How does Kentucky fried chicken grill their chicken?

Answer 1

Slowly is the biggest key to grilling chicken. Marinate with the spices that you like, but don't use something with a lot of sugar in it. Include some oil in that initial soak. If the fire is too hot, you will burn the outside before the inside is cooked. Use a good thermometer to insure you get the meat cooked all the way through.

Cooking slow has its time and place, but not on the grill. High heat is necessary to sear the meat and keep it juicy. Chicken breast has little fat to cause a fire (unlike an untrimmed steak) so the oil is a good addition. If you have a fire use ice to put it out and keep it down - a cube placed over the fire will drip water and create steam to keep the fire out. If you use sugary marinades or bastes(?) a little oil added gives it a medium that won't burn as easily. Char is part of the flavor - not burned black and into dust but nice grill marks will enhance its appeal. A little practice and experience will carry you through the tough times and your chicken will have a nice texture on the outside while remaining soft and juicy throughout. Watch out when you first cut it or you may get a squirt in the eye! Learn how to tell doneness with 'touch', try not to cut into it, even a small bio therm will let juices leak out.

Keep it simple. Keep your grill clean, hot, and well oiled and when you serve your chicken don't be surprised when others ask "how did you do that?"

Answer 2

It is a mixture of gravy powder and the stuff from the bottom of the fryers at the end of the night. The stuff is wrapped up and left in the cool room for the next day .then we put it in a big pot and mix gravy powder the greasy stuff and boiling water together and let heat thoroughly the poured into a Bain-marie and served.

Answer 3

with a toilet seat