Smallgree's musings

I still maintain the Brine is Important as ever for depth flavor the Original Pre-1980's Original KFC Chicken was.

KFC changed the Brine solutions when they started to introduce the Marinade tumbles PIECE OF CRAP equipment that was a waisted of effort and money they stopped using them because it DID NOT work as the effective Brine method.

ANYONE who has been around cooking and Butchering KNOWS you can not cut, store, and ship chicken for DAYS like KFC does especially the Fresh Chicken that KFC was using in the 1970's. IT WAS BRINED.

CHS knew to season the Chicken in stages BUT as the speed of Cooking chicken had to be increase he added more Spice and herbs to the Flour and SIFTED THE FLOUR, in the original days CHS use to continually add more seasoning to the existing flour that was in the Lugs if the flour did not taste seasoned enough. He had his own way of cooking and teaching. BUT the Original Days was much different when the Franchise owners were hands on owner operators, The method did not work when the rotating door of staff started to come and go with franchises that were not monitored by Owners.

This issue of Great Chicken even in 2022 is easily found IF you see a NEW KFC Franchise opening ANYWHERE in the world go and try the chicken when they are just opening even ask to be a tester for the Pre-opening Days and you will have some of the best chicken KFC NEW AGE MAKES. then wait 45 to 60 Days once the NEW STAFF sees how hard the Job is and as staff start quitting the pressure grows and more hours stress the NEW EMPLOYEES and method gets skipped and not like the opening days which is watched by trainers and they stick to ALL process 110% no corners skipped.

This can happen to ALL restaurant's

when you cook at home you stay focused and don't cut corners like old staff do.

NOT Sifting KFC Flour in store or at home is a Serious ISSUE for flavor inconsistency

Sugar dulls the note, so the sweetness must come from spices, or herbs.

Powdered Milk is about 37-38% by weight Lactose Sugar.

smallgree Could NOT agree more with you Cooking the way the Old Timers Cooked.

Brown had spoke about 1 of the biggest issues they had which CHS Did not have when he started gaining momentum franchising compared to KFC NEW AGE was the rotating staff who were originally trained and left for other jobs compared to CHS trained many mom and paw owner's who worked 7 Days a week, and DID NOT rely on rotating staff and staff who could NOT boil water let alone cook chicken in Brown & Massey Day.