Every time I order a meal deal that is supposed to have a bucket I always get the box. Honestly I don't think they have buckets at my KFC.

RodeoSchro said:

I'm no longer thinking about chicken now

I get mad when I go to the KFC counter and order a bucket of chicken (12 pieces), I am by myself, and they ask, "Is that for here or to go?"

No bitch, I'm gonna eat all this motha f*ck*n chicken right here - give me a bib!

In all seriousness, can anyone recall when KFC was actually Kentucky Fried Chicken? I think it tasted better back then.

FormerlyKnownAs said:

I get mad when I go to the KFC counter and order a bucket of chicken (12 pieces), I am by myself, and they ask, "Is that for here or to go?"

No bitch, I'm gonna eat all this motha f*ck*n chicken right here - give me a bib!

In all seriousness, can anyone recall when KFC was actually Kentucky Fried Chicken? I think it tasted better back then.

They save money on print with KFC then with Kentucky Fried Chicken

FormerlyKnownAs said:

FormerlyKnownAs said:

I get mad when I go to the KFC counter and order a bucket of chicken (12 pieces), I am by myself, and they ask, "Is that for here or to go?"

No bitch, I'm gonna eat all this motha f*ck*n chicken right here - give me a bib!

In all seriousness, can anyone recall when KFC was actually Kentucky Fried Chicken? I think it tasted better back then.

YES! I remember, and you are right. None of the fast food today tastes the same as it did back in the day. Even Popeye's has fucked up its Cajun rice. I used to love that suff, but now I can't stomach it. It tastes like they're using old meat in it or something. It just tastes rank. And don't even talk about McDonald's fries. They are nowhere near as good as they used to be when they were frying them in beef tallow back in the 60's and early 70's before the health police started advocating healthier recipes. Seems like all the stuff that tastes really good will kill ya.

I haven't had KFC in years. I been going to Popeye's since they opened 1 semi-close to my house. There's actually 1 closer, but it's in the hood and I don't feel like getting hemmed up for some wangs . I love their spicy chicken strips and scrimps . KFC's damn near right up the street from me and I remember liking KFC's original chicken much . They be takin' their time though and there's always a big ass line .

BobGeorge909 said:

Having worked at KFC waaaaay back in '95-'96...no...they don't have buckets at some stores. Sometimes we got buckets if there was a special 'bucket' promo like a summer or winter meal deal, but typically our store didn't have them. The EC does actually get marinated for a long period and the original doesn't. But the original DOES get cooked in pressure deep fat fryers vs. Regular deep fat fryers like the EC gets cooked in. A A ladel of grease from the original pressure deep fat fryers got added to the gravy when I worked there...not sure about now...seems like its missing. The gravy would taste better the older the oil was...to a point. We used this thing called a 'fat boy' to suck the grease out of the fryers so as to replace it with new grease. Always made me think of cypress hill. 'Fat boy on a diet...don't try it...I'll jack yo ass like a looter in a riot.' Some stores have vegetable shredders that they use to shred the cabbage and carrots for the Cole slaw. Some just order it pre-diced. The shorn edges of the shredded cabbage makes for better slaw IMO...I think cuz the shredded edges allows for more water extraction vs. the pre-diced, neatly cubed cabbage. The biscuits come frozen and ready to bake...no one makes them per-say....but we, as employees, would let them thaw on top of the rotessirie(remember rotisserie gold?) Cooker and them fry them after they puffed up(rose)...MMMMMmmmm. And no...the secret herbs and spices recipient isn't spelled out or told to the chefs...its specifics stay secret. These r all the behind the scenes things I can think of right now. Another odd thing I noticed...many asians that frequented our location would always want absurd amounts of ketchup with EC chicken.

I thought so, maybe at alot of locations

FormerlyKnownAs said:

I get mad when I go to the KFC counter and order a bucket of chicken (12 pieces), I am by myself, and they ask, "Is that for here or to go?"

No bitch, I'm gonna eat all this motha f*ck*n chicken right here - give me a bib!

In all seriousness, can anyone recall when KFC was actually Kentucky Fried Chicken? I think it tasted better back then.

I have a feeling that there have been people that came in sat down and ate a whole bucket of chicken at a KFC.

BobGeorge909 said:

The buckets were annoying to fill as a worker and they took too much room. I preferred using boxes.

The truth comes out

kpowers said:

BobGeorge909 said:

kpowers said:

I have a feeling that there have been people that came in sat down and ate a whole bucket of chicken at a KFC.

Why don't u just address me directly? Seriously...i got HUGELY fat working at KFC....

since you work there did you ever seen a customer eat a whole bucket of chicken???

kpowers said:

I've seen the buckets in my area. I live in Metro DC, and the buckets are usually used during the summer months during a special, but the big box is standard.

KFC?

I used to prefer Golden Skillet chicken a lot when I was younger...but that changed about 10 years ago when I found an up and running Golden Skillet in my city and then found a dead net in my fries when I got home. That killed my relationship with them that very day.

[Edited 11/24/14 8:09am]

BobGeorge909 said:

Having worked at KFC waaaaay back in '95-'96...no...they don't have buckets at some stores. Sometimes we got buckets if there was a special 'bucket' promo like a summer or winter meal deal, but typically our store didn't have them. The EC does actually get marinated for a long period and the original doesn't. But the original DOES get cooked in pressure deep fat fryers vs. Regular deep fat fryers like the EC gets cooked in. A A ladel of grease from the original pressure deep fat fryers got added to the gravy when I worked there...not sure about now...seems like its missing. The gravy would taste better the older the oil was...to a point. We used this thing called a 'fat boy' to suck the grease out of the fryers so as to replace it with new grease. Always made me think of cypress hill. 'Fat boy on a diet...don't try it...I'll jack yo ass like a looter in a riot.' Some stores have vegetable shredders that they use to shred the cabbage and carrots for the Cole slaw. Some just order it pre-diced. The shorn edges of the shredded cabbage makes for better slaw IMO...I think cuz the shredded edges allows for more water extraction vs. the pre-diced, neatly cubed cabbage. The biscuits come frozen and ready to bake...no one makes them per-say....but we, as employees, would let them thaw on top of the rotessirie(remember rotisserie gold?) Cooker and them fry them after they puffed up(rose)...MMMMMmmmm. And no...the secret herbs and spices recipient isn't spelled out or told to the chefs...its specifics stay secret. These r all the behind the scenes things I can think of right now. Another odd thing I noticed...many asians that frequented our location would always want absurd amounts of ketchup with EC chicken.

What does EC stand for?

kpowers said:

FormerlyKnownAs said:

I get mad when I go to the KFC counter and order a bucket of chicken (12 pieces), I am by myself, and they ask, "Is that for here or to go?"

No bitch, I'm gonna eat all this motha f*ck*n chicken right here - give me a bib!

In all seriousness, can anyone recall when KFC was actually Kentucky Fried Chicken? I think it tasted better back then.

They save money on print with KFC then with Kentucky Fried Chicken

No, they don't. In fact, the old style was probably LESS expensive - since it used fewer colors. (Pretty sure they just used red on white back in the day.)

They went to KFC during the "fat scares" of the 80s and 90s. Nobody wanted to say "fried" because fried means high fat.

Genesia said:

kpowers said:

They save money on print with KFC then with Kentucky Fried Chicken

No, they don't. In fact, the old style was probably LESS expensive - since it used fewer colors. (Pretty sure they just used red on white back in the day.)

They went to KFC during the "fat scares" of the 80s and 90s. Nobody wanted to say "fried" because fried means high fat.

Kentucky Fried Chicken shortened its name to KFC for some reason

AP Images

kpowers said:

Genesia said:

No, they don't. In fact, the old style was probably LESS expensive - since it used fewer colors. (Pretty sure they just used red on white back in the day.)

They went to KFC during the "fat scares" of the 80s and 90s. Nobody wanted to say "fried" because fried means high fat.

Kentucky Fried Chicken shortened its name to KFC for some reason

AP Images

In 1991, Kentucky Fried Chicken officially changed its name to KFC. The reason has nothing to do with the myth of the chicken not being actual chicken, but rather had to do with saving money.

The Commonwealth of Kentucky trademarked their name in 1990, which meant that anyone using the word "Kentucky" for business reasons would have to pay licensing fees to the state. Rather than pay the fees, the company opted to change its name simply to KFC.

Read more: http://www.businessinsider.com/kfc-history-2012-7?op=1#ixzz3K1IM8yfR

Okay - fine. But that has nothing to do with the cost of printing. It has to do with the cost of licensing.

Genesia said:

kpowers said:

Kentucky Fried Chicken shortened its name to KFC for some reason

AP Images

In 1991, Kentucky Fried Chicken officially changed its name to KFC. The reason has nothing to do with the myth of the chicken not being actual chicken, but rather had to do with saving money.

The Commonwealth of Kentucky trademarked their name in 1990, which meant that anyone using the word "Kentucky" for business reasons would have to pay licensing fees to the state. Rather than pay the fees, the company opted to change its name simply to KFC.

Read more: http://www.businessinsider.com/kfc-history-2012-7?op=1#ixzz3K1IM8yfR

Okay - fine. But that has nothing to do with the cost of printing. It has to do with the cost of licensing.

In away it does, it cost more money to print the word Kentucky than K

I dunno if this is a Canada-wide thing, but KFCs where I am have neither buttermilk biscuits nor the assortment of non-carb sides that KFCs in the States have. Once I learned that, their chicken didn't even matter to me.

Hello...

KoolEaze "EC" stands for the extra crispy version.

KoolEaze said:

BobGeorge909 said:

Having worked at KFC waaaaay back in '95-'96...no...they don't have buckets at some stores. Sometimes we got buckets if there was a special 'bucket' promo like a summer or winter meal deal, but typically our store didn't have them. The EC does actually get marinated for a long period and the original doesn't. But the original DOES get cooked in pressure deep fat fryers vs. Regular deep fat fryers like the EC gets cooked in. A A ladel of grease from the original pressure deep fat fryers got added to the gravy when I worked there...not sure about now...seems like its missing. The gravy would taste better the older the oil was...to a point. We used this thing called a 'fat boy' to suck the grease out of the fryers so as to replace it with new grease. Always made me think of cypress hill. 'Fat boy on a diet...don't try it...I'll jack yo ass like a looter in a riot.' Some stores have vegetable shredders that they use to shred the cabbage and carrots for the Cole slaw. Some just order it pre-diced. The shorn edges of the shredded cabbage makes for better slaw IMO...I think cuz the shredded edges allows for more water extraction vs. the pre-diced, neatly cubed cabbage. The biscuits come frozen and ready to bake...no one makes them per-say....but we, as employees, would let them thaw on top of the rotessirie(remember rotisserie gold?) Cooker and them fry them after they puffed up(rose)...MMMMMmmmm. And no...the secret herbs and spices recipient isn't spelled out or told to the chefs...its specifics stay secret. These r all the behind the scenes things I can think of right now. Another odd thing I noticed...many asians that frequented our location would always want absurd amounts of ketchup with EC chicken.

What does EC stand for?

FormerlyKnownAs said:

KoolEaze "EC" stands for the extra crispy version.

KoolEaze said:

What does EC stand for?

Extra...CRISPY!

FormerlyKnownAs said:

KoolEaze "EC" stands for the extra crispy version.

KoolEaze said:

What does EC stand for?

Thanks!

funkycat00 said:

FormerlyKnownAs said:

KoolEaze "EC" stands for the extra crispy version.

Extra...CRISPY!

Thanks to you, too.

kpowers said:

Genesia said:

Okay - fine. But that has nothing to do with the cost of printing. It has to do with the cost of licensing.

In away it does, it cost more money to print the word Kentucky than K

Yeah...no.

Genesia said:

kpowers said:

In away it does, it cost more money to print the word Kentucky than K

Yeah...no.

uhhh yeah.