KFC's fried chicken has long been a subject of culinary curiosity, with many attributing its unique flavor to a secret blend of 11 herbs and spices. However, sources suggest that the cooking method and a specific breading technique play equally crucial roles in achieving the chain's signature taste.
The restaurant chain utilizes commercial pressure fryers, a method that cooks chicken quickly. This process helps to create a crisp exterior while ensuring the meat remains juicy inside. According to KFC, founder Colonel Harland Sanders spent nine years perfecting his secret blend of herbs and spices and the cooking technique still employed today.
KFC emphasizes that its chicken is prepared "the hard way," with each piece being hand-breaded and freshly made. "Our chicken isn't made the fast way or the easy way," the company states.
The Secret Recipe and Its Security
The original handwritten recipe for Kentucky Fried Chicken, a name the chain shortened in 1991, is reportedly kept securely locked. A 2020 episode of Food Network's "Unwrapped" described the recipe as being stored in a vault with vials of all 11 herbs and spices. The preparation of the spice blend itself is said to be divided, with half mixed in one location and the other half in a different place, before a third party combines them.
In 2016, the Chicago Tribune reported that Joe Ledington, Sanders' nephew, had presented what he claimed was the original recipe, found in a family scrapbook. KFC disputed this claim, stating that numerous similar claims had been made over the years, and this one was also inaccurate. The company has also stated that Sanders' original 1940 recipe is secured in a digital safe encased in concrete and under constant surveillance.
The "7-10-7" Breading Technique
While speculation about recreating the KFC chicken abounds online, a 2019 post on the KFC website detailed Sanders' "7-10-7" breading technique. This method involves a precise sequence of steps to ensure an optimal coating ratio:
First, chicken pieces are rolled seven times in a basket after being cleaned and rinsed to remove excess moisture. They are then tossed in the breading flour 10 times using a "scoop and lift" motion. Finally, each piece is pressed into the breading flour seven times to guarantee the correct flour-to-chicken coating.
The "Racking" Layout
After breading, each piece of chicken is placed onto stainless steel clamshell baskets in a specific layout designed by Sanders. This "racking" ensures that chicken pieces do not overlap, allowing different parts of the chicken, such as the breast and drumstick, to cook evenly simultaneously under pressure.
Colonel Sanders opened the first KFC franchise in Utah in 1952. He passed away in 1980, but his legacy continues through the brand's iconic image and its renowned chicken recipe. Today, KFC operates over 31,000 locations in 150 countries and territories worldwide.