what is (KFC) Colonel Saunders secret recipe, and while i’m at it the secret sauce at MacDonalds?

kanadianna: what is (KFC) Colonel Saunders secret recipe, and while i’m at it the secret sauce at MacDonalds?

Answers and Views:

Answer by Amy
I don’t know about the KFC secret recipe, but I think the McDonalds secret sauce is simply a ketchup and mayo mixture (thousand island minus the relish). I haven’t had McD’s in a long time… but from what I remember, that’s what I thought it tasted like.

Answer by tardis_mom
I agree with the above poster – the McDonald’s special sauce is Russian Dressing (1000 Island without the relish).

Answer by Kimberly H
kfc
mc d’s

Answer by cookingkay1955
Kfc Chicken Secret Spices

Serves/Makes: .75 cup | Difficulty Level: 1 | Ready In: < 30 minutes

1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon majoram
1 1/2 teaspoon thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powdered chicken bouillon; * see note
1 package lipton tomato cup of soup mix

* or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredeints in blender with onoff spped for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour: Add 1 oz. mix to cup of flour for coating chicken

MCFABULOUS SPECIAL SAUCE
Yield: 1 Pint

1 c Miracle Whip salad dressing
1/3 c Bottled creamy French
. dressing
1/4 c Sweet pickle relish
1 tb Sugar
1/4 ts Dry minced onion

Use fork to stir well. Keep refrigerated, tightly covered to use
within 2 to 3 weeks.

FRIED CHICKEN (LIKE KFC)

2 eggs, beaten
1 1/2 cups milk
1 cup flour
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
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. monosodium glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

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 tbsp. Wondra 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.

Put about 1/2 cup additional flour in a separate small bowl. 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 (add the bigger pieces first).

Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken – skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Answer by mamalanda
yea umm idk bout the kfc ? but the “secret sauce” isnt so “secret” all it is is thousand island dressing and u can make it at home very simple

Answer by Nicole H
The Secret Recipe – KFC.com
Colonel Sanders | Pressure Cooker | The Secret Recipe … years, Colonel Harland Sanders carried the secret formula for his Kentucky Fried Chicken in …
www.kfc.com/about/secret.asp – Cached
Kentucky Fried Chicken
Discover How to Make KFC at Home! 11 Herbs and Spices Recipe Exposed
www.secretrecipedownloads.com

Answer by violet
You can print out the recipes.

You can print out the recipes.
——–
Secret Burger Sauce
1/2 cup mayonnaise
1/4 cup ketchup
1/2 cup chopped dill pickle relish
1/2 teaspoon yellow mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper

Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!