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Secret Tip: Leave the Ketchup out and make your own Mayonaise out of the cooled down Bacon fat left in the pan and a Eggyolk. Then Crumble some crispy bacon into it and mix it well. You may also add some Liquid smoke at your taste if you have it. Put the baconsauce on top and bottom of the burger and enjoy. 😉
The ""Real Original"" recipe only consisted of Hellman's Mayonnaise, Green Relish and a little Lemon Juice. This is a True Fact as I use to make this for Best Foods Co. in Ontario.
This is quite funny considering the Colonel stormed away from KFC Board and sought refuge in Toronto for the last decades of his life. What caused all this ? He said the gravy 'tasted like wall paper paste' and KFC refused to fix it. I haven't tasted wall paper paste but think he's probably right as it certainly is nothing to brag about.
These are the actual ingredients in KFC gravy, which comes in powder form and they just mix with water. Water, wheat flour, modified corn starch, dextrose, potassium chloride, monosodium glutamate, salt, onion powder, high monounsaturated sunflower seed oil (manufacturing aid), autolyzed yeast extract, spices, hydrolyzed corn and soy protein, caramel, torula yeast. Contains wheat, soy.
the KFC gravy sauce. in 90s, was a powder pouch mix with water and all the overcooked Flour and chicken at the bottom of the old 90's Deep frying electronic machine and exposed heating elements. The overcooked flour and chicken was place on a plate with hole to let the vegetable oil drip into a container. the Plate was place in the warm up oven to dry it more. When it was dry, it was mix with your water and powder. It was giving that strong taste and thickness. I suppose that the powder pouch was Flour with herbs and food Enhancer 621 MSG. I don't know. I'm not sure with deep pressure fryer they use today and health standards if they still use that Method. It's why now, it's seem more liquid and less tasty. I loved your recipe, too much butter for my taste, Baking the flour it's a good start, maybe i will try with MK 99-x seasoning and using like someone said, chicken after cooking. Chicken in slow cooker or even from a Air Fryer. I'm gone use the meat jelly or Aspic. It's not FAT, it's the gelatin you can found after the chicken is cooked and cold. It's full of vitamin and protein and retain a lot of taste. it's from the bone joint. thanks for your recipe, i like to cook but i'm an amateur so lot of try and ...miss. best regards :)
You cut the onions as thin as you can put the meat on and then put a hand full of onions on it and squish them down and let them cook and then flip them over with the onions down put the cheese on it put the bun on top of the cheese and the other bun on top of that bun finish cooking and then I put lettuce tomatoes more onions, and mayonnaise on it. That’s the way to do it.
This is very similar to a recipe I use. The only problem I had with it was you could really taste the butter. It was still good gravy, but not quite KFC. So one day as I picked up one of the roasted chicken from the supermarket.. Well, if you have ever done that, you have to be careful you don't tip over the container as there is a lot of fluid in it. This fluid is the drippings from the chicken. And there should be enough there to replace the butter with the drippings. So I did.. NAILED IT. it was so good. And then I added pepper to taste. A little at a time since the first time I did it, I added way too much. I kind of ruined the gravy that day.
@@satoshiketchump Ya, give it a try.. And tell me if I'm wrong.. No seriously, tell me if I'm wrong.. But for me, the butter as a base fat was .. well. just too buttery. Like I said, a good gravy, but not KFC. With the chicken dripping (schmaltz), it was so much closer. Kind of makes sense. When my mom used to roast a turkey, the gravy was made from the drippings. Makes sense that the KFC gravy is made from the chicken drippings. And quite personally, I love it now.
Great recipe, glad you did not mentio to season with salt. For variety add some marjoram and powdered clove just enough clove to get a hint and you have Cdn Swiss Chalet.
Why the hell do you call that slop kfc gravy the original stuff was made with the chicken cracklings from the bottom of the fryers along with butter the flour had the 11 herbs and spices in it he used hot water or stock milk and cream
Sitting here at work, looking at my Babybel cheeses, thinking, I know there has to be a BBQ treat I can make with these, and then I come upon your video. Great video, I'm going to try these next weekend. Thanks!
