Post by deepfriednew101 on Mar 28, 2024 14:37:12 GMT 1
Milk and Egg Warsh Pre-Breading
I have been asked why the use of Milk and Egg Warsh was discontinue as a dip and then Powder used in the breading.
Originally we were taught to use the Milk and Egg Warsh WHICH contained Salt, and Pepper added to the wet mix OUTSIDE the 11 Herbs and Spices ingredient
The Manuals and All instruction from Old KFC manuals speak about adding the sale to the milk and egg while mixing it then end was adding pepper with light stir.
The automated Breading system also had full instructions for the process.
C.H.S. indicated this in multiple interviews also
"Now, I use a milk and egg dip because it adds to the flavor of the cooked chicken, don't ya see, and gives the chicken a nice golden brown color. And then too, when you dip the chicken in milk and egg it makes the raw chicken sticky so the breading will have something besides skin to stick too. And after the chicken has been dipped in the milk and egg dip, I dunk it into the breading mixture."
exactly 1 egg to 2 cups of milk, salt adds a zing to the flavor
I have been asked why the use of Milk and Egg Warsh was discontinue as a dip and then Powder used in the breading.
Originally we were taught to use the Milk and Egg Warsh WHICH contained Salt, and Pepper added to the wet mix OUTSIDE the 11 Herbs and Spices ingredient
The Manuals and All instruction from Old KFC manuals speak about adding the sale to the milk and egg while mixing it then end was adding pepper with light stir.
The automated Breading system also had full instructions for the process.
C.H.S. indicated this in multiple interviews also
"Now, I use a milk and egg dip because it adds to the flavor of the cooked chicken, don't ya see, and gives the chicken a nice golden brown color. And then too, when you dip the chicken in milk and egg it makes the raw chicken sticky so the breading will have something besides skin to stick too. And after the chicken has been dipped in the milk and egg dip, I dunk it into the breading mixture."
exactly 1 egg to 2 cups of milk, salt adds a zing to the flavor