Tagged With chicken

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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.

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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.)

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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.

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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.

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McDonald's is currently selling six chicken McNuggets for $2 - which works out to a paltry 30 cents per nugget. The deal also comes with a dipping sauce. However, you can't just order at the counter of your local Macca's outlet. Here's how to get the deal.

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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.

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Bugger me, it's cold. Dragging myself out of bed this morning was an effort worthy of the 12 labours of Hercules. If you're feeling similarly glum and frozen, a trip to Macca's may be in order: it's selling a limited-edition range of spicy sides just for winter.

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The KFC you know and love could soon be on the chopping block. The company is implementing sweeping changes to its UK menu with an emphasis on healthier, lighter eating. This includes a 20 per cent reduction in calories per serving and the introduction of vegetarian "chicken". No, really.

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Turns out today marks 50 years of KFC in Australia and the company is keen to celebrate. So, in addition to sticking a massive chicken bucket in Sydney's Circular Quay, the company will be handing out free food to all and sundry — but only for a limited time.

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As a meat-eating human, I always try to eat as much of any given animal as I can, even if that means removing its face from its skull. As such, I'm a big fan of offal-centric applications, particularly the surprisingly cheap and easily-executed chicken liver mousse.

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I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavours, textures and (of course) meats.

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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.