KFC KILLED THE FRICKIN CHICKEN



HORRID, GREASY, STALE... HELD TOO LONG 


KENTUCKY FRIED CHICKEN (KFC)
KFC must stand for KILLED THE FRICKIN CHICKEN!  FOUR TRIES- FOUR BAD

COUNTRYSIDE near the Mall - CLEARWATER, PINELLAS COUNTY  
In Pinellas county, Four different times we were disappointed. One time we ordered the little Chicken Special Sandwiches and wouldn’t feed them to my dog if I had one. 

EAST BAY DRIVE near STARKEY RD (Mid Pinellas County)  
Dingy looking joint with mediocre cooked food. You can do better.  We took a bucket to go.  Food not cooked right some stale, mostly wings and legs. The floors and tables had that overall greasy feel. 

PARK BOULEVARD AT 66TH STREET  BUFFET
It was a lunch gamble so we decided to try the buffet because I was starving and had a yen for chicken. The help seemed to be on another agenda.  Love and lots of grease was in the air.  The help was so much in adoration of each other, no one got waited on, it was the LOVE MOAT.


WALSINGHAM RD LARGO, FL 33774    STATE INSPECTORS REPORT TOO NASTY TO SHOW - DISGUSTING
It must be from the grease that accumulates in the air from the pressure cookers that do the chicken.  But everyone I have been in and looked at needed a good cleaning, and you feel grease on everything you touch.  And it was witnessed by the inspectors.


NOTE:  WE GAVE UP ON THE COLONEL,  THE FOODS TOO UNPREDICTABLE AND NOT WHAT IT USED TO BE AND STILL USING MSG HIDDEN IN THE SECRET BLEND, ( Stores are still grease pits. I walked thru one yesterday and walked out, literally my rubber soled shoes stuck to the floor.)  But we have a solution:


   
GO TO KFC SUBSTITUTE BELOW

I WROTE THIS in 2012 - LITLE HAS CHANGED - IT’S STILL THE SAME THING
I apologize, this chain is really screwed up, at least in my area.  Five years later.  I know some places can have a bad day and thats why before I do a negative review I give them three or four chances. Different locations tell us if it is a management area problem.  After eight tries to get good food, I gave up.

Help doesn't show up for work, new young unskilled people on shift, long hours, boring work, it happens but when a chain in an area goes consistently bad in three locations you start looking at the management team and district supervision.

Countryside Mall Area KFCIn Pinellas County, Florida, KFC must stand for Killed the Fried Chicken! Four different times we were disappointed. The Colonel, if alive, would really take a good look at what he feeds you rather than the corporation worrying about what the Colonels picture logo and public image are about. He went from suit to apron or some ridiculous public relations act like that and they made a whole big media blitz about that. 

Fix the food stupid and people return! It's about the food, the food, rule one in corporate success. Now it’s all about grease, dirty tables, help from hell, and food quality went from a ten at one time to a three perhaps worse.  The chicken pieces for the money were the wings, thighs and legs, little or no white meat and not worth the price nor the quality of the package. The floors and tables had that overall greasy feel you get when you are waiting for the order and we decided take it home as it was cleaner.

On a whim and a real desire for KFC, I used to be a big fan of theirs, I sent my secret shopper to get a bucket, potatoes and gravy and rolls. I also said could they put a breast or two in the package. I got a tub of mashed, some gravy, rolls, five wings, one unknown part, two mediocre breasts and a package of bits.   It all looked pathetic, I removed the what appeared to be "double breading to make it look bigger'. With the skin and the rest of the garbage parts in one pile, the meat in another and realized several things. 

This was not a good ratio, not healthy and not fresh. The food had to of been stale since the insides had shrunk severely from the outside. The wings had the feather tips on, which most places dump as unfit to eat, the wings and parts were undersized, and the breast looked half the size of what I had been given in the past.   The "new" bits got dumped in the lake behind my house as the pieces were dark, old looking, ice cold and totally uneatable. The carp and bigger coy loved them.

INSIDER INFORMATION
My cousin at one time had a middle management position working for the Colonel when he was alive. They had strict policy's of food longevity and quality. If it wasn't sold in x-amount of time it was scrapped. This food is just not acceptable. The quality of the products they are getting from their vendors has diminished as prices go up and that small bucket was 23.00 dollars US. 

So I called my cousin and asked her what gives... She said not the same people, same ideals, food costs drive the retail, management cuts, drive the quality down and when three places in a 15 mile region are all bad, you have a local management problem in addition to corporate troubles.

Again the common denominator was poor service, poor food and that relates to bad management both in the stores and area management. If you see the ground moving, the Colonel is disappointed with his current team...



DO IT YOURSELF KFC

For many years, scientists have attempted to discover the authentic Colonel Sanders  secret ingredients, but without success. Some formula books have nearly devised similar tasting fried chicken, but there is only one on the market which has cracked the KFC technique.   

Who cares, I do because even when they do everything wrong, their places were filthy greasy dirty, untrained help, lousy health records with the kitchen police... people went there for the flavor of the chicken.

This is the closest and it came from Australia, I believe.  If you spent the time to read my comments on four visits to four different KFC stores, you will understand my disdain for this chicken franchise and I coined the phrase “ Who killed the frickin Chicken”.

The grease and filth, poor quality overstayed food which should have been dumped hours ago.  Still in the hot tables kept way too long, and served to the public and some of the stupidest help I have ever encountered worse than Mickey Dee.


HISTORY
A copy of the recipe, signed by Sanders, is held inside a safe inside a vault in KFC's Louisville headquarters, along with eleven vials containing the herbs and spices. To maintain the secrecy of the recipe, half of it is produced by Griffith Laboratories before it is given to McCormick, who add the second half.

In 1983, William Poundstone conducted laboratory research into the coating mix, as described in his book Big Secrets, and claimed that a sample he examined contained only flour, salt, monosodium glutamate and black pepper. KFC maintains that it still adheres to Sanders' original 1940 recipe. In Todd Wilbur's television program Top Secret Recipe, the Colonel's former secretary, Shirley Topmiller, revealed that Sanders learned from his mother that sage and savory are good seasonings for chicken. Also, Winston Shelton, a former friend of the Colonel, said that the secret recipe contains Thalassery black pepper.

It is well attested that Harland Sanders asked Bill Summers of Marion-Kay Spices in Brownstown, Indiana, US to recreate his secret blend of 11 herbs and spices. While alive, Sanders recommended the Marion-Kay seasoning to franchisees over the corporate version, as he believed the latter had been made inferior by its owners. In 1982, after Sanders' death, KFC brought a lawsuit against Marion-Kay and the latter was barred from selling its mixture to KFC franchises. The Marion-Kay seasoning is still sold under the name "99-X," and according to Sanders biographer Josh Ozersky, it is indistinguishable from the original KFC recipe.

In August 2016, the Chicago Tribune reported that Joe Ledington of Kentucky, a nephew by marriage of Colonel Sanders, had claimed to have found a copy of the original KFC fried chicken recipe on a handwritten piece of paper in an envelope in a scrapbook. Tribune staffers conducted a cooking test of this recipe, which took several attempts to get right.

They had to determine whether the “ s" meant tablespoons or teaspoons, and soon concluded the correct interpretation was tablespoons.   After some trial and error, they decided the chicken should be soaked in buttermilk and coated once in the breading mixture, then fried in oil at 350 degrees Fahrenheit until golden brown. They claimed that with the addition of MSG as a flavor enhancer, they could produce fried chicken which tasted “ Indistinguishable" from fried chicken they had purchased at KFC.

THE RECIPE FOUND BY JOE LEDINGTON READS AS FOLLOWS:  11 SPICES –

Mix With 2 Cups White Flour ( Lite Flour).

  1. 2/3 Ts Salt
  2. 1/2 Ts Thyme
  3. 1/2 Ts Basil
  4. 1/3 Ts Oregano
  5. 1 Ts Celery salt
  6. 1 Ts Black pepper
  7. 1 Ts Dried mustard
  8. 4 Ts Paprika
  9. 2 Ts Garlic salt
  10. 1 Ts Ground ginger
  11. 3 Ts White pepper


HERE IS THE BACKUP  RECIPE

2 eggs, beaten well
1 1/2 cups milk, regular
1 cup all purpose flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/8 tsp. ground sage
1 tbsp. chopped parsley
2 large cloves garlic, bashed
1/2 tsp. soy sauce - Kikkoman
1 tsp. black pepper
1 tbsp. Wondra flour or arrowroot.

You will also need, additional flour for separate pre-coating, 5-6 cups non-hydrogenated Crisco or peanut oil, and obviously frying chicken, cut in pieces.


PREPARATION
Do it the KFC way and get a pressure cooker, cooks in minutes ! ! ! 
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360°F.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). 
Put the garlic cloves through a garlic press and add into the egg mixture. 
Add half of the parsley and 1 tablespoon Wondra all-purpose flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small 
Use this to dip each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.  Gently lower the chicken pieces into the hot oil and allow to become a golden color.