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KFC employs a unique cooking technique known as pressure frying. This method goes beyond traditional frying by sealing the chicken in a high-pressure environment, allowing it to remain juicy while creating a crispy outer crust. This faster cooking approach means the chicken can be served swiftly, ensuring it reaches customers fresh out of the fryer.
Final Quality Control and Serving
Once cooked, the chicken pieces undergo strict inspections to ensure they meet KFC's high standards. Each piece is then drained to remove excess oil and placed under heat lamps until it's time to serve. The commitment to quality control remains steadfast from farm to table, securing the exceptional taste and satisfaction customers have come to expect from KFC.