Never nugget-ized: KFC's Popcorn Chicken Always Made With 100 Percent Breast Meat Chicken
Tasty Bite-Sized Pieces Feature Real Premium Chicken Breast Meat Off the Bone
LOUISVILLE, KY - Unlike some nuggets that have been pressed or formed, each piece of KFC's Popcorn Chicken features 100 percent off-the-bone premium breast meat chicken. Perfectly sized for eating on the go, each and every piece of Popcorn Chicken stays true to the commitment and high standards set by the Colonel decades ago.
″At KFC, we're proud that we have a cook in every kitchen in all our restaurants, and we're equally proud that our cooks don't make nuggets. KFC's Popcorn Chicken is real 100 percent off-the-bone premium breast meat.″ said KFC Chief Marketing Officer Barry Westrum. ″Stop by for a large order for just $2.99 and you'll taste why our cooks are so proud of KFC Popcorn Chicken.″
Real Breast Meat Chicken in Every Bite
Made with 100 percent premium breast meat chicken off-the-bone, Popcorn Chicken is marinated for a tender inside and breaded for a flavorful, fun crunch on the outside. Because it's never pressed or formed, each easy-to-eat piece is a unique bite of the world's most famous fried chicken, prepared everyday by real cooks in every KFC kitchen. Three of those cooks, Aaron McGraw, Robert Jefferson and Rachel Harris, are featured in the latest KFC commercials for Popcorn Chicken.
Popcorn Chicken Special Offer
In addition to the nationally promoted offer of $2.99 for a large Popcorn Chicken, KFC is also offering a coupon deal for the week of September 19. The offer is for a Popcorn Chicken Combo, which includes a large order of Popcorn Chicken, a side item and a medium drink for $3.99 plus tax (at participating locations). To receive your coupon, visit KFC's website and sign up for the Colonel's e-mail club: http://www.kfc.com/emailclub. (Popcorn Chicken available at participating KFC® restaurants. Prices may vary. Tax extra.)
Visit www.kfc.com for more information on Popcorn Chicken.
KFC Corporation, based in Louisville, Ky., is the world's most popular chicken restaurant chain specializing in Original Recipe®, Extra Crispy™, Kentucky Grilled Chicken® and Crispy Strips with home-style sides, Honey BBQ Wings, and freshly made chicken sandwiches including the Double Down™ and the Doublicious™. There are more than 15,000 KFC outlets in 109 countries and territories around the world serving some 12 million customers each day. KFC Corporation is a subsidiary of Yum! Brands, Inc., Louisville, Ky. (NYSE: YUM.) For more information, visit www.kfc.com. Follow KFC on Facebook (www.facebook.com/KFC) and Twitter (www.twitter.com/kfc_colonel).
About Colonel Sanders
The Kentucky Fried Chicken concept was pioneered by Colonel Harland Sanders (1890-1980), whose cooking career began at age six. Sanders held jobs ranging from streetcar conductor to insurance salesman, but his cooking skills were a constant throughout his life. In 1930, Sanders operated a service station in Corbin, Ky., and filled the stomachs of hungry travelers who stopped in to fill up their gas tanks. Sanders soon moved his restaurant across the street when he could no longer keep up with the demand from travelers who he had been feeding at his kitchen table. In 1935, the Kentucky Governor made Sanders an honorary Kentucky Colonel for his contributions to the state's cuisine. Over the next decade, the Colonel perfected his secret blend of 11 herbs and spices and the basic cooking technique still used at KFC today. When Sanders was 65, a new interstate highway forced the closure of his restaurant and he was left with only his recipe for fried chicken and a $105 Social Security check. The Colonel hit the road and struck handshake deals with restaurant owners who agreed to sell his fried chicken. What began as a dream fueled by the Original Recipe, a no-quit attitude and a Social Security check grew into the world's largest chicken restaurant chain. Until he passed away in 1980 at the age of 90, the Colonel still traveled 250,000 miles a year visiting KFC restaurants around the world.
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