said. "One is the fryer and one is the drainer and one is the breader. It's the breader that sets us apart from all the other chicken places. We coat our chicken with the specially seasoned secret breading glop right here in the store." Mann dumped a load of chicken into a wire basket and lowered it into the breader. He swished the basket around,
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I could feel sweat prickle at my scalp under my hat. It was about two hundred degrees in front of the fryer,
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"How do I know how much chicken to fry?" I asked him.
"You just keep frying. This is our busy time of day. You go from one basket to the next and keep the hot chicken rolling out."
A half hour later,
kids uggs clearance, Eugene was yelling at me from the bagging table. "We need extra-spicy. All you're doing is extra-crispy. And there's all wings here.
You gotta give us some backs and some thighs. People are bitchin' about the friggin' wings. If they wanted ayilai：
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