Thoughts?

Perhaps the most fundamentally important question to be asked is:

Does Egyptian KFC OR taste exactly like North American KFC OR, either modern, or from years of yore.

As if the answer to this question is "NO", then this entire exercise it utterly futile and a complete waste of time.  But if it does hit the note we're all seeking, then this is a major breakthrough.

It Does Not Taste the same as Canadian or USA KFC it has a regional flare in ways and the Texture when cooked is different.

Anywhere in the World you Go it has a similar Style of KFC Flavor in ways BUT NOT the same. When You go to Jamaica its Way better than Canada and the USA

Japan and Chicken both Have little different flavor.

The Biggest issue NOW in 2024 is Keeping Staff who want to work for more than 3 months Before they are Trained and Stay following the 100% way to cook the Chicken the Staff rotates and Your Training New Staff again. 3/4 of the way into a shift and Prior to a Supper Rush if the Staff has NOT sifted the Flour and got your Prep work stabilized for the RUSH the Flour Does NOT get sifted and the Flavor is Most Flour, salt, pepper.

As many times as I train NEW staff they are thinking they Know better and skip items because they are to busy with to many tasks when short staff. As C.H.S. complained in the OLD DAY some Franchise owner tried to stretch the seasoning by adding 10Lbs of extra Flour to the existing Lugs and stretch the product Dollar Line. Where C.H.S. would test the Flour flavor and Add More seasoning to a Weak flour base to enhance the Flavor.

Key for the Making seasoned Chickens keeping the Spices and herbs suspended in the Flour NOT at the Bottom of the Lug. It takes 10Minutes to Clean prep and sift the flour as a general rule and when your BUSY it DOES NOT GET DONE.

LOOK at the OLD manuals OF KFC LEARN what Zinger means when extra Seasoning was Mixed ? it referred to keeping the Flour seasoned. BACK in the OLD DAYS when the manuals were Printed THERE WAS NO ZINGER CHICKEN.

Most people Do Not have a Clue that ONLY 225 pieces of chicken get coated from current 25Lbs seasoned flour in 2024

in 2024 Pastry Flour is what NEW AGE USES.A lighter Flour.

Also the Pre browning first 3 minutes sets the Chicken and seals the chicken KEY. Its all automatic with the NEW equipment in the OLD Days it was ALL Hand Eye that we made the Chicken and set the Browning initial cooking.

My recent story with AI:

I'm working on some electrical circuitry and I consulted an AI bot for advice. It generated 4 consecutive idiotic circuit math errors which I had to correct for it, and with each correction I presented to it, it duly apologized and admitted that it was wrong. That's when I realized that AI bots simply make up garbage when they don't have a solid answer. And then they present it to you as if it was fully a solid answer.