KFC question.

On Mon, 30 Jan 2006 10:20:13 +0100, "Pandora" <[email hidden]>

Quoted message said:

Some italian people who have tasted KFC abroad, told me that in the KFC
dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of chicken
seam to have cornflakes over!

KFC comes in (at least) two varieties: Original Recipe (cooked in the
pressure fryers) and Extra Crispy--that kind does rather look like it
has cornflake breading (and for all I know, it does). I don't think
the Extra Crispy is cooked the same way as Original Recipe--and I
don't think much of it at all, actually.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

Nancy Young said:

Interesting, I hadn't thought of the extra crispy; when people are
looking for kentucky fried chicken, I assume the original. As far
as I'm concerned, extra crispy is just extra breading, but to each
their own.

Burger King has these "chicken fries" thingies, they are bits of meat that
have a lot of extra coating - and a choice of SIX dipping sauces! :

http://www.villagevoice.com/nyclife/0605,lalli,71950,15.html

For the Birds
Burger King demolishes chicken as we know it

by Nina Lalli
January 27th, 2006 6:43 PM

"Chicken will never be the same."

This suspicious declaration is the concluding line of Burger King's
promotion for its sickest creation since the Enormous Omelet Sandwich:
Chicken Fries.

Chicken has really been through the ringer in this country over the past few
decades. The birds themselves have been bred for maximum dryness and
ultimate blandness-that is, bloated white meat. And, as we all know,
society's weird beauty standards are never reached easily. The hormones used
to achieve the desired white-to-dark meat proportions have been blamed for a
slew of unhealthy side effects, including lowering the age girls begin
puberty. Poor chicken. It never asked for breast enhancements.

But worse than the fact that thighs have been underappreciated is the
twisted fact that breasts, which only became popular because they're lean,
are so boring to eat that they have been manipulated by scientists through a
series of increasingly fatty food inventions. Enter the chicken fry.

In a way, Burger King's simplicity is refreshing. Others have bent over
backwards to win the prize for originality-Ruby Tuesday's Crispy Buffalo
Wontons have garnered a ridiculous amount of attention, for example. But BK
just modified the chicken tender or nugget to be less chicken and more fry.
The meat, so bragged-about by fast food purveyors for its purity (is "whole
white chicken breast meat'' really that impressive?) is now just a steamy
sliver encased in a thick cocoon of heavily flavored batter. The flesh
itself is a mere casualty, its lack of taste obscenely overcompensated for
by a ton of salt. A small order (six pieces for $2.05) contains 15 grams of
fat; the nine-piece version has 23. Granted, that's nothing compared with
the 47 gram omelet sandwich, but it's a pretty hefty snack.

I visited a few Burger Kings around town to experience the end of chicken as
we know it. I cannot think of a more appropriate place for mourning any food
than the BK on Sixth Avenue between 34th and 35th streets. (Oh,
wait-actually, the one under 50th street on Fifth Avenue-in the subway
station-maybe wins the prize.) BK 50th Street was almost empty when I got
there in the early evening, save for a few homeless people, a table of
scared-looking tourists, and some very troubling teenaged girls.

To be sure that taste buds are sufficiently assaulted, the fries come with
your choice of six dipping sauces. Six! Finding this choice a bit
overwhelming, I pretended I was at a restaurant and asked the woman behind
the counter whether she had a favorite. From the look she gave me, I
realized that I had clearly just outed myself as a nonfunctioning adult. It
wasn't scorn, but straight pity. "You can try them all if you want to," she
told me in a preschool teacher voice.

I didn't really want to, but I did try them all. Along with the traditional
sweet 'n' sour, honey mustard, and barbeque (updated to Spicy Honey Barbeque
sauce, which an employee explained to a customer: "tastes better than
barbeque"😉 there are three newcomers. Two of them, ranch and buffalo sauce,
are predictable. But the showstopper is something called "ZESTY Onion Ring
Sauce." What's onion ring sauce? Well, kids, it's soybean oil, water,
horseradish, vinegar, more water, a lot of salt, more soybean oil, some
artificial flavors, thickeners, lemon juice, sugar, and more. The end result
makes me crave horseradish mayonnaise.

As I sat slumped in my plastic BK chair, I felt depressed: chicken's demise
seems to reflect a schism in the way Americans eat. While tortured breasts
appear in all kinds of elaborate disguises in fast food restaurants, a
strong market has emerged for poultry distinguished as organic,
naturally-raised, hormone-free, grain-fed, free-range, etc.

So, dear consumers, you've got a choice. You can eat real chicken, such as a
natural, hormone-free breast from Murray's (at supermarkets for around
$4-5/pound-thighs are even less). Or you can follow the path to chicken
devolution, which leads underground to 50th Street, where you'll find a
stick of fatty, salty something dripping with ZESTY sauce."

"Gregory Morrow"
<[email hidden]> wrote

Quoted message said:

Nancy Young said:

Interesting, I hadn't thought of the extra crispy; when people are
looking for kentucky fried chicken, I assume the original. As far
as I'm concerned, extra crispy is just extra breading, but to each
their own.

Quoted message said:

Burger King has these "chicken fries" thingies, they are bits of meat that
have a lot of extra coating - and a choice of SIX dipping sauces! :

Heh, funny article. Do people still think those nuggets are a
healthful alternative to burgers, I wonder? You also clarified
for me, my long ago memory of extra crispy chicken was not
only that it was all breading, but that when you got through the
breading, you found a very small piece of chicken inside. As
though they sorted chicken by size when they determine regular
or extra crispy.

Wrong, no doubt, just my impression.

nancy

Pandora said:

Some italian people who have tasted KFC abroad, told me that in the KFC
dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of chicken
seam to have cornflakes over!

No corn flakes. KFC does chicken with two different coatings; what they
call "original" and " extra-crispy." They are only seasoned flour.

Original-style has a thin coating. Extra crispy has a thicker coating
that forms shapes, when fried, that look like corn flakes have been
added to the coating.

No corn flakes in the chicken coating.

Pastorio

Quoted message said:

Original-style has a thin coating. Extra crispy has a thicker coating
that forms shapes, when fried, that look like corn flakes have been
added to the coating.
No corn flakes in the chicken coating.
Pastorio

And never use Cornflakes as a coating on chicken... there's no getting
around the flavor of cereal on your chicken.

I know that some people do a skinless oven "fried" chicken and use
cornflakes but a tastier "less corny" option is crumbled Melba Toast.
Buy the flavored toasts and you can even by-pass some of the seasoning.
It's very good. Kev

Pandora said:

Some italian people who have tasted KFC abroad, told me that in the KFC
dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of chicken
seam to have cornflakes over!

This is my favorite KFC dish:

http://www.panix.com/~clay/thailand/PICT0026.jpg

In Thailand, KFC sells what I like to call "Yam KFC". A "yam" is a salad,
literally tossed, mixed together. So KFC in Thailand (which is very popular
with the Thais) mixes chicken strips with lime juice, fish sauce, chili,
onions, and cilantro and serves it with steamed rice and fresh tomato and
cucumber. It is very tasty!

--
Clay Irving <[email hidden]>
#11906 Look at the error message! Look at the error message!
- Good Advice and Maxims for Programmers, Mark Jason Dominus <[email hidden]>

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

Some italian people who have tasted KFC abroad, told me that in the KFC
dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of
chicken seam to have cornflakes over!

No corn flakes. KFC does chicken with two different coatings; what they
call "original" and " extra-crispy." They are only seasoned flour.

Original-style has a thin coating. Extra crispy has a thicker coating that
forms shapes, when fried, that look like corn flakes have been added to
the coating.

No corn flakes in the chicken coating.

Thank you Bob. If you find a recipe for extra -crispy tell me, please.
Cheers
Pandora

Quoted message said:

Pastorio

"kevnbro" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Original-style has a thin coating. Extra crispy has a thicker coating
that forms shapes, when fried, that look like corn flakes have been
added to the coating.
No corn flakes in the chicken coating.
Pastorio

And never use Cornflakes as a coating on chicken... there's no getting
around the flavor of cereal on your chicken.

I know that some people do a skinless oven "fried" chicken and use
cornflakes but a tastier "less corny" option is crumbled Melba Toast.
Buy the flavored toasts and you can even by-pass some of the seasoning.
It's very good. Kev

Mhhhh! I must try! Thank you!
Pandora

Quoted message said:

"Clay Irving" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

Some italian people who have tasted KFC abroad, told me that in the KFC
dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of
chicken
seam to have cornflakes over!

This is my favorite KFC dish:

http://www.panix.com/~clay/thailand/PICT0026.jpg

In Thailand, KFC sells what I like to call "Yam KFC". A "yam" is a salad,
literally tossed, mixed together. So KFC in Thailand (which is very
popular
with the Thais) mixes chicken strips with lime juice, fish sauce, chili,
onions, and cilantro and serves it with steamed rice and fresh tomato and
cucumber. It is very tasty!

And it looks very nice!!!! Good!
Pandora

Quoted message said:

--
Clay Irving <[email hidden]>
#11906 Look at the error message! Look at the error message!
- Good Advice and Maxims for Programmers, Mark Jason Dominus
<[email hidden]>

Quoted message said:

In Thailand, KFC sells what I like to call "Yam KFC". A "yam" is a salad,
literally tossed, mixed together. So KFC in Thailand (which is very popular
with the Thais) mixes chicken strips with lime juice, fish sauce, chili,
onions, and cilantro and serves it with steamed rice and fresh tomato and
cucumber. It is very tasty!

Now that's about as far from American "KFC" as one can get.
They should call it, "TLC" (No! Not that TLC....Thai Lime Chicken)
Kev

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

As I sat slumped in my plastic BK chair, I felt depressed: chicken's demise
seems to reflect a schism in the way Americans eat. While tortured breasts
appear in all kinds of elaborate disguises in fast food restaurants,

Thanks for sharing that ;-) -- just glad I wasn't slurping a cup of coffee when
I read this post. B.t.w. there seems to be a typo here, shouldn't it read 'fat
food restaurants'? (just going on what was said before)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

Gregory Morrow said:

But BK
just modified the chicken tender or nugget to be less chicken and more fry.

Quoted message said:

sliver encased in a thick cocoon of heavily flavored batter. The flesh

At least there's a sliver. It would be impossible for BK to make
their chicken fries "less" than a McD's chicken nugget. For the first
couple decades of the Chicken McNugget, there was no chicken meat
whatsoever. Seriously. I looked. My daughter loved them and we'd
occasionally buy them for her. One day I was bored and started
wondering about them. I disected half an order. No meat. They were
just some sort of breaded and fried fat absorbing sponge matrix
thingie. It wasn't until just a few years ago McD's started putting
real chicken meat in their nuggets.

This all-breading and little meat is not new. I remember the old
Sizzler all-you-can-eat promos. I once ...only once... bought into
their all-you-can-eat shrimp-a-thon. They brought out small plate
of popcorn shrimp that were 33% shrimp and 67% breading. I was
[censored]. I started in earnest relieving these micro shrimp of their
grease/bread casing and piling the shrimp up on another plate till I
went through them all. Then I ordered more and ate the now naked
shrimp. After a half a dozen or so plates and a couple [censored]
server-droids, I figure I'd had enough. I felt no satisfaction,
though. The shrimp still sucked.

Sizzler was the master of these trick eat-till-you-puke gimmicks. They
did another with all-you-can-eat ribs. We tried it ...again, once!
They were tough old beef ribs that had a sauce so repugnant, I
couldn't eat even one. I no longer frequent these types of
restaurants (chains), but I'm sure places like Olive Garden and Red
Lobster still pull the same [censored] with their never ending gluttony
promos. Hey, twenty-nine cents worth of wet noodles for only $9.99!
Bleh.

nb

kevnbro said:

cornflakes but a tastier "less corny" option is crumbled Melba Toast.

Another option for more texture are Japanese style "panko" bread
(rice?) crumbs.

nb

Nancy Young said:

"Gregory Morrow"
<[email hidden]> wrote

Quoted message said:

Nancy Young said:

Interesting, I hadn't thought of the extra crispy; when people are
looking for kentucky fried chicken, I assume the original. As far
as I'm concerned, extra crispy is just extra breading, but to each
their own.

Quoted message said:

Burger King has these "chicken fries" thingies, they are bits of
meat that have a lot of extra coating - and a choice of SIX dipping
sauces! :

Heh, funny article. Do people still think those nuggets are a
healthful alternative to burgers, I wonder? You also clarified
for me, my long ago memory of extra crispy chicken was not
only that it was all breading, but that when you got through the
breading, you found a very small piece of chicken inside. As
though they sorted chicken by size when they determine regular
or extra crispy.

Wrong, no doubt, just my impression.

nancy

I'm nuts, I guess. I really prefer the crispy (I mean CRISPY!) breading to
the bit of chicken inside 🙂 However, I'm blessed at having that little
store down the street where some real old-style country cooks know how to
cook fried chicken. Crispy outside, juicy inside, I don't mind eating the
chicken! Don't do it very often but at least I've seen Yvonne back there
hand-coating chicken pieces in flour just before lunch time. I know they
don't buy frozen "fried chicken" from a restaurant supplier and pretend it's
the real deal. It IS. And dang if it doesn't taste great!

Thanks for setting off a craving for some real fried chicken and quarter
fries 🙂

Jill

Pandora said:

Some italian people who have tasted KFC abroad, told me that in the
KFC dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of
chicken seam to have cornflakes over!
Cheers
Pandora

I don't know about KFC and the cornflakes but I used to make a very good
"oven fried" chicken which is seasoned and then coated with crushed
cornflake crumbs. It turns out as if it had been fried but is not.

Off the top of my head: the pieces of chicken (usually chicken breasts and
thighs, on the bone) were dipped in an egg wash. Then rolled in cornflake
crumbs seasoned with garlic powder, salt & pepper to taste, maybe some dried
marjoram. Coat the chicken well and let sit so the coating dries and
adheres to the chicken well.

To a baking dish of adequate size for the chicken pieces, add a little
cooking oil, about 3-4 Tablespoonfuls (not olive oil, too strong! canola or
corn oil). Heat it up in a hot oven (about 400F degrees). Quickly arrange
the chicken in the dish with the hot oil. Bake at a very high temperature;
if I remember correctly (and I may not) it was 400F or maybe 425F for about
20 minutes. No need to cover or turn the chicken; it turned out crispy.
And very tasty!

Jill

kevnbro said:

Quoted message said:

Original-style has a thin coating. Extra crispy has a thicker coating
that forms shapes, when fried, that look like corn flakes have been
added to the coating.
No corn flakes in the chicken coating.
Pastorio

And never use Cornflakes as a coating on chicken... there's no
getting around the flavor of cereal on your chicken.

I don't agree with that. Cornflakes don't have all that much flavour.

Quoted message said:

I know that some people do a skinless oven "fried" chicken and use
cornflakes but a tastier "less corny" option is crumbled Melba Toast.

Now see? Melba Toast, even plain, has a stronger taste to me than does
cornflake crumbs 🙂 So we can agree to disagree. However, I do love melba
toast rounds for snacking on!

Jill

"jmcquown" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

Some italian people who have tasted KFC abroad, told me that in the
KFC dough there are also cornflakes.
Is it true? What do you think?
Searching with Google, I have seen a photo on the web and pieces of
chicken seam to have cornflakes over!
Cheers
Pandora

I don't know about KFC and the cornflakes but I used to make a very good
"oven fried" chicken which is seasoned and then coated with crushed
cornflake crumbs. It turns out as if it had been fried but is not.

This is a great new!

Quoted message said:

Off the top of my head: the pieces of chicken (usually chicken breasts and
thighs, on the bone) were dipped in an egg wash. Then rolled in cornflake
crumbs seasoned with garlic powder, salt & pepper to taste, maybe some
dried
marjoram. Coat the chicken well and let sit so the coating dries and
adheres to the chicken well.

Do you break cornflakes, or do you use them whole?
Another thing. Why don't you put spices inside eggs, rather then in
cornflakes breadcrumb?

Quoted message said:

To a baking dish of adequate size for the chicken pieces, add a little
cooking oil, about 3-4 Tablespoonfuls (not olive oil, too strong! canola
or
corn oil). Heat it up in a hot oven (about 400F degrees). Quickly
arrange
the chicken in the dish with the hot oil. Bake at a very high
temperature;
if I remember correctly (and I may not) it was 400F or maybe 425F for
about
20 minutes. No need to cover or turn the chicken; it turned out crispy.
And very tasty!

Gnam gnam! I like this recipe! I will eat KFC till summer because I must try
almost all 🙂))
Cheers and thank you
Pandora
(hoping your father stay better then the last time I have heard of him)

Quoted message said:

Jill

Pandora said:

"jmcquown" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora wrote:
I don't know about KFC and the cornflakes but I used to make a very
good "oven fried" chicken which is seasoned and then coated with
crushed cornflake crumbs. It turns out as if it had been fried but
is not.

This is a great new!

Quoted message said:

Off the top of my head: the pieces of chicken (usually chicken
breasts and thighs, on the bone) were dipped in an egg wash. Then
rolled in cornflake crumbs seasoned with garlic powder, salt &
pepper to taste, maybe some dried
marjoram. Coat the chicken well and let sit so the coating dries and
adheres to the chicken well.

Do you break cornflakes, or do you use them whole?

In the U.S. they sell boxes of crushed cornflake crumbs specifically for
baking with. If you can't find this, use a rolling pin and place cornflakes
between two sheets of waxed paper and crush them. You don't want a powder
but you don't want big pieces of corn flakes, either.

Quoted message said:

Another thing. Why don't you put spices inside eggs, rather then in
cornflakes breadcrumb?

No reason; it's just the way my mom taught me to do it.

Quoted message said:

Quoted message said:

To a baking dish of adequate size for the chicken pieces, add a
little cooking oil, about 3-4 Tablespoonfuls (not olive oil, too
strong! canola or
corn oil). Heat it up in a hot oven (about 400F degrees). Quickly
arrange
the chicken in the dish with the hot oil. Bake at a very high
temperature;
if I remember correctly (and I may not) it was 400F or maybe 425F for
about
20 minutes. No need to cover or turn the chicken; it turned out
crispy. And very tasty!

Gnam gnam! I like this recipe! I will eat KFC till summer because I
must try almost all 🙂))
Cheers and thank you
Pandora
(hoping your father stay better then the last time I have heard of
him)

Quoted message said:

Thank you... we'll know more about his condition after his trip to the
doctor on February 2nd.

Jill

Gregory Morrow said:

For the Birds
by Nina Lalli

Quoted message said:

This suspicious declaration is the concluding line of Burger King's
promotion for its sickest creation since the Enormous Omelet Sandwich:
Chicken Fries.

Ages ago I used to eat at Burger King quite a bit, but even though I
love their sick and twisted commercials, I just can't make myself eat
there anymore. Not with the craptastic food they've been creating
lately. Chicken Fries was just another nasty nonfood food item on their
list of atrocities.

Quoted message said:

are predictable. But the showstopper is something called "ZESTY Onion Ring
Sauce."

I confess I love this onion ring sauce. Too bad the onion rings at BK
are soggy, disgusting rings of doom.

Stacia