Place a few chunks of potato in a potato ricer and press them through. Once a boil is reached, cook for 12-16 minutes, or until the potatoes are cooked through. Place into a pot of cold water.īring the pot to a boil. Peel 4 pounds of russet potatoes and chop into 1 inch cubes. Simmer for 3-4 minutes until it gets nice and thick. Slowly stream in 3 cups chicken stock, and whisk constantly to prevent clumping. In a small saucepan, melt 6 tablespoons of butter until foaming and add ⅓ cup all purpose flour, and whisk to cook for an additional minute. Once the chicken has some color on it, deglaze the pot with 8 cups of cold water.īring the whole thing to simmer lower heat until it reaches a bare simmer, and keep it there for about 4 hours. Optional but you really should: Scoop up the brown, sloppy gold off the bottom of the pot and add it to the gravy.Īdd chicken bones and vegetables to a large saucepan with oil. Place on a wire rack and keep in a low temperature oven until all of the chicken has finished frying. Dark meat should reach 175☏ and white meat should register 165☏. Heat canola and peanut oils to 400☏, frying for 6-9 minutes until golden brown and crisp. In a wide casserole dish, add 12 herbs and spices, 2 cups of all purpose flour and half cup of corn starch, and whisk together.Īdd a few tablespoons of marinade to the dredge, and mix it up with your fingers or a fork until creating tiny little bits of breading that are going to stick to the chicken.īread all of the chicken at once and let those sit there for about 10 minutes. Take it out once or twice during its marinade time to give it good stir. Press chicken down into the buttermilk brine and give it a good mix until they are evenly coated and keep the bucket in the fridge for at least 6 hours and up to 24 hours. Into a large food-safe bucket, add 16 oz of buttermilk and 12 herbs and spices along with an extra tablespoon of kosher salt and chicken pieces. Save wing and spine pieces for making chicken stock. This offering is currently being tested at select restaurant locations in Charlotte, North Carolina, in 8-piece, 12-piece or 36-piece, which varies by location.Break down chicken into 8 pieces. "So many of younger consumers are not interested in eating chicken on the bone, for whatever reason they choose," Scott said. had a similar message around the launch of chicken nuggets. Last July, Chris Scott, head chef at KFC U.S. Wilson added that younger consumers favor boneless products. "As we see macros in the consumer landscape shift back to a little bit more pre-COVID times, portability is key and having products that consumers can take with them on-the-go, will certainly be an extension of of how we're looking at it sandwiches going forward." On-the-go trends that were popular before the COVID-19 pandemic are back too.
This past quarter, same-store sales for KFC came in at 5%, only slightly higher than Wall Street estimates of 4.84%. there's a little bit more interest in value, which our brands are perfectly positioned to deliver on."
He added, "The consumer in the U.S., on the high end, we're actually seeing more frequency from that consumer, and we're seeing possibly driven by a little trade down into our brands, which is all good, and then on the lower end, as I mentioned last quarter, consumers are starting. In an investor call post-fourth-quarter earnings results this week, CEO David Gibbs said, "We're winning because of value." "We really received an outcry of requests on social media for us to bring back wraps," Wilson said the 2-for-$5 offering is being added at a time when "consumers are much more value conscious." He said customers haven't minded the removal of items, calling the response "positive" and that they are able "to navigate the new menu board more quickly and easily." We’ve also reduced our controllable costs because of less waste, less prep and less cleanup time." "By removing less popular menu items, we’ve improved order accuracy and product availability overall, and created space in back of house. On average, there were nearly 2 cars in line.Īccuracy also improved, per Stewart. As a result, we’ve reduced our drive-through order time by 11 seconds."Īccording to Intouch Insight's 2022 Annual Drive-Thru Study, KFC's average wait time was 63.6 seconds, while total service time was roughly 4 minutes, or 239.02 seconds. “Our team members have been able to package orders more quickly, due to having less items on our pack line. Justin Stewart, a KFC franchise owner and COO of Stewart Restaurant Group, said the menu updates at his restaurant have already cut time for employees to pack orders and improve drive-thru rates.
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