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KFC Extra Crispy Chicken

By Todd Wilbur


Score: 3.45. Votes: 11
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In 1971, the Heublein Company—the new owners of KFC—approached Colonel Harland Sanders with a recipe for a crispier version of the famous fried chicken. The marketing department decided they wanted to call the product "Colonel Sanders New Recipe" but the Colonel would have nothing to do with it. The stern and opinionated founder of the company, who had publicly criticized the changes to his secret formulas—in a newspaper interview he called the revised mashed potatoes "wallpaper paste"—refused to allow the use of his name on the product. Since the Colonel was an important component of the company's marketing plan, KFC appeased him. The new chicken was then appropriately dubbed "Extra Crispy," and sales were finger-licking good.

Now you can reproduce the taste and crunchy breaded texture of the real thing with a brining process similar to that used by the huge fast food chain to create a moist fried chicken that's filled with flavor, followed by a double-dipped coating. Make sure you thoroughly toss the chicken around in the breading so that you get lots of crispy bits on each piece. Unlike the Original Recipe chicken clone, which is pressure-cooked, this version is deep-fried. Find the smallest chicken you can for this clone since small cluckers will fry much better and will create the closest clone of the real deal.

This recipe is a tweaked version of the recipe found in Even More Top Secret Recipes by Todd Wilbur.

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  • 1 whole frying chicken, cut up
  • 6 to 8 cup vegetable shortning
  • ...

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Reviews
Average rating:

Score: 3.45. Votes: 11
Rating of votes (11)
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4 customers
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2 customers
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2 customers
 
Linda
Jul 6, 2015, 22:00

Haven't made in a while, but usually I will put the date and what I thought about a recipe. On this one I have fabulous.

Christopher Weis
Jul 4, 2015, 22:00

Loved this recipe over the 4th of July holiday!