First, the fillets, which apparently come out the refrigerator fresh, are dunked in a bucket of cold water. “We dip it in there because it just helps the flour adhere to the chicken,” Lawson explains.
Then the fillets are covered in the breading mix, and then loaded onto a rack that is lowered into a vat of hot oil. “The secret is the spice mix — our own people don’t know the recipe,” she says.
Lawson hopes that her explanation will help dispel the myth KFC’s food comes to its kitchens frozen or pre-fried.
Recently, fast food chains have been taking steps to make their food at least seem healthier: McDonald’s recently announced they’ll be switching to fresh beef in their burgers, while several other chicken producers and fast food chains, including KFC, have vowed to stop using antibiotics in their chicken supply.
Sure, it’s a good sign that mass-production restaurants are taking a little more care in their preparation. But given the reputation of convienece food chains, forgive us if we still order our bucket of chicken with a heaping side of skepticism.