If you love fried chicken, there’s a good chance you’re familiar with Kentucky Fried Chicken, more commonly known as KFC. Founded in 1952 by Harland Sanders, KFC has become one of the most popular fast-food chains in the world, thanks in large part to its secret blend of 11 herbs and spices. But in addition to the unique seasoning, many people wonder what type of oil KFC uses in their frying process.
The Use of Partially Hydrogenated Vegetable Oil
For many years, KFC and other fast-food chains used partially hydrogenated vegetable oil (PHVO) in their frying process. This type of oil is often used because it is cheap and has a long shelf-life. However, it is also high in trans fats, which are known to increase the risk of heart disease and other health problems.
As public awareness of the dangers of trans fats increased, many fast-food chains began to look for alternative frying oils. In 2007, KFC announced that they would switch to a low-linolenic soybean oil in an effort to reduce the trans fats in their food products.
The Switch to Low-Linolenic Soybean Oil
The move to a low-linolenic soybean oil was a major shift for KFC, as the new oil had to meet a number of requirements. It had to provide the same taste and quality as their old oil, it needed to be affordable, and most importantly, it had to be low in trans fats.
After testing various oils, KFC settled on the low-linolenic soybean oil as their new frying oil of choice. This oil is made from a type of soybean that has been genetically modified to have a lower level of linolenic acid, which is the compound that contributes to the formation of trans fats during the hydrogenation process.
The Benefits of Low-Linolenic Soybean Oil
The switch to low-linolenic soybean oil has brought several benefits for KFC. First and foremost, it has allowed the chain to reduce the amount of trans fats in their food products. According to KFC’s website, their fried chicken now has 0 grams of trans fats per serving.
In addition to being healthier, the new oil has also allowed KFC to eliminate some of the artificial ingredients and additives that were previously used in their frying process. For example, the old oil required the addition of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) to prevent it from going rancid. The low-linolenic soybean oil does not require these additives, as it has a longer shelf-life and is more stable than the old oil.
The Bottom Line
So, what type of oil does KFC use? The answer is low-linolenic soybean oil. This oil has allowed KFC to reduce the amount of trans fats in their food products and eliminate some of the artificial ingredients that were previously used in their frying process. While fried food is never going to be the healthiest food option, the use of this new oil is a step in the right direction for KFC and other fast-food chains that are looking to provide healthier options for their customers.
While KFC’s secret blend of 11 herbs and spices may be their most famous ingredient, the type of oil they use in their frying process is equally important. By switching to a low-linolenic soybean oil, KFC has made a significant effort to reduce the amount of trans fats in their food products and eliminate some of the artificial ingredients that were previously used in their frying process. While there is still room for improvement when it comes to the healthiness of fast food, this is a positive step forward for KFC and other chains that are looking to provide healthier options for their customers.
Does KFC fry or pressure cook their chicken?
KFC is one of the most popular fast food chains in the world, particularly famous for its fried chicken. However, many people are curious about whether KFC fries or pressure cooks their chicken. The answer is that KFC uses high-temperature, industrial-strength pressure fryers to cook their chicken.
Pressure frying is a technique that combines pressure cooking with deep frying. The chicken is first marinated and then breaded before it is placed inside a pressure fryer, which is specially designed to fry under high pressure. This cooking method allows the chicken to cook faster, which helps to seal in moisture while creating the signature crispy skin that KFC is known for.
While pressure frying may sound daunting, it is a popular cooking technique for commercial kitchens and many home chefs. However, pressure cooking at home is not recommended as it can be dangerous without proper equipment and safety precautions.
Kfc uses high-temperature, industrial-strength pressure fryers to create their signature extra-crispy chicken. While pressure cooking is not recommended for home use, you can still recreate KFC’s famous chicken with a deep fryer, a Dutch oven, or a heavy-bottomed pot.
Why is pressure fried chicken better?
Pressure fried chicken is a popular cooking method used to prepare chicken dishes. The process of cooking chicken under high pressure is known to offer several benefits, making it a popular choice for both commercial and home kitchens. In this article, we will explore why pressure fried chicken is better than other cooking methods.
The main advantage of pressure frying chicken is that it cooks the chicken at a faster rate compared to other cooking methods. Pressure frying increases the speed of the cooking process by creating a high-pressure environment and utilizing temperatures between 300 and 375 degrees Fahrenheit. This cooking time allows for thoroughly cooked chicken.
Another reason why pressure fried chicken is preferred by many is its ability to seal in the juices of the chicken, resulting in a tasty and succulent meal. The pressure cooker seals in the chicken’s natural juices and flavors, providing a unique texture and taste experience compared to other cooking methods, such as deep-frying.
Pressure frying also results in less oil uptake in the chicken compared to traditional deep-frying methods. In traditional deep-frying methods, the chicken absorbs a lot of oil, which can increase its calorie count. However, in pressure frying, the exterior of the chicken is fried, but the oil does not penetrate the chicken’s interior. This results in a healthier and reduced calorie meal.
Pressure frying is also a safer way to cook chicken because it minimizes the risk of burns and fires. In traditional deep-frying methods, the hot oil can cause potential burns if not handled well. With pressure frying, the chicken is cooked inside a sealed chamber, reducing the risk of oil splatters and burns.
Pressure fried chicken is a better choice compared to other cooking methods because of its speed, flavor retention, reduced oil uptake, and safety benefits. The combination of these factors results in a tastier and healthier chicken dish that is preferred by many chefs around the world.
Is Kentucky Fried Chicken fried or steamed?
Kentucky Fried Chicken, also known as KFC, is famous for its juicy, crispy, and finger-licking good fried chicken. KFC’s signature dish is made by pressure-frying chicken pieces with its secret blend of “11 herbs and spices” to perfection. Therefore, the most accurate answer to the question “Is Kentucky Fried Chicken fried or steamed?” is that it is fried.
The founder of KFC, Colonel Harland Sanders, is credited as the inventor of this unique method, which makes the chicken crispy on the outside while retaining its juiciness on the inside. In pressure frying, the chicken is cooked in a pressurized container that allows for faster and more uniform cooking as the steam generated keeps the chicken moist and juicy. The high pressure also allows for frying at a higher temperature for an even crispier crust.
While KFC’s original product is pressure-fried chicken pieces, the chain also offers other items such as chicken tenders, sandwiches, and wraps that are prepared differently. For example, the Extra Crispy Chicken is prepared by double-breading and deep-frying the chicken to achieve a thicker and crisper crust, while the Grilled Chicken is marinated and grilled to perfection, making it a healthier option.
Kentucky Fried Chicken is undoubtedly fried, though it is prepared using a unique and innovative method that makes it crispy on the outside and tender and juicy on the inside. The chain’s original recipe of “11 herbs and spices” seasoning and the pressure-frying technique make it a popular and iconic fast-food brand worldwide.