After working in the Kentucky Fried Chicken store as cook, counter cashier in Syracuse NY in 1974 I was the FIRST and ONLY female to train as a Manager along with 6 men in NEW YORK STATE. As I was the first female I had to wear the Men's Uniform as they had none yet for females. There was never any tomato soup flavoring. The seasoning came in a 1 lb. pre made pack and we had to mix it with 25 lbs. of plain flour. It was the way after we dipped 9 chicken pieces in powdered egg wash/water mix that we "kneaded" the flour onto the chicken and then it was Pressure Fried in oil that made KFC special. Yes I still cook KFC in a Pressure Fryer at home BUT I can not get the taste right but everything else is great. It basically its a lot of pepper. I Also tried to break it down without success. I use lemon pepper, salt, garlic powder and reg. pepper.

I believe the flavoring of our favorite fried restaurant bought foods has a lot to do with the heat of the oil, age of the oil, type of oil and what ever else was cooked in it before that chicken. Love that KFC chicken though!

Originally there are 2 recipes for KFC. First developed by the Colonel. When this soda company acquired KFC they didn't take the recipe. So another Foodservice company developed a recipe which was not only better but became popular in taste. After a while the cost Factor came to mine and the company decided to purchase the Colonels recipe. They figured the food cost would become cheaper. Then something happened, one being the shortening(animal fat) was change to low-fat fryer oil and the old recipe was used again with a difference in the preparation procedure.
As for the recipe, I might not have the Colonels recipe, but I enjoy reading and trying what you develop into maybe one day a good thing.