How do I make my fried chicken dry like those in KFC?

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Does anyone know how do commercial restaurants, like KFC, are able to make their fried chicken dry? When the skin are peeled off, there are very little juice coming out from the chicken.. and even the chicken meat itself is bit dry.. not moist at all. How on earth do they do that?
 
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By mistake ! Chicken should not be dry and I am sure you really do not want it like this

KFC at least by me is tender and moist when I buy it.

Some suggestions.

After breading refrigerate a while.

Fry in clean oil at correct temps.

Start chicken at room temp ,not directly from fridge.

Do not use frozen chicken if possible either breaded or not..

Drain well after cooking.

Serve as quick as possible no heat lamps.
 
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Welcome to Cheftalk, Advershine.

As others have said, if you're getting it dried somebody has set the machinery improperly. KFC is supposed to have crisp skin and moist flesh.

That aside, why would you want dried-out chicken in the first place?

BTW, you cannot precisely match KFC at home because it is pressure fried, a technique developed by the Colonel with equipment he had designed. There are several websites and books that purport to have the "secrets" of various fast-food flavorings, and you can check with them for the herbs & spices KFC uses. But it won't be quite the same.
 
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The machines that KFC chains  use. were at one time called Broasters it was fried under pressure. As far as Popeye Chicken  Thats your opinion. Here in Florida they either closed up, or were so dirty no one goes in them I know I wouldn't
 

kuan

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Does anyone know how do commercial restaurants, like KFC, are able to make their fried chicken dry? When the skin are peeled off, there are very little juice coming out from the chicken.. and even the chicken meat itself is bit dry.. not moist at all. How on earth do they do that?


Yeah, overcook it.  Sorry but why do you want it dry?  Fried chicken should be crispy on the outside and juicy on the inside.
 
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I may be taking a stab in the dark here people, but did it occur to you that maybe the OP LIKES the chicken that way???
 
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Actually, no, ChefRoss, it never occured to me.

There are certain ethnic groups for whom dry meat is required by dietary rules. Other than that, I really can't imagine anyone actually liking shoe leather.
 
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Soak the chicken pieces in a mix of 2 cups  buttermilk & 2 tbs of table salt. Then add about 1/3 cup of buttermilk to 2 cups of flour + seasonings to coat before you fry. it will be perfect and just like kfc
 
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The idea of chefs and home cooks actually physically trying to make food taste like fast food is weird...

Come on folks, there are a million ways of making chicken taste delicious, why would you want it to taste like fried cardboard?
 
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Does anyone know how do commercial restaurants, like KFC, are able to make their fried chicken dry? When the skin are peeled off, there are very little juice coming out from the chicken.. and even the chicken meat itself is bit dry.. not moist at all. How on earth do they do that?
It happens when it is left under the heat strips too long. It should have been thrown out.
 
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Nah, I thought it was a troll.  I assumed it was an attempt to post a negative review in a "different" way, or an amazement that they were able to manage such a feat. 
 
I may be taking a stab in the dark here people, but did it occur to you that maybe the OP LIKES the chicken that way???
 
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well with the warm reception to the question they aren't likely to be back anytime soon. Would think there is always room for any food question in this particular section of the forums.
 

phatch

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I'm thinking this is just subtle spam on the user's name to build search hits.
 
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Heh I just thought it was a typo and he was not slamming kfc but just wanted moist chicken with a crispy outside coat and yummy flavors. I saw he said dry and just dismissed it
 
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Have never had a suitably moist KFC.  I'll eat the coating, chew the bones and ditch the chicken.  Still makes me ill the next day - way too much fat.  I just love the flavour on the coating, gosh darn.  (Insert suitable curse words for those last 2 /img/vbsmilies/smilies/lol.gif)
 
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I had to chuckle the other day when I re-created a dish that my patron has always enjoyed.

It was a chicken breast in parchment.

He asked that the next time I make it I serve it with extra sauce because the meat is too dry.

I told him that the breast is dry because it is overcooked.

He told me to cook it with the sauce IN the parchment.

I told him that doing that way would dilute the sauce when the chicken cooks and leaks its' juices.

He got frustrated with me and went on and on about how he has made that dish long before I was around and that it always turned out dry and that's the way the recipe is.

I just looked at him and let it go. (sigh!!!)
 
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