How come KFC chicken has no blood in it...?!


Question:

How come KFC chicken has no blood in it...?

How do they cook it perfectly dry on the inside without piercing it. I cant seem to fry chicken like that at home without it having blood in it and being raw. if i keep it for longer it just burns on the outside tho.


Answers:

Turn down the temperature, sir.

Low and slow, that's the way to go. It works with other meats as well. People pay 2-3 times as much for ribs in a restaurant as for a steak, because it tastes so much better, and the reason why ribs taste better is because they cook for hours and hours and hours....

KFC does their chicken in a pressure cooker, and they bread it in *cake* flour (instead of general purpose or bread flour) so that it's tender instead of crispy.

If you want a great fried chicken recipe, try Alton Brown's. It's not perfect - Alton himself says The Old Country Store in Lorman, MS has the best fried chicken he's ever tasted - but it comes very close.




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