welcome friends welcome back to the kitchen and the final KFC episode stop
the presses I know you just heard me say final KFC episode but in the time since
I shot this video some information has come to light I've got a couple of leads
that I'm tracking down and both of these leaves promised to be mind-blowing ly
good so I need a few weeks to work some things out I need a few weeks to track
down a couple of ingredients to check out some information make sure I've got
this rock-solid but there will be one more episode after this where we are
going to get to the bottom of it and the information I've got so far is
mind-blowing most of the recipes that we've been
doing are closed but there are a few major blunders that we've been making
that everybody on the KFC Pro boards has been making there's been assumptions
that we've all made that have proved to be wrong so enjoy the rest of this video
but know there will be one more at least and it'll be a few weeks before it comes
out and then we'll have the final recipe if we don't nail it this time I'm gonna
say we've come as close as we can and I probably won't come back to this for at
least a year maybe even two years I have tried so many spice mixes fried so much
chicken tasted so much chicken that at this point I'm completely burnt out with
the process and I think we've come up with a few recipes that come extremely
close and we came up with a recipe that was sent in to us that wasn't quite
close but was so absolutely amazing that I think that's the recipe I'm going
to use for evermore but today we're gonna try three recipes that have come
really close to today's KFC in terms of flavor and I'm gonna see if I can sort
of punch that flavour up a little bit and make them even better so I've made
three brines because in the last video we decided
that brining the chicken in the spice mix made for great flavor
absolutely great flavors so if you want to go back and watch those videos this
first one is Earls IRLS tested really favorably I thought
it was great the flavor was really close this one is Dustin's now
Dustin's was close but didn't quite have that oomph and in Dustin's defense he's
trying to make a recipe that is very close to what the colonel originally
started with so his did not include MSG I've added msg this time to see where
that takes us and this is a blend that I've been working on sort of based on
what other people have said and what people have left in the comments section
to try to get us a little bit closer and so two thighs in there now I'm gonna let
these marinade in the brine for quite a while and then we're going to come back
and fry them up okay the chicken is brining and it's
almost ready to go I've got our spice mixes here and I'm gonna add them to the
flour now the spice mix is already have salt and MSG in them and the flour
doesn't have powdered egg or powdered milk and at this time because I'm going
to use a milk and egg wash that was a bit of a difficult decision but I
decided to do it this way because most people are going to have milk and an egg
in their kitchen and egg white powder you know might be something that's a
little bit more difficult to get your hands on a little bit more costly so
let's keep it simple let's use what most people have so as I mix this in I've got
the oil on heating now the deal with the oil is I'm using I'm using canola oil
because that's what the restaurants in Canada are using currently there's a
whole pile of evidence from Colonel Sanders mouth either on video audio
recordings and in interviews that what he was originally using was hydrogenated
vegetable oil and the problem with hydrogenated vegetable oil is that it
really in the form that he was using then doesn't exist for a whole bunch of
reasons he was probably using something like Crisco which at that point would
have been made with cottonseed oil Crisco is no longer made with cottonseed
oil I don't think anyone out there is making a hydrogenated oil from
cottonseed at this that you and I can buy in a grocery
store so here's how this is going to go down the chicken is going to get a dunk
quickly into the milk and egg wash it's then going to go into the flour mixture
get coated completely we're gonna shake off as much as possible we're gonna let
it sit for two or three minutes much beyond that and I found it doesn't
really work all that well now quick note about the flour this is what's known in
Canada as cake and pastry flour if you live in the United States it could be
called something a little bit different it could be called either cake flour or
pastry flour but essentially it's an ultrafine low protein flour the oil is
heated up to about 165 degrees Celsius we're not going to fry too many pieces
at a time because I don't want that oil to drop down in temperature then we're
going to take them out of the oil put them on to a rack and stick them into a
hundred and sixty-five degree oven to hold them until everything is done just
for fun because I knew someone would ask I took two drums and I double dipped
them to kind of mimic the extra crispy so once into the flour back into the
milk wash and then back into the flour
okay so my eyes hurt from frying chicken all day it's unbelievable how badly my
eyes hurt so we've got four these four that we're gonna deal with that is extra
crispy we'll get to that in the end it's just an experiment okay okay so which
one are we going for first all right this one okay all right I'm up I'm and
they're written on the bottom of the plates randomized I don't remember which
one is which don't worry though yeah pretty this be alright that one the
skins really nice isn't it although there's no graceful way to eat that
fingers no this one okay
who's gonna be tough a skirt that one's pretty good too that one's got really
good flavor on the skin um and the chicken - its I yeah I both good
okay take a drink oh sorry yeah
and visually they're all kind of on the same yeah mm-hmm oh my okay that one is
a distinctly different flavor but still very good yeah last one I'll be a lousy
sommelier those are all really good they're all really crispy
yeah they are all I don't know that I could tell you that one is better than
the other this one seems to be a little bit of an outlier in flavor wise mm-hmm
these two are really close I think I like both of these better than that one
I'm gonna give this one a go again as we do this all once again this is where my
my you know non-professional skills are really gonna show because the okay so
other than committing to I think this one is crispiest okay yeah um I think
these two I think I agree with you these two teas taste distinctly different yes
I find this one fairly bland in comparison to all of these I would say
this one is my least favorite favorite this one is an outlier so I don't know
that I can it just seems a little bit outside the box all very similar in
flavor though to me yeah that's like there's one thing that's different in
that little bit I put my finger on it now if any of these have been presented
to me and they've said that they were KFC I think all of would be very close
to that flavor profile yeah that nice peppery
yeah it's that that hit of pepper these two are close to me I do when I first
tasted those first right when I tried those first
- yeah I was worried that I was never going to be able to tell them apart at
all yeah right cuz those are pretty good okay feel sure I'm gonna say though that
which one's your this one's probably my favorite and I'm gonna say this one is
my favorite okay okay so this is the outlier where are we oh that's the one
I've been working on this one does not have a label kept see that was the KFC
okay okay so this is your favorite okay Earl
which leaves Dustin yeah so couldn't really so each yeah there you go
so this is this is Dustin's recipe with the extra msg this is one that I had
been working on based on comments so in the last couple of tests people have
commented will change this what if you change that people emailing me saying if
you changed a couple of these things what would happen so I made those
changes it makes a fent it is good chicken but it is just a little outside
of these now this is how is this crispier so this is double breaded
mm-hmm so it went into the milk wash into the flour and the milk washing of
the flour into the fryer okay so it's got a crispy outside skin yeah you can
see that it's gonna it's ready to be Italian yeah okay anybody a fan of Blade
Runner more KFC than KFC okay or do anything though because I don't
know that it's any crispier than that one but it has more - crisp more yeah
right it was jaggedy little shards - yeah okay so what I've learned through
this one year journey who yeah it's glad is that probably the worst chicken I ate
on this journey was in Kentucky okay yeah there was some some not so great
chicken it's true that you could spend a lifetime playing and micromanaging the
little bits of herbs here and there that all of these are as good or better than
KFC in the same flavor ballpark and you could you really could spend a
lifetime wasting it frying in a pot gave us just as good as as well yeah just as
good a result just as juicy inside as using the pressure fryer but don't feel
you need one so don't fit after fryer you can do it just as well and pot on a
stove and although I really liked the version that had the egg and the dried
egg and the dried milk outside dipping it in an egg wash works great now
there's two other things that I three other things that I know KFC is using
one is that they're putting in a potato starch into the flour mixture at this
point mm-hmm which sort of makes it a little bit crispier and then there's two
components that work with MSG and I'm gonna put those on the screen cuz I
can't pronounce them but one of them comes from dashi
okay so Japanese sake was it was found in that stock it's what makes that stock
taste really good and the other one was also found in Japanese stock again they
do their mommy well their mommy is is incredible and so those two things work
in concert with MSG and really pumped that flavor up and if I could get my
hands on less than a 45 gallon drum of it I would but I can't so chicken
journey try these at home tell us what you think it's been fun but I'm tired I
I think I'm I'm done with chicken as a dominant flavor for a while yeah so
we're gonna move on to something else thanks for stopping by see you again
soon
you