On the serious side... I used to cook souther fried chicken when I worked in St Ives way back in the early 90's. The machine used was like a giant upright spin dryer we all knew and loved at our local laundrette. The fryer was half full of oil and contained several baskets for placing the chicken in after it had been placed through the breading machine... After the dripping (often with blood) chicken was placed into a vat of fresh breadcrumbs and seasoning to coat the chicken pieces... the blood soaked bread crumbs were crushed by the machine and placed back into the mix... over and over again. A health and safety nightmare... but cost effective.
The machine used to fry the chicken pieces was called (manufactures name) Henny Penny and basically was an oil filled pressure cooker. The chicken would take about 20 minutes to cook and was then placed in the cabinet for public display. This is where the problem with the modern KFC stands. The cabinet needs to be hot. The heat dries out the chicken and makes it tough and stringy. To stop this we introduce steam to the cabinet... It seems that KFC has extended the life of the chicken pieces by increasing the amount of moisture in the cabinet and there for extending the shelf life from 20 mins to 90. That is why the chicken is stodgy and like a sponge. By that time the coating that should be light and golden is now like a wet duvet... tasteless and damp.
Hope that explains the process of how to make awful chicken
Not sure... we were too busy ripping of the visitors of St Ives and feeding the seagulls by third party and turning them into cannibals disrespectful we were!
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.
