November 16, 2023 • 24 mins
Are you salivating at the thought of crispy, spicy, and perfectly cooked fried chicken? Well, brace yourself for an all-out celebration of National Fast Food Day in this episode of the Kinky Eater podcast. We'll be ticking off our top picks for finger-licking good fried chicken from America's beloved fast food spots, judging them on the crunch, seasoning, and the cook of their chicken. You might be surprised to find out where your favorite brand ranks.
But it's not just about fried chicken. We’ll also be touching on an assortment of intriguing topics ranging from No Nut November to Steve Irwin Day, Mickey Mouse Day, and many more. So, join us on this gastronomic journey as we crunch our way through the best and worst of fast food fried chicken, while sparking thought-provoking conversations around a variety of offbeat topics. Prepare to be enlightened, entertained, and perhaps a little hungry!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Verbal Kink (00:01):
Hey and welcome to the kinky eater, where adult
content creators talk about food, sex, kink and oralism.
When this show posts, it'sgonna be Thursday, november 16th
, and that means it's NationalFast Food Day.
Yes, indeed, but I'm not gonnago so much so broad as fast food
(00:24):
, but what I will do is get alittle granular and we're gonna
talk about my favorite fast foodfried chicken.
I also was able to poll alittle bit in our community, our
erotic audio porn community,and got some folks to rank their
favorite fast food friedchicken.
Also, it's November, so, yeah,we're gonna talk a little bit
(00:48):
about no Nut November.
Let's triple in.
Yes, indeed, so we're gonnahave some fun today.
So hope you stick around.
Let's go Alright.
(01:16):
So, yeah, talking aboutNational Fast Food Day,
specifically my favorite fastfood fried chicken.
It's a subject that I'm prettypassionate about.
I know there are a lot ofpeople out there that just love
fried chicken, so I'm sure youcan relate.
So, yeah, who's got the bestfried chicken in all of the fast
(01:37):
food joints?
Oh, man, you know what.
It does vary a little bitbecause there are some regional
chains and some restaurants thatjust aren't everywhere in the
US, and I will.
I am really talking about USfast food chains or fast food
chains that are in the US,because there is a foreign fast
food chain that is reallyimportant for me.
(02:00):
But of course, before we getinto our normal calendar episode
type format, let's go ahead andbookend a little bit before we
get to the breast meat of theepisode.
So yesterday, on November 15th,it was National Bundt Day.
That's Bundt Cake Day.
I do love a good Bundt Cake.
(02:22):
They're normally pretty moist.
I know you hate that word.
Some of you do.
Also, it was Clean Out yourRefrigerator Day, which I
actually didn't do on the 15th,but I do it on a normal basis.
You gotta get all that stuffout, especially those vegetables
(02:43):
and stuff like that.
That's letting out all thosegases that make things spoil
even faster.
It was also National DrummerDay.
I love that day because I'm acasual drummer.
Yes, indeed, it's alsoRecycling Day, I like that day.
And it's Steve Irwin Day Crikey, yes.
(03:03):
So Rest in Peace, steve Irwin.
Yes, and I think his son's liketaking on the mantle or the
crown or whatever however youwant to call it.
Last but not least, on November15th it was also Brazil's
Republic Proclamation Day.
On that day in 1889, theopposition triumphed over the
(03:24):
constitutional monarchy throughmilitary coup d'etat that
overthrew Emperor Pedro II andestablished provisional
government and the Republic ofthe United States of Brazil was
born.
So, yeah, they sparkeddemocracy that day.
Brazil's Republic ProclamationDay.
There you go.
Now tomorrow would be Friday,the 17th.
(03:47):
That's National Baclava Day.
I love the good Baclava.
And then Homemade Bread Day.
I love homemade bread.
Who doesn't love bread?
I'm sorry for the glutenintolerant folks.
And then also on the 17th isTestosterone Awareness Day.
(04:08):
Yeah, also, it's NationalUnfriend Day, and you can thank
Jimmy Kimmel for creating thatone.
And on that day of self care, tocelebrate, you simplify your
connections online and unfriendany and everyone who does not
add joy to your online socialnetworking experience.
(04:29):
Essentially, you are MarieKondoing or Jimmy Kimmeling,
your friend list, and just ifthey don't provide you joy, you
say thank you for your serviceand you unfriend yeah, I've done
this, it's been done to me.
So good luck auditing out there, best friends.
Also, the 17th is Zinfandel Day.
(04:51):
For all you whiners, I'm not afan of this, great, but many are
.
So please have a glass for allof us.
And it's World Vasectomy Day,my friends, and that is still on
my to-do list.
Yes, the Kinky Eater will begetting Avacectomy.
Yes, that helps with my creampie and preg role-playing type
(05:13):
kinkiness, not having to worryabout having a kid.
So there you go.
Now I have to mention this.
On Saturday, november 18th,it's Mickey Mouse Day.
This is for all Disney fans,the birthdays of Mickey and
Minnie Mouse.
Yes, is on this day, so youknow.
On this.
On November 18th in 1928,mickey Mouse first appeared in
(05:36):
the short film Steamboat Willie.
So there's all your uselessfacts, y'all, and days, calendar
days of the year.
Now back to the subject at handfried chicken.
So yeah, let's get right intothe list debate and conversation
.
First, I want to clarify thatI'm only speaking about plain
(06:00):
fried chicken no sauce, noflavor and bone in, please, yes,
not talking about anythingboneless.
No nuggets, no tenders, gottahave bone in.
I'm not really just talkingabout wings.
We're talking about all thegood stuff the leg, the thighs,
the breasts, the wings, and youknow the whole gamut.
(06:21):
Another comment that I'll addis I know for a fact that
Bonchon has really good friedchicken, but I've never ordered
it plain from them, at least notyet.
I've always gotten it with thesoy garlic sauce, and now they
have a bunch of other saucesthat are available.
So yeah, so I pretty muchrelegated it to the national
chains, and there's even aregional chain that I added.
(06:42):
Um, it's so good, I had to addit.
So, before we get into my listand my ranking, what is
important to me when evaluatingthe fast food fried chicken
options?
Well, I think of two factors.
One that's the skin.
Two, that's the cook.
(07:02):
So alright, and when I say thecook, I mean how the chicken is
cooked.
So let's go to the skin.
So there are a few aspects tothe skin.
Gotta have the crunch, so can'tbe overcooked, or the crunch is
just too crunchy or hard, can'tbe under, or it's not crunchy
(07:24):
enough.
The breading level that needsto be right, and for me, with
fast food, fried chicken, thatneeds to be somewhere between
too thick and too thin.
It's gotta be just right, youknow.
And then is the skin andbreading seasoned, can't be too
(07:44):
much, it can't be sand seasoning, it must be seasoned.
I mean, I'd rather have itsubtle to just right.
Seasoning is important in theskin too.
Season everything.
When you cook, people Seasonevery ingredient.
Okay, so that's the skin, nowthe cook.
So consistency in the cook ofthis chicken, how consistent is
(08:09):
it?
Is it just about the same everytime you get it at any of their
locations?
Is it moist?
It's gotta be moist, it can'tbe dry.
Of course, this is also why Iprefer dark meat.
The legs and thighs are muchjuicier.
Breasts tend to be super dry tome, although I am always,
(08:32):
always, always impressed when Ican find a joint that knows how
to properly cook chicken breastand they don't cook it too long.
You know, you end up with ajuicy breast.
That's super yummo.
I will say that each and everytime I've had blue ribbons fried
chicken breast.
It is always good.
(08:54):
I love blue ribbon.
But yeah, we're talking aboutfast food here.
So here you go, without furtherado.
Here is my ranking Top 7.
These are the top 7 in the list.
So coming in at the bottom withnumber 7 is KFC.
(09:14):
Yes, and many will be surprisedat this, because I know for a
fact that many people do rankKFC pretty high up in their list
.
I actually don't know why Ithink KFC for me, well, kfc has
been around for so long and it'sbeen so popular, and for me, I
(09:36):
think they tried, they did try,to redeem themselves.
Several decades ago, I think,or a couple decades ago, when
they added crunchy, I don't knowwhat year that was.
They added crunchy style.
It was always like this sort ofsofter Skin and it just wasn't
(09:57):
crunchy enough.
And then they added the crunchand it still just wasn't as good
.
It's never been as good to me.
So in it, number seven is KFC.
Number six Churches, texaschicken and I really knew them
as churches chicken and growingup.
There's always a church'schicken and they do even have
(10:18):
some churches chicken on theWest Coast and and Few in Vegas
as well.
So Churches chicken it's prettygood.
It does get pretty oily for me,pretty greasy.
I think that was part of it notbeing as good and the cook
(10:39):
wasn't consistent.
So different places I go,different churches locations and
it just wasn't consistent andit just wasn't consistent.
What I did like about churcheschicken was the fact that they
you could get a Whole corn onthe cob.
You just come in that yellowgreasy plastic and it's got the.
(11:00):
You know it's got the stick init and it was just easy to eat
and it was great.
I loved it.
I think back Back in the day itwas pretty good and
consistently cooked and it didtaste a little buttery.
I think now you know they cookthem.
They don't cook them as freshand they're like sitting in the
(11:20):
water for a really long time,the water and butter mix and so
a lot of the, a lot of the cobsand the kernels on the cobs
would just be really soggy andthe little wrinkled, a little
overcooked.
So it wasn't as good.
It's not as good today, allright.
(11:40):
Coming in at number five, royalfarms, and that is a more of a
regional type thing.
It's actually a gas station,convenience store gas station,
but they do such a great jobwith their fried chicken and you
can go in there at any time andyou see this huge sort of vat
(12:02):
Deep fryer and they're justcooking the chicken in there.
I don't, I don't know it's.
It's pretty good, prettyconsistent too, I will say the
salt.
Salt content, I think, is alittle bit higher on Royal Farms
.
It is the.
The skin is a little bit softer, not as crunchy, but it's more
(12:24):
crunchy than KFC chicken, kfcoriginal I'm talking about.
So, royal Farms.
Coming in at number five, allright, here we go.
Number four, bojangles.
Yes, indeed, not many Bojangleslocations.
I think they're in select areasin the Mid-Atlantic, maybe in
(12:46):
the South, but they that's whereI've seen them at least, and
their seasoning is really goodon that chicken and they got the
crunch on there.
I do like it Very tasty.
Coming in at number three peoplewon't agree with me.
Some people think Bojangles isbetter.
Some people don't even likethis place, but Roy Rogers, roy
(13:09):
Rogers Chicken, oh man, it has aspecial place in my heart
because it has been around sinceI was a kid and it was there
since I was a kid with churchesas well, and there are limited,
a limited number of locationstoday.
But I do love Roy RogersChicken.
It's still got a good crunchand pretty good seasoning on
(13:31):
that skin, consistently cooked.
It is consistent, I will say,and I think that's great.
Coming in at number two oh man,now here you go.
This is where people are goingto be like what are you thinking
?
And number two for me yeah,popeyes.
(13:57):
Popeyes is number two.
It is consistent for me.
They're good.
They rarely don't have thechicken available.
It's always there when youorder at least where I've gone
and it's consistent amonglocations.
You go to different locations,you're going to get the same
(14:18):
cook, the same seasoning.
So they cook it well, they do agood job and I feel like, while
the skin at Bojangles is alittle more seasoned than at
Popeyes, I feel like Popeyesdoes have a good taste and it's
reliable for me.
So I've got them up there atnumber two.
(14:39):
And there's more locations ofPopeyes than there are Roy
Rogers or Bojangles.
So, yeah, that's part of whynumber two Popeyes is number two
for me.
Oh man, number one, number one,oh man.
It's not even a competitionLike to me.
(15:02):
My number one far exceeds anyof the other ones and the delta
between number one and two ispretty big.
Number one for me is Jollib ee.
Yes, it is a foreign business.
It is a fast food joint out ofthe Philippines and probably in
(15:26):
the Philippines.
It competes directly withMcDonald's over there, so
they've got a lot ofcounterparts over there.
Mcdonald's even has friedchicken over in the Philippines.
Jollib ee, I believe, hasopened about 70 locations in the
US, somewhere around thatnumber, with more on the way Now
.
Their chicken joy is justunbelievable.
(15:48):
The cook is perfect.
The meat is always moist andjuicy and delicious.
It's never dry, it's neverundercooked, it's never
overcooked, it is always perfect.
The size is good.
They're never too small,they're never too large.
(16:10):
Sometimes they do get largerengineered chickens and that's
fine.
But the seasoning on the skinis perfect.
That skin, the breading isnever too much on it.
It's perfectly breaded everytime, perfectly seasoned.
It's never too much, it'salways the perfect amount.
(16:31):
The crunch is perfect.
Sometimes that skin willdirectly come off like a whole,
like you're eating a thigh or abreast.
Sometimes that skin will comeright off, like the whole piece,
the whole slab of skin willcome off.
But you can always eat it withthe meat or, if you like, to
(16:55):
save it till the end.
So you got a little, you know,a little chicharron almost, of
skin, chicken skin.
Oh man, it's perfect and it'sso good, it's so tasty and you
can get fries or rice with it.
And then a lot of people loveto eat that jollybee gravy and
(17:17):
it's meant to be eaten with thatchicken.
I don't always eat it, I justlove the chicken so much even
without it, but I do love itwith the gravy as well.
And that gravy's got a littlebit of that Filipino touch where
it's got some sugar in it alittle bit, so it's a little bit
sweeter.
It's savory and sweet at thesame time.
It's kind of a sort of agelatinous sauce gravy, but it's
(17:42):
delicious on that chicken.
It's perfect with the chicken,the salty, salty seasoning on
that skin, it just mixesperfectly.
I will always go for jollibee'schicken and it will always be
number one, their fried chicken.
So great job, jollibee.
That is the winner for me.
Honorable mention Banchon.
(18:04):
Again, I have never orderedplain from there and I will.
But they do such a great jobfrom South Korea.
Yes, indeed, there you go.
And if I had to have best fastfood, chicken fingers, it's
gonna be Raisin' Canes, withouta doubt.
If you haven't had Raisin'Canes, try it.
Best chicken tenders, chickenfingers in the fast food biz, in
(18:25):
my opinion.
Now we're gonna go to theranking from our erotic audio
community, and they ranked thoseseven this way Number seven is
Royal Farms, and I believethat's because it just isn't as
(18:47):
known.
Number six is Roy Rogers,number five is jollybee, number
four Bojangles and for the topthree in the erotic audio
community, mostly folks from GWAComing in at number three is
(19:07):
KFC, number two, churches andnumber one Popeyes.
There you go.
So there you have it.
That's the best fast food friedchicken according to me and
according to many erotic audiocontent creators.
(19:29):
Now we're going to talk about nonut November.
Are you participating in it?
Do we know what it is?
Well, yeah, it's basicallyabstinence from nutting in
November.
No masturbation, no fapping, nosex, no nutting.
(19:53):
Are you a fan?
Do you do it?
Are you into edging?
Is that your kink Denial?
Are you into orgasm denial?
Is that your kink?
I mean, that's a big thing.
It's a big thing in Novemberfor a lot of kinksters, a lot of
(20:13):
people.
The month before you hadCoktober or Loktober and then,
because you're no nutting inNovember, you might come in
December and I think I've evenheard of destroyed dick,
december Triple D, which isfunny as shit.
So, yeah, I'm totally not intoit.
(20:35):
I feel like I'm not really intodenial.
I kind of like edging people.
So I'm into that.
That's cool.
But for a lot of people it'sreally important to them, you
know.
And no nut November.
I feel like you've got to.
I feel like you've really gotto drain the balls.
(20:57):
I feel like you've got to drainyourself and start to start to
get that new, the new spermbeing made right.
You got to start to build thatup and you've got to get that
old stuff out.
But here's an opinion from ourfriend Naughty Pandita.
Naughty Pandita (21:18):
Hi, this is Pandita, or Naughty Pandita, on
Reddit.
Personally I don't see theappeal of no nut November For me
.
I find self pleasure to be amuch needed source of stress
relief.
So just the idea of going awhole month without sounds awful
(21:39):
, and it's not even that I don'tthink I could do it, but it's
more that you may not want to bearound me.
If I did, especially after thefirst week, I would think it
would probably be rough goingfor those around me.
(21:59):
But I can only speak for myexperience as a woman.
I think men maybe have adifferent perspective and from
what I've seen or heardanecdotally, it seems like a big
part of the whole concept isthe teasing and denial.
So I didn't realize, becausebefore I joined this sort of not
(22:26):
safe for work audio community Iwasn't terribly kinky, I would
say, and I don't know that I amnow, honestly, but I'm learning
more.
So I didn't realize certainthings were kinks and I realize
now edging is a big deal and itseems much more so for men, just
(22:48):
speaking from my ownexperiences.
I was probably maybe a month ortwo into posting audios when I
was approached by more than onemale in my DMs asking if I would
help them edge, which I thoughtwas just Fascinating.
Actually Kind of a ballsy thingto do to ask a complete
(23:11):
stranger on the internet to helpyou with that.
But I digress.
So I realize now that that's abig component is the sort of
teasing aspect that goes into itand although, like I said, I'm
not one to want to participate,as far as me personally as a
(23:34):
creator, I can see where theappeal is in terms of script
ideas and ways to make it fun,to turn audios into the whole
concept of a challenge.
You know, oh, you want to, youwant to go?
No, not, good luck, and thenjust really sort of bring on the
(23:57):
temptations, I guess, so tospeak.
So from that standpoint itsounds like a hell of a lot of
fun.
But but yeah, for me personally, no, not going to do it.
Verbal Kink (24:12):
And thank you, pandita, for that contribution.
And so, yeah, no, not November.
If you're doing it, good luck.
You're halfway there, good luck, I hope you can do it.
I hope you can stay locked inand we'll see you in December.
All right, everybody.
(24:32):
Thanks for listening.
I appreciate you joining me onthe kinky eater and I hope to
see you talk at you soon.
Hey and welcome to the kinky eater, where adult
content creators talk about food, sex, kink and oralism.
When this show posts, it'sgonna be Thursday, november 16th
, and that means it's NationalFast Food Day.
Yes, indeed, but I'm not gonnago so much so broad as fast food
(00:24):
, but what I will do is get alittle granular and we're gonna
talk about my favorite fast foodfried chicken.
I also was able to poll alittle bit in our community, our
erotic audio porn community,and got some folks to rank their
favorite fast food friedchicken.
Also, it's November, so, yeah,we're gonna talk a little bit
(00:48):
about no Nut November.
Let's triple in.
Yes, indeed, so we're gonnahave some fun today.
So hope you stick around.
Let's go Alright.
(01:16):
So, yeah, talking aboutNational Fast Food Day,
specifically my favorite fastfood fried chicken.
It's a subject that I'm prettypassionate about.
I know there are a lot ofpeople out there that just love
fried chicken, so I'm sure youcan relate.
So, yeah, who's got the bestfried chicken in all of the fast
(01:37):
food joints?
Oh, man, you know what.
It does vary a little bitbecause there are some regional
chains and some restaurants thatjust aren't everywhere in the
US, and I will.
I am really talking about USfast food chains or fast food
chains that are in the US,because there is a foreign fast
food chain that is reallyimportant for me.
(02:00):
But of course, before we getinto our normal calendar episode
type format, let's go ahead andbookend a little bit before we
get to the breast meat of theepisode.
So yesterday, on November 15th,it was National Bundt Day.
That's Bundt Cake Day.
I do love a good Bundt Cake.
(02:22):
They're normally pretty moist.
I know you hate that word.
Some of you do.
Also, it was Clean Out yourRefrigerator Day, which I
actually didn't do on the 15th,but I do it on a normal basis.
You gotta get all that stuffout, especially those vegetables
(02:43):
and stuff like that.
That's letting out all thosegases that make things spoil
even faster.
It was also National DrummerDay.
I love that day because I'm acasual drummer.
Yes, indeed, it's alsoRecycling Day, I like that day.
And it's Steve Irwin Day Crikey, yes.
(03:03):
So Rest in Peace, steve Irwin.
Yes, and I think his son's liketaking on the mantle or the
crown or whatever however youwant to call it.
Last but not least, on November15th it was also Brazil's
Republic Proclamation Day.
On that day in 1889, theopposition triumphed over the
(03:24):
constitutional monarchy throughmilitary coup d'etat that
overthrew Emperor Pedro II andestablished provisional
government and the Republic ofthe United States of Brazil was
born.
So, yeah, they sparkeddemocracy that day.
Brazil's Republic ProclamationDay.
There you go.
Now tomorrow would be Friday,the 17th.
(03:47):
That's National Baclava Day.
I love the good Baclava.
And then Homemade Bread Day.
I love homemade bread.
Who doesn't love bread?
I'm sorry for the glutenintolerant folks.
And then also on the 17th isTestosterone Awareness Day.
(04:08):
Yeah, also, it's NationalUnfriend Day, and you can thank
Jimmy Kimmel for creating thatone.
And on that day of self care, tocelebrate, you simplify your
connections online and unfriendany and everyone who does not
add joy to your online socialnetworking experience.
(04:29):
Essentially, you are MarieKondoing or Jimmy Kimmeling,
your friend list, and just ifthey don't provide you joy, you
say thank you for your serviceand you unfriend yeah, I've done
this, it's been done to me.
So good luck auditing out there, best friends.
Also, the 17th is Zinfandel Day.
(04:51):
For all you whiners, I'm not afan of this, great, but many are
.
So please have a glass for allof us.
And it's World Vasectomy Day,my friends, and that is still on
my to-do list.
Yes, the Kinky Eater will begetting Avacectomy.
Yes, that helps with my creampie and preg role-playing type
(05:13):
kinkiness, not having to worryabout having a kid.
So there you go.
Now I have to mention this.
On Saturday, november 18th,it's Mickey Mouse Day.
This is for all Disney fans,the birthdays of Mickey and
Minnie Mouse.
Yes, is on this day, so youknow.
On this.
On November 18th in 1928,mickey Mouse first appeared in
(05:36):
the short film Steamboat Willie.
So there's all your uselessfacts, y'all, and days, calendar
days of the year.
Now back to the subject at handfried chicken.
So yeah, let's get right intothe list debate and conversation
.
First, I want to clarify thatI'm only speaking about plain
(06:00):
fried chicken no sauce, noflavor and bone in, please, yes,
not talking about anythingboneless.
No nuggets, no tenders, gottahave bone in.
I'm not really just talkingabout wings.
We're talking about all thegood stuff the leg, the thighs,
the breasts, the wings, and youknow the whole gamut.
(06:21):
Another comment that I'll addis I know for a fact that
Bonchon has really good friedchicken, but I've never ordered
it plain from them, at least notyet.
I've always gotten it with thesoy garlic sauce, and now they
have a bunch of other saucesthat are available.
So yeah, so I pretty muchrelegated it to the national
chains, and there's even aregional chain that I added.
(06:42):
Um, it's so good, I had to addit.
So, before we get into my listand my ranking, what is
important to me when evaluatingthe fast food fried chicken
options?
Well, I think of two factors.
One that's the skin.
Two, that's the cook.
(07:02):
So alright, and when I say thecook, I mean how the chicken is
cooked.
So let's go to the skin.
So there are a few aspects tothe skin.
Gotta have the crunch, so can'tbe overcooked, or the crunch is
just too crunchy or hard, can'tbe under, or it's not crunchy
(07:24):
enough.
The breading level that needsto be right, and for me, with
fast food, fried chicken, thatneeds to be somewhere between
too thick and too thin.
It's gotta be just right, youknow.
And then is the skin andbreading seasoned, can't be too
(07:44):
much, it can't be sand seasoning, it must be seasoned.
I mean, I'd rather have itsubtle to just right.
Seasoning is important in theskin too.
Season everything.
When you cook, people Seasonevery ingredient.
Okay, so that's the skin, nowthe cook.
So consistency in the cook ofthis chicken, how consistent is
(08:09):
it?
Is it just about the same everytime you get it at any of their
locations?
Is it moist?
It's gotta be moist, it can'tbe dry.
Of course, this is also why Iprefer dark meat.
The legs and thighs are muchjuicier.
Breasts tend to be super dry tome, although I am always,
(08:32):
always, always impressed when Ican find a joint that knows how
to properly cook chicken breastand they don't cook it too long.
You know, you end up with ajuicy breast.
That's super yummo.
I will say that each and everytime I've had blue ribbons fried
chicken breast.
It is always good.
(08:54):
I love blue ribbon.
But yeah, we're talking aboutfast food here.
So here you go, without furtherado.
Here is my ranking Top 7.
These are the top 7 in the list.
So coming in at the bottom withnumber 7 is KFC.
(09:14):
Yes, and many will be surprisedat this, because I know for a
fact that many people do rankKFC pretty high up in their list
.
I actually don't know why Ithink KFC for me, well, kfc has
been around for so long and it'sbeen so popular, and for me, I
(09:36):
think they tried, they did try,to redeem themselves.
Several decades ago, I think,or a couple decades ago, when
they added crunchy, I don't knowwhat year that was.
They added crunchy style.
It was always like this sort ofsofter Skin and it just wasn't
(09:57):
crunchy enough.
And then they added the crunchand it still just wasn't as good
.
It's never been as good to me.
So in it, number seven is KFC.
Number six Churches, texaschicken and I really knew them
as churches chicken and growingup.
There's always a church'schicken and they do even have
(10:18):
some churches chicken on theWest Coast and and Few in Vegas
as well.
So Churches chicken it's prettygood.
It does get pretty oily for me,pretty greasy.
I think that was part of it notbeing as good and the cook
(10:39):
wasn't consistent.
So different places I go,different churches locations and
it just wasn't consistent andit just wasn't consistent.
What I did like about churcheschicken was the fact that they
you could get a Whole corn onthe cob.
You just come in that yellowgreasy plastic and it's got the.
(11:00):
You know it's got the stick init and it was just easy to eat
and it was great.
I loved it.
I think back Back in the day itwas pretty good and
consistently cooked and it didtaste a little buttery.
I think now you know they cookthem.
They don't cook them as freshand they're like sitting in the
(11:20):
water for a really long time,the water and butter mix and so
a lot of the, a lot of the cobsand the kernels on the cobs
would just be really soggy andthe little wrinkled, a little
overcooked.
So it wasn't as good.
It's not as good today, allright.
(11:40):
Coming in at number five, royalfarms, and that is a more of a
regional type thing.
It's actually a gas station,convenience store gas station,
but they do such a great jobwith their fried chicken and you
can go in there at any time andyou see this huge sort of vat
(12:02):
Deep fryer and they're justcooking the chicken in there.
I don't, I don't know it's.
It's pretty good, prettyconsistent too, I will say the
salt.
Salt content, I think, is alittle bit higher on Royal Farms
.
It is the.
The skin is a little bit softer, not as crunchy, but it's more
(12:24):
crunchy than KFC chicken, kfcoriginal I'm talking about.
So, royal Farms.
Coming in at number five, allright, here we go.
Number four, bojangles.
Yes, indeed, not many Bojangleslocations.
I think they're in select areasin the Mid-Atlantic, maybe in
(12:46):
the South, but they that's whereI've seen them at least, and
their seasoning is really goodon that chicken and they got the
crunch on there.
I do like it Very tasty.
Coming in at number three peoplewon't agree with me.
Some people think Bojangles isbetter.
Some people don't even likethis place, but Roy Rogers, roy
(13:09):
Rogers Chicken, oh man, it has aspecial place in my heart
because it has been around sinceI was a kid and it was there
since I was a kid with churchesas well, and there are limited,
a limited number of locationstoday.
But I do love Roy RogersChicken.
It's still got a good crunchand pretty good seasoning on
(13:31):
that skin, consistently cooked.
It is consistent, I will say,and I think that's great.
Coming in at number two oh man,now here you go.
This is where people are goingto be like what are you thinking
?
And number two for me yeah,popeyes.
(13:57):
Popeyes is number two.
It is consistent for me.
They're good.
They rarely don't have thechicken available.
It's always there when youorder at least where I've gone
and it's consistent amonglocations.
You go to different locations,you're going to get the same
(14:18):
cook, the same seasoning.
So they cook it well, they do agood job and I feel like, while
the skin at Bojangles is alittle more seasoned than at
Popeyes, I feel like Popeyesdoes have a good taste and it's
reliable for me.
So I've got them up there atnumber two.
(14:39):
And there's more locations ofPopeyes than there are Roy
Rogers or Bojangles.
So, yeah, that's part of whynumber two Popeyes is number two
for me.
Oh man, number one, number one,oh man.
It's not even a competitionLike to me.
(15:02):
My number one far exceeds anyof the other ones and the delta
between number one and two ispretty big.
Number one for me is Jollib ee.
Yes, it is a foreign business.
It is a fast food joint out ofthe Philippines and probably in
(15:26):
the Philippines.
It competes directly withMcDonald's over there, so
they've got a lot ofcounterparts over there.
Mcdonald's even has friedchicken over in the Philippines.
Jollib ee, I believe, hasopened about 70 locations in the
US, somewhere around thatnumber, with more on the way Now
.
Their chicken joy is justunbelievable.
(15:48):
The cook is perfect.
The meat is always moist andjuicy and delicious.
It's never dry, it's neverundercooked, it's never
overcooked, it is always perfect.
The size is good.
They're never too small,they're never too large.
(16:10):
Sometimes they do get largerengineered chickens and that's
fine.
But the seasoning on the skinis perfect.
That skin, the breading isnever too much on it.
It's perfectly breaded everytime, perfectly seasoned.
It's never too much, it'salways the perfect amount.
(16:31):
The crunch is perfect.
Sometimes that skin willdirectly come off like a whole,
like you're eating a thigh or abreast.
Sometimes that skin will comeright off, like the whole piece,
the whole slab of skin willcome off.
But you can always eat it withthe meat or, if you like, to
(16:55):
save it till the end.
So you got a little, you know,a little chicharron almost, of
skin, chicken skin.
Oh man, it's perfect and it'sso good, it's so tasty and you
can get fries or rice with it.
And then a lot of people loveto eat that jollybee gravy and
(17:17):
it's meant to be eaten with thatchicken.
I don't always eat it, I justlove the chicken so much even
without it, but I do love itwith the gravy as well.
And that gravy's got a littlebit of that Filipino touch where
it's got some sugar in it alittle bit, so it's a little bit
sweeter.
It's savory and sweet at thesame time.
It's kind of a sort of agelatinous sauce gravy, but it's
(17:42):
delicious on that chicken.
It's perfect with the chicken,the salty, salty seasoning on
that skin, it just mixesperfectly.
I will always go for jollibee'schicken and it will always be
number one, their fried chicken.
So great job, jollibee.
That is the winner for me.
Honorable mention Banchon.
(18:04):
Again, I have never orderedplain from there and I will.
But they do such a great jobfrom South Korea.
Yes, indeed, there you go.
And if I had to have best fastfood, chicken fingers, it's
gonna be Raisin' Canes, withouta doubt.
If you haven't had Raisin'Canes, try it.
Best chicken tenders, chickenfingers in the fast food biz, in
(18:25):
my opinion.
Now we're gonna go to theranking from our erotic audio
community, and they ranked thoseseven this way Number seven is
Royal Farms, and I believethat's because it just isn't as
(18:47):
known.
Number six is Roy Rogers,number five is jollybee, number
four Bojangles and for the topthree in the erotic audio
community, mostly folks from GWAComing in at number three is
(19:07):
KFC, number two, churches andnumber one Popeyes.
There you go.
So there you have it.
That's the best fast food friedchicken according to me and
according to many erotic audiocontent creators.
(19:29):
Now we're going to talk about nonut November.
Are you participating in it?
Do we know what it is?
Well, yeah, it's basicallyabstinence from nutting in
November.
No masturbation, no fapping, nosex, no nutting.
(19:53):
Are you a fan?
Do you do it?
Are you into edging?
Is that your kink Denial?
Are you into orgasm denial?
Is that your kink?
I mean, that's a big thing.
It's a big thing in Novemberfor a lot of kinksters, a lot of
(20:13):
people.
The month before you hadCoktober or Loktober and then,
because you're no nutting inNovember, you might come in
December and I think I've evenheard of destroyed dick,
december Triple D, which isfunny as shit.
So, yeah, I'm totally not intoit.
(20:35):
I feel like I'm not really intodenial.
I kind of like edging people.
So I'm into that.
That's cool.
But for a lot of people it'sreally important to them, you
know.
And no nut November.
I feel like you've got to.
I feel like you've really gotto drain the balls.
(20:57):
I feel like you've got to drainyourself and start to start to
get that new, the new spermbeing made right.
You got to start to build thatup and you've got to get that
old stuff out.
But here's an opinion from ourfriend Naughty Pandita.
Naughty Pandita (21:18):
Hi, this is Pandita, or Naughty Pandita, on
Reddit.
Personally I don't see theappeal of no nut November For me
.
I find self pleasure to be amuch needed source of stress
relief.
So just the idea of going awhole month without sounds awful
(21:39):
, and it's not even that I don'tthink I could do it, but it's
more that you may not want to bearound me.
If I did, especially after thefirst week, I would think it
would probably be rough goingfor those around me.
(21:59):
But I can only speak for myexperience as a woman.
I think men maybe have adifferent perspective and from
what I've seen or heardanecdotally, it seems like a big
part of the whole concept isthe teasing and denial.
So I didn't realize, becausebefore I joined this sort of not
(22:26):
safe for work audio community Iwasn't terribly kinky, I would
say, and I don't know that I amnow, honestly, but I'm learning
more.
So I didn't realize certainthings were kinks and I realize
now edging is a big deal and itseems much more so for men, just
(22:48):
speaking from my ownexperiences.
I was probably maybe a month ortwo into posting audios when I
was approached by more than onemale in my DMs asking if I would
help them edge, which I thoughtwas just Fascinating.
Actually Kind of a ballsy thingto do to ask a complete
(23:11):
stranger on the internet to helpyou with that.
But I digress.
So I realize now that that's abig component is the sort of
teasing aspect that goes into itand although, like I said, I'm
not one to want to participate,as far as me personally as a
(23:34):
creator, I can see where theappeal is in terms of script
ideas and ways to make it fun,to turn audios into the whole
concept of a challenge.
You know, oh, you want to, youwant to go?
No, not, good luck, and thenjust really sort of bring on the
(23:57):
temptations, I guess, so tospeak.
So from that standpoint itsounds like a hell of a lot of
fun.
But but yeah, for me personally, no, not going to do it.
Verbal Kink (24:12):
And thank you, pandita, for that contribution.
And so, yeah, no, not November.
If you're doing it, good luck.
You're halfway there, good luck, I hope you can do it.
I hope you can stay locked inand we'll see you in December.
All right, everybody.
(24:32):
Thanks for listening.
I appreciate you joining me onthe kinky eater and I hope to
see you talk at you soon.
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