That's a great point—you've really traced how KFC's original innovation lost its edge over time. I hadn't considered how much the chicken itself has changed. What used to be a game-changer now feels kind of average, especially in places where bold flavors and juicy meat are already the norm.

It makes sense that in a country like Malaysia, where spices are practically part of the national identity, KFC would need to crank things up just to stay relevant. And you're right, if everyone else's chicken is already moist and flavorful, the pressure-fried technique doesn't stand out like it used to. Funny how what was once their biggest strength now just blends into the background—or even backfires, like with the chicken being “too moist.”

Thank you my friend for writing a comment here.. have a wonderful day ahead.