- Joined Jan 1, 2011
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 occurred to me... I am new here but I have always had a soft spot for somewhat dry chicken. I don't serve it that way to others but I do like it.