• Cuts of chicken, or any ground meat, should be used within one-to-two days of purchase.
• Chicken that has gone bad will develop a slimy or sticky texture and smell bad or "off."
• Don't taste meat to determine if it's safe to eat or not. Call the USDA's hotline.
• Visit INSIDER's homepage for more stories.

Chicken is a versatile meat that makes for a simple, delicious dinner or a decadent fried treat. It goes just as well with veggies as it does with waffles and is a good source of protein. But handling it improperly can cause serious health issues.

Argyris Magoulas, a specialist at the USDA's Food Safety and Inspection Service, spoke to INSIDER about when chicken is safe to eat and when it's spoiled.

Here are three ways to tell if chicken is past its prime.

It's been in your refrigerator too long

The USDA recommends that cuts of chicken or meat that is ground should be used within one-to-two days of purchase.

"You really don't want to wait until it smells or shows signs of spoilage to discard it," Magoulas said. "You want to go by recommended storage times."

There's no limit to how long meat can be safely kept in the freezer, where it's too cold for bacteria to develop. But meat that has been frozen for a long time tends to dry out. Magoulas recommends keeping steaks for no longer than one year for the best quality.

The texture and smell seem off

If the chicken is sticky, slimy, tacky, or smells bad, toss it.

"Typically with meats, they'll be sticky, slimy, and have off or foul odors" when they've gone bad, Magoulas said.

A change in color doesn't necessarily mean that chicken has gone bad, but it's worth a second look

Chicken can sometimes change colors and become faded or darker due to metmyoglobin, a chemical reaction that occurs when the myoglobin in meat is exposed to oxygen. Freezing meat can also change its appearance. As long as the change in color isn't accompanied by other signs of spoilage, it should be fine.

"It's not unusual to see that off color," Magoulas said. "The color of meat sometimes changes. If it doesn't smell or have stickiness and was bought by the 'sell by' date, it should be okay. If it's smelling and sticky, then you don't want it."

Read more: Just because chicken is pink doesn't always mean it's unsafe — here's how to tell if it's OK to eat

If you're still not sure, better safe than sorry

Concerned carnivores can get more detailed guidance from the USDA's toll-free Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), available on weekdays from 10 a.m. to 6 p.m. ET. A wealth of online resources are also available 24 hours a day.

Magoulas urges people with questions about their meat to make use of the USDA's expertise instead of tasting something that you think might be spoiled and risking food poisoning.

"Never taste to determine safety," he said. "Call us."

• • Read more:
  • 8 kitchen mistakes you're making that can actually be dangerous
  • 9 meal-prep mistakes that can make you sick
  • What could actually happen to you if you eat food past its expiration date
  • 9 foods that can last a decade in your pantry

Join the conversation about this story »

NOW WATCH: Warren Buffett, the third-richest person in the world, is also one of the most frugal billionaires. Here's how he makes and spends his fortune.

• Church's Chicken launched its three-year turnaround in 2017, under the fresh leadership of CEO Joe Christina. 
• The chain revamped operations and updated its deals. It is also investing in new tech.
• "We can't just sit on our history and our heritage, we have to learn how to maximize the taste, flavor, the freshness of our product in a different way," Christina told Business Insider. 
• Internationally, the company is expanding Texas Chicken and working to develop the sister chain as separate from Church's. 
• Visit Business Insider's homepage for more stories.

Church's Chicken is ready for a comeback.

CEO Joe Christina recently sat down with Business Insider to discuss the state of fried chicken in 2019. Christina took the reigns at Church's — and at its international sister brand Texas Chicken — in late 2016. 

Soon after, the company launched a turnaround plan as Church's struggled to attract customers. 

"We can't just sit on our history and our heritage, we have to learn how to maximize the taste, flavor, the freshness of our product in a different way," Christina told Business Insider. 

Today, Church's is making a major delivery push and focusing on mobile ordering. The company is revamping the restaurant experience with redesigned locations, new employee uniforms, and operation tweaks to ensure speedier service and hotter food. 

Here is how Church's is trying to draw customers — both new and lapsed — to the chain.

The following interview was edited for length and clarity.

Joe Christina: I started in this position in late 2016. We put together a three-year strategic plan around what the brand needed. Certainly in late '16 and '17 it was all about getting the operations to a better place, improving our image domestically. In 2018, it was really around getting the brand awareness going and kind of redefining value for the brand — and not just about prices, but about that abundance of food for a great price.

In 2019 it was all about the launch of our new global brand positioning, both in our international Texas restaurants, as well as our domestic Church's restaurant. That's what we're excited about. And whether you're talking about the international growth or the domestic growth, it's a good time at Church's right now.

Kate Taylor: Do you think that people's perception of Church's has changed since early 2016?

Christina: Well, yeah. The history and heritage of Church's is so strong. We have some of the most loyal guests in the US. We employ a lot of our guests. We had that history and heritage, but what we were missing was bringing in new guests. That's what part of the brand positioning was all about: How do we grow our awareness? How do we grow our consumer base? And what are the plans to do that?

It's not just about price, it's about that abundance of great food that you've grown to love, giving you more choices of really great sides and limited-time offer products. When we started to do that in the mid-part of 2017, we saw a shift of, not only did our guests like the abundance of food that they were getting compared to our competition, but also they saw us in a little different light.

We're a little more than 40% done with our domestic re-image of our restaurants. So, customers saw a little difference on the look of the restaurant and then when they got inside, through the improvements in operations, they saw hotter food, friendlier staff, quicker speed of service. Our guests are certainly more satisfied with what they get at the restaurant, but we were also able to attract some new guests. When they saw that change, they come back more often.

'A tale of two guests'

Taylor: Who are you targeting for new customers?

Christina: On the domestic business it's a tale of two guests. We have that individual guest, and then we have that family business.

Our individual guest is certainly that person that's looking for great food at a great value. They probably visit us multiple times a month. It's heavily male.

It's about a 50/50 split between lunch and dinner in our business, and when you get into that family business, now all of a sudden, it's the mom that's trying to have that meal replacement at home for their family because they're working all day. We target those groups a little differently. When we bring in limited-time offers around our tender strips and other spicy foods, that's when we attract the younger consumer that may have not tried Church's ever or in a long time.

Taylor: Who are these new customers?

Christina: We're seeing our loyal guests come back more often, but we are seeing a little skewing towards a younger consumer. And the part where we've really attracted that younger consumer into our restaurants is through our work around digital marketing and really diving into finding ways to talk to our guests through Facebook, through Instagram, and certainly through our email programs out to them.

Also third-party home delivery — we dove into that in early 2018, with a test in our Miami restaurants. And to-date we have almost 700 restaurants that are on delivery on the domestic business. We know that's attracting that consumer that wants something brought to them — a variety of foods — and we know it's a new guest and a younger guest because they're ordering. We have found our delivery sales take an awful lot more tender strips than we sell at the restaurant level.

Read more: Chipotle is opening dozens of locations with drive-thru-style 'Chipotlanes'

Deals and the 'best fried chicken in the country'

Taylor: Going back to the idea of value, what message are you trying to get out to customers that you guys can offer something in terms of value proposition that the competition isn't offering? What sets you guys apart?

Christina: We know we have the best fried chicken in the country. There's no doubt, our fried chicken and our honey butter biscuit tenders are best in class. And so the history of Church's has always been: get pieces of chicken for a low price. When we started to bundle meals together and family meals together, that's where we saw that value come out.

When we were able to give more choices than our competition to our guests ... when you layer in our seven or eight amazing sides at no additional charge to that bundle, that's when we saw value take off. Our guests were able to pick their chicken protein type and then pick the great variety of sides and then add a drink. That's where we saw the value position really take off domestically. That abundance of food, but also variety.

You can have great chicken, but if you don't have variety, that guest is not going to visit you as often as you'd like to.

Taylor: How did Church's get to a place where it did need to make these changes and improvements? How were you able to kind of pinpoint exactly what you needed to change?

Christina: It was a two-pronged approach. We knew we were a big part of our guests' lives. I mean, when you're around for 66 and a half, 67 years, you're part of a lot of generations — of families and employees and our franchisees. We knew we had opportunities to grow that brand and bring in new guests, build restaurants in places where we were not around the world. We can't just sit on our history and our heritage, we have to learn how to maximize the taste, flavor, the freshness of our product in a different way.

We started to do some research around the world about what our guests were asking for, what they wanted, and what they recognize us for. It always came back to the food. We knew that we couldn't just sit on the food, we had to get a better voice. We had to improve our awareness. We had to get our reach out to our potential guests even more.

It started internationally with our sister brand of Texas, because the Texas brand was always just a copy of the US. It's a newer brand in many, many countries and it didn't have an identity to itself. We realized that we had to do some work on the international business. That research fed into the US business where we had to look at, "Okay, we can't just rely on our food. What do we need to do?" Our voice to the market, our advertising, our tagline, our uniforms. Through all the research, we found that some tweaks on a domestic business were needed and the international business — specifically the Texas business — was going to be a big growth engine for us in the future. We needed to make sure we gave it its identity.

Taking Texas around the world

Taylor: How is the Texas brand different from the US brand and how do you balance those two?

Christina: Our first market for the Texas brand was in the '80s in Indonesia. Church's in the US is named after our founder, George W. Church. I think back then they made the right decision that that wasn't as recognizable as the Texas brand. Everybody in the world knows about Texas.

Texas is a different feel, a different menu, much more reliant on spice and flavor profiles of that country, much more reliant on limited-time offers. We launched a whole new brand positioning late last fall. This year, we have new restaurant images, new logo, new uniforms, new menu.

We always have our bone-in chicken and our tender strips as our base, but we use our limited-time-offer products to really help different countries. The spice level in the Middle East is different than it is in Thailand, different than it is in Mexico.

Taylor: Would there ever be a case in which Texas would become a brand that exists in the US alongside Church's?

Christina: That's certainly not in the near future. Where I think the Texas brand will begin to bleed into the domestic business in the future is certainly around limited-time-offer products, as we see what works around the world and bring that back into the US. I don't think that we'll be Texas Chicken in the US anytime in the near future.

Taylor: What are some things that consumers are looking for in 2019 that is different than what they were looking for 10 years ago? What trends have changed? 

Christina: Certainly the need for variety and the need for "deliver my food in a way that I want it." Ten years ago, even five years ago, third-party delivery didn't even exist. For me, that's the biggest change. Many families are either eating out or bringing food back to their homes. That third-party delivery is, for us, going to be a big part of our planning in 2019 on how we maximize those sales and make sure that that guest experience is just as good as if they picked it up at a restaurant.

The rise of delivery

Taylor: How big of a portion of the business do you see delivery becoming for Church's in the US?

Christina: I think a healthy piece of it will be somewhere between five and 10% of our restaurant business. We're not quite there yet, but with each month and each restaurant that we add on, we see that sales growth. Church's heritage really started as Church's to-go, so many of our guests take their food home anyways. They come through the drive-thru or they come in the restaurant, they take it home. Now we add that convenience that you don't have to come to the restaurant.

One of our other big initiatives that we will be adding and testing this year is order-ahead and pay-ahead, where you can order the food ahead, you can pick it up at the restaurant, or you can choose to have it delivered. We'll be rolling that out in our company restaurants as a test this summer. We think that's going to be a big part of our back half of 2019 and into '20, as far as the ability to drive sales and satisfy that guest.

Taylor: When you're thinking about tech investments, where do you guys want to focus? 

Christina: Everybody has an app on their phone to do whatever that they want to do. Whether they're going to UberEats, Grubhub, or to our website, we want to make sure that they have the choice to do and get our food how they want to.

Technology in the restaurant is something that you have to keep investing in. In 2017 we saw that we had an opportunity with our drive-thru experience for our guests. We always got friendly marks on our service, but we weren't quite quick enough, so we invested in drive-thru technology that allows us to do the diagnostic of where the opportunity is in the restaurant. We've seen great improvements in our drive-thru experience for our guests.

The next big investment for us is probably going to have to be in our point-of-sales pieces, as we layer in third-party delivery, order-ahead and pay-ahead, being able to read the data of our limited-time offers quickly and more effectively so we can make course corrections. That's probably our next big investment on a domestic business.

We have a really good relationship with our franchisees. We have a Franchise Association Board of Directors we work with, as well as an Excellence Advisory Council made up of franchisees, and we talk six months in advance with them on where the business needs to go.

Taylor: Do you think that fried chicken is better suited for delivery then some other categories?

Christina: 100%. I think our food travels well. It's been traveling well for years. When you run 55% drive-thru or 60% drive-thru as a percentage of sales, and then you have a takeout business on the inside also, our food has been traveling anyway. One of the best things for ours is that the fried chicken and our sides stay hot for a long time.

We did some changes to the packaging, gave it a little more room so things have the ability to not be damaged during delivery. We also put together a robust training program going forward. So, not only do our products deliver well, but we put in best-in-class delivery procedures in our restaurants.

With delivery, you lose that customer touch with the restaurant, and you're relying on those third parties. So we built great relationships with our vendors and put the procedures in place in a restaurant to maximize product hotness, order accuracy, and making sure every once in a while we put a little prize in the bag to let the guests know how much we appreciate them ordering from us.

The challenges of a modern chicken chain

Taylor: What are the biggest challenges facing the restaurant industry in 2019?

Christina: I think it's the employee base. That is our biggest challenge. We have very low turnover, especially when we invest in the restaurants. Throughout my career I've always seen when you invest in a restaurant, your employees feel like you're investing in them, which you are. And so when our franchisee or even our company restaurants, when we re-image restaurants, when we roll out new uniforms, when we roll out easier packaging to handle, when we roll out limited-time offers that aren't difficult to produce in the back of the restaurant, those employees feel like you're investing in them.

Read more: McDonald's adds new perks for employees as fast-food chains battle for workers

Turnover at the Church's brand isn't what it used to be — it's much better. If you don't treat an employee well, they [will] potentially go right down the street and get a different job. The thing that I think of mostly is, "Are we treating our employees as well as we can so that we can keep them?" Because when you have long-term employees in your restaurant, it takes away those tough first couple of days and allows the operations to certainly flourish throughout the day.

Taylor: Have there been any concrete steps you guys have taken to try and make sure that employees do feel like they're taken care of and to reduce turnover?

Christina: I think the investment in technology helps our employees understand what they need to work on and that there are tools in place to help them with it. But we've looked at a variety of different ways, not only our new uniforms that we'll be rolling out in the restaurants, but also our HR practices in the restaurants on how we communicate to those employees, the managers.

I think it's a combination of an investment in the restaurant with some of the best training out there in the restaurant business on how to keep those employees engaged, happy, and employed.

Taylor: I know Chick-fil-A has been making a lot of headlines for growth recently. When you're thinking about competitors in the chicken-chain industry, what are the big-picture trends you're seeing? How do you think that you guys are stacking up against the competition?

Read more: Chick-fil-A leads the pack as teens' favorite restaurant chain in America

Christina: The trends we've seen is around those limited-time offers and giving a variety of choices. We believe that when we put one of our new restaurants up against anybody, our menu can go up against anybody. I believe that Church's stacks up very well.

We've made the changes in the last two years to make sure that when we're straight up against one of those other bigger brands, that we stack up well. We're not the biggest brand, neither domestically nor internationally, but I tell ya, I'll put my team and my group of franchisees up against any brand. The future's really bright for both Church's and the Texas brand in the coming years.

Taylor: What is the one message you want to get out there about Church's right now?

Christina: I really want people to know that Church's really believes in the heritage of the brand and we're not walking away from that. But, we want you to come in and really try the Church's brands, maybe for the first time in awhile — the friendliness, the food quality, and the variety is there. And it's what you want when you're looking for a meal.

SEE ALSO: The CEO of a Mediterranean fast-casual chain explains how it is upending the industry with a focus on 'value for calories'

Join the conversation about this story »

NOW WATCH: A sommelier explains what it means when a wine has a 'personality'

• KFC South Africa has refuted reports that said a student was arrested after pretending to be an executive from the fast-food brand to get free chicken from restaurants around Durban, South Africa.
• On Tuesday, the Daily Mail reported that the now-viral story was fueled by media coverage that began with a "rumour."
• According to the original reports, a 27-year-old man entered KFC stores wearing "smart" clothing and carrying a clipboard, telling employees that he worked in the fast-food company's head office before testing food in the kitchen.
• KFC Africa's public affairs director, Thabisa Mkhwanazi, confirmed to Business Insider South Africa that the story was false.
• Before KFC denied the reports, people on social media lauded the creative method of getting free food.
• Visit INSIDER's homepage for more stories.

KFC South Africa has denied reports that said a student was arrested after pretending to be an executive from the fast-food brand in order to get free chicken from restaurants.

On Tuesday, the Daily Mail reported that the now-viral story was fueled by media coverage that began with a "rumour."

According to the story, which appeared on the South African sites Xpouzar and Daily Active Kenya, an unnamed 27-year-old man who was said to be a student at KwaZulu Natal University dressed in "smart" clothing and arrived in a limousine to visit KFC restaurants around Durban, South Africa, to get free food for over a year.

The man was said to have told employees that he worked in KFC's head office and that he was there to test the quality of the food. He was also said to have carried a clipboard and a fake identification card to forge his identity. Reports said the student was awaiting a court appearance, and mentioned a part-time limousine driver also assisted in the so-called heist.

Read more: Chicken nugget ice cream made with chopped-up pieces of the McDonald's food is popping up in Ireland

KFC South Africa refuted the reports in a series of posts on social media on Tuesday. Representatives for the brand responded to Twitter users who were seemingly impressed by the story, calling it "fake news."

"Fake is as good as this story gets," KFC South Africa wrote to its followers in one tweet. "As legendary as it would be we can confirm that this is false. We haven't kept the secret recipe 'secret' for this long, only to be duped by a student."

KFC Africa's public affairs director, Thabisa Mkhwanazi, confirmed to Business Insider South Africa that the story was false.

"We follow strict operational processes,"Mkhwanazi said. "Any unauthorized individuals posing as KFC team members in our restaurants and head office would have been picked up immediately."

Before KFC denied the reports, people on social media seemed to be impressed with the storied stunt and called the man a "legend."

Read more:

• Hershey's is adding emojis to its classic milk chocolate bars
• Costco is selling 90-calorie wine popsicles that come in different colors for the summer
• 14 photos that show the evolution of McDonald's Happy Meal
• THEN AND NOW: 34 photos that show how famous fast-food company logos have changed over time

Join the conversation about this story »

NOW WATCH: 14 details in 'Game of Thrones' season 8 episode 4 you may have missed

• A recent study found that processed foods,  which are foods made with additives and preservatives like sugar or salt, can cause people to eat more calories and gain weight.
• Previous research has also found that processed foods, specifically meats like bacon and sausage, could be linked to cancer. 
• We looked at a few of our favorite processed foods like Twinkies and Doritos to find out what ingredients go into them. 
• Visit Business Insider's homepage for more stories. 

Ingredients: A Visual Exploration of 75 Additives & 25 Food Products offers a jarring look inside the food Americans eat daily. 

EDITOR'S NOTE: This video was originally published on November 13, 2015. 

Join the conversation about this story »

Join the conversation about this story »

• KFCJapan is now selling a chicken slidertaco that includes both fried chicken and taco meat all wrapped in a tortilla.
• The dish can be ordered separately for 300 yen ($2.72) or in a combo meal with a biscuit and drink for 500 yen ($4.53).
• Visit INSIDER's homepage for more stories.

Join the conversation about this story »

NOW WATCH: Stewart Butterfield, co-founder of Slack and Flickr, says 2 beliefs have brought him the greatest success in life

• A company called Chick N' Skin sells different varieties of fried-chicken skin.
• The Southern California company sets up food stands at various festivals and events throughout the year.
• You can also order the skins online for $5.99 a bag.
• Visit INSIDER's homepage for more stories.

If the skin is your favorite part of fried chicken, there's a food stand in Southern California that might have your new favorite snack.

Chick N' Skin is a company that sells several varieties of fried-chicken skin. According to BuzzFeed, the brand regularly appears at the 626 Night Market, though it can also be found at other festivals and events throughout the year.

The brand also offers to ship online orders directly to your home for $5.99 a bag.

Though it says the original flavor is its bestseller, the company also sells "BBQ bacon" skins and salt-and-vinegar skins.

Chick N' Skin has gotten rave reviews on Yelp, with one customer calling the spot a "hidden gem" and describing the snacks as being "like delicious chips, similar to pork skins but better."

Another reviewer called the chicken skins "the best keto snacks ever." The company says a serving contains 1 gram of carbohydrates, which the keto diet strictly limits.

Though the skins are low in carbs, the brand's site says they have not been keto-certified, nor are they gluten-free.

Read more:8 tips for feeling full on the keto diet, according to experts

The company says part of its mission is to reduce waste by using an often discarded part of the chicken. A representative for the brand told INSIDER that the skin is sourced from companies that normally throw it out after processing the chicken.

Join the conversation about this story »

NOW WATCH: LA's spiciest chicken is too hot for any menu

• INSIDER spoke with two chefs about the most common mistakes people make when cooking chicken.
• When preparing chicken, you should never wash it or rinse it with water as this can lead to the spread of potentially harmful bacteria.
• You should avoid overcrowding your pan when you cook chicken and you should always season your meat. 
• Visit INSIDER's homepage for more stories.

Chicken can be easy to cook, affordable, and healthy, making it a popular ingredientfor many home chefs. But even though it is seemingly a no-fuss dinner item, chicken can become tough, dry, and bland if you don't prepare it quite right. 

INSIDER spoke with Claudia Sidoti, principal chef at HelloFresh, and Christina Ferrari, the chef at and owner of the Shoreline Lake Boathouse & American Bistro in Mountain View, California, about some cooking faux pas that could ruin any poultry dish. 

Here are some common mistakes you could be making when preparing chicken and what you should do instead. 

You're not completely drying chicken off before you cook it

Although it's easy to take raw chicken out of the fridge and throw it directly into a frying pan, you may want to pat it dry with a paper towel before you cook it.

"If you correctly pat the chicken dry prior to cooking, you will get a crispier skin," Sidoti told INSIDER, adding that the goal of drying the chicken is to "reduce the chicken's overall moisture content. If the chicken is not dry, it will release more moisture while cooking."

If any moisture in the chicken seeps out into the pan, the chicken will steam. The chicken will still cook, but it likely won't get very crispy. 

Before you cook the chicken, you wash it or rinse it

Many people make the mistake of washing their chicken before cooking it, thinking that this will rid the meat of bacteria. This isn't the case. 

"Washing raw chicken before cooking can increase your risk of food poisoning from bacteria," Sidoti told INSIDER. "Washing raw chicken can also spread bacteria to hands, countertops, and cooking utensils."

Fortunately, cooking poultry will generally kill any bacteria that may be on it. 

Read More: 11 common cooking habits that can be dangerous

You're not using enough seasoning

When it comes to seasoning chicken, a pinch of salt and pepper usually isn't enough. Seasoning the meat adds flavor and some ingredients, like salt, can act as a brine, keeping chicken moist, said Sidoti. 

She said she usually uses 1 tablespoon of Kosher-style salt to season an entire 4-pound to 5-pound bird. She said she also rubs a combination of spices (like minced garlic, rosemary, sage, and thyme) all over the bird. 

Per Sidoti, it's best to let the chicken marinate in seasoning for a few hours before you cook it.

You're over-marinating your poultry with acidic ingredients, which can toughen up your meat 

Sidoti said that acidic marinades can toughen meat up over time, so you shouldn't have your poultry soaking in them for longer than two hours. Some popular acidic marinade ingredients include vinegar, beer, and citrus juices.

To really allow the flavors to soak in during that time period, Sidoti said you may want to pierce small holes in your chicken or cut it into smaller pieces so it can more effectively absorb the marinade.

She said she suggests you marinate your chicken in a sealed, plastic bag to better distribute the flavors.

You don't pound your meat, even if it has an uneven thickness 

Although there's nothing wrong with cooking chicken just as you bought it from the store, it's best to work with a piece of meat that has even thickness.

"You want to achieve an even thickness so the flavors from the seasoning are absorbed more evenly. [This will also ensure] the internal and external cooking temperatures are more consistent," Ferrari told INSIDER.

Using a meat cleaver, you can pound chicken until its thickness is uniform throughout. 

You're poaching your chicken incorrectly, causing it to become tough and bland

Some people accidentally boil chicken instead of poaching it, which can lead to tough, bland chicken.

"Poaching is a nice way to keep chicken moist and tender while also keeping it healthy," Sidoti told INSIDER. "This is a great technique for cooking chicken for salads and grain bowls."

Sidoti said she poaches chicken in an even layer in a pot with 1 1/2 inches of cold water that's seasoned with either bay leaf, thyme, or peppercorns. Then, she said she places the pot on medium heat until the water begins to simmer. She said she then lowers the heat and cooks the chicken until an internal cooking thermometer reads 165 degrees Fahrenheit. She said the chicken should be served immediately after it is poached. 

Read More: Just because chicken is pink doesn't always mean it's unsafe — here's how to tell if it's OK to eat  

When you cook your chicken, you're crowding the pan

It might seem like a time-saving hack to pile raw pieces of chicken into a frying pan, but it could lead to some poorly cooked poultry.

"If you crowd the pan, the breasts won't brown as nicely or cook evenly," Sidoti said. If the chicken pieces don't all have the same access to the pan's surface area, you can even end up with raw chicken.

Instead, be patient and cook a few pieces of chicken at a time or use a larger pan. 

Read More: 8 cooking shortcuts you're taking that are actually wasting time

You're not using a poultry thermometer

Chicken should be cooked to a minimum internal temperature of 165 degrees Fahrenheit — this is a food-safety guideline, not just a culinary preference. Many home chefs only rely on recipe cooking times, but using a meat thermometer can be safer and more accurate.

"To ensure accuracy, a meat thermometer will provide you with the correct temperature, so you don't overcook and dry out your meat or get sick from undercooked meat," Ferrari told INSIDER. She said you'll want to insert the thermometer at the thickest part of the bird, making sure you are not touching bone. 

You're thawing your chicken by leaving it on your counter, which can potentially be dangerous

You should avoid thawing poultry on your kitchen counter as room-temperature chicken can become a breeding ground for harmful bacteria. 

The best way to thaw frozen chicken is overnight and in the refrigerator. But, if you are in a hurry, Ferrari said you should "seal the chicken in a plastic bag (removing the air as you seal it) and submerge it in cold water. Make sure the chicken stays submerged, and change out the water frequently so it remains cold."

She said the water needs to stay well below room temperature to avoid the development of the aforementioned bacteria. Defrosting chicken in a bag in water will also ensure that the exterior and interior of your chicken evenly thaws.

After you cook the poultry, you're not letting it rest

"Meat, including chicken, must rest for a short time after cooking, so all the juice doesn't flow out of it when you cut into it," Ferrari explained. Letting the meat sit and firm up a bit will allow these juices to redistribute. 

In addition, meat continues to cook after it has been removed from a heat source, so cutting into food too soon can shorten this process. Ferrari said you'll usually want to let chicken rest for 10 minutes before you cut into it.

As you cook, you keep moving the chicken around the pan

Though it is tempting to poke, prod, and move the chicken around the frying pan as it cooks, try to avoid this if you want your dish to be evenly browned. 

"The reason you don't want to move meat around in a pan is to ensure a Maillard reaction takes place," Ferrari said. A Maillard reaction is when, at high heats, amino acids in proteins react with sugars. This causes food to brown and develop more distinct flavors. 

Be patient as you cook and let your chicken stay in one place for a bit so it can develop a nice, browned exterior.

Join the conversation about this story »

NOW WATCH: Here's what can happen if you hold your pee too long

• Five KFC locations in Indonesia have added chicken skin to their menus.
• Online customer response to the chicken skin has been overwhelming positive, according to The Sun.
• It's unclear whether the company has plans to roll out chicken skins at locations in other countries, but INSIDER has reached out to KFC to find out more.
• For now, you can purchase an order of chicken skin for 13,636 Indonesian Rupiah ($0.96 USD).
• Visit INSIDER's homepage for more stories.

KFC has introduced crispy fried chicken skin to its menu. The only catch is that you'll have to travel to Indonesia to give the skin a try.

Five KFC locations in the country have added chicken skin to their menus, which already feature other unique items such as tater tots, pancakes, and spaghetti, which aren't available at locations in the US.

KFC Indonesia's official Twitter account announced the new menu addition in a post on May 11.

Read more: KFC denies that a student tricked employees into giving him free chicken by pretending to be a fast-food executive

According to The Sun, online customer response to the chicken skins has been overwhelming positive. The publication also reported that the chicken skin has been so popular that they have sold out at multiple locations.

"It's really crisp and crunchy! I'll definitely order again as a snack," one reviewer wrote on Instagram, according to The Sun.

A representative for KFC told INSIDER the company currently doesn't plan to bring fried chicken skin to the US, but said that "the company's global food innovation teams look at both external trends and blockbuster products from other markets" to determine its menu items in global locations.

"It could show up elsewhere in the future," the representative added. 

For now, you can purchase an order of chicken skins for 13,636 Indonesian Rupiah ($0.96 USD) at KFC's locations in Salemba, Cideng, Kemang, Kalimalang, and Kelana Gading — that is, if they are not sold out.

This is far from the first time KFC has experimented with its menu items. For a limited time, the fried chicken chain introduced chicken and waffles to its menus at US locations back in 2018. And at the beginning of this year, KFC rolled out a Cheetos sandwich that featured the crunchy snacks and cheese sauce atop fried chicken.

• Read more:
• Carnival Cruise Line now lets guests order beer and pizza anywhere they are on the ship so they don't have to move
• Chocolate maker Godiva is opening up cafés selling desserts all over the US — take a look inside the very first one
• McDonald's just opened a tiny restaurant for bees — here's what it's like inside
• A new Drumstick ice cream-inspired cereal basically lets you eat dessert for breakfast

Join the conversation about this story »

NOW WATCH: This stunning visualization breaks down all the ingredients in your favorite processed foods

• A teen was pulled over by the Royal Canadian Mounted Police in Manitoba, Winnipeg, for driving 105 mph (170 kph).
• When police asked the 16-year-old why he was speeding, he offered a simple explanation.
• He told authorities that he ate "too many hot wings and needed a bathroom."
• Police left the teen with a $728 USD ($966 CAD) fine for speeding and an additional  $153 USD ($203 CAD) fine for driving without a supervisor.
• Visit INSIDER's homepage for more stories.

A teen was pulled over by the Royal Candian Mounted Police in Manitoba, Winnipeg, for driving 105 mph (170 kph), according to a Facebook post from the authorities. 

When police asked the 16-year-old why he was speeding, he offered a simple explanation: "Too many hot wings and needed a bathroom."

In Manitoba, a person must be 16, or 15 years and six months to drive if enrolled in high school driver's education. In any case, a person under 18 must have parental consent to drive. 

Read more: A woman fled her vehicle after finding a spider in her lap, and the car ended up at the bottom of a river

Drivers under the age of 18 also have passenger restrictions during certain times of the day and are required to have a supervising driver in the front seat between the hours of midnight and 5 a.m.

Police left the teen with a $728 USD ($966 CAD) ticket for speeding and an additional  $153 USD ($203 CAD) fine for driving without a supervisor.

"Absolutely#noexcuses for that kind of speed," police said in a Facebook post.

• Read more:
• A woman crashed her car after seeing a spider and panicking
• When a cop pulled over an erratic driver, he was surprised to find a 250-pound pig in the driver's lap
• A police officer wrote a letter to an 18-year-old they pulled over for driving 100 miles per hour, and the powerful message has gone viral
• After a man died on a hike, his dog stayed by his side and helped rescuers find them

Join the conversation about this story »

NOW WATCH: This massive pile of wings will have you licking your fingers

• The US Department of Justice reportedly launched a probe Tuesday into claims over whether major chicken producers like Tyson Foods, Pilgrim's Pride, and Sanderson Farms fixed prices.
• Tyson shares fell as much as 4.2% after Bloomberg reported the DoJ's probe, citing a court filing.
• Visit Markets Insider's homepage for more stories.

Shares of the major US chicken processors fell sharply Tuesday afternoon after Bloomberg reported the Department of Justice opened a criminal investigation into claims over whether companies including Tyson Foods, Pilgrim's Pride, and Sanderson Farms conspired to fix poultry prices.

The probe was disclosed Friday in a court filing in Chicago, where civil lawsuits against more than 12 companies in the industry are pending, Bloomberg reported.

The civil lawsuits allege the poultry processors conspired to raise prices on broiler chickens, Bloomberg found. The companies allegedly "reduced the supply of broiler chickens and then manipulated prices on a weekly benchmark compiled by the Georgia Department of Agriculture," according to court papers viewed by Bloomberg.

A bonus just for you: Click here to claim 30 days of access to Business Insider PRIME

Tyson and other chicken processors have dealt with other price-fixing allegations in recent years.

The US Securities and Exchange Commission in 2017 concluded after an investigation that it would not recommend enforcement against Tyson, along with other meat industry peers, over antitrust allegations related to price-fixing.

When reached for comment on Tuesday, a spokesperson for Pilgrim's Pride said the company "strongly denies" allegations of anti-competitive conduct. 

"The company welcomes the opportunity to defend itself against these claims through the legal process," Cameron Bruett, a company spokesperson, said in an emailed statement. 

Sanderson Farms released a statement Tuesday acknowledging the DoJ filed a motion on Friday regarding broiler chicken antitrust litigation, but said the company had not been subpoenaed in connection with the investigation. 

"The Company continues to believe the civil plaintiffs' claims as to Sanderson Farms are wholly without merit, and we are committed to defending the case vigorously," the company said.

A representative for Tyson Foods did not immediately respond to Business Insider's request for comment.

Tyson shares have proved volatile in recent weeks as a competitor, the plant-based meat company Beyond Meat, has soared since its initial public offering.

Noel White, the company's chief executive, told investors last week the company was willing to raise its marketing spending to expand into alternative meat. That pushed Beyond Meat's shares down by 6%, Markets Insider's Daniel Strauss reported. 

Now read more markets coverage from Markets Insider and Business Insider:

Stocks are fresh off all-time highs. Now analysts are laying out what could drag them back down to earth.

Global stocks will sink into a bear market if trade tensions escalate, UBS predicts

The Fed just quietly acknowledged that it made a policy blunder last year — and escalated the stakes for investors as the next recession looms

Join the conversation about this story »

NOW WATCH: The US women's national team dominates soccer, but here's why the US men's team sucks

• The owner of a KFC franchise in a remote area of Australia thinks his restaurant is worthy of a Michelin star.
• Sam Edelman, who runs an outpost for the popular American fried-chicken company in the remote northern Australian town of Alice Springs, has created an online campaign to earn the prestigious culinary award.
• Edelman told News.com.au that the restaurant was worthy of a Michelin star because people drove "hundreds of kilometers" to eat at his remote location, making it a tourist draw.
• Edelman's bid is unlikely to be successful, particularly as Michelin does not publish a guide in Australia, but he hopes the stunt will drive some positive publicity toward his team and town.
• Visit INSIDER's homepage for more stories.

The owner of a KFC franchise in a remote area of Australia thinks his restaurant is worthy of a Michelin star.

Sam Edelman, who runs an outpost for the popular American fried-chicken chain in the northern Australian town of Alice Springs, created a Facebook group called "Kentucky Fried Chicken deserves a Michelin Star" last week in his bid for the crowning achievement of culinary success.

"Technically we meet the criteria ... so let's just see how we go!" the group's description says.

The Michelin guide is published each year and ranks restaurants around the world using a three-star rating system, which distinguishes restaurants that are "worth a stop," worth a "detour," or in the most impressive cases are worth a "special journey." According to its website, ratings are based on five criteria: food quality, mastery, personality, value, and consistency.

Michelin does not publish a guide in Australia and does not include Australian restaurants in its rating system.

Edelman told News.com.au that his restaurant fit the starring criteria because of the remote location of his store. He said customers had traveled "hundreds of kilometers" to eat the fried chicken at his KFC.

Read more:KFC released a Cheetos sandwich complete with fried chicken, Cheetos, and cheese sauce

"We are the most remote KFC in the world," he said. "We're about 1,200 kilometers (745 miles) from the next nearest KFC, and that's why when I read about the criteria, I thought, 'Hey, yeah we are unique.'"

Edelman, who has been with KFC for 20 years and became a franchise owner seven years ago, told News.com.au that he was inspired to start his campaign after watching Netflix's "Street Food," which highlights street vendors around the world. One episode featured an elderly vendor named Jay Fai, whose humble Bangkok street cart earned a Michelin star in 2017.

Edelman has consulted with a Michelin-starred chef, who appeared skeptical of his bid. Edelman told News.com.au that while he wasn't sure whether his stunt would be successful, he hoped to bring some publicity to his team and to Alice Springs.

"Just because we are a franchise and considered fast food doesn't mean it's not good food," he said.

INSIDER contacted Michelin and Edelman for comment, and we'll update as necessary.

Join the conversation about this story »

NOW WATCH: Nxivm leader Keith Raniere has been convicted. Here's what happened inside his sex-slave ring that recruited actresses and two billionaire heiresses.

• McDonald's plans to launch a spicy chicken sandwich and spicy chicken tenders in mid-September, according to internal documents shared with Business Insider.
• The fast-food giant has lacked spicy chicken options in recent years, even as heat-loving fans have begged for options like the Hot 'N Spicy, which is no longer on the national menu in the US.
• Spicy chicken is sweeping fast food, with Wendy's bringing back its beloved spicy nuggets and Chick-fil-A testing an item called Spicy Chick-n-Strips.
• Visit Business Insider's homepage for more stories.

Spicy chicken is taking over fast food.

McDonald's is planning to launch two new items, the Spicy BBQ Sandwich and Spicy BBQ Glazed Tenders, in mid-September, according to leaked documents shared with Business Insider.

The new menu items are variations on the chain's buttermilk crispy chicken sandwich and buttermilk crispy tenders, taking the chicken and adding a Southwestern sauce with a hint of jalapeños.

The new menu items are intended to boost short-term sales and traffic at McDonald's, according to the documents.

"Hold tight, because McDonald's is bringing the heat starting in September," a McDonald's representative said in an email to Business Insider. 

Read more:McDonald's just claimed a crucial victory over burger rivals like Wendy's for the first time in years

McDonald's has been lacking in the spicy-chicken category in recent years.

In 2006, McDonald's pulled its Hot 'N Spicy chicken sandwich from menus, acknowledging that the sandwich was perhaps too spicy for customers' tastes. McDonald's debuted a revamped version of the sandwich in 2013, but it didn't stay on the national menu in the US for long.

In 2015, Hot 'N Spicy fans started a Change.org petition calling for the fast-food giant to bring back the sandwich. One McDonald's employee told Business Insider he got requests for spicy chicken sandwiches as many as 10 times a day.

"This sandwich was a staple in my life," wrote one of the more than 300 people who signed the Change.org petition. "I miss it so much. I tried to order one today and they didn't have it, and I almost cried."

A craving for spicy chicken is sweeping fast food. Wendy's is bringing back its beloved spicy nuggets in August. And Chick-fil-A is testing an item called Spicy Chick-n-Strips, with the chain promising more spicy menu options in the future.

SEE ALSO: Chick-fil-A is testing spicy chicken strips as the chain looks to expand its spicy menu offerings

Join the conversation about this story »

NOW WATCH: Why pink Himalayan salt is so expensive

• Whatever way you choose to enjoy the delicious results, roasting a chicken is a basic kitchen skill that should be in every cook's bag of tricks.
• It's an economical, easy, and undeniably tasty way to prepare chicken that's flavorful and juicy. 
• Since some people are a bit intimidated at the thought of roasting a chicken, we've broken the process down into easy steps.
• Aside from an oven and a whole chicken, it doesn't take much in the way of equipment to roast your bird.
• You'll need a sturdy roasting pan like the Cuisinart Chef's Classic Pan and a meat thermometer like this one from ThermoPro.

There's nothing quite as tasty and versatile as a whole chicken roasted to golden perfection. Add roasted potatoes and carrots, and you have a traditional Sunday night dinner that can't be beaten. 

You can also shred the cooked meat and add it to a green salad for a nutritionally complete lunch; make chicken salad with the diced meat, mayonnaise, chopped celery, and your favorite spices and enjoy it between slices of whole-grain bread; or combine cubed roasted chicken with bagged mixed cut veggies, chicken broth, and cooked noodles for the easiest-ever chicken noodle soup. 

Whatever your intentions for the cooked bird, we break down the steps to achieve the tastiest results in this guide.

We also recommend a great roasting pan and meat thermometer to get if you don't have them yet.

How to roast a chicken in the oven

1. As a general rule, a three-to-four pound chicken will serve four, while a four-to-five pound chicken will serve five or six, so choose your poultry accordingly.
2. Cut and remove the plastic supermarket wrapper from the raw chicken, and pluck out the bag of giblets from inside the chicken's body cavity. You can save the giblets to cook in a soup or stew or toss them, depending on your preferences. 
3. Do not wash or rinse the raw bird. While this practice was often encouraged in the past, today the US Department of Agriculture recommends against it, as it isn't likely to entirely remove bacteria from the raw meat, but may well spread harmful bacteria around your kitchen. 
4. Preheat your oven to 425 degrees, with the rack set in the oven's center. 
5. Put the chicken in your roasting pan with the breast facing up. Blot the bird with paper towels to remove excess moisture. If there is any loose skin or fat, cut or pull that off. If you don't have a roasting pan, we recommend this one from Cuisinart.
6. For the perfect golden crust, you'll need to rub some sort of oil into the chicken's skin before roasting. Melted butter is one absolutely delicious option. Olive oil is another excellent choice, although you can also use vegetable, safflower, or sunflower oil. Whichever you choose, massage the oil over the outer surface of the chicken. 
7. Add extra flavor to the chicken meat with a handful of fresh herbs placed inside the bird's body cavity. Fresh rosemary, sage, or thyme is especially good. You can also toss in a few garlic cloves, a sliced lemon, or even a few pieces of chopped celery. Don't overstuff the bird, however, which can prevent it from cooking through evenly. For the final touch, sprinkle salt over the oiled surface of the chicken. 
8. If you want a full meal cooked in one pan, now's the time to add cut up potatoes, onions, or carrots to the roasting pan. Spread them around the chicken, but leave some space between the bird and the vegetables for airflow. 
9. Pop the roasting pan into the heated oven. Do not cover the pan with foil, as that will cause the bird to steam, not roast. 
10. As a general rule, it will take one hour to one-and-a-half hours for the chicken to cook to perfection. You'll know the bird is done when the skin is a golden brown, juices run clear — not pink or red — when you poke the chicken with a fork, and most importantly, a meat thermometer like the ThermoPro Digital Instant Read Thermometer reads at least 165 degrees when inserted into the thickest part of the thigh. 
11. Remove the roasting pan from the oven, and let it sit for at least 10 to 20 minutes before carving. This lets the juices settle evenly throughout the chicken meat for the most flavorful and tender results.  
12. Enjoy!

Buy the Cuisinart Chef's Classic Stainless Roasting Pan on Amazon for $41.31

Buy the ThermoPro Digital Instant Read Thermometer on Amazon for $12.99

Read our guide to the best meat thermometers.

Join the conversation about this story »

• Chains including McDonald's, Buffalo Wild Wings, and Cracker Barrel are trying to get into the chicken-sandwich business.
• McDonald's franchisees reportedly sent a letter to management calling for the addition of a new chicken sandwich to the menu, in part because Chick-fil-A's "results demonstrate the power of chicken," according to CNBC.
• Buffalo Wild Wings and Cracker Barrel are also rolling out new chicken sandwiches.
• Chick-fil-A is now the third-largest chain in the US by sales, with $10.46 billion in American system-wide sales.
• Visit Business Insider's homepage for more stories.

Every restaurant in America wants to be Chick-fil-A.

Sure, they don't want to directly copy the chicken chain's unique business model. But chains have increasingly noticed that Chick-fil-A is thriving — and they want to get in on the fried-chicken action.

In 2018, Chick-fil-A made $10.46 billion in American system-wide sales, making it the third-largest chain in the US by sales. On average, a Chick-fil-A location brought in $4.6 million in annual sales in 2018, up from $4.2 million in 2017 — more than any other fast-food chain in America. The average McDonald's location made $2.8 million.

Read more:Chick-fil-A is now the 3rd-largest restaurant chain in America, and McDonald's and Starbucks should be terrified

Now, McDonald's franchisees are said to be demanding the addition of a chicken sandwich that could compete with Chick-fil-A's. CNBC reported this week that a group of McDonald's franchisees were calling for the fast-food giant to make developing a new chicken sandwich the chain's "top priority."

"Chick Fil A's results demonstrate the power of chicken," the National Owners Association board said in an email obtained by CNBC's Amelia Lucas.

It seems the McDonald's corporate team is already considering the heightened demand for chicken. The chain is planning to launch the Spicy BBQ Sandwich and Spicy BBQ Glazed Tenders in mid-September, according to leaked documents shared with Business Insider.

McDonald's isn't the only chain adding new chicken options to the menu.

In August, Buffalo Wild Wings is rolling out two new fried-chicken sandwiches: the Nashville Hot Chicken Sandwich and the Southern Chicken Sandwich.

Paul Brown, the CEO of Buffalo Wild Wings' parent company, Inspire Brands, told Business Insider in April that the fried-chicken sandwiches being developed were better than those of any rival — including Chick-fil-A.

"The one we tested is going to be much better than anything out there," Brown said. "That's the bar! I think we're going to win."

Read more:Inspire Brands CEO reveals his plans for Buffalo Wild Wings' comeback, Sonic's expansion, and more acquisitions

In April, Cracker Barrel rolled out new Southern fried chicken. In a recent meeting with Gordon Haskett's Jeff Farmer, executives said the chain planned to focus future innovation around fried chicken, including a sandwich.

"Management expects the chicken entrées to include (1) Homestyle Chicken (two boneless fried chicken breasts), which will expand from a Sunday only to a full-time menu offering, (2) chicken tenders and (3) a chicken sandwich," Famer wrote in a note to investors on Thursday.

Fast-food fans, we want to hear about your favorite chains and menu items. Tell us what you think.

SEE ALSO: Leaked docs reveal McDonald's is launching a spicy chicken sandwich and spicy chicken tenders after years of demand from customers

Join the conversation about this story »

NOW WATCH: Why bonsai trees are so expensive

• Panda Express has added Sichuan hot chicken strips to its menu.
• Taking a cue from the popularity of Nashville hot chicken, Panda Express gives their own American-Chinese take on its new spicy chicken dish.
• The entree features extra crispy chicken breast strips tossed in a Sichuan peppercorn oil-based glaze and sprinkled with a secret spice blend.
• Visit INSIDER's homepage for more stories.

Taking a cue from the popularity of Nashville hot chicken, Panda Expressgives their own American Chinese take on the dish with new Sichuan Hot Chicken.

Available for a limited time starting July 17, 2019, the new entree features extra crispy chicken breast strips tossed in a Sichuan peppercorn oil-based glaze and sprinkled with a propriety spice blend. Unlike your typical Panda Express entrees, this one is meant to be eaten with your hands. Additionally, you can ask that they make it "extra spicy" to turn the heat up a notch.

Read more: How well do you know your favorite fast food brands?

Sichuan peppercorns are known less for their heat (although Sichuan cuisine often includes other chili peppers to make up for it) and more for causing a tingling or numbing sensation in your mouth.

You get three chicken strips per order and they're good for about 400 calories and 23 grams of protein.

Interestingly, Panda Express is not the first national fast food chain to feature Sichuan peppercorns. Popeyes did it back in 2015.

Photo via Panda Express.

Join the conversation about this story »

NOW WATCH: This is the shortest route for a road trip across the US to see 50 national landmarks

• Thousands of chicken at a UK poultry farm are dead following last week's heatwave.
• Workers were seen over the last few days piling carcasses outside the farm's buildings.
• Visit INSIDER's homepage for more stories.

Thousands of chickens in a poultry farm died during last week's brutal heatwave that struck the UK.

Over the last few days, workers at the Moy Park farm in Lincolnshire were seen piling the carcasses outside the farm's buildings, according to the Lincolnite. Workers at the farm told the publication "we tried to do everything but there was nothing more we could do."

"It has been really tough carting these animals out of the farm over the past couple of days. Animal activists don't think that we care about them, but we really do," they added.

Moy Park, which is based in Northern Ireland, is one of the UK's top food companies, according to the Independent. They supply supermarkets such as Ocado, Tesco, and Sainsbury's. As noted by the Daily Mail, the company received a top environmental management certification in September.

But, as Philip Lymbery, an animal advocate and chief executive of Compassion in World Farming, noted on Twitter, "this is beyond words. They must have suffered terribly."

When reached for comment, a Moy Parks spokesperson told the Lincolnite "The recent high temperatures have been very challenging for many in the farming and poultry industries."

"We are working closely with our farming partners to monitor the situation and have implemented procedures to help protect our birds against the extreme heat," the spokesperson added.

• Read more:
• The screenwriter of 'Yesterday' had tea with an American woman who flew to England on a lark after being wowed by the film's setting
• Black rag dolls designed to be slammed against walls have been pulled from a New Jersey store for being 'offensive and disturbing'
• A Michigan deer infamous for sneaky photobombs crashed a couple's engagement photoshoot — again

Join the conversation about this story »

NOW WATCH: Stewart Butterfield, co-founder of Slack and Flickr, says 2 beliefs have brought him the greatest success in life

• I taste-tested fried-chicken sandwiches from Chick-fil-A, KFC, McDonald's, Arby's, Shake Shack, Burger King, Popeyes, and Wendy's to see how they compared.
• I judged the chicken sandwiches based on their buns, texture, and flavor, and my overall impression.
• With its juicy, crispy chicken and well-balanced flavors, Popeyes' classic chicken sandwich was far better than the rest. It was also the cheapest sandwich, at $4.
• Visit Business Insider's homepage for more stories.

Chicken sandwiches are a privilege.

My dad did not eat a chicken sandwich until he immigrated to America in his mid-20s. His first chicken sandwich, which was later also my first chicken sandwich, was a McChicken.

There are no McChicken sandwiches in this taste test.

The culture of immigrants is a culture of always trying to do better than the generation before. My dad ate McChicken sandwiches.

I, as a member of the next generation, had to find a better chicken sandwich — maybe even the best fast-food chicken sandwich out there.

Read more:I taste-tasted the signature breakfast sandwiches from 6 major fast-food chains, and the winner was clear

I put together a list of the chicken sandwiches from the eight fast-food chains closest to Business Insider's office in Manhattan. If a chain had more than one chicken sandwich, I chose the one that seemed most like a classic chicken sandwich. I also avoided kid-sized or dollar-menu items like the McChicken and the Chicken Jr.

My methodology, as usual, was as scientific as my bachelor of arts degree. I judged the sandwiches based on texture, flavor, bun quality, and overall impression.

The contenders in this taste test are: Arby's buttermilk crispy chicken sandwich, KFC's Crispy Colonel sandwich, Wendy's homestyle crispy chicken sandwich, Chick-fil-A's original chicken sandwich, McDonald's buttermilk crispy chicken sandwich, Burger King's crispy chicken sandwich, Popeyes' classic chicken sandwich, and Shake Shack's Chick'n Shack.

All prices listed are what I paid in the New York City establishments I visited for this test.

SEE ALSO: I tried the signature burgers from 5 major fast-food chains, and the winner was obvious

ARBY'S BUTTERMILK CRISPY CHICKEN SANDWICH, $5 — I was surprised by how thin the chicken patty in this sandwich was, especially because everything else about it was so pretty.

BUN: Sweet and soft, but strong. Just the bun I was looking for. TEXTURE: The chicken was crispy but really, really thin. It seemed reheated.

FLAVOR: It tasted reheated too. All the accouterments were great. The tomato was tart, the lettuce crispy, and the mayo fatty and sour. But the chicken was just wimpy.

KFC'S CRISPY COLONEL SANDWICH, $5 — I was surprised by how small this sandwich was, especially because it was the same price as the Arby's sandwich. It looked beige and not very fresh.

BUN: The bun wasn't bad, but it was pretty standard. It was small like the rest of the sandwich. TEXTURE: Chewy rather than crispy. The chicken was tough and very dry. It was difficult to choke down.

Read more:I tasted french fries from 8 major fast-food chains, and the winner surprised me

FLAVOR: It was also way too salty. There isn't really anything in the way of moisture left in the chicken — it's been salted out. OVERALL: This sandwich was small, salty, and plain, with no depth of flavor, and the chicken was terrible. I was disappointed.

WENDY'S HOMESTYLE CRISPY CHICKEN SANDWICH, $5.79 — The slab of fried chicken in this sandwich dwarfs its apparel.

BUN: It's a standard brioche bun, but it ultimately can't stand up to the behemoth piece of poultry it's meant to hold. TEXTURE: The chicken is kind of chewy, kind of crispy. It's better than KFC, but not by much. Plus, the tiny lettuce leaves kept falling out.

FLAVOR: The chicken drowns out all other flavors in this sandwich, and it's too mediocre to carry the sandwich by itself. OVERALL: The lettuce, tomato, mayo, and bun were victims of a poorly balanced sandwich that was too eager to showcase its chicken at any cost.

Read more:I ate the same meal at Texas Roadhouse, Outback Steakhouse, and LongHorn Steakhouse. Here's how they compared.

CHICK-FIL-A'S ORIGINAL CHICKEN SANDWICH, $5 — Chick-fil-A was named Americans' favorite fast-food chain of 2019 in a recent Market Force survey, so I had high expectations going in. It wasn't a very big sandwich though.

Source: Restaurant News

BUN: A standard bun. This one was nothing to write home about. TEXTURE: The edges were crispy, but anything touching the bun was soggy and soft. The pickles had no crunch.

FLAVOR: It was very plain. The chicken was thick and pretty good, but not as juicy as it could have been. I missed mayo, lettuce, or tomato, which Chick-fil-A includes only in the deluxe version. OVERALL: I'd expected more, so ultimately I wasn't impressed by this sandwich.

MCDONALD'S BUTTERMILK CRISPY CHICKEN SANDWICH, $5.69 — I hadn't expected such a good-looking sandwich from McDonald's.

Read more:I ate everything at Costco's food court, and it was clear that its trendiest items are also its worst

BUN: What a gorgeously brown, buttery, toasted potato brioche. It was sweet and light but tough — perfect for holding a tile of chicken the size of my face. TEXTURE: It was wonderfully crispy, but the breading was kind of dark, and the chicken was a little chewy and too bready.

FLAVOR: The chicken wasn't as thick as the chicken in some other sandwiches, but it was fairly juicy and a bit peppery. The tomato was tart and the mayo fatty, but the lettuce was more decorative than anything. OVERALL: I thoroughly enjoyed this sandwich. It's not the thickest or the juiciest chicken, but it's pretty good. And everything in the sandwich works well together. It's also one of the bigger sandwiches.

BURGER KING CRISPY CHICKEN, $6.29 — People don't usually go to Burger King for the chicken, which makes sense. The chicken in this sandwich was darker than chicken usually is ...

BUN: Sweet and dense, but nothing special. It was the right size for its contents though, which wasn't often the case during this taste test. TEXTURE: The chicken was pretty crispy, pretty juicy, and a little bit chewy.

FLAVOR: It actually tastes good, but also weird, like it's not quite chicken. I thought it tasted vaguely like Christmas. I'm not sure if the chicken was burnt or if it was just the spice mixture. The lettuce wasn't fresh. OVERALL: It tasted better than it looked, but I couldn't shake a bad gut feeling.

Read more:I ate apple pies from 5 fast-food chains, and the winning pie blew me away

POPEYES' CLASSIC CHICKEN SANDWICH, $4 — Popeyes added the classic chicken sandwich to its menu in May. Before, there was just the po'boy. The contrast in thickness between the Arby's chicken patty and Popeyes' patty was simply stunning. This sandwich was huge, even though it was cheaper than the others.

BUN: A sturdy toasted brioche with a hint of sweetness. TEXTURE: The chicken was unbelievably crispy, thick, and juicy, with a crinkly, crunchy layer of fried batter. The pickles too were crunchy.

FLAVOR: Everything in this sandwich tasted amazing. The pickles were tart, the mayo added a smear of fatty comfort, and the chicken was outstandingly juicy and fresh. OVERALL: I was wholeheartedly surprised and impressed by how good Popeyes' sandwich was, especially considering its price.

Read more:I ate soft serve from 7 major fast-food chains, and the winner surprised me

SHAKE SHACK'S CHICK'N SHACK, $7.09 — Shake Shack made some waves when it added a chicken sandwich to its menu in 2015. It's not a very wide sandwich, but it sure is tall.

BUN: The potato bun was very sweet and flavorful but crumbled under the weight of its contents. TEXTURE: A thin layer of breading still made for a solid, consistent crisp. The chicken was juicy, and the pickles were thick and crunchy.

FLAVOR: It was way too salty. The bun, lettuce, and mayo did very little to cut the overwhelming saltiness of the chicken and the pickles. I couldn't tell if the pickles were tart because they were so salty. OVERALL: This sandwich was, unfortunately, less than the sum of its parts. As per Shake Shack's standards, the individual ingredients were all high-quality. However, it simply needed a break from the salt.

WINNER: POPEYES. Popeyes' classic chicken sandwich was clearly better than its competitors in every way. The chicken was incomparably crispy, juicy, and fresh, and all the elements of the sandwich were well balanced. Each bite was bursting with flavor. And its price tag is also the most appealing — at $4, it's the cheapest sandwich in the lineup.

RUNNER-UP: MCDONALD'S. The buttermilk crispy chicken deserves a shoutout for punching way above what one might expect from the golden arches. It both looks and tastes good. Though at $5.69 it's on the expensive side, it's certainly a step above the McChicken.

• Shake Shack's new Chick'n Bites could prove short-lived after they ate into profits last quarter.
• The menu item fueled a 35% spike in food and paper costs, shrinking the fast-food chain's adjusted operating margin by more than a tenth to 24.4%.
• The hand-breaded pieces of chicken breast are also time-consuming to prepare.
• "It's something we've got to see people continue to come back for," CEO Randy Garutti said.
• Watch Shake Shack trade live.

  ---

The future of Chick'n Bites at Shake Shack could be in doubt after the new menu item ate into the fast-food chain's profits last quarter.

Shake Shack — known for its ShackBurger, crinkle-cut fries, and frozen custard — grew comparable sales by 3.6% in the second quarter, sending its adjusted operating income up 14% to around $36 million. However, the roll out of Chick'n Bites spiked food and paper costs by 35%, shrinking the company's adjusted operating margin by more than a tenth to 24.4%.

Chick'n Bites were one of two "significant headwinds" to Shake Shack's profitability, along with higher staffing levels in newer restaurants, finance chief Tara Comonte said on the earnings call this week. The crispy pieces of breaded chicken were the main driver of higher food expenses and had a "meaningful impact" on paper costs, she said.

"Chicken is a high-cost item in our basket, particularly the premium-quality, fresh, antibiotic-free, whole breast meat that we source," Comonte said.

"It's not a commodity product," CEO Randy Garutti added. "It's something that we spend a lot of money on."

Assembling Chick'n Bites has proven to be time-consuming as well.

"Every single Chick'n Bites is done by hand to order, right? That takes time," Garutti said on the call. "It's operationally challenging. It takes labor."

Shake Shack has been pleased with initial demand for Chick'n Bites and early customer feedback. It also expects the product's margins to improve following price hikes, renegotiations with chicken suppliers, and supply-chain tweaks.

However, Chick'n Bites may not stick around. Shake Shack plans to "listen, learn, and assess how long it stays on the menu," Comonte said.

"It's something we've got to see people continue to come back for," Garutti said.

SEE ALSO: KFC is selling a piece of the chicken it's never used before to boost its China business

Join the conversation about this story »

NOW WATCH: Nxivm leader Keith Raniere has been convicted. Here's what happened inside his sex-slave ring that recruited actresses and two billionaire heiresses.

• Chicken nuggets are a fast-food favorite.
• I tried the chicken nuggets at McDonald's, Burger King,Wendy's, Chick-Fil-A, Shake Shack, and KFC to see which chain does them best.
• The chicken nuggets at Wendy's won out with their crispy coating, juicy chicken, and balanced flavor. At around 40 cents a nugget, they were also the best value.
• Visit Business Insider's homepage for more stories.

Chicken nuggets are beloved by all — except maybe vegetarians.

It's easy to see why. They're inoffensive, easy to eat, and low in calories compared to other fast-food options. They're also the ideal vehicle for your dipping sauce of choice.

Calling all fast-food fans: Vote for your favorite and least favorite chains as we search for America's favorite fast food

But like most fast foods, not all chicken nuggets are created equal. A chicken nugget should be crispy on the outside, juicy on the inside, and has a balanced flavor.

Read more: I ate 8 chicken sandwiches from fast-food chains, and the best was also the cheapest

I went to six fast-food chains in pursuit of this perfect chicken nugget. The competitors were: Shake Shack, Chick-fil-A, KFC, Wendy's, McDonald's, and Burger King. All prices were what I paid in the New York City location I visited.

SEE ALSO: I ate the same meal at Texas Roadhouse, Outback Steakhouse, and LongHorn Steakhouse. Here's how they compared.

SHAKE SHACK — 6 PC CHICK'N BITES, $4.99 — I don't come to Shake Shack because it's a good value, but opening up this box of meager morsels was disappointing. After tax, they were practically a dollar each.

The batter and breadcrumbs were very crispy, and the chicken was tender and juicy.

But they were way too salty. I had to dip them in sweet honey mustard in order to balance them out.

I also noticed that they had a slight kick to them. Overall, though, I was disappointed at the quality and quantity for the price.

Read more: I tried the signature burgers from 5 major fast-food chains, and the winner was obvious

CHICK-FIL-A — 8 PC CHICK-FIL-A NUGGETS, $5.09 — I have yet to be especially impressed by any one item at Chick-fil-A. Yes, its tables have fresh flowers, but its food is just OK.

These were slightly bigger and more generous than Shake Shack's nuggets, but they were coated in just breadcrumbs, no batter.

They weren't quite as crispy as Shake Shack's nuggets. The breading felt secondary, almost like the nuggets had been grilled then coated in carbs. They weren't that juicy, either.

Read more: These are America's favorite fast-food chains, from Chick-fil-A to In-N-Out

But despite the lackluster texture, these had a solid, robust flavor that capitalized on all the savory charms of chicken.

KFC — POPCORN NUGGETS, $5.89 — These are more like popcorn chicken than the other brands' nuggets. They're also only sold in one size: large.

Even though the quantity was large, the nuggets themselves were tiny, tiny, tiny.

They were coated in a salty and near-impenetrable layer of batter crust.

The chicken inside was tough, dry, and completely tasteless. I reached for more honey mustard.

WENDY'S — 10 PC CHICKEN NUGGETS, $4.09 —When I think of Wendy's I think of beef, not chicken.

They were coated in a combination of batter and breadcrumbs that made for a delightfully crispy outer shell.

The chicken was juicy and soft. It was still processed but tasted like real white meat.

These had the exact texture that chicken nuggets should have, and they were balanced and mild without being flavorless.

Read more: I ate soft serve from 7 major fast-food chains, and the winner surprised me

MCDONALD'S — 10 PC MCNUGGETS, $5.99 — These are the nuggets I think of when I think of chicken nuggets.

They come in four shapes: bone, bell, ball, and boot. They're more processed than they let on...

Read more: Why McDonald's Chicken McNuggets come in only 4 shapes

Although they're nice and crispy on the outside, the chicken is dry, bland, and tastes pretty processed.

They're a consistent vehicle for sauce, but don't have any flavor of their own to offer.

BURGER KING — 10 PC CHICKEN NUGGETS, $4.59 — Burger King's Chicken Fries are arguably more famous than their nuggets, but both have the same adorable cartoon chicken on their packaging.

At first glance, these looked like a slightly dryer, more beige version of the McNugget.

That's exactly what they were. These were also unbelievably stale and dry. After finishing my first nugget, I had no desire to pick up another one.

The award for best nuggets goes the spectacular specimens at Wendy's. They had an enticing texture and full flavor while still being perfectly dippable. Crispy, juicy, and balanced, these were better than their competition in every way. They were also the best value for money, making them an easy choice for nugget fans.