South Africa’s most loved Quick Service Restaurant, KFC, has been entrenched in the hearts and taste buds of consumers since it opened its first restaurant in the country in 1971.
KFC is opening the Colonel’s kitchen to share how we prepare and cook our Finger lickin’ good chicken that is served to customers every day. We wanted to share our unique back of house process that ensures we deliver fresh, good quality food every time and to also debunk some myths around our food.
Our farm to restaurant process is one which we are proud of and we make sure all our suppliers and restaurant teams share the same vision.
KFC sells quality chicken…
KFC prides itself on the hard work it takes to ensure that customers get the best quality and great tasting food they have grown to know and love. Chicken is locally sourced from local reputable South African suppliers and is delivered three times a week in a cold truck to the restaurants. The chicken is quality and safety checked 34 times before it even leaves the farm and delivered.
Each batch of fresh chicken starts with highly trained cooks inspecting each individual piece to make sure it is only the best. The individual pieces are then hand breaded and rolled into KFC’s secret combination of 11 herbs and spices recipe ensuring a crisp golden finish and distinctive taste. This takes time and attention before deep frying the chicken to be held and served to customers.
KFC follows the best global hygiene and safety standards
All KFC restaurants follow the same strict standards and procedures to ensure the quality of our chicken and products served. Each KFC cook goes through the brand’s nationally accredited training system which involves on the ground and theoretical training for a 3-month period for all team members. Chicken is cooked in high temperatures (180 degrees Fahrenheit) eradicating any germs.
Each KFC restaurant is audited five times a year by an independent auditor to ascertain that team members adhere to and maintain strict health and safety standards and procedures and are scored accordingly.
All other food items are kept in a separate cooler to avoid contamination with the chicken.
Chicken is served fresh
Once the chicken is breaded and deep fried it is ready to be served to customers, it is then stored in the warming cabinet at 82 degrees Celsius, specially marked with a holding time. The temperature is pivotal because it ensures food safety and a hot product. If this holding time of an hour and a half is reached the chicken will not be served to customers and will be discarded responsibly. This ensures safe product is served every time and allows the cooks to diligently monitor the freshness of the chicken.
These are only a few of the important unique processes shared in the Colonel’s Kitchen and the reason why KFC continues to serve its customers, good quality, freshly prepared chicken which they have grown to trust and love.