This is what crispy, on-the-bone fried chicken is supposed to taste like.
While this Guatemalan-founded, Texas-based chain's chicken was thinly breaded and limply fried, it comes at you with an exciting, zesty flavor profile that starts at the surface and goes bone-deep.
This restraint with the coating led to an inconsistent crunch that got soggy quickly, falling into the trap of KFC's Original. A lack of buffer also caused the white meat to be a little dry, especially since it required more time to cook through due to its proper and satisfying size. The dark meat remained juicy. If only it were crunchier, it would have broken the tie.
If we're being really nitpicky here , it loses points for this minor infraction. I'm also subtracting for the fact that the sitting oil has its own distinct flavor that comes through stronger than the chicken, whose strongest note is salt. Yet despite having greater surface area than Church's, with more gradation, it remains less oily-tasting than its Texas rival.Where KFC's Original had failed, its Extra Crispy chicken excelled.
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