it says something very interesting that the chik-fil-faithful swear up and down it’s the tastiest thing ever when it’s weak soggy breaded no spice bland ass whitemeat with a fuckin’ pickle.
makes me wonder if they’ve either never had decent chicken, or are just lying because this one chicken vendor stans for xtians lol
I personally can’t think of any other fast food chicken sandwich that’s as good or better. Maybe Popeyes chicken sandwich if you want something crispier.
Yeah I don’t understand the people who claim Chick-fil-a is bland.
Soggy, sure, sometimes. All fried food can be soggy, if you go on a bad day and you get a piece that’s been sitting for too long.
No spice, sure. Spice is relatively subjective. They do have the spicy sandwich which I think is better than the plain, but that’s my opinion, other people may not agree.
White meat, yeah, they use white meat. I like white meat, when it’s done well, but again, that’s subjective.
Bland though, I just can’t fathom. The way Chick-fil-a prepares their chicken before frying is a wet brine. Chemically, there is no way for wet-brined chicken to come out bland. Either osmosis takes place and salt gets inside the meat, or osmosis doesn’t happen because the salt was already there. And Chick-fil-a’s quality standards are stringent, so a particular franchise couldn’t get away with skipping that step, at least not for long. So you can call Chick-fil-a many things, but if someone calls it bland, I question if they’ve actually eaten there.
Chemically, there is no way for wet-brined chicken to come out bland. Either osmosis takes place and salt gets inside the meat, or osmosis doesn’t happen because the salt was already there.
AND YET IT IS. It’s only excitement is the pickle and fighting traffic lol.
Commercial fryers keep a higher, more consistent temperature, which is ideal for frying food. As long as the cook knows what they’re doing, keeps the oil fresh, etc., you will always get a better result from a restaurant fryer (not talking about CFA anymore).
Never waiting that long for a mid ass chickin sandwich
it says something very interesting that the chik-fil-faithful swear up and down it’s the tastiest thing ever when it’s weak soggy breaded no spice bland ass whitemeat with a fuckin’ pickle.
makes me wonder if they’ve either never had decent chicken, or are just lying because this one chicken vendor stans for xtians lol
I have to put my own mayo on the sandwich? WTF
I personally can’t think of any other fast food chicken sandwich that’s as good or better. Maybe Popeyes chicken sandwich if you want something crispier.
I… I kinda like them <.< If they’re that bad, someone please save me with good chicken sandwiches. I will wait. The cat on my lap will not.
Yeah I don’t understand the people who claim Chick-fil-a is bland.
Soggy, sure, sometimes. All fried food can be soggy, if you go on a bad day and you get a piece that’s been sitting for too long.
No spice, sure. Spice is relatively subjective. They do have the spicy sandwich which I think is better than the plain, but that’s my opinion, other people may not agree.
White meat, yeah, they use white meat. I like white meat, when it’s done well, but again, that’s subjective.
Bland though, I just can’t fathom. The way Chick-fil-a prepares their chicken before frying is a wet brine. Chemically, there is no way for wet-brined chicken to come out bland. Either osmosis takes place and salt gets inside the meat, or osmosis doesn’t happen because the salt was already there. And Chick-fil-a’s quality standards are stringent, so a particular franchise couldn’t get away with skipping that step, at least not for long. So you can call Chick-fil-a many things, but if someone calls it bland, I question if they’ve actually eaten there.
AND YET IT IS. It’s only excitement is the pickle and fighting traffic lol.
I’m sure the chicken you’re cooking up on the hot plate in your 7th floor walkup is stellar.
Dude home made fried chicken is ALWAYS better. Once a batch size gets too large it always sucks. Give it a try you wont look back.
Commercial fryers keep a higher, more consistent temperature, which is ideal for frying food. As long as the cook knows what they’re doing, keeps the oil fresh, etc., you will always get a better result from a restaurant fryer (not talking about CFA anymore).
But you aren’t getting breaded chicken faster than waiting in that line
Like Lord GabeN says: ‘Late is just for a little while. Suck is forever.’
Fine but not the point of the original comment
I’ll wait for good food. Mediocre better be fast.