Mia Patel
Colonel Sanders, born in 1890 in Indiana, is the founder of the world-renowned fast-food chain, Kentucky Fried Chicken (KFC). KFC has expanded rapidly since its inception, now boasting almost 20,000 outlets worldwide, with 5,000 of those in China. Colonel Sanders' famous fried chicken recipe includes a blend of 11 herbs and spices, which remains a closely guarded secret. In addition to the famous fried chicken, KFC offers a range of side dishes, including potatoes. While the exact recipe for KFC's potatoes may not be publicly known, some sources suggest that they are made with a coating of potato starch or potato wedges dredged in a mixture similar to that used for the chicken coating.
| Characteristics | Values |
|---|---|
| Founder | Colonel Harland Sanders |
| Year founded | 1930 |
| Secret recipe | 11 herbs and spices |
| Potatoes made of | Potato wedges dredged in chicken coating and pressure-fried |
| Served with | Sour cream, cayenne pepper, or paprika |
| Other dishes | Country ham, mashed potatoes, biscuits, gravy, and fried chicken |
| Number of franchises in 1964 | 600 |
| Number of outlets worldwide | 20,000 |
| Number of outlets in China | 5,000 |
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What You'll Learn
Colonel Sanders' mashed potatoes
Colonel Sanders, the founder of the world-renowned fast-food chain KFC, was known for his delicious fried chicken and complementary dishes, including mashed potatoes. Sanders' journey to success was filled with setbacks, perseverance, and a relentless pursuit of perfection, especially with his secret blend of "eleven herbs and spices" for fried chicken.
Sanders' story began in 1890 in Indiana, where he learned to cook at an early age after his father's passing. He left home in his teens and had a series of jobs before discovering his passion for cooking. In 1930, he started serving chicken dishes and meals like country ham and steaks from his service station in North Corbin, Kentucky, provided rent-free by the Shell Oil Company. This venture led to the opening of his restaurant, Sanders Court and Café, which earned him his colonelship; he was commissioned as a Kentucky Colonel in 1935 by Governor Ruby Laffoon.
Sanders' restaurant gained popularity, and in 1939, food critic Duncan Hines included it in his guide to restaurants across the US, "Adventures in Good Eating." However, Sanders' journey was not without challenges. His motel business suffered due to World War II, and his restaurant burned down in 1939. Yet, he persevered and, by 1940, had perfected his "Secret Recipe" for frying chicken in a pressure fryer, a technique that reduced cooking time compared to pan-frying.
In 1952, Sanders secured his first Kentucky Fried Chicken franchise in Salt Lake City, Utah. He cooked his special recipe chicken for Pete Harman and his family, and it became a fixture on Harman's menu, marking the beginning of Sanders' franchising journey. By 1963, at the age of 66, Sanders had 600 locations, including franchises in Canada, the UK, Mexico, and Jamaica. He sold the business in 1964 for $2 million, and the new owners took the company public two years later.
While the focus was often on his fried chicken, Colonel Sanders understood the importance of a well-rounded meal. His mashed potatoes were a signature side dish, often served with gravy, biscuits, and, of course, his famous fried chicken. The potatoes were made from a blend of ingredients that complemented the flavours of the main course. While the exact recipe for the mashed potatoes may not be as closely guarded as the eleven herbs and spices blend, it is safe to assume that Sanders applied the same dedication and culinary expertise to crafting their unique taste.
Today, KFC has nearly 20,000 outlets worldwide, with a significant presence in China, and the Colonel's legacy continues to thrive. While the specific ingredients of Colonel Sanders' mashed potatoes may not be publicly known, they represent more than just a side dish. They embody the perseverance, culinary innovation, and unwavering commitment to quality that defined Colonel Harland Sanders' journey to building a multi-million-dollar fried chicken empire.
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KFC's secret blend of 11 herbs and spices
The recipe was perfected in 1939 by Harland Sanders, also known as Colonel Sanders, and was finalized in July 1940 as the Original Recipe. The blend of 11 herbs and spices is used to make the chain's famous fried chicken. The chicken is coated in the spice mixture and cooked in a pressure fryer, which is said to be the key to the KFC flavour.
While the recipe is a closely guarded secret, some ingredients have been revealed or speculated. It is believed that the recipe includes salt, pepper, basil, parsley, chili powder, lemon pepper, thyme, sage, onion powder, and garlic powder. Some sources suggest that the 11th ingredient could be white pepper or cardamom.
Although KFC has never confirmed these ingredients, it is known that Colonel Sanders learned from his mother that sage and savory are good seasonings for chicken. Additionally, Winston Shelton, a former friend of Sanders, claimed that the recipe contains Tellicherry black pepper.
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Potato wedges dredged in chicken coating
Colonel Sanders, the founder of Kentucky Fried Chicken (KFC), is known for his secret blend of "eleven herbs and spices" used in his fried chicken recipe. In addition to his famous fried chicken, Colonel Sanders also served mashed potatoes, biscuits, gravy, and country ham.
While the exact recipe for Colonel Sanders' chicken coating is a closely guarded secret, some have attempted to recreate it at home. One such attempt involves dredging potato wedges in a mixture intended for chicken coating and then pressure frying them. These potato wedges can be served with sour cream and a sprinkle of cayenne pepper or paprika.
There are also suggestions to use potato starch for an improved crunch, as it is purportedly used in Korean chicken dishes. Another recommendation is to double bread the chicken before frying, which is said to be KFC's protocol.
Creating the Colonel's famous fried chicken involves more than just the coating, as the pressure frying technique is a key component of the cooking process. This method, which cooks the chicken faster than pan frying, was perfected by Colonel Sanders himself.
While the exact ingredients of the coating remain a secret, it is clear that the combination of the coating, the pressure frying technique, and the accompanying side dishes like mashed potatoes have contributed to the success of Colonel Sanders' KFC empire.
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Potato starch for crunch
The crunchiness of fried chicken is a highly sought-after quality. KFC, or Colonel Sanders' Chicken, has long been associated with its unique crunchy texture. While the exact recipe is a closely guarded secret, some details have emerged over time.
One key ingredient that has been revealed is potato starch. Potato starch is a natural ingredient that can be used to create an incredibly crispy coating on fried chicken. It is made from potatoes and water and acts as a fantastic binding agent for the other ingredients in the coating. The starch also helps to create a barrier between the chicken and the oil, preventing the chicken from becoming greasy.
Potato starch is a key component in achieving the perfect crunch. When combined with the other herbs and spices in the Colonel's secret blend, it creates a coating that is both flavourful and texturally appealing. The starch adds a unique crispiness that is harder to achieve with other ingredients. It is a technique that has been adopted from Korean fried chicken recipes, which are renowned for their extra crunchy texture.
By dredging the chicken pieces in a mixture containing potato starch before frying, the outside forms a deliciously crunchy crust while the inside remains juicy and tender. This technique has become a signature of KFC's chicken, with many customers specifically seeking out that distinctive crunch. The use of potato starch is a clever way to enhance the texture and elevate the overall sensory experience of the dish.
In addition to its functional benefits, potato starch also contributes to the flavour profile of the chicken. It provides a subtle earthy note that complements the blend of herbs and spices. The starch helps to balance the flavours and ensures that each bite delivers a satisfying sensory experience.
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Sour cream with cayenne pepper or paprika
Colonel Sanders, the founder of Kentucky Fried Chicken (KFC), served mashed potatoes, biscuits, gravy, and fried chicken. While the exact recipe is a closely guarded secret, some of the ingredients used in the potatoes have been revealed. According to sources, the potatoes at Colonel Sanders' chicken are made with sour cream, cayenne pepper, or paprika.
The potatoes are prepared by dredging potato wedges in a mixture similar to the chicken coating and then pressure-fried. They are served with a generous dollop of sour cream, sprinkled with a bit of cayenne pepper or paprika. This combination of spices and dairy adds a creamy, tangy, and mildly spicy dimension to the dish.
The use of cayenne pepper or paprika in the potatoes is a testament to Colonel Sanders' innovative approach to flavor. He was known for his "secret blend of eleven herbs and spices," which contributed to the unique taste of his fried chicken. While the exact ingredients of this blend remain a closely guarded secret, it is known that these spices played a pivotal role in the flavor profile of not just the chicken but also the accompanying dishes.
In addition to the spices mentioned, other ingredients that have been speculated to be part of the secret blend include white pepper, MSG, and Tellicherry black pepper. The inclusion of these spices showcases Colonel Sanders' creativity and his dedication to crafting a unique and memorable flavor profile for his dishes.
The potatoes at Colonel Sanders' chicken, with their unique blend of sour cream, cayenne pepper, or paprika, have become an integral part of the KFC experience. They showcase the founder's culinary expertise and his ability to create simple yet delicious side dishes that complement the famous fried chicken.
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Frequently asked questions
The potatoes at Colonel Sanders' chicken, also known as KFC, are made by dredging potato wedges in a mixture for chicken coating and pressure-frying them. They are served with sour cream, sprinkled with cayenne pepper or paprika.
The mixture for the chicken coating, also known as the "Secret Recipe", was perfected by Colonel Sanders in 1939 and includes 11 herbs and spices. The exact ingredients are top secret, but it is known that the recipe includes white pepper.
The potatoes are served with mashed potatoes, chicken cracklin’ gravy, biscuits, and vegetables.
Colonel Sanders' chicken and potatoes are available at KFC locations worldwide. As of 2015, there were around 20,000 KFC outlets in 118 countries.
