re: Fried Chicken - Help a brother out

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we delivered everything but the chicken

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Tyson handled all the fresh chicken for Popeyes and Churches.

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Since you know that, do you know if the chicken were processed differently than what would be considered normal?

Reason I ask is that I worked for a fairly popular BBQ franchise and the secret to their chicken staying moist was the brine it was packaged and transported with. Of course these were WOGs and not pre-cut pieces like you would see at a fried chicken joint and this wasn't your typical enhanced with up to 15% chicken broth yada yada yada... these birds were plumped with a little something extra.

I just wanted to see if you knew of similar practices in the fried chicken business. Thanks for responding!