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Nutrition (Per 85 g serving): Calories: 300 Fat: 12 g (Saturated fat: 2.5g) Sodium: 190 mg Carbs: 49 g (Fiber: 1 g, Sugar: 35 g) Protein: 3 g. Even the worst of KFC's desserts, the Café Valley ...
For the Terra Nova Expedition of 1910 through 1913, daily rations for party members weighed over two pounds and provided 4,430 calories. They included pemmican, sugar, fortified biscuits, butter, cocoa and tea. [2] Gino Watkins developed a sledging ration in 1930 for the British Arctic Air Route Expedition. His formula (with modifications) was ...
Get the recipe: Copycat KFC Seasoning Recipe Moore or Less Cooking Copycat KFC Biscuits~ Only 6 ingredients are needed to have a high risen, soft and buttery biscuit better than KFC hot out of the ...
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. [2] Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.
On October 18, 2010, KFC restaurants in Canada began selling the fried version of the Double Down for a limited time. [16] It was reported that on its launch date, a KFC in Victoria, British Columbia was sold out of the Double Down by as early as 2 p.m. [17] In French Canada, it is known as "Coup Double", [18] [19] roughly translated as "Double Punch".
5. Sweet Corn. $2.99. This is admittedly one of KFC's most bland sides, but kernels of corn are always going to be a killer sidekick to fried chicken.
This is a list of shortbread biscuits and cookies. Shortbread is a type of biscuit or cookie traditionally made from one part sugar, two parts butter, and three parts flour as measured by weight. Shortbread originated in Scotland; the first recorded recipe was by a Scotswoman named Mrs McLintock and printed in 1736. [1]