Jan Norris: Food and Florida

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Today in Food: KFC Convention in Maryland

February 21st, 2009 · 2 Comments

It’s not today, but the franchisees of KFC, the king of fast-food cluckers, will hold their annual convention in National Harbor, Md. starting Monday.

Tom Brokaw will be the welcoming speaker.

KFC trivia

  • Col. Harland Sanders was born in Indiana in 1890. He didn’t start Kentucky Fried chicken till after he was 40 years old. Hooray for late-bloomers.
  • Pressure cooking is the not-so-secret method used to fry the original recipe chicken. I’ve tried it at home — it doesn’t work and I can’t recommend it. Just go buy the stuff. (It’s trans-fat-free oil used today.)
  • Colonel is an honorary Southern title – another fairly common one among the older country¬†folk is “Deacon.”
  • Fearing nutritional police hits, connotations, Kentucky Fried Chicken became KFC to remove the word “fried” from its everyday name in 1991. It’s slowly coming back, however, and you can find some signs and serving ware that calls it: Kentucky Fried Chicken.
  • In Canada, KFC is PFK: Poulet Frit Kentucky.
  • KFC is the oldest fast-food restaurant in China (opened in 1987) and the most popular. Chinese diners live for fried chicken; they don’t care as much for burgers or pizza – because there’s bread involved in each. The Chinese eat very little bread.
  • The original recipe for the Colonel’s chicken is handwritten and kept in a vault in Louisville, Ky.

Tags: Today in the World of Food

2 responses so far ↓

  • 1 ksteinhoff // Feb 21, 2009 at 7:56 pm

    I don’t know if they’re served at all KFC stores, but the one on South Dixie in West Palm Beach, south of Belevedere Road does a great job on chicken livers.

    You have to wait a few minutes because they’re cooked to order (and would be awful if they weren’t).

    Sorry, Jan. I know how you feel about organ foods, but I have a craving for these things a couple of times a year.

    I also like KFC cole slaw.

    I don’t care for their messy BBQ wings, but I like their spicy wings because they have a bit of burn, but not so much you can’t eat them. And they aren’t coated with all kinds of sugary, dripping sauce like a lot of places.

  • 2 Lurch // Feb 22, 2009 at 5:52 pm

    I’ve always liked Buds’ chicken better than KFC. I’ll pass on any form of livers, thanks.

    I quit going to the KFC near The Post when, after waiting in line for 15 minutes of my dinner hour, I was told they were out of chicken and I’d need to wait another 20-30 minutes for more. The dolts never looked up, saw the line and put more chicken in the fryer.

    That store and the long-gone Burger King near Southern Boulevard set records for slow service.

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