We make our chicken the hard way
Hand breaded, freshly prepared and Finger Lickin’ Good! KFC chicken isn’t made the fast way or the easy way. IT’S MADE THE HARD WAY.
There is a lot that happens in our kitchens to make sure that KFC’s world renowned and uniquely craveable taste, is the taste that you can truly trust. You see, every day, our cooks follow an extensive, multistep process to create chicken that is crispy on the outside and juicy on the inside.
We are now offering a sneak peek into our kitchens – an opportunity to meet our chefs and cook our finger lickin’ good chicken the way we do.
Let’s find out what happens behind-the-scenes at KFC!
IT ALL STARTS WITH CHICKEN
- Making the Colonel’s chicken requires working with the best ingredients, and fresh chicken is the foundation of that process.
- We source Grade-A chicken locally in India from the highest quality and reputed suppliers like Venky’s and Godrej, who meet international safety norms, so what you bite into is nothing but the best!
- None of our chicken is processed. We use 100% real whole muscle chicken because 99.9% does not taste the same.
- KFC chicken goes through 34 checks before your first succulent bite!
- Every day, all our chicken is hand-made by our cooks, in each one of our restaurants to make sure that the food you eat is finger lickin’ and fresh.
- Each fresh batch of the world’s best chicken starts with our cooks inspecting each individual piece.
- Our fresh chicken is hand-breaded, rocked seven times and then fried at a minimum of 170 degree Celsius to get the perfect taste.
- All items have an expiry time and are put off the shelf the second they move past their set consumption time.
- We have zero added trans-fat in all our products at KFC
STRINGENT QUALITY CHECKS AND HYGIENE MEASURES
- All KFC kitchen staff members 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 cooking food
- All vegetarian and non-vegetarian offerings at KFC are prepared separately – everything right from the oil, utensils and ingredients are segregated
- 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