Is there a specific location recommended in Toronto for 7 11?UrbanPoet wrote: ↑Jan 28th, 2018 6:30 pmGood!
But if youre unlucky... you might run into a batch thats been sitting under the heat lamp too long. It gets dry. Seasoning, texture and flavor are great when it dorsnt sit out to long. I have a feeling chicken boulion or mag is used to flavor the seasoning. The saltiness just has that type of mouth feel.
The Donlands location took excellent care of their fried chicken, cooked a special way, but they recently closed down.
I wonder if another 7 11 location snatched up their equipment?