Page 12 - IAV Digital Magazine #453

iAV - Antelope Valley Digital Magazine
KFC Debuts Fried Chicken Coated in Pickle Juice
KFC is hopping on the pickle juice trend.
Although the fast food chain has been offer- ing pickles on their sandwich- es for years, the brand decided to take it a step further to create a hybrid of the two items by tossing their sig- nature 11-spice fried chicken in a pickle-juice- based sauce.
According to a representative for the fast food chain, the mashup began in response to customers who continually asked for more pickles on their sandwiches. Instead of top- ping each sand-
wich with a few more vegeta- bles, the com- pany decided to create a sauce that relies heavi- ly on dill and vinegar flavors, mixed with hints
of garlic, onion, buttermilk and pepper. The new chicken will be available in the form of a Crispy Colonel Sandwich, Extra Crispy Tenders,
Chicken Littles and Extra Crispy Chicken.
This is not the first time
the fried chicken restaurant has experimented
with sauces for their meat. In 2015, they launched the Nashville Hot- style fried chick- en, which became a per- manent menu
staple alongside their other Southern- inspired fla- vors: Smoky Mountain Barbecue and Georgia Gold Honey Mustard Barbecue.
Beginning June 25, KFC loca- tions across America will serve the lat- est menu addi- tion. However, if you’re a pickle fanatic, act fast—because according to a spokesperson, participating locations will only receive enough ingredi- ents to coat their chicken in pickle sauce for a few weeks: “Once it’s gone, it’s gone for good.”
iAV - Antelope Valley Digital Magazine