KFChas been delighting chicken lovers in India for over two decades with its crave-worthy food. KFC India’s menu is a strong mix of universally loved products like the iconic Hot & Crispy Bucket, Zinger Burger, PopcornChickenas well as innovative limited time offerings that are rooted in local flavours such as the KFC Chizza, Rice Bowlz, Veg and Tandoori Zinger amongst others. KFC India’s newest launch includesa range of Rolls such as Thai Spicy, Korean Tangy, American Nashville, Indian Tandoori and Indian Spicy Veg.
KFC’s kitchens are where the magic happens, ensuring that their world-renowned flavor is one you can trust. Every day, skilled chefs follow a rigorous, multistep process to freshly prepare chicken that is crispy on the outside and juicy on the inside.
The Open Kitchen Tour allowed KFC fansan insider’s view into the kitchen, providing an opportunity to meet the team and see firsthand how high-quality ingredients are transformed into freshly prepared, finger lickin’ good food.
Creating KFC’s signature crispy chicken starts with the finest ingredients, and fresh chicken is at the core of this process. In India, KFC sources 100% real whole muscle chicken from top-quality local suppliers who meet international safety standards, and it undergoes 34 rigorous checksfrom the suppliers’farm to the consumers’ plate.
The tour outlined the detailed process of marinating, breading, and frying the chicken using specialized equipment. The preparation of the chicken involves a specific method where each piece of chicken ishand-breaded and rocked seven timesbefore beingcooked at a minimum of 170°C to achieve that perfect KFC taste.KFC chicken is freshly prepared in-store, ensuring it is always served hot and fresh.
KFC follows international cooking standards, uses FSSAI approved ingredients, and follows FSSAI guidelines-based processes. All food items have an expiry timeline and are off the shelf the second they move past their set consumption time. Every KFC restaurant follows a strict cleaning and sanitation program, which includes a wash-rinse-sanitize process for all food contact surfaces.
All vegetarian and non-vegetarian offerings are prepared separately – everything right from the oil, utensils and ingredients are segregated.Even the people working in the vegetarian section wear green aprons vis-à-vis the red that is sported by those in the non-veg section.
The Open Kitchens Tour initiative reaffirms KFC’s commitment to transparency, quality, and the highest standards of food safety. Since its first restaurant in India, KFC has been embedded in the country and committed to serving finger-lickin’ good food at scale through inclusive, equitable and sustainable business practices. The brand currently operates 1100+ restaurants across India across 240+ cities.