Newspaper article The Journal (Newcastle, England)

THAT Fryday Feeling; Reporter and KFC Superfan Molly Holt Learns the Secrets of Making Chicken Taste Finger Lickin' Good

Newspaper article The Journal (Newcastle, England)

THAT Fryday Feeling; Reporter and KFC Superfan Molly Holt Learns the Secrets of Making Chicken Taste Finger Lickin' Good

Article excerpt

W Hen it comes to fried chicken, is there anything better than KFC? Renowned across the country for its exceptional flavour, the truth is that few fried chicken lovers know exactly how their protein-packed favourite is made - including me.

Already an expert in eating it, I have always been intrigued to know what goes into the brand's iconic dish and have long dreamt of the day I'd discover the Colonel's secret recipe once and for all.

So an invite to KFC for an exclusive hands-on peek at the process was an absolute gift!

It's surprisingly to hand-chicken, it a breaststroke cover MOLLY KFC After we'd washed our hands and got the lowdown on hygiene, we had to put on protective gear, including a very fetching cap.

Then we began to bread the chicken in KFC's famous Original Recipe. And it was at that moment I gained a real insight into the KFC 7-10-7 technique used to ensure every millimetre of chicken is properly covered.

This thorough approach is used by all restaurants and is a well-honed process that means the crispy coating doesn't slide off.

ULTIMATE FLAVOUR For ultimate flavour, the chicken pieces (which arrive fresh at stores three times a week) are first dipped in water, to maintain quality control.

The chicken on the bone is then tossed exactly seven times to retain the perfect amount of moisture, before being mixed in with KFC's iconic Original Recipe coating. They are then covered 10 times using a breaststroke-style movement.

To avoid overbreading, each fresh piece of chicken is given seven little taps and shakes to get rid of any excess before being placed on the frying rack.

difficult bread the involves using motion to every inch HOLT superfan It's then ready to go into the fryers for 25 minutes. each of KFC's special pressure cookers is capable of frying 72 pieces of chicken at once, crisping it up to perfection without making it too oily and yet keeping it tender and moist. …

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