Food Theory: I SOLVED KFC's Secret Recipe! (KFC Chicken)
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Published 2021-01-24
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Food Theorists, this is not the first time I've talked about KFC or Colonel Sanders on this channel and I'm sure it won't be the last. However, today just may be the most important day on this channel... if you love fried chicken like I do! You see, I believe I have figured out the SECRET recipe that makes KFC chicken taste so good. Join us as we taste test our way to the best homemade fried chicken EVER! Science has never tasted so good.
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Credits:
Writers: Matthew Patrick and Luke Barats
Editors: Forrest Lee and Danial "BanditRants" Keristoufi
Assistant Editor: AlyssaBeCrazy Sound Editor: Yosi Berman
#KFCRecipe #KFC #ColonelSanders #Chicken #KentuckyFriedChicken #FriedChicken #FastFood #FoodTheory #Food #Recipe #Matpat #GameTheory #FilmTheory
All Comments (21)
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Solution: Get people who are allergic to a single spice and find 11 different spices that people are allergic to. Boom theory done xD
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Mat Pat at the end of the Film Theory: "What is KFC's secret recipe?" Ad before this video: "It's meat"
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maybe the 99-x, plus the citric acid, PLUS the tellicherry pepper mentioned at the pressure cooker manufacturer interview wouldve been the perfect combination
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I’m not surprised the citric acid made the 99-X taste more similar to KFC. Citrus is such a great chicken additive that definitely improves the flavor especially when fried/baked.
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Food theory: whenever MatPat wants something to eat from a fast food chain, he makes a food theory video
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Food Theory: Complains that recipes online dont tell us proportions Also food theory: Doesn't tell us how much citrus acid and additional 99-x to add
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The reason for kfc not being in finland is that in finland you have to tell EVERY SINGLE ingrediant and the amount of them.
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So fun fact: here in Brazil (and maybe in other countries in South America, idk), using fruits like lime to spice up chicken is very common, and it is delicious
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Mat Pat: “I discovered KFC’s secret recep-“ *gunshots*
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Don’t forget to let “the ingredients get to know each-other”
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Harland Sanders didn't use the pressure fryer for taste, you know. He invented it himself, for speed.
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We need to invent taste-o-vision for this exact moment
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The dude who did the lab test had big Plankton energy like that's actually so extra
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Looking back now i think the reason why some of the chicken didn't come out as flavorful (like the nephew recipe) was probably because Mat and Steph never marinated the chicken before frying them
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I remember a friend of mine from America came over to visit me (I live in Scotland), and their favourite thing to do was to eat at fast food restaurants because they're allergic to soy, and we don't use soy oil over here! To elaborate, in the UK, we use vegetable oil, sunflower seed oil, or just plain old butter to fry things as its harder to get soy over here.
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Someone: MatPat, how about another KFC theory? MatPat: Three. Take it or leave it.
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Fun fact. My Dad used to work at KFC years ago when he was a teen. And stole some of the spice mixed flour to make some chicken at home. AND IT DIDNT TASTE LIKE THE CHICKEN FROM KFC. So I think the pressure cooker and possibly the oil is the main issue.
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Idea: Use a mass spectronomer (or whatever the thing was that they used to analyze the dry batter) on the 99-X blend to see what shows up.
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So fun fact from someone who has worked at multiple kfcs in the US at least the extra crispy is cooked in an open vat deep fryer while the original breading is cooked in a pressure fryer and they're two different types of breading
