KFC · Fast Food
Bone-in chicken pieces, usually a mix of drumstick, thigh, breast, wing and rib, are coated in KFC’s secret blend of 11 herbs and spices, then pressure-cooked in oil. The result is a thin, seasoned crust over hot, juicy meat, with the skin staying attached to the piece rather than falling away like a standard fried coating. In Australia, this sits at the centre of KFC’s core lineup, alongside burgers, wraps and boxes built from the same chicken. Compared with the brand’s sauced or boneless items, it’s the plainest expression of the chain’s original method, with the seasoning doing most of the work and the bone-in cut keeping the meat moist.
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