For many years, scientists have attempted to discover the authentic Colonel Sanders 'ingredients, but without success. Some formula books have nearly devised similar tasting fried chicken, but there is only one on the market which has CLOSELY cracked the KFC technique. Everybody loved it.


2 eggs, beaten well
1 1/2 cups milk, regular
1 cup all purpose flour - heavily recommended WONDRA 
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/8 tsp. ground sage
1 tbsp. chopped parsley
2 large cloves garlic, bashed
1/2 tsp. soy sauce - Kikkoman 1
1 tsp. black pepper
1 tsp. Wondra flour or arrowroot
You will also need, additional flour for separate pre-coating, 5-6 cups non-hydrogenated Crisco or peanut oil, and obviously frying chicken, cut in pieces. 


Do it the KFC way and get a handle on using a pressure cooker, cooks in minutes ! ! ! Pour the oil into the pressure fryer or deep pan suitable for frying, read INSTRUCTIONS for amounts and then heat over medium heat to about 360°F. or adjust dial. 

I do mine in my electric WOK sometimes.In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tablespoon Wondra all-purpose flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.  The Wondra flour is important, as it’s lighter and cooks faster than regular flour.  Put about 1/2 cup additional flour in a separate small bowl and use this to dip each chicken piece, prior to dipping in the milk and seasonings.Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.  Gently lower the chicken pieces into the hot oil and allow to become a golden color.


The recipe, as written in the notebook and transcribed in the Chicago Tribune, seemed so simple:

11 Spices — Mix With 2 Cups White Flower  ( Arrowroot)  or WONDRA
1) 2/3 Ts Salt
2) 1/2 Ts Thyme
3) 1/2 Ts Basil
4) 1/3 Ts Oregano
5) 1 Ts Celery Salt
6) 1 Ts Black Pepper
7) 1 Ts Dried Mustard
8) 4 Ts Paprika
9) 2 Ts Garlic Salt
10) 1 Ts Ground Ginger
11) 3 Ts White Pepper
12)  Buttermilk or Brine

NOTE:   It was obviously no ordinary flour they were mixed with. This was much finer and lighter.  Thus arrowroot or superfine Wondra flour and fried chicken loves a bath in buttermilk or brine prior to it’s breading.  Buttermilk*  gives the best results. Make sure larger flakes of dried thyme, oregano and basil should spend a few seconds in a food processor.  I use a small coffee grinder which is much finer on all herbs. I have two, the other sticks with coffee. You can use a mortar and pestle if you are a professional gourmet herbologist and seek authenticity above the average mortal...

BANG :  We deleted the KFC use of MSG in their current chicken recipe.  The final missing piece, the other great secret to Kentucky Fried Chicken’s succulent deliciousness, is their use of a glorious piece of equipment called a pressure fryer.   A cross between a pressure cooker and deep fryer, it fries the chicken under pressure, speeding up the cooking process and yielding much juicier results because the super heated moisture cannot escape. You can manage a pressure cooker using minimum amounts of oil according to instructions.

’s another hint:  If you love Buffalo or Hotter (and there are thousands of deadly combos) wings or tenderloin chunks but find most of the coverings like the most popular hot sauces like FRANKS a bit too much,  we found using Buttermilk mixed with Franks and tossed in a container calms the process down a hair and give the wings an even greater flavor.  Milk is the secret blend when one stupidly thought a Habanero was a small tomato.  It might save your throat and larynx.

Apr 18, 2019, 6:05 AM

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