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).
I’m sure the chicken you’re cooking up on the hot plate in your 7th floor walkup is stellar.
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.
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
I’ll wait for good food. Mediocre better be fast.
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).