Newspaper article Evening Chronicle (Newcastle, England)

A TASTE OF THE MAGIC; ADVERTISING FEATURE KFC Superfans Learn the Art of Hand-Breading and the Surprises Behind Its Iconic Chicken

Newspaper article Evening Chronicle (Newcastle, England)

A TASTE OF THE MAGIC; ADVERTISING FEATURE KFC Superfans Learn the Art of Hand-Breading and the Surprises Behind Its Iconic Chicken

Article excerpt

IT is one of the world's most famous restaurants - with recipes that are a closely guarded secret.

But lucky locals were given the chance to get behind the counter and learn exactly what goes on inside the kitchens at KFC.

Ticket-holders were treated to some true southern hospitality and taught how to make the Colonel's finger lickin' chicken.

We scoop chicken 10 the flour But before any secrets were revealed, the budding cooks were given the first rule of preparation - sparkling clean hands.

GARETH Restaurant Then came a lesson on how the British chicken on the bone is delivered fresh to KFC's restaurants three times a week.

And once they'd had the history, learning how KFC opened its first branch way back in 1952, it was time to get hands on.

The team was shown exactly how the chicken was breaded by hand in the kitchens every day. They watched as an expert cook tossed, folded and pressed the chicken in KFC's famous seasoning, before being given a chance to master the technique for themselves.

The chicken was placed into fryers cranked up to 350 degrees. Timing, they discovered, is everything, particularly when customer orders are coming in thick and fast.

and fold the times to ensure covers it ANWAR Manager The only thing that remained hush hush on the day was Colonel Sanders' original recipe - a blend of 11 herbs and spices that remains a trade secret. No matter how many pleas to discover what goes into the mix, no secrets were revealed!

Finally, they unleashed their creativity - given free rein of the burger station and challenged to build their own. And they had no problems wolfing down the results.

expected it to be, and more," said KFC fan Josh Keggan. "I'd always assumed they'd just chucked the chicken into the mix then threw it on the rack, so it's interesting to know the proper technique. …

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