Not only saxon people like to torture humans they torture food either regards You have noticed that in my case peolpe and food are the same
Probably the best fried chicken is pan-fried US Southern style. It is not fried in deep fat, but in a skillet with medium fat, traditionally lard, but now Crisco. Cooking fat was one of those items like salt that was once quite expensive, but is now cheap. Many people would save every little bit of fat, dripping, lard, bacon grease or whatever in a can on the back of the cook stove. This stratified -- clear fat on the top, a somewhat cloudy layer in the middle, and a coarse, semi-solid layer of stuff near the bottom third, filled with detritus and "bits." In my memory, there was an effort to re-use and keep used fat. Now, there are real problems in some southern US cities because people just pour it down kitchen drains, with predictable results. Clogged sewers are a major issue because the molten fat hits the pipes and congeals.
This was the cause of a 13000 insurance job I had to deal with. Could of been worse but not much. When I walked through the flat taking pictures for the insurance company it was up to the ankle line on my boots
...or completely minus the chicken as per KFC UK shops last month ....changed supplier...new supplier screwed up....no deliveries...no chicken...KFC....Kan't Find the Chicken. Mike
I honestly don't see how the local KFC stays in business, even with ample supplies of chicken. The place is never clean, it's slow, and expensive. Meanwhile, the supermarket in sight of the KFC has fried chicken, pizza, soups, salad and fried fish, and a much cleaner dining area. It's about half the price. The KFC shares space with a Taco Bell, which has my vote for the most vile excuse for fake Mexican ever. (The British FCK ad was a classic, though.)
I agree on slow and expensive. Many KFC outlets in the UK seem to last a few years then close or morph into other fried chicken chains. Regards John
