The Mysterious, Stubborn Appeal of Mass-Produced Fried Chicken
"A fast food fried chicken restaurant is starting with something a lot closer to what the fanciest kitchens might use: raw ingredients. . . . [But] fast food chains have, by virtue of their scale, a capacity for exploratory food science that independent restaurants cannot typically compete with. This sort of inquiry allows them to trim the (sometimes literal but mostly figurative) fat and optimize every aspect of their processes."