Brine or Marinade

Brine and Marination K.F.C has been doing it for as Long as C.H.S. cooked chicken ever since he carried chicken in Ice Cooler in his Car trunk 



Brine and Marination Soften the Chicken while adding a Preservative for uncooked and, then cooked Chicken Parts which can last 2 hours in a Cvap, In the New Age KFC 2022, The Original Cvap only suggested a 45 Minute Use and serve time after chicken was removed from the Pressure pots.



The Brine and Marinade also adding that additional Flavor from the ingredients in your Brine and or marinade deep to the Bone and creating the well seasoned meat flavor C.H.S. spoke so High about, plus improve the texture of the deep-fried chicken, Corn Flaked appearance from the retained Moisture the Brine and marinade retain and slowly release while under pressure in the Pressure cookers with a maintained Pressure of at least 15 P.S.I. Capped Pressure.



In addition, the extra Moist and Soften Chicken which was Brined and or Marinade for as little as 45 Minutes to Over night then helps the Seasoned Flour to be evenly attached to the surface of the surface warm Chicken Prior to deep-frying chicken which will help to prevent falling off of the Coating after and while being removed from the Pressure Pots or Open Top Deep Fryer or Skillet



In the 1970’s we had a maintained rule that once the chicken was removed from the Milk and Egg Warsh and rolled in the Seasoned Flour the Max it could sit on a wire rack was 5 Minutes Prior to Deep Frying. *



(C.H.S. advised that if the Coating spotted wet to dry uneven on the rack from excessive sitting YOU either washed the Seasoned Flour off the chicken Completely or you Re -floured the chicken / without rehydrating the chicken or a season Milk & Egg Warsh) HE WAS ALWAYS advising wash the chicken and start again BUT IF HE SAW CHICKEN WITH SPOTED DRY COATING, HE ONLY Re-Floured / Do as I say NOT as I DO



Note*



C.H.S used 27 & 7/10 Pressure originally BUT then as time elapsed found 15 P.S.I. worked From Winston S. (27 & 7/10 Pressure was found to be giving the Modified Pots C.H.S. used a Shortened Lift span and the Improper care or the Sealing rings in the Pot Caps Failed Causing Possible Injury BUT ALSO considerable amount of waisted product due to seal and pressure issue).



In the Mid 1970’s K.F.C. attempted Larger Bird Size and Different Brine or marinade WHICH was a DISASTER The complaints were THROUGHT the ROOF / Red chicken meat discolor near the Bone EVERY Mother thought the chicken was NOT cooked – It was mandatory to check internal chicken temp for 6 to 8 Months to prove to the Public and Health agency that chicken was Proper cooked tempature



*(KFC Manuals Printed areas for trouble shooting incorrect chicken cooked finished product)







ANYONE WHO CLAIMS KFC chicken was or is NOT Brine or Marinade or the KFC Chicken Does NOT also have Frozen is F.O.S. and needs to clean the Crap from their Boots.