It can be but cooking time/method has to be adjusted
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They do it all the Time in Kerala!
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my experience with any of the “chicken chains” is ueber simple.
set aside “seasoning” for the moment…
the biggest difference chain-to-chain or within a chain is simply whether the crew is doing their jobs . . .
to wit…
prior DW visit to KFC - got a bucket. excellent stuff
my recent KFC visit to the same location - crew was grab-axxing, having a jolly ole’ good time.
extra crispy chicken was cold, soggy.
the crew must pay attention to the demand curve. frying up a ton of chicken and letting it sit for one-two hours . . . not good management, and it shows.
basically, any place where you’re getting fried chicken ‘fresh’ = <10 minutes out of the fryer, is going to outshine anyplace selling 30 minute cold chicken.
and there is precious little ways to predict that/crew’s performance unless they are so busy you have to wait 10-15 minutes in a line.
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You’re quite right on the reliance of the crew. the 2 hour old big batch I’ve found to be true. Fresh is everything with fried chicken. Even if you’re putting it in a picnic basket, if it was fresh it will still be good. Fried, then heated for .5 hour, it definitely loses its luster.
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I love cold leftover fried chicken.
It’s that heat lamp that hurts it!
Dang skippy it is. But, with fried chicken, that’s not a little thing. That’s how my KFC used to ruin the stuff and most of us quit even going there even once per year. Bunch of kids dinking around after making a big batch short-cut chicken. Now our KFC is no more; not that it’s missed much. Our IGA has the best store bought where I live. 'T’s Why I usually make my own.
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I think our Cdn Mary Brown’s chain fries to order fairly often, when I pick it up at the drive thru. I often wait for 3 or 4 minutes.
Canadian grocery stores tend to only sell rotisserie chicken, no fried chickens.
When I think of the best FC places growing up, I almost always remember waiting those few extra minutes. Timing is everything to good FC. Love to try Mary Browns.
