WTF is up with KFC

YY1 said

There is a "sweet spot" to oil frying that is very difficult to achieve in a home setting.

New oil tastes like crap and old oil tastes like crap.

Big restaurants have large vats that get broken in and then fry for a long period of time, kept hot.

Real hard to do that at home.

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There are many types of Fryers used. Most are open friers and the places like KFC use pressure fryers, think pressure cooker with oil instead of water. With vat sizes between 35# and 200# of oil. A lot of the newer fryers used have a filter system built into them so you can set them to filter the oil hour or so. If the oil is filtered and taken care of it can last a few weeks.

there’s 3 main things with frying. # 1 Keep oil between 325 and 375 degrees. #2 filter the oil so the crumb and flour does not burn. #3 keep salt and water out of the oil.

At home, I use a smaller cast iron Dutch oven pan with a thermometer. The counter top electric friers work hood also. The thing is you don’t want to over fill the basket with product, as this cools the oil too much and thus takes a while to reheat the oil to the right temp.