Well, I didnt read John's reply before I left, but Publix is only 3 minutes away.
I really hadn't planned on making a review, but I did go get some an hour ago. It was so good, I thought I would show some pics and my thoughts on it.
It is really good. I opted just to get a couple breasts and one side, as opposed to the dinner. (which is 2 pcs and 2 sides (I think)). I really didnt want a breast and wing.
It could have had some more seasoning in the batter, but its real crispy, moist, and tasty none-the-less. The woman behind the counter verified that it is a Giles cooker. I could see the big immersion vats in the back.
Side choices were mashies, corn, collards and black eyed peas.
I chose the collards. They were pretty boring, and could have been cooked longer. I had to spice it up with some malt vinegar and a few shakes of Mortons Hot Salt. It still needed a good dose of pork fat, though. I could see something that looked like a meat of some sort, but it looked like..Oh, I dont know.. Maybe a tiny piece of crumbled bacon. I picked it out, but it was so small I couldnt tell what in the world it really was.
Eh on the collards.
Thats ok, I was there for the chicken anyway.
I would def say that for the time spent waiting in the drive thru line or going into a KFC, its a much better bet to go into Publix and get theirs.
(I am really trying to write this semi-tongue in cheek
After, all it is a grocery store, and not Pully Bones back in South Carolina!
If I really wanted some chicken on the fly, I think the better option would be to go into Publix. But... Nothing beats KFC mashies and cole slaw! So, the tug of war would commence.
I also think, sogginess is really a moot point, since their holding area for the chicken is similar to KFC.
Sogginess happens with KFC also. If you dont eat it right away, its gonna get soggy no matter who makes it if you keep it in the containers it goes in.
As good as it is, it's still mass produced, and I must say, nothing beats good home cooked fried chicken.
If you squint real hard, you can see the little brown specks in the collards.
Totally submitted tongue in cheek