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	<title>Comments on: If one makes fried chicken, and it contains dextrose, what does the dextrose do in the chicken?</title>
	<atom:link href="http://www.kfcgang.com/if-one-makes-fried-chicken-and-it-contains-dextrose-what-does-the-dextrose-do-in-the-chicken/1623/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.kfcgang.com/if-one-makes-fried-chicken-and-it-contains-dextrose-what-does-the-dextrose-do-in-the-chicken/1623/</link>
	<description>Facts, questions, opinions and stories about KFC and other fried chicken recipes.</description>
	<pubDate>Tue, 22 May 2012 09:02:11 +0000</pubDate>
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		<title>By: ken G</title>
		<link>http://www.kfcgang.com/if-one-makes-fried-chicken-and-it-contains-dextrose-what-does-the-dextrose-do-in-the-chicken/1623/comment-page-1/#comment-6588</link>
		<dc:creator>ken G</dc:creator>
		<pubDate>Wed, 04 Feb 2009 14:54:49 +0000</pubDate>
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		<description>I use Sucrose not Dextrose in my chicken brine along with salt. They are interchangeable.</description>
		<content:encoded><![CDATA[<p>I use Sucrose not Dextrose in my chicken brine along with salt. They are interchangeable.</p>
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		<title>By: tjnstlouismo</title>
		<link>http://www.kfcgang.com/if-one-makes-fried-chicken-and-it-contains-dextrose-what-does-the-dextrose-do-in-the-chicken/1623/comment-page-1/#comment-6587</link>
		<dc:creator>tjnstlouismo</dc:creator>
		<pubDate>Tue, 03 Feb 2009 18:24:52 +0000</pubDate>
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		<description>Sugar helps keep in juices and it facilitates browning.</description>
		<content:encoded><![CDATA[<p>Sugar helps keep in juices and it facilitates browning.</p>
]]></content:encoded>
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		<title>By: Irish</title>
		<link>http://www.kfcgang.com/if-one-makes-fried-chicken-and-it-contains-dextrose-what-does-the-dextrose-do-in-the-chicken/1623/comment-page-1/#comment-6586</link>
		<dc:creator>Irish</dc:creator>
		<pubDate>Tue, 03 Feb 2009 03:50:10 +0000</pubDate>
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		<description>Dextrose is sugar. Sweetens the meat. Should help keep moisture in the meat too. Could help with caramelization (browning) of the skin/surface since sugar + heat = caramel.</description>
		<content:encoded><![CDATA[<p>Dextrose is sugar. Sweetens the meat. Should help keep moisture in the meat too. Could help with caramelization (browning) of the skin/surface since sugar + heat = caramel.</p>
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