Good quality pepper is secret to pepper flavour and aroma

Chickenman: the NEW AGE KFC since the late 70's and 80's Has been Pepper infused BY NEW AGE KFC with extracts Yes


The problem many are faces with is there are FEWER and FEWER people who know the Real solid taste of the Pre-1970 KFC CHICKEN and as more old times decease it is steady getting less and less.

Pepper is a Key component of the K.F.C and K.F.C. NEW AGE had there share in issue getting Pepper in the Early 70's and Bill S mentioned it even that there is Physically NOT enough Tellicherry Grown in the World For K.F.C. USE world wide.

Sextons at One point Printed That 35% of ALL the Spice they Sold was Purchased BY K.F.C. International (think about that 35% of ALL there sale to K.F.C.) it's NO different the Kirkland Brand now dominating some Brands Stock under contact.

Yes using a HIGH Quality Item will Help Your quest, BUT just as Important is the Sage which accents the Pepper ?

I know that many will argue that Quality is NOT always a deciding factor BUT USING a HIGH quality can be a asset as YOU use much less to get the same effect ?

we know from 100's of test that the Seasoned Flour will use approximately 10% to 12% ones washed in Milk and Egg to stick on the Chicken for frying. and Some have even counted the Black specs on the Chicken pieces to figure out A black pepper amount on the Chicken reverse visual examination.

If I'm NOT Mistaken 99-x was checked and they might have established a amount of Pepper in the 99-x which many reference to.