After Pepsico conversion of KFC from real restaurant to fast food chain, Malaysian KFC certainly beats Singapore. In fact, I'd say Malaysian KFC is the best in the world (among KFCs only, not all fried chickens). I think Malaysia is the only country in the world where KFCs outnumber McDs.
Thai KFC is good too, not far behind. But Thailand have a roadside fried chicken stall culture, certainly much cheaper and tastier than whatever KFC anywhere. The freshness is beyond question, there's no such as frozen or processed chicken. Some of them slaughtered barely an hour ago is being fried now, at your presence.
Thai roadside fried chicken is not what urbanised Singaporeans who never seen it before could image. The setup comes with a huge deep wok of oil and they fry it as you order it. They usually also sell some kinds of fried prawn crackers, fish crackers etc. (just like French fries go along with fast foods). KFC can only smell smoke, so to speak. The only issue of suspect is of course the hygiene. Patronise those with stallholders who look clean and reputable.
Thai chicken culture extends to Thai chicken/duck rice in coffeeshops, outwardly very similar to those in Singapore. Thai chicken rice is usually Hainanese based (white chop) and Thai duck rice is Teochew based (dark soy braised). It's very rare to find Cantonese roast style there. Anyway, after a while there one'd notice. Every Thai coffeeshop chicken/duck rice still seems to have only one or two chicken/duck cooked and hung on display cabinet all all times, regardless of peak or off-peak hours.
The difference is, Thais cook their chicken/duck two at a time. They'll of course cook them faster at peak hours, but since peak hours sell faster, you'll always see one or two left on the cabinet only. Singapore stallholders cook them 20 or 30 at a time at the beginning of business day, then display all and wait for business to come. For longer business hours, of course they'd be a next batch, but still 20 to 30 one shot.
However he never touched the KFC stuff 
