Light Meat, Dark Meat, or No Meat
A bit over a year ago, I managed to convince Juliette that we should try out our local Jollibee. It turned out not to have been a particularly good decision on my part, but, in my defense, I was just too overcome with curiosity when faced with this sign:
I mean, seriously, if you saw a sign like that, wouldn't you just have to go in and see what was up with the Crispy Chickenjoy? OK, well, probably not if you have good sense, which I don't. In any case, the chicken was actually not bad, though the burger was more strange than yummy.
My poor judgment isn't really the point of the story, though. See, I had this idea while I was eating, and maybe it's just the fact that I've been on a diet for the last couple of months, but the more I think about it, the more I'm convinced that this is a million-dollar idea. I'll lay it on you in four words: bucket of chicken skin.
OK, so maybe if you actually called it that, it wouldn't sell so well. But everybody knows that the best part of a piece of fried chicken is the skin. About 90% (a number I freely admit I've completely made up) of the flavor is in the skin, not to mention the crispy texture.
I even have the perfect candidate for this idea: KFC. Not only is KFC practically synonomous with fried chicken, but this idea dovetails perfectly with their new Kentucky Grilled Chicken menu. You know all about that, I'm sure--in order to try to appeal to a more health-conscious audience, KFC has for a while now been offering a skinless, non-fried version of their chicken. You see where I'm going, right? For every piece of skinless chicken they sell, there's the skin they had to remove and throw away. The best part of the whole fried chicken experience--in fact, I would say the integral, the canonical part--and they are just throwing it away.
I'm telling you, KFC, you are sitting on a gold mine here.