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