pop & funWikipedia1939 · Kentucky, USA
Colonel Sanders cooked his chicken in a modified pressure cooker, then sold his recipe for a nickel a chicken
Kentucky Fried Chicken started with Harland Sanders, a man who ran a roadside filling station and restaurant in Kentucky. He fried chicken in a pan, which took 35 minutes, and refused to deep-fry it. In 1939 he modified a commercial pressure cooker into a pressure fryer that cut cooking time to near deep-frying speed. He then franchised his recipe to other restaurants, which paid a fee of four or later five cents per chicken. The bucket meal arrived in 1957, and by 1963 there were 600 KFC restaurants. The company expanded overseas and opened its first British store in Preston in 1965. Sanders sold the company in 1964 for $2 million, though his contract gave him a lifetime salary and a role as quality controller.
A pressure fryer seals steam inside a pot, so the chicken cooks at a higher temperature and faster than in an open pan. Sanders kept the pressure low enough to preserve the juiciness of pan-fried chicken, reducing cooking time without deep-frying.
KFC's rise shows how a franchise model let one recipe spread quickly across the US. It also popularized chicken in a fast food market long dominated by hamburgers. The model of selling a recipe and brand for a small fee per sale is now common across the restaurant industry.
The first British KFC opened at 92 Fishergate in Preston, Lancashire, on May 1, 1965.
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