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How to Make KFC Fried Chicken – The Secret Recipe

KFC fried chicken
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What comes to mind when we mention fried chicken? For most of us, it immediately brings to mind KFC — Kentucky Fried Chicken. But have you ever wondered how KFC-style fried chicken is made? While there are numerous recipes on the internet that show how to achieve the texture of KFC chicken, none of them mention the’secret’ spices that go into the original recipe. Don’t worry, we’ve got you covered. According to reports, a KFC employee recently spilled the beans on UK Channel 5’s talk show “Secrets Of The Fast Food Giants”.

According to a report in The Daily Express, KFC employee Jo stated that no one knows what goes into making the dish because the recipe is kept in a vault in Kentucky. “Only two or three people in KFC know the exact recipe,” she told talk show host Alexis Conran.

According to the KFC employee, they use two different spice blenders – one factory does one blend and the second adds more to the blend and packs it. “In fact, no factory knows the entire recipe,” she added.

According to The Sun, the KFC employee also discussed the other dishes available at the restaurant. She explained that the KFC chicken bucket is made from a whole chicken that has been cut into nine pieces to maintain the ratio and proportion. The popcorns, on the other hand, are made of chicken breast that has been lightly seasoned.

The patty for a KFC burger is made by pouring the chicken pieces into a large container of flour, then scooping, folding, and lifting 10 times to achieve the desired texture. After that, it is fried for 15 minutes.

“We want to make sure that every piece of chicken has the same amount of breading on it,” Jo explained to

Isn’t it intriguing? Colonel Harland Sanders founded Kentucky Fried Chicken (KFC) in 1952, and it now has around 25000 locations in 146 countries. KFC has approximately 620 outlets in various locations across India.

Orange Juice Helps Fight Inflammation, Oxidative Stress: Study

Orange Juice
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According to a new study, 100% orange juice has the potential to assist people to battle inflammation and oxidative stress. The research findings were published in the journal. Advances in Nutrition.’ Despite its limitations, the study found that drinking 100% orange juice decreases interleukin 6, a well-known marker of inflammation, in both healthy and high-risk persons.

Two other inflammatory and oxidative stress markers were also decreased, but the results were not statistically significant. The findings of this study, which was funded by an unrestricted grant from the Florida Department of Citrus, are consistent with a previously published FDOC-funded review that found that hesperidin, the primary bioactive compound found in oranges and 100% orange juice, has anti-inflammatory and anti-oxidant properties.

Chronic inflammation may play a role in the development or progression of certain chronic diseases, such as heart disease and diabetes. “We know that 100% orange juice has a variety of nutrients, such as vitamin C, as well as helpful bioactive chemicals that have the ability to lower inflammation and oxidative stress,” Gail Rampersaud, a registered dietitian with the Florida Department of Citrus, stated.

“According to this analysis, several researchers have found benefits from 100% orange juice, but additional data and big, well-designed studies are needed to draw more clear results. This study will be especially useful as we and others plan future orange juice research “Rampersaud added.

The study looked at research that looked at 100 percent orange juice and inflammation and oxidative stress indicators. The Think Healthy Group and experts from Tufts University and George Mason University collaborated on the study.

A qualitative scoping review of 21 studies with a total of 307 healthy adults and 327 adults at risk for disease; a systematic review of a subset of 16 studies that measured the six most commonly reported biomarkers related to inflammation and oxidative stress in the body; and a meta-analysis of 10 studies with sufficient data.

The researchers also looked at the papers’ overall quality and potential bias. According to the broad scope and systematic reviews, 100% orange juice had either favorable or null (no detrimental) effects on oxidative stress and inflammation.

The researchers emphasized that because the studies had a limited number of participants, a poor level of evidence, and a moderate risk of bias, the conclusions should be regarded with caution.