Originally posted by Metler
Back in the 70's I was in management training at Bill Knapps and remember there was also a seasoning combination Mr Knapp used. He tested it over the years. At the commesary in Battle Creak they pre steamed the Chicken. At least at that time. The aspic might have just been cold chicken fat. It did seem like more then a simple egg wash. But hey that was 30 years ago.
Thanks for the input Metler, and welcome to the board!
I have been after that chicken recipe for quite a while. At one time, I was after CEO Jamie Brown for the info, but because all the Knapp's assets, including intellectual property were being sold by the bankruptcy courts, the recipe could not be divulged. What Brown was able to tell me though was that the chicken was prepared in the commissary in a sort of "steamer" ... I assumed this was a vague reference to a pressure fryer ... however, upon reading your post, maybe this was actually a steamer or pressure steamer/cooker ... that would make even better sense at that stage of the preparation.
Recipes can change over time ... So though maybe it's possible that once-upon-a-time the seasoning went into the fry-coating; I'm wondering if the seasoning you mention was actually in the liquid used in the steamer.
As far as the "aspic", It would make sense that the chicken would be put in a coating for the daily trip from the commissary to the restaurants (I recall the truck in the parking lot every morning at about 5am dropping off the days food at the Knapps near me). Whether it was aspic or, as you suggest, chicken fat, either is possible and both are likely.
As far as the fry-coating, as TJ Jackson mentions in his post above, flour-eggwash-flour would be spot-on for the sort of light crispy coating on the chicken.
The search continues ...