Psst… Secret recipe! Colonel Sanders, the founder of KFC, created it in 1940, and it has remained unchanged ever since. The secret recipe consists of 11 carefully selected herbs and spices that make our chicken irresistible. Wondering what exactly it contains? Well, that's a well-guarded secret!
Our chicken is so good because we carefully select the raw materials for preparing our recipes, conduct constant checks at every processing step, and closely monitor the entire supply chain, from chicken selection to serving and service in our restaurants.
Kentucky chicken comes from certified European and local suppliers and is regularly inspected and controlled by qualified independent bodies, following European Union standards:
• These controls include:
• Animal welfare, with chickens raised in large facilities and appropriate environments.
• Careful nutrition, containing only vegetables, minerals, and vitamins, without antibiotics or artificial growth hormones.
• Transportation of raw materials from suppliers to restaurants.
• Storage, preservation, and management of raw materials in the restaurant, from entry to finished product.
• Comprehensive product management adhering to the strictest requirements for food safety and quality.
The entire product management is carried out according to the strictest requirements for food safety and quality.
Frying at Kentucky Fried Chicken is done in a special fryer designed by Colonel Sanders himself and produced by Henny Penny! Frying in this fryer takes less time than traditional frying, preserving the natural values of the food and keeping the product naturally juicy and delicious.
At KFC, the health and safety of our guests and the quality of our products are top priorities. Therefore, we regularly monitor and conduct TPM checks on the frying oil. Each food item is fried for a strictly specified duration. So, depending on the product type needed: 15 minutes for preparing the original recipe COB chicken in a large basket and 4 to 7 minutes for all other products. After frying, we use a thermometer to ensure that the chicken is evenly cooked, confirming the internal meat temperature. This is one of the fundamental steps in ensuring food safety for our customers.
The entire food preparation process is managed in a way that maximizes the quantity of food produced and reduces the amount of food that remains unused.
Food safety is an absolute priority and begins with employee training. All KFC employees undergo training courses with the highest standards that support food hygiene and safety. Product management phases are regulated by approved company procedures, with different cooks responsible for various cooking stages. This is done to prevent contamination between raw and finished products and to ensure highest time efficiency.
