Quote:
Originally Posted by RunDownHouse.
Has anyone ever explained why, "Hand-breaded," is a good thing? The more often a task needs to be done, the more valuable automation is to quality, so for a nationwide FF company... that seems bad. Like, if there's truly a large amount of hands-on work being done at BK, does this explain why some locations are absolute garbage?
Extreme example: Handbreaded is to Popeye's Glory Sandwich breading, prebreaded chicken is to Tyson frozen chicken patties.
I worked at a Popeye's MANY years ago so I've breaded tons of chicken, tenders, crawfish, and catfish.
IF the flour is tended to and not refiltered ass, and the batter is nice and thick and mixed correctly, and the employee gives a ****, then hand breaded = glorious.
There's just a lot of room for variance though.
The chicken strip sandwiches, chicken breasts, and po boys I made for myself were leagues beyond what a customer would get.
Fresh, pure, never filtered flour, fresh, cold, thick batter. Oh man, Oh man. I weep for those sandwiches and their greatness.