KFC New Age Video & Photo

Many things can be learned from KFC New Age Process that they use from the Purchase Brown/Massey to Present Day. BUT it is New Age Process and needs to be then referenced to ways thing would have been done prior to the Sale to Brown/Massey

When Videos are Viewed like the TEF Video bear in mind that the vides on YouTube was the aired video NOT the First cooking which was done earlier that they mention and show the chicken compiled earlier that day.

In the TEF Video watch the Chicken is soaked in the Milk n Egg Warsh. it is not dipped for 10 seconds like water baths.

Chicken in the Original Days were left in the Milk n Egg warsh for up to 2 hours. This process was changed by the time Brown/Massey purchased the Bucket. The food safety handling Laws and Guidelines around the world were changing fast and furious and many areas deemed Keeping chicken in Milk n Egg especially if left on a counter were not proper food handling practice or possible for Bacteria or Salmonella if left out of a cooler and maintained certain temperature.

Many argue there is NO manuals that say this process remember the Manuals were made by Brown/Massey and some prior to them were some training Peter H gave to his staff when training new staff. All other locations had CHS stay and cook with the original Opening KFC. Calgary Alberta the Second Location Started in KFC was one that Did not have CHS come and train cooking staff until much later.

There was and has been many different ways since the Original KFC in 1939. which is still the Best chicken ever made and that Original was kept alive and going for almost 20 years and even until the 1980's in some areas.

The key point is the Bill S from Marion Kay made was he had to go back in his memory and history bank to figure out what CHS would have used ORIGINALLY in 1939 and continually until 1955ish when the Last change was made.

CHS had to make previsions for Spice Shortage and Availability He did what he had to but never tried to stray from the Original

KFC New Age Corporation Does it in every country

CHS also contended with the spice situation BUT He knew what to substitute with and Always combined a changed spice mix with some that was NOT changed so the difference became minimal to the taste or notice.

The 1940's time period with rations and War times were a real issue.

Bill S from Marion Kay also stated that the early 1970's were spice inconsistency and volume became hard to get as there were more Corporations and Big companies making items and TV Dinners and Pre made meals were ROCKETING with many other Chain restaurant's caused spice shortages world wide.

Different Chicken Breading and Defrosting Wings FROZEN NOT ALL CHICKEN IS FRESH

It has been my experience that breast pieces generally express the least amount of note, and in my opinion it is these that may need a second coating. Albeit that I never double coat them... Perhaps I should give this a try.

Is there a reason why CHS chose to double coat only the legs?