Cloning KFC Secret Recipe - Top Secret KFC Recipe Hack! KFC At Home || Glen & Friends


Comments • 767

  • Glen & Friends Cooking

    Thanks for watching everyone! We are so close - the next video will be all about the spice mix. Check out the previous episodes if you've missed them: Cracking The KFC Recipe Playlist:

    • Cedar Shoals
      Cedar Shoals  1 days back

      You never mention the type of oil used, the temperature or cooking time.

    • Michelle Macco
      Michelle Macco  1 weeks back

      Glen & Friends Cooking : can you please complete the secrets of KFC😭 also did he minus the cloves and all spice ?

    • Canadian baylor
      Canadian baylor  2 weeks back

      rdcole yes that’s right because we (Canadians) are so much more environmentally responsible 😬

    • SuperBigDog2U
      SuperBigDog2U  3 weeks back

      Nailing the spices of the Original Recipe it important, very, but also the texture of Original Recipe. Some of these come out too crispy. Original Recipe has some light crunch to it but overall is a softer batter and should not be overly crispy. That is hard to make in my opinion. I'm hoping once Glenn comes out with a final product he details how to nail the breading for the perfect Original Recipe texture. If possible, maybe find a way once you nail it with a pressure fryer, find a way to do it as close as possible in a regular fryer or pan fry even. Most won't have that beast of a pressure fryer to do this in.

    • Horizon Film
      Horizon Film  3 weeks back

      should of blindfolded

  • doro626
    doro626  9 hours back

    I went from a BA video about Ruffles to my friends here doing this crispy chicken. Now Im hungry.

    • Stephen York
      Stephen York  21 hours back

      Just check who @kfc on Twitter is following for a list of the 11 Herbs and Spices

      • TiGGy 3
        TiGGy 3  1 days back

        try an egg wash without egg lol, and change normal milk to butter milk and your on to a winner...may sound like a joke, but seriously..

        • Darren Williams
          Darren Williams  1 days back

          if you think about it, the amount of chicken they go through worldwide, it would make sense that they use water-its cheap! imagine the cost involved with egg an milk coating.

          • Pale Horse
            Pale Horse  1 days back

            LOL I only see 7 items here.

            • recom273
              recom273  1 days back

              There is a special way to mix the chicken with flour in the tray .. when I worked there in the 80s there was a powder milk that we we mixed with water. There are lots of other procedures, breaking the joint on the thighs, pulling the skin back over the drumsticks - and yes, it’s the pressure fryers that make a big difference - I vaguely remember the chicken was twice fried.

              • Randy Ralls
                Randy Ralls  2 days back

                The secret is fake grease. Its hard to make fried chicken taste like Sh*t. KFC mastered it.

                • W D
                  W D  2 days back

                  Glen, I love your cooking show --- But this recipe is clearly not the KFC that I enjoy in Pennsylvania. I have made the recipe twice. The second batch was better than the first, tastewise and it was good, but not the KFC taste. Maybe there are different KFC recipes that are adjusted to a country's tastes.

                  Folks, I did major searches on how to pressure fry chicken at home as I couldn't afford the beautiful pressure fryer that Glen is using. I bought a Magefesa pot that was created in the early 2000 off Ebay as it had an instructional booklet that came with it for Pressure Fried chicken. I didn't think much of the instructions though. I wasn't able to find the cooking instructions pamphlet online, hmmm.

                  I was somewhat nervous about using it on the stove, but it was rather easy. I brought the temp to 350 and put the breaded chicken into the pot and fried it for 4 minutes at med high electric heat. I then put the lid on and locked down the magefesa pot and I kept thinking what if it explodes, but it didn't ---- It worked and was so easy ---- Now, the newer magefesa pots look similar, but my pot has three shiny lines at the bottom of the pot, while the newer ones don't show it. so I don't know if it is exactly the same, but the lockdown on the lid looks identical or similar.

                  I locked the lid down and put the pressure spinner on and set the timer to 8 minutes. and the pressure spinner took about 1 1/2 minutes for it to start spinning and after the 8 minutes was up, which included the time for the pressure spinner to start spinning, I took the pot off the burner onto an empty burner and pulled the spinner off and it vented alot of steam. After alot of the steam had vented, but not all of it, i then loosened the top and more steam came out under lid and then loosened the top some more and took it off and the four chicken legs(Perdue) was still cooking and i pulled the chicken out using tongs and put it onto a cookie rack over parchment paper, so that i could just throw the parchment paper away and avoid the grease mess.

                  The chicken legs were extremely moist and the internal temperature was registering 190 Fahrenheit plus. My chicken was as dark as Frank's. And I used the egg and milk mixture. I think I will try a total of 7 minutes instead of the 8 minutes for my next batch.

                  • NonsensicalVids
                    NonsensicalVids  3 days back

                    looks towards camera *TOSS*

                    • Novogus
                      Novogus  4 days back

                      How much of the milk powder, and egg powder do you add?

                      • korky7775
                        korky7775  4 days back

                        Way back in the early 70's here in the UK a new food was available to us called "KFC" and as i remember it was Chicken with a really savory coating saying that i had some the other day and instead of that really nice coating it was covered in what looked and tasted like batter and was a lot thicker and not as nice ...Am i remembering things right??

                        • Cn F
                          Cn F  4 days back

                          original recipe is dipped in warm water with some salt in it then the flour, extra crispy uses the milk and egg wash.

                          • Cn F
                            Cn F  3 days back

                            @Glen & Friends Cooking I'm talking about 'modern' KFC's offerings. My father was the general manager of a KFC in the 70s and they switched to original having a single dip in the wash and flour then pressure fried. extra crispy is double breaded and cooked in an open fryer.

                          • Glen & Friends Cooking
                            Glen & Friends Cooking   4 days back

                            Except "Original Recipe" from the 1950's uses milk and egg wash.

                        • Charles A. Kinney
                          Charles A. Kinney  5 days back

                          Ever since the Colonel sold Kentucky Fried Chicken it never has tasted like what the Colonel used to sell. I am 60 and the very first Kentucky Fried Chicken place in Clawson, Michigan in about 1966(?) was supreme. It was so juicy and stuck to your fingers you had to wash your hands repeatedly to get it off. Hence the phrase "finger lickin' good". Most of the young people as the Colonel sold it and after have NO CLUE as to what Kentucky Fried Chicken used to be. They have no standard to go by. Sadly, in today's world it's all about healthy food which in a lot of cases is made in a lab. Food is and never has been the culprit in people getting "fat". It is the lack of BODY MOVEMENT that has caused it. You do NOT need organic food which is way too expensive and will still contain slight amounts of things they claim it does not. You need to eat NATURAL foods. Why is it called KFC? Because Kentucky copyrighted it's name and the company that owned Kentucky Fried Chicken did not want to pay royalties to the state. lol

                          MSG was not widely available when the Colonel made his recipe and most agree that it was NEVER used in his recipe, it would have been too costly.

                          • northerndrifter1
                            northerndrifter1  5 days back

                            I think if you added potato starch (for crunch) and a fair amount of MSG for flavor enhancement , you may be on to something. My daughter worked at the local KFC and she told me that they dipped the chicken in room temperature distilled water and that the spice mix was added to the flour 50/50 and then the chicken was coated and pressure deep fried. She also noted that the spice mix was already light tan in color which leads me to suspect that starch was added for crispness.

                            • Joshua Noble
                              Joshua Noble  5 days back

                              Day 2 of a ten day water fast and this is what YouTube wants me to watch. Just fml man.

                              • Aviatrix
                                Aviatrix  3 days back

                                Joshua Noble you can do it, Joshua 😬

                            • Wayne Kinney
                              Wayne Kinney  1 weeks back

                              Hi Glen,

                              So sorry for all the questions, just trying to get this right :)

                              When you say coriander seed, is the just normal ground coriander, of whole seeds and you grind yourself?

                            • حسين محمود
                              حسين محمود  1 weeks back

                              how about spicy one

                              • Wayne Kinney
                                Wayne Kinney  1 weeks back


                                Is the recipe you listed the one you used in this video, or were you using a tweaked version?

                                • Wayne Kinney
                                  Wayne Kinney  1 weeks back

                                  @Glen & Friends Cooking Thanks Glen, just purchased Summer Savory and a micro scales so will be trying the listed recipe (Kens V7?) later this week.

                                  Can't wait for your next video detailing the spice mix! :D

                                  For interest, I'm sure you've already seen it, but just stumbled on this documentary:

                                • Glen & Friends Cooking
                                  Glen & Friends Cooking   1 weeks back

                                  I used a tweaked version - still working on it.

                              • Bob Wareham
                                Bob Wareham  1 weeks back

                                I think if anyone is going to figure it out it will be you! but why in 2019 does KFC in England not tast of KFC? it is now tasteless

                                • Lasyltherni
                                  Lasyltherni  1 weeks back

                                  Is there a less wasteful way to do this without compromising on quality? That's a lot of leftover flour and milk.

                                  • Glen & Friends Cooking
                                    Glen & Friends Cooking   1 weeks back

                                    You've assumed that there was leftover flour and I didn't cook more chicken. Just because you don't see it being used, doesn't mean it was wasted.

                                • Mark Dustin
                                  Mark Dustin  1 weeks back

                                  Try pulverizing the spice mix further

                                  • Max
                                    Max  1 weeks back

                                    Why is your milk in a bag... heretic!

                                    • Duncan
                                      Duncan  1 weeks back

                                      Pressure deepfrier: Exists
                                      Glen: ... need to come up with some reason.. any reason... to own one of these

                                      I enjoy this.

                                      • David Law
                                        David Law  2 weeks back

                                        You didn't follow ANY RECIPE???

                                        • Wayne Kinney
                                          Wayne Kinney  2 weeks back

                                          Has anyone tried this recipe yet? I was about to do it yesterday, measuring out all the ingredients but my scales is just not accurate enough for like 0.25g! I've ordered a 0.001 jewellery scales so I can get the right measurements:

                                          I'm from the UK so 'Summer Savory' is not in the stores, going to see if I can get it online...

                                          I'll let you know what I think of the recipe next week :)

                                          • Wayne Kinney
                                            Wayne Kinney  2 weeks back

                                            Another question, are you using whole cloves and coriander seeds, them grinding them in a pestle and mortar?

                                        • Gage Moss
                                          Gage Moss  2 weeks back

                                          tellicherry black pepper.....

                                          • victoria quesnel
                                            victoria quesnel  2 weeks back

                                            My son is a great chef ! He simply takes the raw chicken and splashes FRANKS RED HOT over it and rubs it in, no salt , sprinkles flour and fries the chicken in a frying pan with about an inch of oil on a med-high heat . He covers the pan and turns the chicken once after 10 mins . It tastes like KFC !!!!

                                            • Wayne Kinney
                                              Wayne Kinney  2 weeks back

                                              Thanks Glen and Friends!

                                              I LOVE your KFC series, I have been on this also over the last 3 years :D I'm from the UK so our KFC does taste a little different from the US.

                                              I think I'll give your spice mix recipe a try over the weekend, thanks! I have been using the leaked Chicago Tribune recipe (although correctly using teaspoons not tablespoons!) with MSG added which is close.

                                              You mentioned that you may try cooking without a pressure fryer, I have been using the fantastic cooking method by 'Get my tips' channel, that flash fries the chicken and then into the oven, its great!

                                              I've found this method really give the commercial KFC coating texture, not extra crunchy like the home made ones, a little softer coating. I would recommend giving it a try, it's a great method!

                                              Looking forward to your next KFC video, it's the reason I hit the subscribe button! :)

                                              • Wayne Kinney
                                                Wayne Kinney  2 weeks back

                                                Also, can I please ask what quantity of dried milk and dried egg you used with your above recipe, thanks :)

                                            • Yingshun Chan
                                              Yingshun Chan  2 weeks back

                                              Glen, you made me have the urge to grap a few pieces from KFC before you really decode the authentic recipe.

                                              • Ash S
                                                Ash S  2 weeks back

                                                Love this guy and his videos

                                                • ergun ardic
                                                  ergun ardic  2 weeks back

                                                  sir why are you not using doritos chips,you crash the doritos chips and use flower and eggs,thats it...

                                                  • Reaperrowledge
                                                    Reaperrowledge  2 weeks back

                                                    Visually you were a mile off. I spotted the KFC straight away!!! But chicken is chicken.... NOM NOM NOM NOM lol

                                                    • Milton Holley
                                                      Milton Holley  2 weeks back

                                                      I ate Colonel Sanders chicken in 50th and the old Recipe seems to be better"

                                                      • Shyam Devadas
                                                        Shyam Devadas  2 weeks back

                                                        Great video. One thing I've found is that even if you don't get the exact spices the same, the pressure cooking is the biggest factor. If you don't pressure cook the chicken, you don't get the fat-saturated skin and crust. Personally, I believe that the biggest single flavor element is the chicken fat. If you just deep fry it, it drains and disperses. If you pressure cook, it seems to stay closer to the chicken.

                                                        • Cecil Lugue
                                                          Cecil Lugue  2 weeks back

                                                          Hi Glenn, I''ve been watching most of your cracking the code kfc original, Can I ask what's the amount of the eggwhite powder and milk powder? Thank you

                                                          • Jordan Bronson
                                                            Jordan Bronson  2 weeks back

                                                            They all looked too much Spices compared to KFC. Also, MSG is their Secret, you need to test that out!

                                                          • TheRealAnarchrox
                                                            TheRealAnarchrox  2 weeks back

                                                            Just a heads up, the spice mix looks slightly different from what we used at KFC when I worked there. I will also note that KFC also use a pressure fryer however they do theirs at 220 Celsius for 14 minutes which is 428 Fahrenheit. Drumsticks get double breaded where they go back into the water then the breading for a second coating. You will want 10% of the weight of flour as salt for the mix as it was a 1kg bag of salt to a 10kg bag of flour. The powdered egg mix was maybe half the size of the bag of salt but I am unsure as to the weight, by appearance you may be using a bit too much egg powder. I recollect no milk powder used whatsoever in my time as a cook for KFC however it may have been a part of the egg mix. The procedure for making was 7-10-7 which was 7 shakes, 10 folds and 7 presses.

                                                            • TheRealAnarchrox
                                                              TheRealAnarchrox  2 weeks back

                                                              I will also note that the spice mix bag was about 1/20th the size of the flour bag per batch so factor that in as well

                                                          • happyads
                                                            happyads  2 weeks back

                                                            When you crack the recipe,, I bet you go missing!!

                                                            • happyads
                                                              happyads  1 days back

                                                              Dead man walkin,, we got a dead man walkin..

                                                            • X0 Stenshal
                                                              X0 Stenshal  1 days back

                                                              There is Only One Colonel in Chicken Town

                                                            • X0 Stenshal
                                                              X0 Stenshal  1 days back

                                                              Before & all subscribers lol

                                                          • TheCyberd1
                                                            TheCyberd1  2 weeks back

                                                            I am sure that someone has mentioned this before but I stopped going to KFC in the 80's when they changed the oil. Which in my mind ruined the flavor for me. I apologize if this is a redundant comment.

                                                            • Schwieg
                                                              Schwieg  2 weeks back

                                                              This makes me want a pressure fryer so badly. I fry with my wok, but the juiciness of this chicken can my be had with a pressure frier.

                                                              • 11040 Mad skills
                                                                11040 Mad skills  2 weeks back


                                                                • Tsc Tempest
                                                                  Tsc Tempest  2 weeks back

                                                                  Timestamp 5.08 min:
                                                                  According to one old, so-called, manual getting around, "The KFC Pot Cooking Process and Recipes," (circa 1970's?) The proportions for an alternative to the prepackaged Milk and Egg Dip was:

                                                                  2 Pints Carnation non-fat dry milk
                                                                  3/4 pint Kraft egg-white, dry
                                                                  1-1/2 gallons water
                                                                  Mix thoroughly and use for 20 pots of Chicken.

                                                                  From that, given your experience 'm sure you can deduce a liquid full milk - whole egg ratio. However, typical recipes vary between 1 Tbs/egg up 4 Tbs/egg, depending on how thick you want your breading. According to this site ( there are MANY ways to bread a Chicken :-D

                                                                  • Tsc Tempest
                                                                    Tsc Tempest  2 weeks back

                                                                    @Glen & Friends Cooking Fair Comment, (I did say, so-called) however, good to know. Still the Egg to Milk Ratio is the experimental point. Standard wisdom is 1Tbs/egg (50g, 55g, 60g, 65g, I dunno, which size egg?) to 4 Tbs/egg. Somewhere in there is the magic formula :-D

                                                                  • Glen & Friends Cooking
                                                                    Glen & Friends Cooking   2 weeks back

                                                                    @Tsc Tempest I've seen / downloaded that 'manual' - it's a fake. Total Fake. It's presented as being from the late 1960's early '70's, but it uses the 'KFC' name which didn't show up on official documents until the 1990's. It also is missing several of the signs of official corporate documents.

                                                                • Solo Runner
                                                                  Solo Runner  2 weeks back

                                                                  it is thickend cream and egg yolks for the flour thats what makes the coating thicker and that crunch
                                                                  thank me later

                                                                  • nighthawk0077
                                                                    nighthawk0077  2 weeks back

                                                                    Wouldnt getting a job at KFC for like a week or two solve the mystery? I'm pretty sure you get trained on how to fry up some chicken on day one, then grab a couple bags of their 11 herbs and spices bring it home to analyze.

                                                                    • Dedar Doo
                                                                      Dedar Doo  2 weeks back

                                                                      Anyone watching this at 1:29am

                                                                      • ozvoyager
                                                                        ozvoyager  2 weeks back

                                                                        Strictly speaking, it's not "breading" if you're not using bread crumbs!!!!

                                                                        • Glen & Friends Cooking
                                                                          Glen & Friends Cooking   2 weeks back

                                                                          Luckily I'm not that pedantic, and can use the current accepted culinary meaning of 'breading'.

                                                                      • mike harris
                                                                        mike harris  2 weeks back

                                                                        I worked at KFC as a fryer in the early to mid 90's. From what I remember there was a big bag of flour, a huge box of finely ground salt, a bag of milk-egg powder mixture and the bag of seasonings (all the seasonings seemed finely ground). The breading method was to dip the chicken in water, shake it off 7 times, into the breading, tumble 10 times, and then press down firmly on top of the chicken 7 times to make the breading stick better . Many years later I tried to duplicate this recipe, but without a pressure cooker, it never came out right. If I had to guess, I would say the cook temp was 325F. Good luck and enjoy!