Post by deepfriednew101 on Jul 28, 2021 18:42:00 GMT 1
I had a conversation with one the the longest employed KFC workers who is in Canada and approximately 50 years of KFC work
She said this about the OLD DAYS and I have typed her words from conversation
chicken pieces were overnight Marinade in containers Then the Chicken was drained, while chicken is slightly moist, they are dumped into the flour tub.
After lightly coating each piece in the flour, they were then dipped in egg milk then floured again before cooking.
She said it was the way they were taught to make a coating that sticks even to all parts of the chicken and skin.
she said that over time they went from the over night marinade to the 30 minute marinade in machines, that were then placed in flour from the marinade machine, but they were floured then again a water bath and second flour visit.
Now she said it is just dipped in water and flour with the salt and spices. much different then the old days. She said the Old way was more labor intense as each piece had more handling and two times in the flour which meant you had to sift the flour twice as much also.
Her words were the Coating is not the same as the old way but still smells similar but the old days her clothing had a permanent KFC smell, now its not even noticed when you get home unless you are over the Pressure cookers
just a tip from a old timer.
