I’m a KFC worker and here are the secrets behind the famous breadcrumb chicken – and how we make our thick gravy

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KFC LURES in millions of customers a week – and most people flock to the fast food chain for their world-famous fried chicken.

Channel 5’s Secrets of the Fast Food Giants lifts the lid on secrets behind the famous breadcrumb coating that gives KFC’s chicken its distinctive taste. 

Speaking to host Alexis Conran, KFC worker Jo said the chain is fiercely protective of the flavouring and only a handful of people know the full recipe.

She said: “It’s kept in a vault in Kentucky. 

“Across KFC only two or three people actually know the exact recipe.

“We have two different spice blenders so one factory does half of the blend, and then another does the second half and then packs it.

“So actually not one factory knows the complete recipe.”

Jo told Alexis how the KFC buckets are made of a whole chicken cut into nine pieces.

She explained: “That allows us to have the perfect ratio of our breading to chicken.”

Meanwhile popcorn chicken is made from chicken breast and coated in a light seasoning. 

Jo added: “This chicken is from UK farms and has red tractor accreditation. 

“This is the same chicken that you would find in all UK supermarkets, so there is nothing different about the chicken we serve to what you would eat at home.”

Alexis was put to work in a KFC kitchen learning how to fully prepare a chicken burger for customers. 

He was shown how chicken pieces are poured into a large container of flour and then staff “scoop and fold” and “scoop and lift” the chicken 10 times.

Jo added: “We want to ensure that every piece of chicken has exactly the same amount of breading on it.”

Alexis then had to press the chicken seven times into the flour, before adding it to a tray to be added to the fryer for 15 minutes.

He said: “This procedure seems incredibly complex but well-thought out.” 

Next, it was onto the gravy and Alexis was amazed that it wasn’t straight out of a packet.

A million and a half pots of gravy are sold in KFC a week, and some die-hard fans even put it away for Christmas Day.

Jo said: “This is an original recipe that has come from the fryers, we drain it overnight and then it goes into making our gravy.

“It’s literally as you’d make proper gravy at home with those meat juices.”

KFC was founded in 1954 and has 24,000 outlets globally, with 1,000 in the UK.

Brits consume 122 whole chickens each minute from KFC fast food chains.

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