For the Colonel, It Was Finger-Lickin’ Bad (1976)
Harland “Colonel” Sanders’ disgust with what KFC did to his original fried chicken and gravy after he sold the company becomes a jumping-off point for broader criticism of how iconic food brands degrade over time in pursuit of lower costs and higher margins. Commenters compare early KFC to today’s product, argue over ingredients like MSG and Miracle Whip, and note that many U.S. fast food chains serve noticeably higher-quality food in overseas markets than at home. The thread also touches on founder regret after selling, corporate incentives that drive “enshitification,” and how consumer expectations and regulation shape what ends up on the menu.
Founder vs Corporate: Sanders and KFC
- Many see Sanders as caring about quality, while corporate prioritized cost-cutting and brand exploitation after acquisition.
- The NYT kitchen outburst is framed less as bullying workers and more as a staged media tactic to pressure corporate.
- Commenters generalize: when you sell to a large company or PE, expect your creation to be diluted or “enshittified.”
Loss of Control After Selling or Going Public
- Several anecdotes of founders and small business owners who sold but then hated what the buyer did.
- Some sympathy, but others note: if you cash out, you trade control for money.
- Discussion of control in public companies: confusion and correction around majority vs largest shareholder and CEO/Chair split; conclusion is that governance norms vary and control can become diffuse.
Original Recipe, Seasoning, and MSG
- Links/shared recipes for the “original” herbs and spices and commercial seasonings.
- MSG is often the top ingredient in KFC-style blends; some are surprised it dominates a supposedly herb-based mix.
- Debate over MSG safety: some still distrust it; others call that outdated and note natural glutamates (e.g., cheese, tomatoes).
- Criticism of vague labels like “other natural spices” for allergy and transparency reasons.
Product Changes and Perceived Decline in Quality
- Multiple people recall KFC being far better in the 60s–80s, with specific changes: different flour, oil, shorter marinating, instant gravy.
- Complaints about excessive salt, soggy chicken, and removal of items like BBQ sandwiches, grilled chicken, classic sides, and vegetables.
- Some extend this to other chains (Popeyes, Pizza Hut, etc.) as examples of long-term cost-driven decline.
International vs US Fast Food
- Strong consensus that US branches of major chains are worse than overseas versions in taste, quality, and sometimes service.
- Explanations offered: different market expectations, regulations, and price positioning; abroad, US fast food can be quasi-premium and must compete with higher food standards.
Culture, Homelessness, and Social Context
- A remark from the original article about not wanting to see people sleeping in the streets triggers comparisons between India, US West Coast cities, and Kentucky.
- Debate over causes of visible homelessness, local government responses (including “rounding up” people), and the limits of public power over large corporations.
Alternatives and Nostalgia
- Many personal memories of KFC as a childhood treat contrasted with current avoidance.
- Several advocate making fried chicken at home (e.g., buttermilk methods) as both tastier and more controllable than any modern KFC.