I’m not saying KFC is good tasting chicken, but their secret to keep it juicy is brining…should’a left KFC outta the conversation and just said “try brining”.

Years ago I asked Mr. Brown at the Cottonpatch what his secret to great chicken was. He took me back into the kitchen and said they brine the chicken overnight then the real secret is to use 100% lard. He laughed and said he didnt mind telling me the secret because to get the taste right you need to cook 75-100 chickens in the grease to get the seasoning right. They had about 10 double fryers in there and he said everyday they add a little lard to each fryer to make up for the used grease (that is on the chicken after it was cooked) and just keep reusing.

He said I could have just as good chicken if I cooked for 50 people every night.

Dude!!

My grandmother could have put KFC out of business, she fried in an old canner bottom, she said that way the temp stayed up when you dropped a batch. I wish I would have learned how to cook her chicken man it was some more good.