There are few things KFC customers love more than Hot & Spicy chicken - and the Colonel is finally beginning to capitalise on this fact. This year, the company launched its first offshoot product in the form of Hot & Spicy Chicken Nuggets. Now, its infusing that famous fiery flavour into its popcorn chicken range. At least, that's the idea in theory. Read on for our taste verdict.
Tagged With chicken
The recipe for KFC chicken used to be a closely guarded secret. However, a former KFC employee recently leaked the alleged "11 secret herbs and spices" to the world - and after extensive testing, the recipe checks out.
This video shows you how to make bona fide KFC chicken at home. (The good news is, you probably have most of the ingredients in your cupboard already.)
Poaching or roasting a whole chicken is basically Meal Prep 101. You can get a lot of meals out of one chicken, and at least one of those meals should be some form of chicken salad. Chopping chicken meat isn’t exactly difficult, but you can streamline the salad-making process by using a pastry cutter.
Have you ever noticed how McDonald's Chicken Mcnuggets come in a handful of suspiciously similar shapes? (The one with the protruding nubbin in every pack is usually the giveaway.) Turns out there are four distinct forms of McNugget: the bell, the ball, the boot and the bow tie/bone. Here's how they are made.
The KFC Zinger Double Down King is an "all meat" burger comprising cheese, bacon and a beef patty sandwiched between two KFC breast fillets. In other words, it takes the OTT concept of the KFC Double and elevates it to ludicrous proportions.
Tragically, the Double Down King isn't available in Australia, but don't let that stop you from sampling its colon-clogging delights - as the following taste test demonstrates, it's possible to build your own. The results are spectacular... and probably a bit lethal.
A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won't quit. This, my friends, is why you should make your stock with chicken feet.
Even if you don't typically use them to dry your hair, hair dryers can be useful to have around to handle a number of different tasks. This week, food correspondent Helen Rosner made waves on the web by sharing one more: crisping chicken skin.
Chicken breasts don't have a particularly strong personality, but they're a very amicable protein. No matter what flavour profile you're going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavours. Structurally, they take very well to stuffing, making them the perfect vehicle for almost any filling you can dream up.