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They're tastey but they're like 700 calories each!!!!!!

I made the GFC version of the recipe ... including a marinade in milk overnight, followed by poaching the chicken in the milk to insure complete cooking. Then I mixed the herbs and spices they listed with 2 cups of flour. I was really pretty disappointed. It wasn't half as good as the recipe for fried chicken I worked out a while ago dry brining the chicken, then marinating in buttermilk and onions.

I would say he is close, but no cigar. THe cumin in the chili powder should be ground celery seed, there should be a hint of nutmeg, amd some white pepper. Maybe its cheating, but I have worked on tjis in the past for their competitors. Also, the chicken is marinated in a brine including sodium phosphates, MSG and spice extractives. the phosphates help it hold moisture and give it the tight texture.Pressure frying is a key, the flour is also important. the original Colonel sanders formula is totally unrelated to the KFC of today.

To respond to the MSG phobics, Jeffrey Steingarten's

If MSG is so bad for you, why doesn't everyone in Asia have a headache?

Whoa, take it easy with the caps-lock key, retroburger. THAT'S INSANE.

THE TRICK FOR KFC IS THE PRESSURE FRYER THAT YOU BUY ON EBAY(DO NOT DEEP FRY IN A REGULAR PRESSURE COOKER)

THIS RECIPE COMES FROM H.S SANDERS OF SANDERS MOTOR COURT,CORBIN,KENTUCKY(WE KNOW WHO THAT IS!) IN A BOOK PUBLISHED IN 1951,IT HAS NO COVER ON IT AND HAS BEEN DAMAGED OVER THE YEARS.

4 CHICKENS CUT INTO PIECES
1 1/2 QUART MILK
4 TO 5 EGGS
5 1/2 TO 7 1/2 CUPS FLOUR
4 TB SALT

HYDROGENATED FAT 325 DEGREE

HEAT FAT TO 325 COOK CHICKEN UNCOVERED

WHEN CHICKEN STARTS TO BROWN PLACE LID ON FRYER
AND BRING PRESSURE TO 15 POUNDS AND COOK FOR 7 MINUTES.

COOK ONLY A FEW PIECES AT A TIME AND RESERVE CRACKLINGS FOR FRIED CHICKEN GRAVY.

@Nickiter -- Accent isn't a replacement for salt. It's MSG, which is a flavor enhancer. If you leave out the salt in your experiment, you'll have bland food. More appropriately, use your normal recipe (with the salt) as the control and then just add Accent to half and examine the resulting difference.

I'm interested in trying this "Accent". I'm going to make chili, split it at the end, and mix Accent into one vs salt in the other to see the difference.

I was going to add what nhh2727 posted. My cousin taught me this ages ago(waitress), and it works better than a squeeze bottle. I have always gotten a kick out of those who poke knifes in the bottle, or shake them really fast. The look on their face is classic when you show them the 57 trick.

cheap and delicious - it's a classic. during the mad-cow scare, this was the only sandwich my gf allowed me to eat from the mcd's and i learned to love it. and believe me people, you should worry more about where they get their dairy and poultry than worry about the fish. lastly, i love the tartar sauce overload, once i take it out of the box, i smear half of it on my box and use it as dipping sauce for my golden delicious potato stix. =)

Actually I was watching a show the other day that highlighted McDonald's own fishing vessels in which the COD are prepared and flash frozen right on the ship... employing many workers who work 12 hour shifts until the cargo is full and then back to port to offload... already prepared and packaged Filet 'O Fish.

once in a while I get a nostalgic craving for one, but then I think about the highly processed bits of white fish deep fried in heavy batter and slathered with cholesterol laden mayonnaise on a slightly stale bun, not to mention the processed cheese, and I remember why I don't eat filet o' fish anymore. But the pull of childhood is strong.... thinking Velveeta ...