The KFC fried chicken restaurant chain in Singapore launched a new store called The Tank @ KFC Tampines Mall, which introduces the first "open kitchen" idea of fast food chain in Southeast Asia. Here, the kitchen is glass-enclosed and it’s one that proudly shows off the entire cooking process of its OG fried chicken.
In this restaurant, the diners can see how it all comes together before theirs plate reaches them, offers curious visitors a behind-the-scenes glimpse, such as observing how the bird is hand-breaded and fried, and how the burgers are assembled, as well as have a chat with the cooks.
One highlight that diners will experience is how the fast food eatery’s Original Recipe chicken is made. Abiding by Colonel Sanders’ “7-10-7” breading technique, the chicken chunks are rolled seven times in a basket to get rid of excess moisture, tossed 10 times in breading flour, then pressed seven times into the breading flour.
Following that, the pieces are placed in layers of stainless steel clamshell baskets (in a proper layout to avoid overlap) where they’re ready to be pressure-cooked. It’s all very specific and exact, and probably the key to ensuring everything comes out evenly and quality is consistent.