Before you make an idiotic remark saying I don't know what I'm talking about, I'll let you know that I'm an esteemed food engineer who is quite adept in all fields of food. Now I'll begin. I see a lot of pseudo food artists acting like recipes and ingredients are set in stone when any real connoisseur knows that there's always a chance that you'll overcook your chicken. Most chefs would even be glad too find that they've ruined a batch of glorious chicken since it allows them to get closer to the true perfection of the foodstuff. It's pretty clear most of you know nothing about the frying method or what KFC is trying to accomplish, and saying that their chicken is perfect is a testament to that. People used to think the chicken was best eaten alive. People used to think the fryers had to be preheated, and you could even taste the finished chicken to prove this theory. People used to think the blood of the chicken should be smeared on the forehead to become one with the ingredients. People used to believe in not serving the chicken that fell on the floor to the consumer. My point is that the art of preparing chicken for consumption isn't something that has been perfected, even the best chefs cannot predict the quality of taste for the batch.[url=https://www.bungie.net/en-us/Forum/Post?id=61185589]Just saying.[/url]