KFC's finger-lickin' good slogan is almost as iconic as its signature sauce. However, like the gravy, today's franchises use much more than good cooking to keep customers coming back. Modern KFC is basically a flavour bomb. For instance, a Chicago Tribune report confirmed that the chain does include the flavour-enhancer MSG in its spice bland to boost the taste experience.
However, beyond chemical trickery, there is actually complex psychology at play. In a Quora thread on the subject, chef Martin Bayer explained how the food is carefully engineered to tick every taste box. As Bayer put it: "KFC fried chicken tastes good because it is formulated to taste good. The human mouth craves those flavors and that is what makes you go back for more KFC.
What is KFC gravy made of? The number seven is a big one in KFC lore. Step 5: Dump the chicken into the breading, lifting and folding it in the seasoning seven times. Step 6: Scoop the chicken into a basket, shaking off the excess breading with a sea-saw motion. Step 7: Rack the chicken, arranging it on the tray jigsaw-style to better fit all the pieces.
Tips of wings are folded underneath, to prevent burned ends. Step 8: Stack the racks and place them in a pressure fryer for 25 minutes. While each location has a different model, the same tech — originally patented by Colonel Sanders — is used at every KFC location. After 25 minutes, the chicken is ready to eat. It's similar to what you do at home," says Marker. Again, with the 7 times. This is done to make sure the chicken isn't over-breaded and to re-use the breading.
There's a whole chart that KFC uses to teach its employees how to place the breaded chicken cuts on a rack with different illustrations depending on the size of the cuts. KFC pressure fries its fried chicken which sounds scary and awesome and requires special machines to do so.
Pro tip: KFC fried chicken tastes especially delicious when you're the one making it. Does each KFC follow this process or does the chicken come prepped for the fryer? But today, we go to great lengths to protect such a sacred blend of herbs and spices. In fact, the recipe ranks among America's most valuable trade secrets. What's not a secret is the pressure-cooking technique used by Sanders and now KFC to make the fried chicken.
In the early '50s, the Colonel — an honorary title bestowed by the governor of Kentucky — began selling to other restaurants the two keys to his tasty birds: custom pressure cookers and the enigmatic mix. You cooked it until it started turning brown.
And then you put the lid on the pressure cooker and brought it to 12 pounds of pressure for 10 minutes. And then you started letting the pressure off, and when you uncapped it and the pressure was off, it was perfect: golden brown and fall-off-the-bone. As I sit across from this unassuming fellow with a Southern drawl, I'm a bit in shock at the prospect of being privy to what might be the secret recipe, perfected by the Colonel in this very spot.
I take a few pictures of Ledington and his photo album. There's a little more small talk, by which time his wife is done with her lunch. We all shake hands and say goodbye. I watch Ledington gather his scrapbook. He walks out of the restaurant, whose floors he said he swept as a kid, carrying with him what could be a secret so valuable it belongs on the other side of Kentucky.
Putting the KFC recipe of 11 herbs and spices to the test. KFC answers questions about 'secret recipe'. Skip to content. Let me explain …. The handwritten list of 11 herbs and spices, jotted down on the back of a document Joe Ledington described as the will for Claudia Sanders, the Colonel's second wife. Could this be what I think it is?
The 11 herbs and spices? Ledington tells me, yep, this is it. I tried again, adding that a "yes," "no" or "no comment" would be helpful.
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