Tagged With chicken


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.


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.


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.


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.


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.


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.)


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.


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.


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.


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.


We were invited to KFC's flagship store in Mascot NSW to see how the company makes its chicken first-hand. We were shown every step of the process; from how meat is stored and prepared to the various ways KFC keeps its "secret" herbs and spices out of the hands of suppliers. Read on for a full kitchen tour.


Last week, we discovered that KFC was advertising a 24-piece bucket of chicken on its 'Menu For One'. With a combined kilojoule count of 18,853kJ, this is obviously a terrible idea.

KFC has now removed the offending bucket from the menu and blamed the whole thing on a website error. However, that's not the only thing on the menu that needs changing. In short: the nuggs are out of control.