I found that you cannot sub ANY of the ingredients. If you follow the recipe exactly as written, you wont taste the difference. Spot on! I have also been using the same recipe for chicken strips but lessened the cooking time.

As a 16 year old in 1965, I worked at Kentucky Fried Chicken (not KFC) in the kitchen. The chicken was delivered fresh daily and was not frozen. It was NOT brined. It was washed, dipped in an egg mixture, and then breaded with the flour that was mixed with the secret ingredient package. It was placed in a hot oil pressure cooker until it started to brown, then the lid was put on to pressure cook. I don't remember the time it cooked though. When finished, it was put onto trays with racks, and placed in a warming oven until sold or 2 hours of time passed.

So..my kids LOVE KFC but its so expensive to get. Fast forward to finding and bookmarking this.. i tried it finally and i must say my whole fam loves it and its cheaper in the long run too! Plus i can always make more. No more running out quickly . My daughter has already asked for me to make this for her bday. So thank you!

I feel like such a criminal, having such an accurate rendition of the Colonel's recipe in my possession.

I tried the recipe and it was great! The only thing off was the tenderness of the battered skin. Normal KFC isn't crispy. I solved this by putting it on a rack for 5 minutes to cool and then placing it in a gallon-sized ziplock bag to steam....that made it perfect!

Although this might be close to the real Col Saunders, I don't think KFC uses it for decades. Back in the early 90s I got my hands on a KFC seasoning packet. It was like a 1lb packet mix with like 20 lbs flour. I don't remember exactly. I remember the ingredients simply stated salt, MSG, and white pepper. Nothing else. I carefully sifted through it. It was just white crystals with speckles of black like pepper. There were no other colors or particles like green, red, or yellow to indicate any other herbs were included. Just black and white. Just FYI folks

I would give this 5 stars; however, it's very salty. I can't tell if the brine did it or if it was the coating. I'm going to cut back the salt in the brine and coating next time around. MSG is very salty on its own. This recipe is the closest to tasting like KFC that I've eaten.

Really, really strong recipe - subbed ginger for a small amount of allspice because I didn't have the former to hand. It's superb, as close to KFC as you could reasonably get. For those of you low carbin' it, this also works out great if you swap regular flour for a 50/50 mix of lupin flour and unflavoured whey protein powder.

Amazing chicken. Followed directions to the letter but substituted SAVORY with THYME. Used a temp gun to measure oil temp. I was frying chicken for years at the wrong temp and would end up with crunch on the outside and uncooked on the inside. Thank you Todd.

I made this chicken and was delicious. The brine is definitely what makes the chicken but I don't think the skin was that close, however we will be making this a lot. It superseded our expectations. We will be ranting and raving about this for quite some time