[Table] IAmA KFC cook ask me anything tabled

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Date: 2015-01-30

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Questions	Answers
How hygienic would you say the cleaning and cooking process is?	Well it all depends on how busy the day is I have seen some employees who rarely wash their hands and start cleaning things. Not caring about all the bacteria that is getting spread around the store. But when we do clean we use cold sanitizer and the same towel over and over again until it is either super dirty or someone throws it out to get another one. So, all in all I have to say we are not the dirtiest out there but sure not the cleanest. Same thing goes with the cooking process people tell me I wash my hands too much, but i feel that if you dont wash your hands enough you have a higher probability to have cross contamination and get others sick.
What do you eat at KFC? If anything. (Or what should I get?)	Well, the only thing I eat at KFC is grilled chicken when it is freshly made. If it is not, I tend to stick to strips, or hot wings. What should you get, well if you head to KFC at night only get original chicken (all the other things tend to be sitting there for awhile). If it is during the day stick to the original chicken, or the mash potato bowls and strips.
All the items have a limited life time, if they are sitting there for awhile, then those items must be discarded. If your restaurant is not doing it, it is an operation error.	That is true, but upper management is always concerned about the food cost. So, most of the time the RGM or the manager on duty changes the hold time on our product until we sell the product. Unless, we know we are getting a food inspection soon that is when our shift supervisors follow the proper hold time procedures and lets us discard food.
That's the reason of why a brand begins to deteriorate.	One of many man.
Are there any shady practices that go on/that you've witnessed in your time in the KFC kitchen? I'm talking more 'spitting in the soup' than drug smuggling but either will do. Thanks for doing this AMA.	The old General manager we had used to have tried to make me cook chicken that was expired. Told her if she eats a piece of I will serve it. Never did she take a bite out if it. Unfortunately, I don't know if the other cooks did the same thing. Never seen someone spit in food. Some of the employees that we have never wash their hands with soap, they just wet them with water for about 5 seconds. No problem, glad i could clear some things up.
What's your opinion on Church's Chicken and Popeye's? Or their chicken compared to KFC?	Never had Church's chicken before always passed by it. I always thought it was a little too ghetto from the outside though.
	Popeye's is amazing especially because they have fried shrimp. Never really ate the chicken there because I usually satisfy my appetite at KFC.
I've never been to a KFC before. What should I get and what should I avoid?	What should you get, well if you head to KFC at night only get original chicken (all the other things tend to be sitting there for awhile). If it is during the day stick to the original chicken, or the mash potato bowls and strips. Avoid, the pot pies it is made from left over chicken.
Just how "left over" is this chicken?	Anywhere from 8 hours to 3 days. After we close the chicken that we did not sell gets deboned, put in a bag and put into a refrigerator so we could use it for the potpies. If you are lucky though and we had no chicken left over for a few nights all we would do is make the chicken and debone it so we could put it in the potpies.
As long as the coolers are ~33 degrees Fahrenheit, the chicken should still be good. But if the chicken was sitting in a space with a temp. above, say, 46 degrees Fahrenheit, throw that shit out.	Key word "should" sometimes the chicken expires that day and we dont get to use it until three days later.
Does any of the chicken come in frozen? Do you have to bread the raw chicken? What would you say your lunch to dinner crowd ratio would be? 60% lunch 40% dinner? What kind of oil do you guys use to fry chicken?	The only chicken that comes in frozen and needs to be defrosted would be the strips and the bites besides that we have all the bulk amount of chicken in a fridge. Yes, I have to bread the raw chicken. Close but it is usually 60% lunch and 40% dinner we tend to slow down the later it gets. The oil that we use is Sunflower.
Can you tell us about any regulars or oddballs?	So, this one regular that we have always complains about his food and tells us he will never come back, but give it two days and he orders the same thing and the cycle starts all over again. We don't really have oddballs just people who are dirty.
Probably is trying to pull done freebies.	Haha, yeah it worked the first time he did it, but we caught on.
Do you consider yourself an actual "cook", when what sounds like almost everything is pre-made? Not meaning to sound like a jerk, I'm curious to the mentality of the people who prepare fast food.	Yes, to an extent. We do have to bread the chicken and make sure we have no marriages with the other pieces of chicken. If we mess up in this crucial step we will be getting complaints left and right. I feel like the only way I will not consider myself a cook is when we start using a microwave to heat our chicken up.
That makes sense I guess, how long do you think it'll be until microwaves or some technology akin to a microwave ARE used?	Hmm, great question... maybe when the profit margins are so low we can't afford the oil anymore.
Did you ever make your own "special" there utilizing ingredients in odd combinations that was good? For example a chicken strip sandwich on a biscuit with gravy?	All the time, now that we have strawberry puree I once made a strawberry shortcake using a biscuit (was not that good). Haha, i have tried that. I tired making a sandwhich out of a biscuit. Grilled strips they taste pretty similar to the grilled filets we use to have.
What do you really want to do in life?	Well, I graduate college this year with a bachelor's in Biology and I plan on attending Med School right after. If I don't get in I will be working for Budweiser as a brewer.
	TL/DR: Doctor or a Brewer
How much does each piece of chicken cost to make? (Chicken, ingredients, and labor, etc.)	Each case of chicken is around 54 bucks ($5.40 cents a bag of chicken and each bag contains either 12 or 16 pieces of chicken.) The ingredients cost around $20 usually last around a day and a half, and I get paid $9.
What is the secret herb you use in your recipe?	It comes pre-mixed in already. All we do is combine flour, salt, milk and egg mix, and the original recipe seasoning it has a lot of pepper though.
Where did the boneless wings go? The Honey BBQ ones were awesome.	No idea where, the only logic that i can come to is that we were not selling enough of them. It is all about profit. Agreed, they were pretty amazing.
Do you feel guilty when you serve Double-down and Double-dogs?	Never served double-dogs I think only Japan has them, but for the double-downs I actually think they are pretty good so no guilt there.
Are they still served at all?	We don't have them.
I love KFC Biscuits, is there a secret recipe or can you really make them on your own? I was told it was a premix.	No secret recipe, they come frozen in a box. We just put them in a oven for 16 mins and they are ready.All we do to them after is add butter to them.
Oh wow. I was expecting a "They are super secret you can't have my recipe!" or something! Thanks.	Hahah, no problem!
Do you get a discount at KFC? If so, how large is it?	Huge discount. As long as it is not big buckets of chicken I get food for free.
Do you know how the gravy is made, or does it come pre-prepared? That stuff is delicious!!	It comes in a powdered mix all we do is add 3 quarts of hot water that is at 159°f and above and stir.
A mate of mine in Australia says that they normally scrape the bottom of the cooking vessel to make mash. Is that true?	Yuck, no not at all. The mash and gravy comes in powdered form. We just add hot water. The only thing that we put in the mash is a little bit of butter.
Should I still get chicken littles plain?	Yes!! Just ask for dipping sauce if you get it plain though.
What is the spicy-sweet condiment sprinkled on the Extra Spicy Fries? It's delicious.	Our store doesn't carry extra spicy fries. TIL extra spicy fries sound delicious.
Why does kfc in america get nice looking potato wedges but we in the UK only get bland cardboard ass french fries?	I have no idea. If i were to make an educated guess it might have to deal with the shipment.
Is there any truth to KFC changing their name go just initials and not calling it Kentucky Fried Chicken anymore? Are there any other misconceptions of the company you'd like to squash? Also, how much do you make?	Not too sure. The chicken that we use is not gentically modify. Hourly 9 bucks been there for almost 5 years.
Are you sad that what you are cooking is not Col. Sanders recipe? Did you know that KFC sued him when he complained?	It isn't? Do you have any proof of this?
	Really!?
Check Wikipedia to start, its in the section of his later career.	You might have missed read it but what I have gathered from there is that Claudia Sanders Dinner House serves his "original recipe" fried chicken as part of its (non-fast-food) dinner menu, and it is the only non-KFC restaurant that serves an authorized version of the fried chicken recipe.[31][32]
	TL/DR: Basically KFC still follows the recipe, and the Sanders Dinner house.

Last updated: 2015-01-30 22:20 UTC | Next update: 2015-01-30 22:30 UTC

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Submitted January 31, 2015 at 03:51AM by tabledresser http://ift.tt/1Kf0d6N tabled