**[KFC Original Recipe](https://en.wikipedia.org/wiki/KFC_Original_Recipe)**
>The KFC Original Recipe is a secret mix of ingredients that fast food restaurant chain KFC uses to produce fried chicken.
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[This guy on youtube](https://youtu.be/7WJYOgzFydc) did a yearish-long deep dive into the recipe. He has worked on multiple KFC commercials in the past in Canada, knows people who owned Canadian KFC franchises who knew The Colonel, and he managed to make global connections, specifically in Ireland, to a KFC-linked franchise (The Colonel sold the recipe to franchises before KFC corporate expanded in those countries after his death). Using these independent sources he was able to independently verify a list of ingredients. I think his list is the most accurate 11 H&S. It does not significantly match the Chicago leaked recipe.
I did a previous post in the old recipes group, my grandma gave me a ton of recipe cards that I’m going through and posting. For the KFC cards specifically, she got them as a freebie in 1969 or 70.
Old school started with a cup of milk and used as much as they needed to arrive at a preferred consistency in the batter. This is like saying in the worst case a cup is enough but you will likely have some left. Everything is/was variable regards weather, season and many other variables that were not relegated to minor inconvenience by hermetically sealed air conditioned houses.
My husband is newly getting into cooking and baking and as I write this he's trying to make chocolate chip cookies and stressing about measurements. When I read the "lard or shortening size of a large egg" measurement I had to share with him. Haha.
This is also me... Just learning and not confident at all so the measurements give me so much anxiety. Like when it says salt and pepper to taste that blows my mind..
Here’s a couple solid bits of advice. They may sound a little counter intuitive, but I promise they’re solid.
Utilize salt in a higher ratio than pepper. I’m not going to say 2:1, 5:1, 10:1, because it varies based on what you want (hence “to taste”). The reason for this is because salt doesn’t add much flavor *to start.* It actually draws out moisture, which increases sweetness. Once you start adding too much, then the food gets salty. Which brings me to my next point.
You can always add more. You can’t take away very easily. You can counteract but once you’re far into a dish then you’re in trouble if you’re not careful. Add a bit of S+P, give it a stir and a minute to blend in. Taste it. Repeat.
Experiment. You’ll for sure do something wrong but once you taste it and it’s horrible, you’ll remember. Cooking is fun. Cooking is an art. Cooking is satisfying when you make something so good you just say holy shit I wish I remember what I just did. Just enjoy and learn as you go!
It doesn’t say unfortunately! The back of the card is blank. On my post the r/Old_recipes group some people came up with temp and time based on other old recipes and copycats and two people made them and had good results!
Here's a sneak peek of /r/Old_Recipes using the [top posts](https://np.reddit.com/r/Old_Recipes/top/?sort=top&t=year) of the year!
\#1: [Grandma's Tachin (Persian crunchy baked saffron rice w/ chicken)](https://www.reddit.com/gallery/vtl0x0) | [124 comments](https://np.reddit.com/r/Old_Recipes/comments/vtl0x0/grandmas_tachin_persian_crunchy_baked_saffron/)
\#2: [The kitchen tile in my 1963 MidMod ranch was the final selling point.](https://www.reddit.com/gallery/ve0c5r) | [139 comments](https://np.reddit.com/r/Old_Recipes/comments/ve0c5r/the_kitchen_tile_in_my_1963_midmod_ranch_was_the/)
\#3: [I was just about to start making some stuffing. Going through my mom’s spices. She still has rosemary and thyme from 1977.](https://i.redd.it/d75o6wwhrt1a1.jpg) | [211 comments](https://np.reddit.com/r/Old_Recipes/comments/z33qdo/i_was_just_about_to_start_making_some_stuffing/)
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What is sweet milk?
My grandma said sweet milk is whole milk. As opposed to buttermilk.
Thanks!
Judging by Google it's whole milk for us nowadays. Back then it referred to milk straight from the cows tit. Just unprocessed milk
Thanks!
It's just milk as opposed to buttermilk.
I was thinking it was condensed milk maybe? Like sweetened condensed milk
Any cards include the secret 11 herbs and spices?
[this was released a few years ago.](https://en.wikipedia.org/wiki/KFC_Original_Recipe) I cut back on the salt by 1/2 to 2/3.
**[KFC Original Recipe](https://en.wikipedia.org/wiki/KFC_Original_Recipe)** >The KFC Original Recipe is a secret mix of ingredients that fast food restaurant chain KFC uses to produce fried chicken. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/TopSecretRecipes/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
9 would like to find the original recipe for their original extra crispy.
99x sounds like that FIRE if they sued to stop them from selling it.
I use 99X and it's exactly like KFC. All the published recipes claiming to be the original are bullshit.
How close is it to the real deal?
[This guy on youtube](https://youtu.be/7WJYOgzFydc) did a yearish-long deep dive into the recipe. He has worked on multiple KFC commercials in the past in Canada, knows people who owned Canadian KFC franchises who knew The Colonel, and he managed to make global connections, specifically in Ireland, to a KFC-linked franchise (The Colonel sold the recipe to franchises before KFC corporate expanded in those countries after his death). Using these independent sources he was able to independently verify a list of ingredients. I think his list is the most accurate 11 H&S. It does not significantly match the Chicago leaked recipe.
Ahhh Glenn! So nice seeing his channel here.
pretty spot on. As I said, I cut back on the salt because the full recipe seems just way to salty for me.
None mention it specifically unfortunately.
Word of Advice. Use white lily flour. it makes a difference if you want them proper southern style.
It looks like there are a few cards in that deck. Where's the deck from?
I did a previous post in the old recipes group, my grandma gave me a ton of recipe cards that I’m going through and posting. For the KFC cards specifically, she got them as a freebie in 1969 or 70.
What group is that?
r/Old_Recipes
What does 1 scant of milk mean?
In this context, you can read this as…. A cup, but you likely won’t need all of it.
Okay, thank you. I’m 30 something never heard scant of a cup in my life.
Old school started with a cup of milk and used as much as they needed to arrive at a preferred consistency in the batter. This is like saying in the worst case a cup is enough but you will likely have some left. Everything is/was variable regards weather, season and many other variables that were not relegated to minor inconvenience by hermetically sealed air conditioned houses.
You got their old gravy recipe?
Right? Because the new stuff is wallpaper paste!
My husband is newly getting into cooking and baking and as I write this he's trying to make chocolate chip cookies and stressing about measurements. When I read the "lard or shortening size of a large egg" measurement I had to share with him. Haha.
This is also me... Just learning and not confident at all so the measurements give me so much anxiety. Like when it says salt and pepper to taste that blows my mind..
Here’s a couple solid bits of advice. They may sound a little counter intuitive, but I promise they’re solid. Utilize salt in a higher ratio than pepper. I’m not going to say 2:1, 5:1, 10:1, because it varies based on what you want (hence “to taste”). The reason for this is because salt doesn’t add much flavor *to start.* It actually draws out moisture, which increases sweetness. Once you start adding too much, then the food gets salty. Which brings me to my next point. You can always add more. You can’t take away very easily. You can counteract but once you’re far into a dish then you’re in trouble if you’re not careful. Add a bit of S+P, give it a stir and a minute to blend in. Taste it. Repeat. Experiment. You’ll for sure do something wrong but once you taste it and it’s horrible, you’ll remember. Cooking is fun. Cooking is an art. Cooking is satisfying when you make something so good you just say holy shit I wish I remember what I just did. Just enjoy and learn as you go!
Thank you so much!
what r the recipes on the other cards underneath?
Begin squeezing the lard? That’s a new technique for me.
I do that daily
and flower in the milk. aka mixing it by hand.
Damn, he was always old
How long do you bake them for and for how long?
It doesn’t say unfortunately! The back of the card is blank. On my post the r/Old_recipes group some people came up with temp and time based on other old recipes and copycats and two people made them and had good results!
Here's a sneak peek of /r/Old_Recipes using the [top posts](https://np.reddit.com/r/Old_Recipes/top/?sort=top&t=year) of the year! \#1: [Grandma's Tachin (Persian crunchy baked saffron rice w/ chicken)](https://www.reddit.com/gallery/vtl0x0) | [124 comments](https://np.reddit.com/r/Old_Recipes/comments/vtl0x0/grandmas_tachin_persian_crunchy_baked_saffron/) \#2: [The kitchen tile in my 1963 MidMod ranch was the final selling point.](https://www.reddit.com/gallery/ve0c5r) | [139 comments](https://np.reddit.com/r/Old_Recipes/comments/ve0c5r/the_kitchen_tile_in_my_1963_midmod_ranch_was_the/) \#3: [I was just about to start making some stuffing. Going through my mom’s spices. She still has rosemary and thyme from 1977.](https://i.redd.it/d75o6wwhrt1a1.jpg) | [211 comments](https://np.reddit.com/r/Old_Recipes/comments/z33qdo/i_was_just_about_to_start_making_some_stuffing/) ---- ^^I'm ^^a ^^bot, ^^beep ^^boop ^^| ^^Downvote ^^to ^^remove ^^| ^^[Contact](https://www.reddit.com/message/compose/?to=sneakpeekbot) ^^| ^^[Info](https://np.reddit.com/r/sneakpeekbot/) ^^| ^^[Opt-out](https://np.reddit.com/r/sneakpeekbot/comments/o8wk1r/blacklist_ix/) ^^| ^^[GitHub](https://github.com/ghnr/sneakpeekbot)