WTF is up with KFC

Scody21 said
There are a ton of “buy-out” products that the end used just has to fry or warm up or what not. Most likely this is what’s used as I’ve been in a bunch of the Fred Mayer’s (Kroger) stores in Oregon / Washington and it’s all the same. This is very hard to do when your making the product in location from scratch.
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Not sure what your grocers are doing out in that wacky NW, but that is not how it is done here, the kitchen where they do the fried chicken at the local Kroger is open and is right next to the Deli, get there before 10:00 and you can see the Cooks flouring the chicken and running the deep fryers.