We didn't eat out a lot when I was little, so when we did it was an extra special treat. There also weren't a lot of options for fast food in St. John's in the '70s, and we pretty much stuck to one of two places - if we were doing take-out to eat at home, it was always Colonel Sanders' Kentucky Fried Chicken. I have this vivid memory of one particular night when I found a really long fry in our order and thought it was the most amazing thing ever. But mostly it was that delicious, secret blend of 11 herbs and spices that I loved. My mom always commented that she wished we could just order a bucket of the skin. (A pretty common wish I think!) To this day I still remove the crispy skin and save it for last.
KFC is still a favourite of mine, and I share it at least once every couple of months with my family. Hubs and I will fight over who gets the centre breast, so we always order an extra. Boo prefers the popcorn chicken. The Teen eats it all! (Surprised?) It's something we all enjoy, and with a location about two blocks from us it's a quick and easy dinner to pick up on the way home from a busy day. (They deliver as well!)
Last week I learned a little secret. Well, maybe a pretty big secret. KFC is launching a limited-time new flavour for their bone-in chicken. After extensive research and development work, looking at food trends and running focus groups with customers, KFC is launching Sweet Chili Crunch on October 20th, across Canada. I had the opportunity to visit the KFC test kitchen, along with a group of bloggers, to learn more about the process of developing a new menu item and to get a peek into how the KFC cooks are trained.
For the record, no one offered to share the secret recipe with us. Dang. We did however get training on how to bread the chicken just like the cooks do, and we were let in on the not-so-secret approach that rules the kitchen. KFC does things "the hard way."
Each of the bloggers in attendance were given a chicken to bread and fry. The Sweet Chili Crunch chicken is marinated for 12 hours, then double-breaded for an extra crispy coating. The breading process contains a number of specific steps, and serious training takes place to ensure consistency across the chain. Every cook must do this in the same way to maintain the Colonel's consistent quality and presentation. Also? The cooks must have awesome upper body strength, as breading the chicken can be quite the workout!
|Glazing the chicken. Trying not to drool.|
Naturally we had a chance to try the chicken we'd prepared. The folks at the test kitchen also brought out salads and fries to round out our meal.
|I made this. Can you believe it? |
I think it really speaks to the quality and consistency of the product and the training
that even I could make the chicken come out this well on my first attempt.
Will this replace Original Recipe for me? No. The 11 herbs & spices are tangled up in memories for me, as well as being delicious. I wouldn't abandon that completely. But sometimes I want a bit of spice, and this certainly fits the bill. Variety is good, and this new flavour adds another option. The more options, the easier it is to please everyone at the family table, right?
But remember, this new flavour is only around until November 23, so check it out while you can. The sweet heat is a great for this cooler time of year. If you aren't sure, or aren't quite ready to give up on the Original Recipe, why not ask for a mixed bucket? You can combine the two flavours (they'll separate them) in one order for no extra cost. Best of both worlds :)
|Check it out - I passed!|
Disclosure: I am part of the KFC Sweet Chili Crunch Kitchen experience program with Mom Central Canada and YUM Brands, and I receive special perks as part of my affiliation with this group. The opinions on this blog, as always, remain my own.