- 1 year ago
Top Secret Recipe - S01E01 - KFC
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TVTranscript
00:00Behind the most iconic American foods are the recipes which made them famous.
00:05And big companies with big money have kept those secret formulas under lock and key.
00:11Until now.
00:13My name is Todd Wilber. I'm a food hacker.
00:16And I'm setting out to crack the codes to the most secret recipes in the country.
00:21But for each one, I've got only a few days to figure it out.
00:25Crazy? Maybe.
00:27But this is my mission.
00:29As I criss-cross the country in my mobile food lab,
00:32I'll use my taste buds, a little science, undercover work,
00:36and I'll even get down and dirty to reveal the recipes you love to eat.
00:41So, let's get cracking.
00:44KFC
00:57Hi, I'm Todd Wilber. I'm a food hacker.
01:00I crack the code on secret recipes.
01:02And this week I'm taking on one of the all-time greatest secret recipes,
01:05and I'm taking you along for the ride.
01:08KFC is one of the most recognized brands in the world.
01:11The recipe has 11 herbs and spices, and it's a well-kept secret.
01:14And I've got to figure out what those spices are and how they're put together.
01:18It all began in 1930 when a man named Harland Sanders
01:21started selling his chicken out of a gas station.
01:23Right now, it's picnic month here at your neighborhood Kentucky Fried Chicken store.
01:27Today, there are over 16,000 stores in 110 countries.
01:32The finger-licking famous recipe was developed by Colonel Sanders
01:35and his restaurant in Corbin, Kentucky.
01:37And to this day, it remains one of the world's best-kept secrets.
01:41So, our investigation starts here at KFC headquarters in Louisville.
01:44So, let's head on in and see what happens.
01:46Hi, Todd Wilber.
01:47Hey, Todd. Doug Haslow. How you doing?
01:49So, is the secret recipe kept somewhere here in the building?
01:54Yeah, and we have really tight security around it.
01:56In fact, you know what? We're actually...
01:58I'll tell you what. For you, I'll do you a special favor, right?
02:00Yeah.
02:01I'll show you where we keep it in the vault.
02:02Oh, it's back here?
02:03Yeah. Here's Cliff Steff. He's our director of security here.
02:06And this is our vault.
02:07Can I just see if I can open it? Just give it a shot?
02:09I mean, you never know, right? Maybe I get lucky?
02:12Let me just try it. Let me just try it.
02:14Oh, this will be all right.
02:15Okay. Okay. Okay.
02:16Colonel was born in 1890.
02:19Let's do 90.
02:22Can't see. Three letters.
02:26Oh, 11 herbs and spices. 11.
02:28We've got to do 11.
02:32Damn!
02:33Just missed it.
02:34One more try?
02:35Well, there's actually one individual who knows the combination.
02:37There's only one person that knows it?
02:38Yeah, and it's not the same individual who knows the formula, right?
02:40So we have to go find an individual.
02:42We've got to step out.
02:43We have to step out.
02:44Okay. So I'll step out so we can get the guy.
02:46And who is this guy?
02:47I can't tell you that.
02:49He's good.
02:51Okay. Check this out.
02:53This is so huge.
02:54This is the vault where the handwritten original secret recipe for KFC chicken is kept.
03:02Right here in this safe.
03:04Right in that vault.
03:05And we're not even going to get a tiny, tiny peek?
03:08Todd, you're not going to get a tiny... You're about as close as you can get.
03:11This is truly a piece of American history right here inside this vault, isn't it?
03:16It is indeed.
03:17It is. Okay. Thanks, guys.
03:18All right. Well, let's go on downstairs then.
03:21Here's the Colonel Sanders Museum.
03:23Wow. Check that out. That looks so real.
03:26That's amazing.
03:27It is amazing.
03:28Who's this?
03:29That's not surely Todd Miller. That was his administrative assistant from way back when.
03:33Yeah? Is she still around?
03:35Yeah, she's still with us.
03:36Yeah?
03:37Yeah, so we see her every now and then.
03:40Ah, my very first clue. This may come in handy later.
03:44This was a pressure pot.
03:45The Colonel was a genius as he developed this kind of technology
03:48because it really did give our recipe the great taste, the great tenderness that you get
03:52and you come to expect of the product.
03:54So who makes this pressure cooker?
03:57Winston Group. They are one of the approved suppliers.
04:00It looks a lot different than that today.
04:02Okay. Okay.
04:03But it has the same principles around it.
04:04Okay. Okay. Gotcha. Okay. Sure.
04:06Anything else over here we should look at?
04:08Why don't we take you down to the kitchen?
04:10You want to see where I work?
04:11Ah, I'd love to see the kitchen.
04:12This is awesome.
04:13Come on in.
04:15Now I see lots of spices, herbs and spices up here.
04:18Yeah, I mean, the question would be which of those would be the secret 11 herbs and spices.
04:24Because there's a lot.
04:25There are a lot of herbs.
04:26There's a lot of things here.
04:27But how can you, I mean, the FDA requires that you label what's in your products.
04:33Yeah, I mean, we meet all the requirements of the FDA.
04:36So the FDA allows us to say spices.
04:39Without saying which spices.
04:41That's correct.
04:42Okay. How are you?
04:43This is Mike Showalter.
04:44Mike? Hey, Mike.
04:46So what do you have here?
04:47This is our original recipe chicken.
04:49And we're going to cook it in the pressure cooker.
04:51Now what did you bread this with?
04:53Original recipe flour.
04:55And what's in that?
04:5711 herbs and spices.
04:5911 herbs and spices. Okay.
05:01He's going to try to pump me, Mike.
05:02And did you, uh, no, no.
05:04We're just chatting.
05:06It's okay.
05:07We've done this a zillion times.
05:09Smells great.
05:10Oh, look at it.
05:11As a customer point of view, that's fantastic.
05:14That's great.
05:15Original recipe chicken.
05:16Yeah, let's taste.
05:19Okay.
05:20Instantly, you know you're eating KFC.
05:23I think it's possible that I could clone this chicken.
05:27That you could clone this by end of day on Friday.
05:30Friday.
05:31This Friday. End of day this Friday, right?
05:33I've got some guys who know original recipe very, very well.
05:36We'll come taste your product.
05:37If you can duplicate this chicken,
05:39we'll give you all the chicken you can eat, KFC chicken,
05:42for the rest of your life.
05:44Free chicken the rest of your life.
05:45Yes. Okay.
05:46That's a deal.
05:47That's a deal?
05:48Yes.
05:49You're so on.
05:50All right.
05:51I love it.
05:52Okay, I got some work to do.
05:53You got a lot of work to do, bud.
05:54I'm going to eat some more chicken,
05:55then I'm going to, you know, get to work.
05:57Let's do it.
05:58I'll get the next one.
05:59We'll meet you up at 1.
06:00Okay.
06:02As I was leaving the kitchen,
06:03I noticed the chef left his glove behind.
06:06Hopefully, I can get some information from him.
06:11All right.
06:12All right.
06:13See you on Friday.
06:14Yeah, wish me luck.
06:15All right.
06:16Thanks for coming in, Todd.
06:17See you then.
06:18All right, buddy.
06:19Wow.
06:20Friday.
06:21That's going to never get there.
06:23I only have three days to figure out
06:25one of the most secretive recipes in the world.
06:28This one is going to be a huge challenge.
06:32Next up, I'm going undercover
06:33to see if I can crack your recipe.
06:36Don't tell anyone.
06:37Stay tuned.
06:43So, I have three days to figure out the Colonel's recipe,
06:46and that's a tall order.
06:48But while at headquarters,
06:49I came across an interesting clue,
06:51the chef's glove.
06:52I'm hoping it will reveal some valuable information.
06:55So, I'm going to call my buddy, Claudio.
06:58He's a food scientist.
06:59He's going to hopefully be able to analyze this glove,
07:02see if we can find anything on it.
07:04Claudio is an expert in identifying chemical compounds
07:07found in everyday foods.
07:09Now, because he's a food scientist,
07:11he can be a little eccentric.
07:14Hey, Claudio.
07:15How you doing, brother?
07:16Very good.
07:17How are you today?
07:18Look at this glove.
07:19Can you see this?
07:20Yes, I do.
07:21I'm going to overnight it to you,
07:22and just check it out.
07:24Just look at it.
07:25See if you can find anything on it.
07:26Okay, sounds good.
07:27Okay?
07:28And also, can you get some KFC chicken?
07:32No problem.
07:33Okay.
07:34Any particular type of chicken
07:35or just the original recipe?
07:37Original recipe chicken.
07:38Check for salt.
07:40What kind of oil?
07:43Claudio?
07:46Yo, Claudio.
07:48What's going on?
07:50Also, go ahead.
07:52How soon do you need the results?
07:54As soon as possible, right away.
07:57Claudio?
08:00Claudio, quick, please.
08:02I would really appreciate it.
08:05No problem.
08:06We will get to work right away
08:07and let you know how it goes.
08:08Okay, I'm going to give you a call tomorrow.
08:10Sounds good.
08:11All right, thanks, man.
08:13While we wait for Claudio's report,
08:14it's time for some covert operations.
08:17Well, guys, my man Tony here
08:19is going to hook me up
08:21with, what, two cameras?
08:23Yeah.
08:24Two hidden cameras.
08:25So what if I wear it like kind of...
08:27Oh, I just snapped it, didn't I?
08:28What did I do?
08:30I pulled that out.
08:31Did I break it?
08:33Okay, Tony is now fixing the camera
08:35because I broke it.
08:37Yeah, I need some...
08:38Wow, some spy I am.
08:39We're back in business.
08:41Okay.
08:42I'm sorry I broke your camera, Tony.
08:43No problem.
08:44All right, guys, Tony says I'm good.
08:46Am I good?
08:47You're good.
08:48I'm good. Let's go.
08:56Hey, how are you?
08:57I was just getting some chicken.
08:58I'm getting it for a bunch of people
08:59and they've got a lot of allergies and stuff,
09:01so I just wanted to know
09:02if I can ask you a couple questions
09:03about what's in it.
09:04Easy stuff.
09:05Simple stuff like,
09:06is there eggs in the chicken?
09:09Okay, some of the batter
09:10has eggs in it, yes, indeed, sir.
09:12Okay, so there's eggs,
09:13but is it like wet eggs
09:15or is it dried eggs,
09:16something like that?
09:17I'm not really 100% sure,
09:18but I can get you some information
09:19on everything that you have on that.
09:21Okay, how about milk?
09:23Is there milk in there?
09:24We got, you know...
09:25There's some milk in it.
09:26Okay.
09:27Can't go wrong with a KFC.
09:28Well, they said...
09:29It's the best of the best, okay?
09:30No, it's KFC day
09:31and it's, yeah,
09:32and I'm the guy that has to go get it.
09:33Okay.
09:34These are some hungry folks.
09:35So, obviously, this is for carryout.
09:36Let me bring the cashier back up here.
09:38Yeah.
09:39It's easy to come back up here
09:40and take care of this nice man.
09:41Thank you very much.
09:42All right.
09:43I'm sorry.
09:44I hate to be the guy
09:45that has to come and ask
09:46all these crazy questions.
09:47You're the dude, though.
09:48I am today.
09:49I'm the dude.
09:50Tomorrow, I will no longer be the dude.
09:52I know.
09:53Sad but true.
09:54All right, guys.
09:57All right.
09:58So, I found two of my main ingredients.
10:00Now, I have a few more tricks up my sleeve,
10:02but I don't want that manager
10:03to catch on to me.
10:04So, here's my hat
10:05and my sweet mullet.
10:06This is it, baby.
10:08Where did Todd go?
10:12Next mission,
10:13the drive-thru.
10:14This time, in disguise.
10:16Okay.
10:17Into the drive-thru.
10:19Let's see what kind of info
10:20we can get when we order.
10:23Oh, hey.
10:24How you doing?
10:25Let's just do a six-piece
10:27original meal.
10:29Do you fry that chicken in peanut oil
10:31or is it some other kind of oil?
10:33I'm allergic to peanuts.
10:35Okay.
10:36No, we don't use peanut oil.
10:38Okay.
10:40You're welcome.
10:44My wife is like...
10:45She's very pregnant.
10:46She's like 12 months pregnant.
10:49And she just wants to know
10:50what's in everything she's eating.
10:52You guys use fresh chicken
10:53or frozen chicken?
10:55It's okay if it's not fresh.
10:58It's okay if it's not...
11:00All right.
11:02Between KFC headquarters
11:03and the KFC restaurant,
11:04I've been able to gather
11:05some key information
11:06to keep me going.
11:07But I only have until Friday
11:08to crack this code.
11:10I need to start cooking.
11:11Literally.
11:13Okay.
11:18Take roughly four pounds of thighs.
11:21Drumsticks.
11:22Drumsticks.
11:23Next we need milk and eggs.
11:24That's where we're going to head next.
11:25A couple of these should do it.
11:27What we want is skim milk
11:29because we've got to thin out
11:30those eggs so when we dip
11:31the chicken in it,
11:32it's not too thick.
11:34Flour.
11:35Get a couple of these.
11:36Okay.
11:37A lot of oils to choose from.
11:38Vegetable oil.
11:39This is actually soybean oil.
11:40Canola oil.
11:41Sunflower oil.
11:42Last thing we need.
11:43Spices.
11:44The colonel said
11:45the 11 herbs and spices
11:46are things we have
11:47in our kitchen.
11:48So I'm going to get
11:49a bunch of stuff.
11:50Here we go.
11:51Basil.
11:52Cardamom.
11:53Bay leaves, no.
11:54Caraway seed, no.
11:55Coriander seed.
11:56Ground cloves.
11:57Ground ginger.
11:58Garlic powder.
11:59Onion powder.
12:00Nutmeg.
12:01Mace.
12:02Obviously pepper.
12:03You can see the pepper
12:04in KFC chicken.
12:06Rosemary.
12:07Thyme.
12:08Oregano leaves.
12:09Paprika.
12:10Ground white pepper.
12:11But there's one thing
12:12I'm missing.
12:13MSG.
12:14Monosodium glutamate.
12:17It's a naturally occurring
12:19amino acid.
12:20People say there's
12:21some sort of MSG syndrome.
12:22It's not true.
12:23There's no scientific evidence
12:25that shows MSG is bad for you.
12:27Personally, I love this stuff.
12:28It tastes amazing.
12:29It enhances all the flavors
12:30around it.
12:31So we've got to get MSG.
12:33How you doing?
12:34I'm fine.
12:35How about you?
12:36Hey, good.
12:37Did you find everything else?
12:38Yeah, yeah.
12:39Thanks.
12:40You cook?
12:41A little bit.
12:42You like fried chicken?
12:44I like my grandma's.
12:45Your grandma makes fried chicken?
12:46Yeah.
12:47Yeah?
12:48Does your grandma know
12:49Colonel Sanders?
12:52So, do you know
12:54what your grandma put
12:55in the chicken?
12:56I have no idea.
12:57This is some kind of
12:58conspiracy here.
12:59Nobody has the secret recipe
13:00for their fried chicken
13:01in Louisville.
13:07$2.16.
13:08Okay.
13:11Try it again.
13:12Oh.
13:14A little slower.
13:16A little slower?
13:17Yeah.
13:19I may not have
13:20all the secrets yet,
13:21but that's what
13:22the Mobile Lab is for.
13:23Testing, testing, testing.
13:25Here goes nothing.
13:27The best way to do this
13:28is to take the seasonings
13:30and throw them up on the board
13:32and just try something.
13:33So, we've got to get MSG.
13:35Of course, salt.
13:36Black pepper.
13:37You can see it.
13:38Just a little bit of mace.
13:39I'm thinking like an eighth
13:40of a teaspoon of clove.
13:41Pretty sure garlic's in there.
13:42Paprika for color.
13:44Rosemary.
13:45Often used in chicken dishes.
13:47Quarter teaspoon of onion.
13:48There's our first attempt
13:49at a breading.
13:50Cup of flour,
13:51and then we take our blend
13:54and we'll toss that in.
13:55Now, we'll just take
13:56this chicken now,
13:57right into the wash first,
13:59then into the breading
14:01for the massage, you know?
14:02Okay.
14:03Pop it in,
14:04and it's almost time
14:05for taste test number one.
14:07See what happens.
14:09All right.
14:10Look at that.
14:11It's looking okay.
14:12Let me just give
14:13the real thing a bite.
14:17Okay.
14:18That's the real deal?
14:20Good stuff.
14:21This is my clone.
14:27I mean, look at that.
14:28The breading's kind of
14:29falling off.
14:30It's all thick in my mouth.
14:33Need some water.
14:34Not enough pepper.
14:35Clove, way too strong.
14:36All right, let's try this.
14:37Parsley and coriander.
14:45This is still not working.
14:48Back to the drawing board.
14:49Let's put in
14:50place of the coriander,
14:51basil.
15:02I don't know.
15:04You know,
15:05I remember seeing a dumpster
15:07behind the KFC we were at.
15:09I'm just thinking,
15:10what if we did a little,
15:11you know, little dumpster diving?
15:13Get into the trash,
15:14dig around a little bit.
15:15Who knows what we might find there?
15:17Some more clues?
15:19I need all the help I can get.
15:21All right, guys.
15:22It's late at night.
15:23I'm about to suit up
15:24to do a little dumpster diving.
15:27These dumpsters,
15:28they can go different ways.
15:30We might have...
15:31Oh, I ripped it.
15:32That's okay, though.
15:33Let me just rip a hole right here.
15:36Okay.
15:37Are we good?
15:38Is that the right...
15:40Did I just go through...
15:41I just went through the arm,
15:42didn't I?
15:43Look at this.
15:44I just went through the arm
15:45of my hazmat suit.
15:46Okay, so...
15:48We're going to hop on
15:49into this dumpster.
15:50Let me just fix my sleeve.
15:52We're going to hop on in there,
15:53see if we can find any boxes,
15:55packages,
15:57bottles,
15:58drums,
15:59any kind of packaging
16:00or box
16:01or some sort of information
16:02that will give us a clue
16:03about ingredients.
16:05I've got some goggles,
16:06some gloves.
16:08I've got a little light here.
16:09Ready to get down and dirty
16:10in the garbage?
16:11Let's go.
16:14All right, let's go diving.
16:17Got a nice full dumpster.
16:19Wow.
16:20Oh, man, it smells.
16:22Yep.
16:23I think this is going to be
16:24the best way.
16:26That's not good for us.
16:32Okay.
16:34Let's see what this is.
16:38Are you watching out for me?
16:39Are you looking around
16:40while you're out there
16:41just to see if anyone's coming?
16:43Get down.
16:46Next up,
16:47I'm back in the truck
16:48trying to crack
16:49your secret recipe.
16:51You sweating there a little?
16:52Stay tuned.
16:55That's not good for us.
16:56Wow.
16:58Are you watching out for me?
17:04Whoa.
17:05Again, ejected
17:06eight-piece chicken for frying.
17:10Okay.
17:12What's this?
17:13Okay.
17:15What's this here?
17:16Oh, there's bugs in here.
17:19This is my least favorite
17:20part of the trip.
17:21This is my least favorite
17:22part of my job.
17:23But you can get some
17:24really great information
17:25this way.
17:27Wow, there's a whole
17:28bunch of stuff back here.
17:29Buttermilk biscuits.
17:32Coleslaw dressing.
17:33Oh, my God.
17:34It smells.
17:35What is that?
17:36Lettuce.
17:37Oh, here's another box.
17:38Check this out.
17:39Injected eight-piece
17:40chicken for frying.
17:42This is the chicken box.
17:43Okay, we got water,
17:44seasoning,
17:45which is salt,
17:47sodium,
17:48phosphates,
17:49and MSG.
17:50That means that the
17:51chicken has been brined.
17:52That's good.
17:53That's good.
17:54Okay, we found a couple
17:55of really good things.
17:56Let me check.
17:57Let me check this box down here.
17:58I think we've seen
17:59everything we're going to
18:00see in this dumpster.
18:02Thank God.
18:03I have to get out of here.
18:05Oh, mama.
18:07So we found some stuff.
18:09The box of injected
18:10chicken,
18:11eight-piece chicken,
18:12which shows that it's
18:13basically brined chicken.
18:14You have your salt
18:15and your MSG
18:16right there on the box.
18:17Really good information.
18:20I got to get out of this
18:21because I reek.
18:26Last night,
18:27I did some dumpster diving.
18:28Now I'm going to check in
18:29with Claudio and see if
18:30his research confirms
18:31what I've found
18:32and if he discovered
18:33anything else.
18:34Yo, Claudio.
18:36Hey, how are you?
18:37Hey, doing good, man.
18:38Did you get that glove?
18:39We got the glove here,
18:41but unfortunately
18:42there is not enough
18:43material for us to do
18:44an analysis on it, so...
18:45Oh, wow.
18:46Okay.
18:47How about the chicken?
18:48Did you get the chicken?
18:49We got the chicken
18:50and we got some news for you.
18:52Okay, good.
18:53Well, we found that
18:54it's actually soybean oil
18:56and just plain old soybean oil.
18:58All right.
18:59That's great news.
19:00It helped me a lot.
19:01This is really good stuff.
19:02I'll talk to you soon, okay?
19:03Take care. Bye-bye.
19:04Okay, bye-bye.
19:05So Claudio had proof
19:06that the oil is soybean.
19:07Hopefully,
19:08I can nail this secret recipe.
19:09Hey, guys.
19:10Remember when we were
19:11at the KFC headquarters
19:12and saw that video
19:13of Shirley Totmiller,
19:14the Colonel's personal secretary?
19:16Well,
19:17I found her phone number
19:18in the phone book
19:19and I'm on my way
19:20to her house now.
19:21Shirley seemed receptive
19:22over the phone.
19:23Hopefully,
19:24she can help me out.
19:28Hi, Shirley.
19:29Hello.
19:30Hi, I'm Todd Wilber.
19:31Hi, Todd.
19:32Nice to see you.
19:33Yes, yes.
19:34May I come in?
19:35Please come in.
19:36Thanks.
19:37Thanks for having me over.
19:39You know,
19:40I saw your picture
19:41on this video
19:42at KFC headquarters
19:43and I have to ask you.
19:45I have to ask you.
19:47Yes?
19:48Do you know
19:49the secret recipe?
19:50No, you know I do not
19:51know the recipe.
19:52You do not?
19:53But I can tell you
19:54I had it in my hand once.
19:56You did?
19:57You mean the recipe itself?
19:58I did.
19:59Do you remember
20:00any of the ingredients
20:01that you saw?
20:02I do not.
20:03Is it in there somewhere?
20:04Maybe somewhere in your brain
20:05there's these ingredients?
20:06Maybe we can use
20:07some sort of hypnosis?
20:09Close your eyes.
20:10Think back to that day.
20:12We're going back.
20:13We're going back.
20:14What do you see?
20:18No, no.
20:19We're getting nothing, are we?
20:20No, we're getting nothing.
20:21All right, we had to try.
20:23Is there anything else
20:24that you can tell me
20:25about Colonel Sanders
20:26that people don't know?
20:28Well, you know,
20:29when he used to talk to me
20:30about his childhood,
20:31five, six, seven years old,
20:33he watched his mother cooking
20:35and he said,
20:36I learned that you reached
20:38for the sage and the savory
20:40when you cooked poultry.
20:42So do you think
20:43he developed his secret recipe
20:45from what he learned
20:46from watching his mother cook?
20:47I think certainly
20:48that was implanted in him, yes.
20:50And when he started
20:51cooking chicken,
20:52he knew what to reach for.
20:53All right, I think
20:54we've got everything we need.
20:55Good.
20:56Thank you very much, Shirley.
20:57So here's what we learned.
20:58Sage and savory.
20:59That's really good.
21:00I don't think Shirley realized
21:01what she just let us in on.
21:03Day two is passing by fast.
21:05Here's what I've learned so far.
21:06I found a box of brine chicken
21:07in a dumpster.
21:08Claudio confirmed
21:09they fry it in soybean oil.
21:11Shirley told us
21:12about the colonel's use
21:13of sage and savory.
21:14Now it's time
21:15to get to work.
21:17Two tablespoons of salt
21:18since there's MSG
21:19also in the chicken.
21:20Two teaspoons MSG.
21:23That reminds me.
21:24Thanksgiving,
21:25want to make a great turkey?
21:26This is what I do.
21:27Put some water in there,
21:28some salt, some MSG.
21:29Add a turkey.
21:30Let it sit overnight
21:31with some ice.
21:33Beautiful turkey.
21:34So we got our brine.
21:35Now we need to put
21:36some chicken in there.
21:37Just drop it in.
21:39Couple of cluckers.
21:41Let those guys sit
21:42for about,
21:43let's say two hours.
21:44We'll try two hours.
21:45Pop this in the fridge.
21:46We'll come back
21:47and check it out.
21:48So while the chicken
21:49sits in the brine,
21:50let's put Claudio's analysis
21:51to work and fry
21:52with soybean oil.
21:53I think we're going
21:54to have a better clone
21:55using this kind of oil.
21:57Okay.
21:58Bam, into here,
21:59into the breading.
22:00Give it a nice toss.
22:02All right,
22:09feeling really good
22:10about this one.
22:11I'm going to try the KFC first.
22:13See how we're doing.
22:14I like to get the flavor
22:15of the real thing
22:16in my mouth first.
22:18Now here's our clone.
22:25Okay, better.
22:26Definitely better.
22:28Breading's still a little thick.
22:30I'm getting everything right
22:31but the texture.
22:32It's too crunchy
22:33and the meat is overcooked,
22:35which means one thing.
22:36My fryer sucks.
22:38Next up,
22:39believe it or not,
22:40I'm going to be
22:41eating more chicken.
22:42Don't take it the wrong way.
22:43I like it.
22:45Stay tuned.
22:49When I realized my crunchy,
22:50overcooked chicken
22:52was my fryer's fault,
22:53I remembered that Doug
22:54had mentioned
22:55Winston Pressure Fryers.
22:57Hey, yo.
22:59Dude.
23:02You know where
23:03Winston Industries is?
23:06Okay, thanks.
23:08It's right up here.
23:10So here we are
23:11at Winston Industries.
23:12This is the place
23:13that makes the deep fryers
23:15for KFCs all over the world,
23:16the pressure fryers.
23:18They give that chicken
23:19its amazing texture.
23:21I think this is the final
23:22piece of the puzzle
23:23that's going to make
23:24that chicken perfect.
23:25It's going to make it taste
23:26just like KFC's
23:27original recipe chicken.
23:29Let's see what we're going
23:30to find out in here.
23:34Hello.
23:35Hi, I'm Todd.
23:36I have kind of a weird request.
23:38I've been trying to clone
23:40KFC's fried chicken
23:42and I understand
23:43these are the fryers
23:44here that KFC uses.
23:46Thank you for calling
23:47Winston, Ms. Christina.
23:48How may I direct your call?
23:50Sure, just a moment.
23:55Okay, what were you saying?
23:56Sorry, yeah,
23:57so I'm cloning KFC
23:58original recipe chicken,
23:59but it's not perfect yet.
24:01I think I've got
24:02the flavor right,
24:03but I need a different
24:04kind of fryer, I think,
24:05and you guys
24:06sell the fryers too.
24:08Thank you for calling
24:09Winston, Ms. Christina.
24:10How may I direct your call?
24:14Sorry about that.
24:15No, it's okay.
24:16So do you guys sell
24:17the fryers to KFC?
24:18Are these the same fryers
24:19that you use?
24:20Yes, we do.
24:21Perfect.
24:22Can I buy one of these fryers?
24:26Sorry, no.
24:29Maybe I could talk to
24:30the owner of the company?
24:32Thank you for calling
24:33Winston, Ms. Christina.
24:34How may I direct your call?
24:35Sure, just a moment.
24:39Okay, let me see
24:40if he's available.
24:44Winston Shelton,
24:45please dial 403.
24:48Okay, is he here today?
24:50Yes.
24:51Okay, so I'll just wait.
25:00Did you want to take
25:01a look around or anything?
25:02Yeah, sure.
25:03I'll just hang out here,
25:05look at the equipment.
25:07Oh, look at this.
25:091969, our first production model
25:12of the pressure fryer.
25:15This is some serious
25:16heavy-duty stuff.
25:19God, I need one of these.
25:21Todd, he will see you now.
25:23Oh, great.
25:24Go up the stairs.
25:25Up here?
25:26Yes.
25:27All right, thank you.
25:28You're welcome.
25:29I'm Todd Wilber.
25:31Ah, Winston Shelton.
25:33Very nice to meet you.
25:34Thank you very much
25:36for having me here.
25:38Have a seat, if you will, please.
25:40Thank you, thank you.
25:41I am trying to figure out
25:42the secret recipe
25:43for the Colonel's
25:44original fried chicken.
25:46Got it tasting pretty good.
25:48I think the seasoning's
25:49just right.
25:51I think I got the oils.
25:53But there's a texture problem.
25:55It doesn't bite
25:56like KFC chicken.
25:58And I think that's because
25:59of the fryer I'm using.
26:01Well, that probably
26:02is the answer,
26:03but I really cannot
26:04sell it to you.
26:05From liability considerations,
26:07we just do not sell it
26:08to individuals.
26:10Oh.
26:11Well, um...
26:13Am I gonna...
26:14Will you please?
26:16I am begging.
26:17Sorry.
26:18All right.
26:19Okay.
26:20I'd let you use one, but...
26:21You would let me use one?
26:22Yes.
26:23So I could borrow it?
26:24You could borrow one, yes.
26:25Great, okay.
26:26Perfect.
26:27We'll even show you
26:28how to use it.
26:29Okay, beautiful.
26:30Fair enough.
26:31Okay, thank you.
26:32It's been a pleasure, honestly.
26:34Good luck to you.
26:36We need to dispatch you
26:37to downstairs.
26:38Yes.
26:39After all that Winston
26:40had just given me,
26:41I didn't think there was
26:42much else to get out of him.
26:43But just before his technician,
26:44Sean, could show me the fryer,
26:45Winston pulled me aside.
26:47Tellicherry.
26:48What's a tellicherry?
26:49T-L-E-C-H-E-R-R.
26:51Tellicherry pepper.
26:53It gives it the aftertaste.
26:54Tellicherry.
26:55Tellicherry.
26:56Okay, good.
26:57Okay.
26:59Can you give me a little...
27:00Do I have to mow your grass now?
27:01What?
27:02Do I have to mow your grass now
27:04What are we doing here?
27:05I'm just throwing it
27:06right in the basket.
27:07Put it on the rack.
27:08And this rack is going to...
27:09You're going to drop this
27:10whole rack into the oil.
27:11That's correct.
27:12Cage of chicken
27:13and we're going to go slow.
27:14I don't want to get splashed.
27:16We've got some super hot...
27:18Wow.
27:19Oil.
27:20So we're going to close the lid.
27:21Yeah.
27:22Pull it close
27:23and you hit the button.
27:24Boom.
27:25And what does this button do?
27:26Okay, that's just saying
27:27we're cooking four heads of product.
27:28Uh-huh.
27:29And this is a countdown timer.
27:31Okay, so now
27:32is this going to give the chicken
27:34a special texture
27:35that we can't get
27:36by regular frying?
27:37Yes.
27:38Yeah, if you were to
27:39just open fry this
27:40what's going to happen
27:41is you're going to dry out
27:42the chicken too much
27:43and the skin's going to be
27:44really crispy.
27:45Okay?
27:46Yes, that's what happened to me.
27:47Okay.
27:48Yeah, super crunchy.
27:49It wasn't right.
27:50It was nowhere even close
27:51to the texture of the real thing.
27:52Exactly.
27:53Okay.
27:54So you have to have
27:55a pressure fryer.
27:56You have to.
27:57This is the missing piece
27:58of the puzzle, I think.
27:59And I really thank you guys
28:00for lending me
28:01a little bit of your time.
28:02We've got to get the chicken
28:03back to the loading dock.
28:04Yep.
28:05And then we've got to figure out
28:06how to get it on the truck.
28:07How are we going to get it
28:08down in there?
28:09Pick it up.
28:10Pick it up.
28:11You got it?
28:12Yep, I can get it
28:13if you can walk down with me.
28:14Yeah, I got it.
28:15It's not down yet.
28:16Okay.
28:17Bring it forward.
28:18And boom.
28:19All right, so I'm going
28:20with you now, right?
28:21I think you have to.
28:22All right.
28:23You have no choice.
28:24See you, man.
28:25I totally scored
28:26at Winston Industries.
28:27Not only did I get
28:28a pressure fryer,
28:29but I got telecherry pepper,
28:30a spice I had never
28:31even heard of.
28:32I've got this
28:33in the bag.
28:34Maybe I should say
28:35the bucket.
28:36So it's day three,
28:37and it's almost time
28:38for my KFC
28:39taste test challenge.
28:40Let's recap
28:41this investigation.
28:42KFC headquarters
28:43tipped me off
28:44to their use
28:45of pressure fryers.
28:46At a franchise,
28:47they let me in
28:48on the colonel's use
28:49of eggs and milk.
28:50You guys use
28:51fresh chicken
28:52or frozen chicken?
28:53And also,
28:54they let me in
28:55on the colonel's use
28:56of eggs and milk.
28:57You guys use
28:58fresh chicken
28:59or frozen chicken?
29:00And also,
29:01fresh chicken.
29:02Check this out.
29:03In the dumpster,
29:04I discovered a box
29:05of brined chicken.
29:06Claudio confirmed
29:07that the chicken
29:08is cooked in
29:09just plain old soybean oil.
29:10Colonel Sanders' secretary
29:11spilled a family secret.
29:12Sage and savory.
29:13And finally,
29:14at Winston Industries,
29:15its founder,
29:16Winston Shelton,
29:17gave me the missing
29:18ingredient to the recipe.
29:19Telecherry.
29:20T-O-E-C-H-E-R-Y.
29:21And I secured
29:22a pressure fryer
29:23to cook with.
29:25All right,
29:26we got to get this heating
29:27because it takes an hour
29:28to heat this thing up
29:29and we don't have much time.
29:33All right, let's go.
29:34On.
29:35All right.
29:36I'm going to work on
29:37the breading and stuff
29:38while that thing's heating.
29:39Secret ingredient.
29:40Telecherry.
29:41Region of southern India
29:42is the source
29:43of the finest pepper available.
29:46All right,
29:47here comes the flour.
29:48Two teaspoons MSG.
29:49Tablespoon of salt.
29:51One teaspoon of salt.
29:53One teaspoon GBP.
29:56Then telecherry pepper.
29:58One teaspoon.
30:00We're just waiting
30:01for oil to get hot.
30:02Let me see how it's doing.
30:05The oil's getting warm.
30:07But there's no basket.
30:11John, I looked inside the oil.
30:13Did you give me the cage?
30:24Dude, I need a cage.
30:26I can't fry this chicken
30:27without the cage.
30:28I only have a few hours
30:29of the taste test
30:30and I don't have a cage
30:31to my fryer.
30:32This is not looking good.
30:34This is crazy.
30:35Stay tuned
30:36because next up,
30:37we're going to see
30:38if I have cracked
30:39the colonel's secret code.
30:40Getting worried there?
30:45So, it's day three.
30:46I only have a few hours
30:47till the taste test
30:48and I don't have a cage
30:49to my fryer.
30:50John, I need a cage.
30:51I can't fry this chicken
30:52without the cage.
30:53What I'm going to do
30:54is I'm going to get on the phone
30:55with the canteen
30:56there in Corbett.
30:57I'll ask them to give you
30:58one of their cages.
30:59You'll be able to run
31:00right away.
31:01Please, please.
31:02I got less than two hours.
31:03I need that.
31:04Hey, Todd.
31:05Your basket just got here.
31:06Beautiful.
31:07Got the basket.
31:08Thanks, April.
31:09Got the basket.
31:10Got the basket.
31:11Okay.
31:12So, I finally get the cage
31:13and I'm ready to rock and roll.
31:14And then,
31:15another problem pops up.
31:16Still the oil.
31:17Still the oil.
31:18Still the oil.
31:19Still the oil.
31:20Still the oil.
31:21Still the oil.
31:22Still the oil.
31:23Still the oil.
31:24Still the oil.
31:25Still the oil.
31:26Still the oil.
31:27Still the oil.
31:28Still the oil.
31:29Still the oil.
31:30Still the oil.
31:31Still the oil.
31:32Still the oil.
31:33Still the oil.
31:34Still the oil.
31:35Still the oil.
31:36Still the oil.
31:37Still the oil.
31:38Still the oil.
31:39Still the oil.
31:40Still the oil.
31:41Still the oil.
31:42Still the oil.
31:43Still the oil.
31:44Still the oil.
31:45Still the oil.
31:46Still the oil.
31:47Still the oil.
31:48This is crazy.
31:49I did not need this.
31:51I have like an hour left.
31:52I haven't even done a test batch yet.
31:54The fryer was at 201.
31:55Now it's at 198.
31:57It's dropping.
31:58It's going even lower.
31:59And I rebooted it.
32:00It did exactly what he said.
32:01How am I going to cook chicken in this thing?
32:02I can't.
32:03I could.
32:04We could do this.
32:05I could just regular fry it.
32:06But it's not going to come out the same.
32:07No, not even close.
32:08This thing, this fryer,
32:09this pressure fryer is the secret
32:11to making it taste the same.
32:13I rebooted it.
32:14It did exactly what he said.
32:15I rebooted it.
32:16And then it dropped another degree.
32:18I mean, do we need to call the CFIO
32:20and tell him not to...
32:21Tell him to take his time.
32:23That's what we got to do.
32:24Slow him down.
32:25All right.
32:26I'm going to let go.
32:27I'll go get my phone.
32:28Do whatever you can to slow everybody down.
32:29All right.
32:37Hey there, young man.
32:38I'll let you know I understand
32:39you've been having a little trouble
32:40around here these days.
32:42Hey, Doug.
32:44Hope you don't mind me bringing a friend with me.
32:47How's it going so far, huh?
32:49Not so good.
32:51Nice shirt, man.
32:52Where'd you get that?
32:54Is that health department standard?
32:56I don't think it is.
32:57Do you allow something like this
32:58in your restaurants?
32:59That wouldn't be happening
33:00in our restaurant, I can tell you that.
33:01But I make the rules here, Doug.
33:02Fair enough.
33:03All right.
33:04We'll see you in a bit, all right?
33:05All right, buddy.
33:06Thanks.
33:07You bet.
33:08It is hot.
33:10Check it out.
33:11It says drop.
33:12It's working.
33:13It is working.
33:14This is such a beautiful thing.
33:25Yeah, it's like, it's too crispy.
33:31Two-headed chicken.
33:40Mmm.
33:41That looks pretty good.
33:45Mmm.
33:49I think I've gotten everything
33:50as close as possible,
33:51but there's one piece of information
33:53that I don't have,
33:54and it's killing me.
33:55We undercooked this a little bit.
33:57That's crazy.
33:58I thought it was going to be too much.
33:59How long to cook the chicken.
34:02But then I actually remembered something.
34:04We did have that information.
34:08All right, it's going in there.
34:09It's at 1310.
34:11When we were at KFC headquarters,
34:13we filmed the chicken cooking
34:14the entire time.
34:16Um, 1325.
34:19Okay, so 15 minutes.
34:2115 minutes.
34:22Let's say so.
34:23Okay, 15 minutes.
34:24Okay, so we got time.
34:25We got how long it takes to cook the chicken,
34:2715 minutes in the pressure fryer.
34:28Perfect.
34:29All right, I got to get back to this.
34:30All right, man.
34:31Thanks.
34:32This is it.
34:33Final batch.
34:34Start breading some chicken.
34:36Just making sure that
34:39the breading is on here,
34:41nice and thick,
34:42because that's where our flavor is.
34:43I'm going to do 16 pieces.
34:47Four by four.
34:48This is it, folks.
34:50It's going in.
34:51We're 14 minutes away
34:55from our first perfect clone, hopefully.
34:58Then it's going to be perfectly cooked.
35:01It kind of smells like KFC.
35:03Oh, I like that.
35:04I like hearing that.
35:06Hey, you are making me feel much better.
35:08I've had a very rough day.
35:10With only a few minutes left
35:11to present my final recipe,
35:13I'm not going to even have time
35:14to taste this final batch.
35:16This is going to be a blind taste test
35:17for everyone, including me.
35:23Here we go.
35:24Showtime.
35:31It does look delicious.
35:32It really does.
35:34Bucket up.
35:35Bucket up.
35:40Hey, Todd, time's up.
35:41Let's get this thing going.
35:42All right, man.
35:43I'm ready.
35:44Time's at the bottom.
35:45Ridiculous.
35:48Okay.
35:50Okay.
35:51Okay, Doug.
35:52Okay.
35:53No, no, no, no, no, no, no, no, no, no.
35:55No, no, no, no.
35:56We got to save it.
35:57We got to save it.
35:58Okay.
35:59Thanks, everybody, for coming.
36:01All right, Doug,
36:02so tell me who we have here
36:03judging the chicken.
36:05We're honored to have
36:06an esteemed panel here today for us.
36:07So right here, this is Sheree.
36:08Hi, Sheree.
36:09She's Corbin's downtown manager.
36:12Basically, she's everything about Corbin.
36:14This is Betty.
36:15Betty is a native here from Corbin
36:18and actually a very personal friend
36:20of the colonel from way back when.
36:22Oh, really?
36:23You knew the colonel?
36:24Oh, yes.
36:25Then we have Dennis.
36:26Dennis is our manager over here.
36:27How you doing?
36:28Okay, doing well.
36:29Thanks.
36:30More importantly,
36:31is anybody rooting for me?
36:32Not really.
36:33No.
36:34Anybody rooting for me?
36:35Well...
36:37Okay, so why don't we get this started.
36:39So the way this process works
36:41is we want you to have
36:42two buckets of chicken in front of you.
36:43One is the colonel's original recipe.
36:45One is Todd's version
36:47of his original recipe.
36:48Take a bite out of each,
36:50and then we'll make some selections as we go.
36:52So, please.
36:54All right, let's see here, folks.
36:59It's got a good brown texture to it.
37:03Finger-lickin' good.
37:05It's finger-lickin' good.
37:06Yeah, okay.
37:07I'm telling you, folks,
37:08I'm kind of confused.
37:09That's good.
37:10Good most.
37:12Okay, Cherie,
37:13why don't we start with you first?
37:14All right.
37:15Pull the bucket towards you
37:17that you think is the real KFC.
37:19Here we go.
37:21On the front of your bucket,
37:23there's a blue card.
37:24Peel the card off the bucket,
37:26and we will find out
37:27if there is the colonel
37:29or the Todd.
37:32I want to spot it.
37:33I knew it!
37:34Turn it around.
37:35What do we got?
37:36It's the colonel!
37:38I knew it!
37:40Yeah, okay.
37:41I knew it!
37:43All right, next.
37:45Let's see how Betty finally decides.
37:47Okay, so...
37:48Ah, decision has been made.
37:51Okay.
37:53Betty, it is your turn
37:55to peel away the card
37:56and find out which chicken you picked.
38:02The colonel!
38:05Oh, my God.
38:07Now it's down to the final choice.
38:10Dennis.
38:11All right, Todd.
38:12What did you think of the chicken?
38:14I'm happy for him, Dennis.
38:17It's all up to you.
38:19Oh, well, all right.
38:22And a decision has been made.
38:24And Dennis has made his decision.
38:26Okay, then.
38:27That is yours.
38:28That was real good.
38:29I think this is KFC.
38:31Okay, let's peel away the card,
38:33find out, and...
38:34Boom!
38:35The colonel!
38:40A lot of people have tried
38:41to duplicate the colonel's recipe
38:42for you.
38:43I know, I know.
38:44And I'll give you this.
38:45I mean, you're as close
38:46as anybody has ever come.
38:47Really?
38:48All right?
38:49You did a great job on this.
38:50We're gonna give you
38:51chicken for life.
38:52I still get chicken for life!
38:53Chicken for life!
38:54Chicken for life!
38:56I'm Todd Wilber.
38:57Thanks for joining us.
38:58I'm Todd Wilber.
38:59Thanks for joining me
39:00on my adventure
39:01trying to crack
39:02one of America's
39:03favorite secret recipes.
39:07Want to try some
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39:12featured in the series.
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