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Fried Chicken Industry

In: People

Submitted By frazfarooqui
Words 2295
Pages 10
History
The Harland Sanders Café and Museum
See also: Colonel Sanders

Born and raised in Henryville, Indiana, Sanders passed through several professions in his lifetime. Sanders first served his fried chicken in 1930 in the midst of the Great Depression at a gas station he owned in North Corbin, a small city on the edge of the Appalachian Mountains in south eastern Kentucky.[5] The dining area was named Sanders Court & Café and was successful enough for Sanders to be given the honorary title of Kentucky Colonel in 1936 by the Kentucky Governor Ruby Laffoon. The following year Sanders expanded his restaurant to 142 seats, and added a motel he purchased across the street.[6] When Sanders prepared his chicken in his original restaurant in North Corbin, he prepared the chicken in an iron frying pan, which took about 30 minutes to do, too long for a restaurant operation. In 1939, Sanders altered the cooking process for his fried chicken to use a pressure fryer, resulting in a greatly reduced cooking time comparable to that of deep frying.[7] Not only did production speeds increase but the method produced flakier, moister chicken.[8] Between 1939 and 1940 Sanders devised what came to be known as his Original Recipe of 11 herbs and spices.[9]
The first KFC franchise, located in Salt Lake City

The Sanders Court & Café generally served travelers, often those headed to Florida, so when the route planned in the 1950s for what would become Interstate 75 bypassed Corbin, he sold his properties and traveled the U.S. to sell his chicken to restaurant owners. The first to take him up on the offer was Pete Harman in South Salt Lake, Utah, the operator of one of the city's largest restaurants; together, they opened the first "Kentucky Fried Chicken" outlet in 1952.[10] The restaurant's sales in the first year rose from $100,000 ($875,188 in 2012 dollars) to $365,000...

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