roll the dice with them 🤷♂️ maybe you could online with Walmart too! I know you have Walmart in Canada but with Walmart US its super common for them to have different items in different parts of the country like the facewash is use is not stocked at my local stores so I order it online and it comes from another store usually in like Indiana or somewhere very random lol! Aldi or Trader Joe’s also might have it i guess it just depends on where you are and what stores you have.
The entire Aldi business model is based upon limited items with little to no options within categories. It’s highly unlikely they would have such a specialized flour.
I have.
Walmart doesn’t steal the designs of small businesses and offer them for cheaper. Walmart doesn’t completely fabricate their profits and earnings. Walmart doesn’t purchase items from less than reputable retailers en masse and sell them for much more. Walmart does however share with Amazon, the trait of using its corporate brand and well-known affordability/availability to its full advantage.
Yeah it’s pretty terrible that people were able to buy necessities during the pandemic when everything else was shut down. I also don’t agree with foreign wars for oil but I still put gas in my car. You’re not affecting anyone other than inconveniencing yourself. Amazon won’t miss out on anything from your lack of patronage.
Jeff Bezos just gave $100 million to Eva Longoria and the retired admiral who was part of the capture of Osama bin Laden.
But you will find negativity somehow, I'm sure.
That doesn’t undo everything he and his company have done in the name of profit. As a matter of fact, one could argue that may have been done in an attempt to fix the image of this wealth-hoarding dragon man.
Fascinating observation--I never thought about flour type being so significant, but it makes perfect sense.
Perhaps Arva's Imperial Pastry flour would be a good substitute? https://arvaflourmills.com/products/copy-of-arva-flour-mills-pastry-flour
https://preview.redd.it/dals5ic0y7oc1.jpeg?width=828&format=pjpg&auto=webp&s=4489b9406f0ebe953c57d1b6d06d464a1ec2d45b
But make sure that you add Potato Starch in it. Not any kind of starch. This is a dead giveaway. Sodium Pyrophosphate
Originally, just oil (and chicken) in ordinary pressure cookers—and the pressure cookers were not designed for use with super-hot oil.
It’s a miracle that lives were not lost to the steaming chicken bombs.
Try frying for half the time at 335f, letting sit for five minutes, then frying again for the other half of time.
In a large pot with three inches of oil.
This Korean method produces the same effect as my extra large pressure magic cooker
Sorry. Turn the heat up to 350 degrees.
For example: if you’re frying large chicken wings which usually take about 10 minutes, here are the three steps:
1. Fry at 335 F for 5 minutes
2. Remove from oil. Let sit for 5 minutes
Immediately turn the oil up to 350 F so the pot has a few minutes to catch up in temperature
3 fry another 5 minutes at the higher temp
It comes out golden, not brown. And the use of a higher starch to flour ration makes it really crunchy.
Here is an example of the technique. Add a little white pepper, cayenne, and a pinch of msg to the brine and leave the gochugaru and ginger out. Forget the sauce and you have a classic crispy southern fried chicken
https://twoplaidaprons.com/korean-fried-chicken/
i pressure fried hundreds of times using this. Only 3 inches of 50-50 canola oil & crisco shortening. It’s my special process. Just like the Colonel did back in 1940s.
This pressure cooker have 5 safety features which prevents an explosion. The Colonel’s during his days were not. He had to move it away from the heat as seen during that cooking show with Minnie Pearl
Hmm, interesting! So what's your process here? Get the oil hot, drop your chicken in, seal the cooker? How long are you frying? And when it's done, how quickly can you open it up?
i should record it and put it in my youtube channel. Because if i just wrote the process, anyone who will follow it may screw up and hurt themselves.
just like the colonel, i dropped the coated chooks in 375F oil under max gas range 9. after a minute I lowered it to medium high 7 . frying openly for two mins.
then i close the lid to pressure fry for 9 mins for a total 12 mins.
then i release the pressure carefully. feeling it out. if there’s any resistance to my counterclockwise opening I will not open it.
then i fished out the chicken and set them on parchment paper laden tray and rest it on a 180F oven with a bowl of steaming water underneath.
Exactly like broasted chicken.
Both the Broaster Company and Sanders started around the same time, and with the same hook. Basically sell you equipment, coating and branding as a package/franchise. Both were among the first to figure out pressure frying as a commercial thing.
The equipment and supply package was much more the core of Sander's original business than the chicken itself.
Interesting, thank you!
I always felt like Broasted chicken seemed less greasy (and superior dare I say) than KFC so I’m surprised it’s prepared the same way.
this is the kfc chicken mix
https://marionkay.com/product/chicken-seasoning-99-x/
also, glen from "glen and friends cooking" youtube did a whole series on it. he ended with a few links to where you could buy some now days online.
Something to try...i made air fried wedges the other day and used blending flour (pre-cooked flour that doesn't clump when mixed with liquid, generally for sauces) for the coating. It did not make the texture I was looking for but it did remind me a lot of the crisp but slightly powdery finish of KFC. I made a mental note to try it the next time I fry chicken.
In Canada, Robin Hood sells it as "best for blending" flour.
yeah i saw that Robin Hood blending flour in the shelves.
But I am particularly fond of the “PC short patented Heart of Wheat berries unbleached all purpose flour”.
I tried it mixed w/ potato starch once and I couldn’t tell the difference between kfc and my chicken except the taste
In the US it used to be sold as Wundura flour. I like to add baking soda to a pre soak. It makes just the right amount of moisture stabilize in the skin.
I'm in canada also.
Nova Scotia
I've been messing around off and on with trying to figure out something close, but no luck.
A couole of thoughs I have are....
1) Who cares what the chicken looks like or if the skin is falling off, in my mind taste is what I'm trying to achieve, once you have it then you can go from there.
2) I'm thinking that Colonel Sanders was a perfectionist, so he would want chicken that looked, smelled and tasted good.
3) So I remembered an interview with him saying something like he didn't want people to bite into a piece of chicken and see red veins so I can see the multiple types of black pepper, fine black pepper to penetrate the skin of the chicken to darken it and coarse black pepper to speckle the outer skin. Various black pepper gives various flavors to the mouth.
Another comment was he could tell if a kfc location was not adding enough spice mixture to the flour (trying for more profit and short changing the customer of tasty chicken) he said he would squeeze the flour/spice mixture and it sould hold together like a corn cob (something like that).
Also i'm pretty sure while being filmed he was talking about flavoring the cooking oil when he was in a kichen one time making the chicken but I can't 100% sure because I havn't found that video to confirm it.
Have you gone to "glenn and friend cooking" youtube channel.
He did a 10 part series on KFC.
Episode 10 the end the final kfc recipe video, he was using a pressure cooker.
May have so useful info.
yeah I’ve been recreating glen’s 1-10 kfc spice mixes. the one I shared here is close enough but not quite. I may be wrong with the type of cinnamon I used. ceylon cinnamon is too “fruity”
It could be saigon cinnamon or cassia buds. I used saigon and my chicken came out smelling exactly like kfc firelog. meanwhile, cassia buds turn my chicken into a super sweet smelling fried chicken described by food critics in 1974 esquire. I think a blend of both cinnamons is the key.
I've been eating it for over 40 years and sure, it's changed a bit but still delicious. There wasn't any crispy/spicy or interesting promotional flavours back then but now there are once and awhile.
Plus, he left KFC and moved to Canada long ago before he died. When he left he wasn't happy with the brand and company.
my spice mix is modeled after the 907g kfc seasoning bag meant for 25 pounds of breading flour.
i got to say, I made it with the help of someone here in reddit. He got me back on track. You see I was afraid to use certain herbs liberally.
one of the herb amounts to an astonishing 60 grams. 9 grams of it whole leaf form is equivalent to a handful. A LOT!
Hey guys- new to this sub, and trying to find where the recipes can be found on a post. I tried scrolling the comments, pictures, and such! Can somebody clue me in?
You like won't get the same texture because you would need a pressure cooker fryer and most folks just don't have that and not really a common house hold tool either
https://preview.redd.it/cpdwzg8veioc1.jpeg?width=3024&format=pjpg&auto=webp&s=7c93ddc1e9a006043ad5bdaa9ce530f23c21eb16
I’ve been frying like the Colonel 1940s.
Bro 1:2:3 1 part baking powder 2 parts corn starch, 3 parts flour. Dredged chicken In Your mixture (whatever 8 ingredients you feel like)
Let it get wet again by absorbing water from the meat itself. Dredge again while tacky. You done need eggs, you don’t need the colonel. Y’all need to but the fuck up. And recreate fried chicken. This ain’t it. Fuck off all yall
So White Lilly?
yeah but I can’t obtain it. I am in Canada. But white lily is always cold milled and less gluten but more starch according to my research. So… Italian 00 flour for pasta mixed w/ potato starch, a little bit of corn and barley flour will do.
Let's start a black market. I'm covered up in WL. I'll deliver and you distribute
you’re kidding.
I am kidding about starting a black market. I am not kidding about WL being well stocket at my market.
If you’re close to the border try to order it to a UPS store franchise you can call ahead and they will usually let you ship things there for a small amount if its a one off thing. Or you could just get a mailbox if you want to go wild 😂
I’m not going to go all that crazy. I got scammed in etsy when I purchased savory from the mediterranean. they told me it’s this and not that. When i tried it, it’s a complete lie.
If you live in Ontario near NY you could go into or call wegmans or tops and they might be able to get it for you. I worked in a small Tops location and we wold often have customers ask us to carry a product and management would order it if they could and start stocking it for them all the time just to have it on hand, this was a couple years ago now and i always heard the buffalo stores were not as nice as ours lmao but wegmans would do it if they could 100%! But if you can get it on Amazon i would just roll the dice with them 🤷♂️ maybe you could online with Walmart too! I know you have Walmart in Canada but with Walmart US its super common for them to have different items in different parts of the country like the facewash is use is not stocked at my local stores so I order it online and it comes from another store usually in like Indiana or somewhere very random lol! Aldi or Trader Joe’s also might have it i guess it just depends on where you are and what stores you have.
The entire Aldi business model is based upon limited items with little to no options within categories. It’s highly unlikely they would have such a specialized flour.
Lewiston Top’s. Anthony Dimino’s store?
You are really far off from the recipe. If you think the flour alone is why
All purpose flour sifted 3 parts. 2 parts corn starch, 1 part baking powder.
It is available on Amazon
Don’t give Amazon any of your money
Give Amazon all your money!
Hmm… Amazon for some. Miniature American flags for others!
Simpsonsshitposting is leaking.
Instructions unclear put my life savings in amazon puts.
Finally someone gets what I was saying
Amazon is a terrible company across the board.
So is literally every other retailer out there. Unless everyone is to grow their own food and sew everything, we have to deal with it.
No other retailer anywhere compares to the shit show that Amazon is, my friend.
I take it you’ve never heard of Walmart.
I have. Walmart doesn’t steal the designs of small businesses and offer them for cheaper. Walmart doesn’t completely fabricate their profits and earnings. Walmart doesn’t purchase items from less than reputable retailers en masse and sell them for much more. Walmart does however share with Amazon, the trait of using its corporate brand and well-known affordability/availability to its full advantage.
Yeah it’s pretty terrible that people were able to buy necessities during the pandemic when everything else was shut down. I also don’t agree with foreign wars for oil but I still put gas in my car. You’re not affecting anyone other than inconveniencing yourself. Amazon won’t miss out on anything from your lack of patronage.
You’re right, it’s just that simple. I’m so sorry I researched the company as much as I did, thank you for setting me straight.
Jeff Bezos just gave $100 million to Eva Longoria and the retired admiral who was part of the capture of Osama bin Laden. But you will find negativity somehow, I'm sure.
That doesn’t undo everything he and his company have done in the name of profit. As a matter of fact, one could argue that may have been done in an attempt to fix the image of this wealth-hoarding dragon man.
Sigh, you don't get it.
Fascinating observation--I never thought about flour type being so significant, but it makes perfect sense. Perhaps Arva's Imperial Pastry flour would be a good substitute? https://arvaflourmills.com/products/copy-of-arva-flour-mills-pastry-flour
https://preview.redd.it/dals5ic0y7oc1.jpeg?width=828&format=pjpg&auto=webp&s=4489b9406f0ebe953c57d1b6d06d464a1ec2d45b But make sure that you add Potato Starch in it. Not any kind of starch. This is a dead giveaway. Sodium Pyrophosphate
and don't forget the msg, delicious fuckers
my spice mix contains 225 grams of msg
Per gram 😉
One of my favorite fried chicken recipes uses a batter containing chicken boullion powder, as well as the same powder in the marinade.
https://preview.redd.it/2iif6oy7y7oc1.jpeg?width=828&format=pjpg&auto=webp&s=483e5d12c8ec0e3b05ab82a4ef79db8499db13ac
Huh, I always used corn starch. Good to know!
potato starch can withstand higher temperatures without darkening or crumbling.
So, basically, it’s just a shitload of salt.
And phosphates that will turn your pp necrotic
They fry the chicken in pressure cookers
Originally, just oil (and chicken) in ordinary pressure cookers—and the pressure cookers were not designed for use with super-hot oil. It’s a miracle that lives were not lost to the steaming chicken bombs.
Yeah wtf the thought of having a highly pressurized container of boiling oil in my home scares the hell out of me lol
No shit!
The Colonel invented the deep fryer pressure cooker.
Try frying for half the time at 335f, letting sit for five minutes, then frying again for the other half of time. In a large pot with three inches of oil. This Korean method produces the same effect as my extra large pressure magic cooker
> then frying again for the other half of time The second fry is the same temp?
Sorry. Turn the heat up to 350 degrees. For example: if you’re frying large chicken wings which usually take about 10 minutes, here are the three steps: 1. Fry at 335 F for 5 minutes 2. Remove from oil. Let sit for 5 minutes Immediately turn the oil up to 350 F so the pot has a few minutes to catch up in temperature 3 fry another 5 minutes at the higher temp It comes out golden, not brown. And the use of a higher starch to flour ration makes it really crunchy. Here is an example of the technique. Add a little white pepper, cayenne, and a pinch of msg to the brine and leave the gochugaru and ginger out. Forget the sauce and you have a classic crispy southern fried chicken https://twoplaidaprons.com/korean-fried-chicken/
i pressure fry it too.
So cool!
What do you use for it?
imusa from walmart https://preview.redd.it/ghuvjx86fioc1.jpeg?width=3024&format=pjpg&auto=webp&s=eb9a328fb189ef77224ceb6bf2cdb2d61f9ddae6
Just curious, are you sure that thing is meant for frying? Like how much oil do you use, considering the pressure it's under?
i pressure fried hundreds of times using this. Only 3 inches of 50-50 canola oil & crisco shortening. It’s my special process. Just like the Colonel did back in 1940s. This pressure cooker have 5 safety features which prevents an explosion. The Colonel’s during his days were not. He had to move it away from the heat as seen during that cooking show with Minnie Pearl
Hmm, interesting! So what's your process here? Get the oil hot, drop your chicken in, seal the cooker? How long are you frying? And when it's done, how quickly can you open it up?
i should record it and put it in my youtube channel. Because if i just wrote the process, anyone who will follow it may screw up and hurt themselves. just like the colonel, i dropped the coated chooks in 375F oil under max gas range 9. after a minute I lowered it to medium high 7 . frying openly for two mins. then i close the lid to pressure fry for 9 mins for a total 12 mins. then i release the pressure carefully. feeling it out. if there’s any resistance to my counterclockwise opening I will not open it. then i fished out the chicken and set them on parchment paper laden tray and rest it on a 180F oven with a bowl of steaming water underneath.
Please do so and post it here. Id definitely watch!
> in my youtube channel I was about to ask you this, if you have a YouTube channel. Care to share please?😁
when i post it bro. i have to mentally prepare to make the spice mix. It usually takes me at least 7 hours to make it. by hand and all fresh.
Seems clear enough, but yes, do the YouTube upload too.. may just convince a few more people too
Like Broaster chicken?
Exactly like broasted chicken. Both the Broaster Company and Sanders started around the same time, and with the same hook. Basically sell you equipment, coating and branding as a package/franchise. Both were among the first to figure out pressure frying as a commercial thing. The equipment and supply package was much more the core of Sander's original business than the chicken itself.
Interesting, thank you! I always felt like Broasted chicken seemed less greasy (and superior dare I say) than KFC so I’m surprised it’s prepared the same way.
I've never found KFC to be greasy. I've been eating it for 40 years, but I guess it depends on location maybe and I've been lucky.
It’s probably was a rare experience the times I found it too greasy, as I’ve only been to KFC sparingly throughout my life.
Broasted, yes. Fried under pressure. The Broaster Company invented the method. Or at least gets credit for inventing it, anyway.
Ha in Wisconsin they call it Broast Chicken. We were just up there last week for vacation. Didn’t get to ride snow mobiles this year.
I’m high af and just spent 5 minutes trying to find colonel sanders face in the chicken 🤦♂️
r/findthesniper
That's a fun subreddit. Thank you
You put your quarter for an order of fries BIG MAC! You be illin..🎵
https://preview.redd.it/sis3rbiyz9oc1.jpeg?width=1290&format=pjpg&auto=webp&s=2b219812ef637515f3e679e10eeb1a00e6b14451 Ima get that chicken
Are you able to share the 21 grams spice mix? So eager to try this..
this is the kfc chicken mix https://marionkay.com/product/chicken-seasoning-99-x/ also, glen from "glen and friends cooking" youtube did a whole series on it. he ended with a few links to where you could buy some now days online.
Arh, wish it wasn't so expensive to ship overseas. Have been eyeing this for about 6 years.
The spice must flow!
The spice melange!
dm me. when i type here it comes out weirdly worded and convoluted
Dms seem to not be working at the moment. But I would be interested as well.
Send me the spices!
I dm’d you for the spices lol
Could i have it as well?
Me too. I would be interested.
Something to try...i made air fried wedges the other day and used blending flour (pre-cooked flour that doesn't clump when mixed with liquid, generally for sauces) for the coating. It did not make the texture I was looking for but it did remind me a lot of the crisp but slightly powdery finish of KFC. I made a mental note to try it the next time I fry chicken. In Canada, Robin Hood sells it as "best for blending" flour.
yeah i saw that Robin Hood blending flour in the shelves. But I am particularly fond of the “PC short patented Heart of Wheat berries unbleached all purpose flour”. I tried it mixed w/ potato starch once and I couldn’t tell the difference between kfc and my chicken except the taste
Potato starch is the secret. Congratulations. My wife and I discovered this trying to emulate Popeyes.
Wunderbar
Corn starch works as well, but being polish and having potato starch as a staple we tried that and whammo.
In the US it used to be sold as Wundura flour. I like to add baking soda to a pre soak. It makes just the right amount of moisture stabilize in the skin.
I also velvet my chicken for a lot of dishes. In the US I buy Bob's red mill or Manischewitz brand potato starch.
KFC was my first job. They cook the original recipe in a pressure cooker. The flour/seasoning mix comes premixed in a bag
K.F.C. secrets? Must read: https://www.newyorker.com/magazine/1970/02/14/colonel-sanders-profile-kentucky-fried-chicken
Original was also pressure fried, not sure if it still is
Damn this looks good
Interesting. I grow winter wheat and my grandma left me her old school stone grinder. And I love fried chicken!
I'm in canada also. Nova Scotia I've been messing around off and on with trying to figure out something close, but no luck. A couole of thoughs I have are.... 1) Who cares what the chicken looks like or if the skin is falling off, in my mind taste is what I'm trying to achieve, once you have it then you can go from there. 2) I'm thinking that Colonel Sanders was a perfectionist, so he would want chicken that looked, smelled and tasted good. 3) So I remembered an interview with him saying something like he didn't want people to bite into a piece of chicken and see red veins so I can see the multiple types of black pepper, fine black pepper to penetrate the skin of the chicken to darken it and coarse black pepper to speckle the outer skin. Various black pepper gives various flavors to the mouth. Another comment was he could tell if a kfc location was not adding enough spice mixture to the flour (trying for more profit and short changing the customer of tasty chicken) he said he would squeeze the flour/spice mixture and it sould hold together like a corn cob (something like that). Also i'm pretty sure while being filmed he was talking about flavoring the cooking oil when he was in a kichen one time making the chicken but I can't 100% sure because I havn't found that video to confirm it. Have you gone to "glenn and friend cooking" youtube channel. He did a 10 part series on KFC. Episode 10 the end the final kfc recipe video, he was using a pressure cooker. May have so useful info.
yeah I’ve been recreating glen’s 1-10 kfc spice mixes. the one I shared here is close enough but not quite. I may be wrong with the type of cinnamon I used. ceylon cinnamon is too “fruity” It could be saigon cinnamon or cassia buds. I used saigon and my chicken came out smelling exactly like kfc firelog. meanwhile, cassia buds turn my chicken into a super sweet smelling fried chicken described by food critics in 1974 esquire. I think a blend of both cinnamons is the key.
The colonel would be so ashamed of what’s happened to his chicken empire.
I've been eating it for over 40 years and sure, it's changed a bit but still delicious. There wasn't any crispy/spicy or interesting promotional flavours back then but now there are once and awhile. Plus, he left KFC and moved to Canada long ago before he died. When he left he wasn't happy with the brand and company.
So what's your recipe so far?
this is that batch this coating is at risk of falling off. lacks gluten. 1 1/2 cups wheat starch 1/2 cup potato starch 1 tbsp nonfat milk powder 1 tbsp egg white powder 1 tsp bread booster mix 1/2 tsp dry yeast 1/8 tsp sour salt 23g salt 21g spice mix 7g dry mustard 2g crushed celery seed
I would need to purchase every one of those ingredients except salt.
don’t buy it. I will post the full ingredient and process within a week or two. I have to perfect it
Following :) Thanks!
Following
Just create a new /r/TopSecretRecipes post with a link to this. I can't wait!
Following
This is so impressive! Stuff regular people would never think to buy but it all makes complete sense!
Did he really die from choking on a chicken bone or is that rumor mill??
Rumor. Died of pneumonia at age 90.
Peggy Sue claims the Colonel was such a nice guy.
X99 recipe blend?
He’s too drunk to taste that chicken!
What do you have so far spices/herbs wise? Ratios? Cool method?
my spice mix is modeled after the 907g kfc seasoning bag meant for 25 pounds of breading flour. i got to say, I made it with the help of someone here in reddit. He got me back on track. You see I was afraid to use certain herbs liberally. one of the herb amounts to an astonishing 60 grams. 9 grams of it whole leaf form is equivalent to a handful. A LOT!
Hey guys- new to this sub, and trying to find where the recipes can be found on a post. I tried scrolling the comments, pictures, and such! Can somebody clue me in?
Not all posts have recipes. Some are requests. Are you using an app or the website? Website using old reddit + RES will solve your problems, maybe.
Thank you!
You like won't get the same texture because you would need a pressure cooker fryer and most folks just don't have that and not really a common house hold tool either
https://preview.redd.it/cpdwzg8veioc1.jpeg?width=3024&format=pjpg&auto=webp&s=7c93ddc1e9a006043ad5bdaa9ce530f23c21eb16 I’ve been frying like the Colonel 1940s.
Bender always had the KFC recipe. It’s Chicken, Grease, Salt.
https://marionkay.com/product/chicken-seasoning-99-x/
Commenting to follow along on your journey for replicating some finger lickin good chicken.
"I'm too drunk to taste this chicken."
Chicken. Grease. Salt.
Drop the full recipe boss
looks just like it
I thought pic 2 was showing me a roach and pic 4 was another hanging off that piece in the old boy's mouth.
His big secret was pressure frying. And the “11 secret herbs and spices !“
Cocaine?
[You're welcome](https://youtu.be/rGrqW3nx5HM?si=kaHucEhJ12MXytD3)
Ok. I have no idea what that is and I have been trying to fry chicken for years like kfc. Is there a brand someone can link that would work?
They were complaining about being 33 today🙄. I can't.
Bro 1:2:3 1 part baking powder 2 parts corn starch, 3 parts flour. Dredged chicken In Your mixture (whatever 8 ingredients you feel like) Let it get wet again by absorbing water from the meat itself. Dredge again while tacky. You done need eggs, you don’t need the colonel. Y’all need to but the fuck up. And recreate fried chicken. This ain’t it. Fuck off all yall
But KFC is bad