KFC has been entrenched in the hearts of consumers since it opened its first restaurant in the country in 1971. KFC is opening the Colonel’s Kitchen Tour to share how we prepare and cook our Finger Lickin’ Good chicken that is served to customers and debunk myths about 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 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 leaves the farm and delivered. Each batch of chicken starts with highly trained cooks inspecting each piece to makes sure it’s 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 before deep frying the chicken to be served to customers.
