Tag: chicken

Oven Fried Chicken – Is it KFC? by Gordon Ramsay


Oven-fried KFC, is it the real spices? You be the judge. This is the alleged original KFC spices found in a family album by a nephew of the Colonel himself. It has the promised 11 spices, and the spices fit the era of the development; it seems right.
closeup image of fricd chicken with potatoes and gravy on blue plate

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Introduction and My Rating

We all love fried chicken, and KFC does it for most of us. Over the years, they have dominated the fast-food fried chicken market. I will call this a copycat recipe but the spicing seems to be the original.

Kentucky Fried Chicken has used lots of advertising phrases, but one of the early ones, in addition to “Finger Lickin’ Good,” was “eleven herbs and spices,” and referred to their super-secret recipe. It seemed to be locked up and guarded closely.

My Rating:

My rating system. Great 5 out of 5


There are two versions of this, a lower and higher spice version – both are a five. I like the higher spice version. My wife loved both but somewhat preferred the lower spiced version. But both offered a lot of KFC taste.

The higher spice version brings back visions of my childhood when KFC was a very special treat. So if not the real recipe, then very close.

📰The Story of the KFC Recipe

The original recipe is a closely guarded secret that is in a vault at the company’s headquarters. Handwritten by the Colonel himself, it is said. This story is about the nephew of the Colonel, Joe “H.D.” Lexington and a family album he inherited.

In the album is his aunt’s will, and on the back of the will is a handwritten note titled “11 spices”. He believes it is real, and he mixed tons of this at his uncle’s restaurant as a child. I tend to believe it. Especially after my trial cooking.

Check out the original article at the Tribune. A very interesting read and has a picture of the note. But also check out their test cooking of the recipe.

Since published, lots of speculation has been floating around the internet. Is it real or isn’t it? Finally, the company said no but would they say yes? Or is it just “almost right” maybe the measurement issues are why it is not correct.

📋The Possible KFC Recipe

11 spices — Mix with 2 cups white fl

2/3 Ts salt

1/2 Ts thyme

1/2 Ts basil

1/3 Ts oregano

1 Ts celery salt

1 Ts black pepper

1 Ts dried mustard

4 Ts paprika

2 Ts garlic salt

1 Ts ground ginger

3 Ts white pepper

******************************

I’m sure you see a problem right away. What the heck is “Ts”? I assumed teaspoon since tablespoons would be a ton of spices in ratio to the flour. Almost one cup of spice to 2 cups of flour.

The Tribune tried both, and they conclude tablespoons. I tried both, also. I believe tablespoons, but my wife somewhat preferred the much lighter spiced teaspoon version.

🐓The Chicken

I’m not trying to make a box of KFC with skin on deep-fried chicken. We home cooks don’t have the pressure deep frier they used anyway. But, we are looking for a moist and tender chicken with that great taste.

We generally will use skinless boneless chicken breast for most of our home cooking. And that is what I recommend here.

Try to use breasts of almost the same size if possible. Also, if they are thick, flatten out the thickest part to about 3/4 inches thick with a meat mallet or bottom of a heavy pan.

Super moist with the milk marinade. Now the rating is for the spices only. The technique is more of a high 3 or low 4 since the buttermilk I believed prevented the coating from sticking well. I’ll be using plain milk, and no egg like my original oven recipe uses.

✔️Tips

I went with an oven-fried version since that is what I will do in the future. I’m not a stovetop frying person.  So I modified one of my favorite recipes Crispy Oven Fried Chicken with Gravy.

The Marinade

Since I wanted to test the taste of the spice mix, I originally mirrored the Tribune buttermilk/egg marinade. But I now recommend just use milk. I don’t think the egg did anything for my oven-fried version. And you can use Buttermilk if you want.

MSG

The Tribune felt a sprinkle of MSG would make the chicken taste identical to the current KFC, which does have MSG.

But MSG is not in the recipe, and most people don’t keep it around. It would severe as a “flavor enhancer” but I’m skipping it and going with the high spice version. Enough flavor for me and I believe the original recipe I remember from the 1950’s. That is slightly different than the current version which seems to have a bit less spice explaining the need for MSG currently.

The Real “Secret Ingredient”

The nephew felt the major “secret ingredient” was the white pepper. I think he is right.

Final note, it is easier and probably cheaper to just go to the restaurant. But this is interesting.

Gravy

Gravy is optional but highly recommended. I’m using a “slurry” method. See How To Make Gravy at Home for detailed instructions.

Sodium Note

Yes, it is very high. Normal for the 1940s. Most is hidden in the garlic salt and celery salt. You can do some substitutions that will retain the taste but get rid of the sodium.

You can use 1/2 the volume of the celery salt as the celery seed powder. And 1/4 of the volume garlic salt as garlic powder. That cuts the sodium way down to about 600.

📖Chicken Recipes

Oven Fried Chicken with Gravy

Parmesan Mayonnaise Baked Chicken Breast

Pan Seared Oven Baked Chicken Breast

Baked Chicken Breasts

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🔪Instructions

raw chicken breast and seasonings

Start with trimming two skinless boneless chicken breasts. Try to use breasts of about the same size. If thick, flatten to 3/4 inch thick with a meat mallet or heavy pan.

adding chicken to the milk marinade

Mix 2 cups buttermilk or milk. The original recipe in the Tribune used an egg in the marinade. I no longer use it but you can if you want. Add the chicken and allow to marinate in the refrigerator for 30-60 minutes.

flour with spices in metal bowl

Preheat oven to 375° convection or 400° conventional. Mix the 11 spices with the flour.

dipping chicken into the coating and place on rack

Prepare an oven-safe pan with 2 teaspoons vegetable oil. Remove chicken breast one at a time, allowing the excess marinade to drain off. Dip in the spice/flour mix, cover completely, shake to remove excess, and place in the pan or on a rack.

coated chicken breasts in pan being sprayed with PAM

Give any of the coating on the breasts that looks dry a light spray of PAM. Allow to sit for 20-30 minutes. This will help the coating to stick.

cooked chicken in cast iron pan

Bake until internal temp of 165°, about 35-40 minutes. Cooking time will vary some due to oven variations, the size, and thickness of the chicken, and the pan used.

whisking gravy in cast iron pan

If you want gravy, remove chicken from pan. Mix 1 cup of chicken broth with 4 tablespoons flour either by whisking or in a shaker. Over medium-high heat, add 1 more cup of chicken broth to the pan and bring to a boil. Slowly add the flour mixture while whisking continuously until thickened and then a few more minutes. If some of the breading come off the chicken, leave it in the gravy as flavor bombs.

fried chicken breasts on orange plate

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📖 Recipe

fricd chicken with potatoes and gravy on blue plate

Oven Fried Chicken – Is it KFC?

From Dan Mikesell AKA DrDan

Oven-fried KFC, is it the real spices? You be the judge. This is the alleged original KFC spices found in a family album by a nephew of the Colonel himself. It has the promised 11 spices, and the spices fit the era of the development; it seems right.

Prep Time 10 mins

Cook Time 35 mins

marinade 30 mins

Total Time 45 mins

Servings #/Adjust if desired 2

Ingredients

Instructions 

  • Start with trimming two skinless boneless chicken breasts. Try to use breasts of about the same size. If thick, flatten to 3/4 inch thick with a meat mallet or heavy pan.

  • Mix 2 cups buttermilk or milk. The original recipe in the Tribune used an egg in the marinade. I no longer use it but you can if you want. Add the chicken and allow to marinate in the refrigerator for 30-60 minutes.

  • Preheat oven to 375° convection or 400° conventional. Mix the 11 spices with the flour.

  • Prepare an oven-safe pan with 2 teaspoons vegetable oil. Remove chicken breast one at a time, allowing the excess marinade to drain off. Dip in the spice/flour mix, cover completely, shake to remove excess, and place in the pan or on a rack.

  • Give any of the coating on the breasts that looks dry a light spray of PAM. Allow to sit for 20-30 minutes. This will help the coating to stick.

  • Bake until internal temp of 165°, about 35-40 minutes. Cooking time will vary some due to oven variations, the size, and thickness of the chicken, and the pan used.

  • If you want gravy, remove chicken from pan. Mix 1 cup of chicken broth with 4 tablespoons flour either by whisking or in a shaker. Over medium-high heat, add 1 more cup of chicken broth to the pan and bring to a boil. Slowly add the flour mixture while whisking continuously until thickened and then a few more minutes. If some of the breading come off the chicken, leave it in the gravy as flavor bombs.

Recipe Notes

Pro Tips

  1. Use the chicken you want but I highly suggest skinless boneless chicken breasts.
  2. Try to use chicken breasts of about the same size and if thick, flatten to about 3/4 inches thick with a meat mallet or heavy pan.
  3. The most important spice is white pepper. You can adjust spices if you want, but you are fighting with the Colonel.
  4. I suggest making more spice mix for future use to save time. Remember that 3 teaspoons are 1 tablespoon.
  5. Letting the coating set on the chicken before baking is a must to keep the coating sticking well.
  6. The gravy is optional but recommended.
  7. Sodium note – You can use 1/2 the volume of the celery salt as the celery seed powder. And 1/4 of the volume garlic salt as garlic powder. That cuts the sodium way down to about 600.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 278kcalCarbohydrates : 24gProtein : 28gFat : 8gSaturated Fat : 4gCholesterol : 72mgSodium : 2576mgPotassium : 545mgFiber : 3gSugar : 1gVitamin A : 1786IUVitamin C : 3mgCalcium : 34mgIron : 3mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

Editor’s Note: Originally Published . Updated with expanded options, refreshed photos, and a table of contents to help navigation.
the girls

Skinny Baked Garlic Parmesan Boneless Chicken Wings — The Skinny Fork by Gordon Ramsay

Skinny Baked Garlic Parmesan Boneless Chicken Wings — The Skinny Fork



The Skinny:
Servings: 6
Serving Size: 1/6th Prepared
Calories: 221
Fat: 8 g
Saturated Fat: 2 g
Carb: 8 g
Fiber: 1 g
Protein: 29 g
Sugar: 4 g
Sodium: 362 mg

Sauce:
1 Garlic Bulb
1 Tsp. Extra Virgin Olive Oil
1/4 C. Plain Fat Free Greek Yogurt
1/4 C. Light Mayonnaise
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. Light Corn Syrup
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Seasoning (*See above.)
1 Tsp. Lemon Juice

1 1/2 Lb. Chicken Tenders

Preheat the oven to 350 degrees F. and cut the tip of the garlic off to leave the cloves exposed.

Drizzle with the 1 Tsp. olive oil and wrap it up in foil.

Place it in the oven to bake for about an hour to roast.

While the garlic is roasting, whisk together the ingredients for the seasoning; 2 Tsp. salt, 2 Tsp. red pepper, 1 Tsp. marjoram, 1 Tsp. basil, 1 Tsp. oregano, 1 Tsp. thyme, and 1 Tsp. pepper.

Cut the chicken tenders in half (or don’t!) and and place in a large ziplock back to season with about 2 Tbsp. of the seasoning; place in the fridge to marinate for at least 30 minutes and up to overnight.

Once the garlic is done roasting, allow it to cool slightly before removing the roasted garlic cloves from the bulb (It should squeeze right out.)

Place the roasted garlic, 1/4 C. greek yogurt, 1/4 C. mayo, 2 Tbsp, parmesan cheese, 1 Tbsp. corn syrup, 1 Tbsp. apple cider vinegar, the remaining 1 Tbsp. of seasoning, and 1 Tsp. lemon juice together in the cup for an immersion blender or regular blender. Puree down until smooth and creamy; cover and place in the fridge to keep cool.

Once the chicken has marinated, preheat the oven to 400 degrees F. and line a baking sheet with foil or a silicone baking mat for easy clean up. Place a wire rack or two over the baking sheet and set aside.

Remove the chicken from the fridge and toss to coat lightly with cornstarch. Dust off any loose remaining cornstarch and place on the prepared wire rack on the baking sheet.

Give a light spritz of non-stick baking spray and place in the oven to bake for 20 minutes.

Remove from the oven, flip the pieces of chicken over, give them another spritz of non-stick spray, and bake for another 20 minutes.

Once done and cooked through to temperature, remove from the oven and toss to coat with the parmesan garlic sauce.

Serve right away to enjoy!

Italian Chicken Tenders — The Skinny Fork by Gordon Ramsay

Italian Chicken Tenders — The Skinny Fork



Who doesn’t like a good baked chicken tender? No one I know. These Italian Chicken Tenders are breaded in Italian seasonings and spices (and even some cheese) before being baked to perfection. They’re simple, delicious, and sure to disappear quickly from any family style dinner.

These tenders turn out low carb and kept friendly while also being another fun kid friendly Italian night dinner option. I made them just a bit better-for-you by using whole wheat bread crumbs that I seasoned myself with various dried Italian herbs and spices.

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