How KFC Secret Recipe Chicken Is Made | Learn The Fast Food Chain's Closely-Guarded Formula

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• published: 14 Oct 2016
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How KFC Secret Recipe Chicken Is Made The secret to KFC chicken - learn the fast food chain's closely-guarded formula and how to make it The Mirror was invited into KFC's kitchen to learn how the chain makes its chicken so finger lickin' good Everyone wants to know what makes KFC so finger lickin' good and we got a glimpse at the answer. It wasn't so long ago that Colonel Sanders' nephew apparently let slip what the top secret recipe for the spice blend included. Whether or not the recipe he showed the world was the real deal has had tongues wagging for the past few months. Now we've had the chance to look behind the curtain of fast food secrets and see how the KFC chicken is made from beginning to end. From the raw chicken to the goodness that ends up on your tray. It's all surprisingly simple - think home cooking...just with a 'pressure frier'. A lot of the legend around the southern fried chicken is so hyped up its become mythical lore. KFC calls its original fried chicken recipe "one of the biggest trade secrets in the world". That's not so hard to believe when you realise the KFC original fried chicken recipe is housed in a 770-pound safe encased in two feet of concrete and guarded by cameras and motion sensors. There were no safes in Liverpool Street when we visited but there were very helpful staff happy to show us how it's all done. 1. Check over the breasts, and thighs and wings. First the team take out the raw chicken from the big freezer room and inspect them. We took them out of the sealed bags and checked over each fillet to see if there was any fat tendrils (ew) or bits hanging off. There's not much to do since they're all checked over and sealed up already. 2. DUNK The chicken is put in the water, this makes the crumbs stick to the chicken in a moment. We expected egg but hey ho water works just as well. 3. Dry off the chicken and give it a good shake The team gave the chicken a good shake, about seven times. This may be a magical number. Or not. All we know is the tossing motion was oddly hypnotic. All the extra water is gone so... 4. Chuck it in to the original recipe mix So there's a big tub full of the bread crumbs, salt and the special top secret original recipe seasoning. It's sort of placed evenly around the tub and we're reminded to space it out. 5. The chicken has to be mixed in- but it has to be done a certain way Think breaststroke. There's a very particular motion that's used. It looks easy, but turns out...not so much. The breading is quite fine so when you get your hands right in there it's like running your hands through glitter. It may have just be the fact we felt the magic happening. In an industrial kitchen, of course, but magic. It's probably more like swimming breaststroke through fairy dust. 6. There's a number game to this After awhile you get the motion going, it's a sweep outwards from the top centre, around and then over. Next it's the opposite way with a sort of scoop. Yeah, just watch the video for the full motion in all its glory. It's key. Seven times. I did three and the man stepped in and finished it off. 7. Next the basket There's a net metal basket which you scoop all the chicken into and then rock it. Like you're lulling a baby to sleep. All the excess bread crumbs should be shaken away until perfection is left. Seven times just for laughs. It mustn't be over-breaded and the breading goes back in to the tub. 8. Science of the frying rack Next to the tub there's a little rack. The chicken is taken out and put on it. There's a way to do this. Of course there is. Each one is at a slight angle so they all fit nicely side by side. Five on top, five on the bottom. There's an actual chart to teach people this - it all depends on the cut size. 9. To the rack The guy steps in and lifts the chicken we lovingly prepared. It's like seeing your child head off to school. Pride and fear. It's taken to the pressure frier. That sounds like a torture tool, but it;s actually just a special machine. 10. Machine does its magic They're left in the machine to cook away, and out emerges the KFC chicken. It tastes way better, because we made it. But we would say that. If you ARE wondering what the special mix is this is what Colonel Sanders' nephew gave the Tribune. How to make KFC secret recipe 11 spices — mix with 2 cups white flour 2/3 tablespoon salt 1/2 tablespoon thyme 1/2 tablespoon basil 1/3 tablespoon oregano 1 tablespoon celery salt 1 tablespoon black pepper 1 tablespoon dried mustard 4 tablespoons paprika 2 tablespoons garlic salt 1 tablespoon ground ginger 3 tablespoons white pepper