Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

I have a constitutional right to food served in a bucket!

Bathia_Mapes: Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

Here's the deal:

The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings, and many, many imitators trying to get in on the trend, such as Little Caesar's. In response many restaurants (including chains, esp. chains) have started offering white meat marketed in new ways (e.g. "boneless wings"). This is just a logical step in that direction.

It probably takes KFC about six months to a year (this is a WAG) to bring a new product to market with how big their supply chain is, much less any restaurant refitting and/or staff training needed, so it makes sense that only now are they getting this on the menu.

But seriously, skin or no, I might buy chicken strips if they taste like original recipe.

/craves it fortnightly
//on Fridays I used to get KFC for lunch as a "treat", but since I discovered that Five Guys has online ordering, which dispenses with the 10-15 min. wait, I've started getting lunch there instead

R.I.P KFC


/mcdonalds is not a model to emulate, dipshiats

Sid_6.7: Bathia_Mapes: Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

Here's the deal:

The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings, and many, many imitators trying to get in on the trend, such as Little Caesar's. In response many restaurants (including chains, esp. chains) have started offering white meat marketed in new ways (e.g. "boneless wings"). This is just a logical step in that direction.

It probably takes KFC about six months to a year (this is a WAG) to bring a new product to market with how big their supply chain is, much less any restaurant refitting and/or staff training needed, so it makes sense that only now are they getting this on the menu.

But seriously, skin or no, I might buy chicken strips if they taste like original recipe.

/craves it fortnightly
//on Fridays I used to get KFC for lunch as a "treat", but since I discovered that Five Guys has online ordering, which dispenses with the 10-15 min. wait, I've started getting lunch there instead

I've always considered wings to be white meat.  Does BWW serve legs?

Boneless, I'm all for.  Poultry bones freak me out - I don't like them one bit (no problem with beef or pork bones, but they're bigger, so not as weird). I'm not as big a fan of the 'skinless' idea, but I'd be willing to try it.

My local KFC started serving fried chicken livers this past year, that alone has brought me there more than anything else the've done.  The KFC livers are also the best deal going - a big ass box of them, enough for two meals easily, is only like $3.50.

Kentucky Fried Chicken Food Product

Dear Popeye's,

Please don't do this. Fried chicken should have bones and skin. Please ignore the spoiled delicate flowers who haven't matured past chicken nuggets.

/Nabb1

April 5, 2018 - Today KFC announced the new "Chicken Squeezer" that allows customer to dispense liqufied salted chicken-flavored paste from a cake frosting tube into their own (or a friend's) gaping maw.
"Let's face it, we've been heading this way for a while now," the KFC CEO mused.

RobertBruce: R.I.P KFC


/mcdonalds is not a model to emulate, dipshiats

-quietly sobbing into chubby hands-

Nabb1: Dear Popeye's,

Please don't do this. Fried chicken should have bones and skin. Please ignore the spoiled delicate flowers who haven't matured past chicken nuggets.

/Nabb1

Came to say something like this.

/loves me some Popeye's

At least it'll be much easier to apply those herbs and spices.

Sid_6.7: Bathia_Mapes: Without bones or skin? Are you kidding me? The skin on the Original Recipe chicken is delicious.

Here's the deal:

The demand for dark meat (mostly wings and drums) has surpassed the demand for white meat for some time, at least a year or so I believe. This is largely thanks to places like Buffalo Wild Wings, and many, many imitators trying to get in on the trend, such as Little Caesar's. In response many restaurants (including chains, esp. chains) have started offering white meat marketed in new ways (e.g. "boneless wings"). This is just a logical step in that direction.

It probably takes KFC about six months to a year (this is a WAG) to bring a new product to market with how big their supply chain is, much less any restaurant refitting and/or staff training needed, so it makes sense that only now are they getting this on the menu.

But seriously, skin or no, I might buy chicken strips if they taste like original recipe.

/craves it fortnightly
//on Fridays I used to get KFC for lunch as a "treat", but since I discovered that Five Guys has online ordering, which dispenses with the 10-15 min. wait, I've started getting lunch there instead

I worked at a KFC here in canada til september. We already had strips that were just white meat done up in the original recipe flour mixture and they ARE delish. Way better than the crispy strips they used to use. In other news, kfc canada has had wraps for years.

The Snow Dog: You know who else ate the bone?

GAY HITLER.

But I thought Mary Moon didn't like the meat.

There are few more succinct ways to sum up change in America in my lifetime than the evolution of the old 1963 Kentucky Fried Chicken shack, purveyor of glorious, greasy, real fried chicken (and real potatoes, cole slaw, biscuits) into the plasticized, televised, branded, drivethrough, entirely synthetic shiatvendor that is the modern KFC. I'm not surprised that they want to change to prefabricated chicken byproduct patties.

I need a time machine.

miss diminutive: [2.bp.blogspot.com image 298x348]

At least it'll be much easier to apply those herbs and spices.

First thing I thought of.

I've been making fried chicken at least 2x per month and use the boneless chicken thighs. Delicious.

Is it bad that I actually prefer boneless wings?

tillerman35: What they say: Customers want this.
What they mean: This will be more profitable to us.

Because:
1) We can make this crap in a factory and ship it out frozen to stores, who will only need to microwave it, thereby drastically reducing the manpower requirements.
2) We can use ground up, processed and re-processed chicken "parts," where we previously just threw those bits away.
3) The leftover bits, such as bones and innards can now be sold to other firms who process them for things like gelatin, pet food, and fertilizer.
4) We think our customers are stupid and won't realize they're being screwed.  Hell, we'll even charge them more despite the fact that the new business model will cost a mere fraction of what we were paying for product and labor.

I dnrtfa but you are most likely correct about this^^^. Eww, I won't eat that sh*t.
I hope they don't mess with the coleslaw.