Commercial fryers keep a higher, more consistent temperature, which is ideal for frying food. As long as the cook knows what they’re doing, keeps the oil fresh, etc., you will always get a better result from a restaurant fryer (not talking about CFA anymore).
Dude home made fried chicken is ALWAYS better. Once a batch size gets too large it always sucks. Give it a try you wont look back.
Commercial fryers keep a higher, more consistent temperature, which is ideal for frying food. As long as the cook knows what they’re doing, keeps the oil fresh, etc., you will always get a better result from a restaurant fryer (not talking about CFA anymore).
But you aren’t getting breaded chicken faster than waiting in that line
Like Lord GabeN says: ‘Late is just for a little while. Suck is forever.’
Fine but not the point of the original comment