KFC has been treating the world to their Finger Lickin’ good food for over 87 years ! But while munching on the goodness of a juicy KFC burger, have you ever thought about the effort put into it ? Neither had we !
We got a chance to visit the inside of their KFC kitchen to take a look at what goes on behind the counter; and we came out with a completely
new found respect for every team member.
It All Starts With The Chicken
- Making the Colonel’s chicken requires working with the best ingredients, and fresh chicken is the foundation of that process. KFC sources Grade-A chicken locally in India of the highest quality and from reputed suppliers, like Venky’s and Godrej, who meet international safety norms, so what you bite into is nothing but the best !
- None of their chicken is processed. KFC uses 100% real whole muscle chicken because 99.9% does not taste the same.
- KFC chicken goes through 34 checks before your first succulent bite.
Prepared Absolutely Fresh
- Every day, all of KFC’s chicken is hand-made by their well qualified cooks, in each one of their restaurants to ensure that the food you eat is finger lickin’ good and fresh.
- Each and every piece of chicken from each fresh batch is inspected thoroughly.
- Their fresh chicken is hand-breaded, rocked seven times and then fried at a minimum of 170 degree Celsius to get the perfect taste.
- Of course each product does have an expiry time and KFC makes sure they are pulled off the shelves the second they move past the said time.
- There are zero trans-fats added in any of the KFC products.
Stringent Quality Checks & Hygiene Measures
- Every member of the KFC kitchen staff wash and sanitize their hands every 30 minutes every single day.
- All utensils are sanitized 7 times a day.
- Only RO water is used for their cooking food.
- All vegetarian and non-vegetarian offerings at KFC are prepared separately – everything right from the oil, utensils and ingredients are segregated well before hand.
- Even the people working in the vegetarian section wear Green aprons vis-à-vis the Red that is sported by those in the non-veg section.
Apart from this, each and every member of the staff must clear regular examinations in order to continue working at any outlet.
It was thanks to this visit that we realized that there is a lot that happens in their kitchen ! Learning that their cooks follow an extensive, multi-step process to create every single product & give regular exams to be at the top just make us respect them even more !
Now KFC is offering a sneak peek into their kitchens for their consumers. Grab this opportunity to meet their chefs and learn more about the finger lickin’ food you love. How ? Just take schedule a day & time for a Kitchen visit with the KFC outlet manager
About Colonel Sanders
Colonel Harland David Sanders was born September 9, 1890, in Henryville, Indiana. He quit school in the sixth grade to earn money for his mother, brother, and sister after his father died. In 1906, at 16 years old, he lied about his age so he could enlist in the army. He started working for the railways in 1907, first as a blacksmith and then as a fireman. From 1920 to 1930, Sanders started a ferryboat company, worked as an insurance salesman, a lighting salesman, a lawyer, a tire salesman, an obstetrician, and a secretary at the Chamber of Commerce in Indiana. In 1930, he opened a service station and added fried chicken to the menu. Governor Ruby Laffoon loved Sanders’ chicken so much that he made Sanders a Kentucky Colonel. The Colonel didn’t begin franchising his restaurant until 1955, when he was 65 years old. After selling the franchise in 1964, Colonel Sanders remained the company’s symbol. He visited KFC restaurants into his later years, inspecting the quality of the food and sometimes tossing gravy on the floor if it didn’t meet his high standards. In 1976, the Colonel was ranked as the world’s second most recognizable celebrity.Whew ! Isn’t it amazing how the man started at the age of 65, when most retire, and built a global empire out of fried chicken!
We continue to show our pride in fried and follow the Colonel’s high standards for frying chicken, even after 75 years. Today, there are more than 20,000 KFC outlets in 125 countries and territories around the world. And you know what? There’s still a cook in a kitchen in every last one of them, freshly preparing delicious chicken, every day!