The story begins with Harland Sanders, who in 1930 took over a small service station in Corbin, Kentucky, where he started cooking meals for travelers. As his reputation for delicious fried chicken grew, he expanded to a 142-seat restaurant and motel...
Sanders spent years perfecting his unique recipe of 11 herbs and spices, finalizing it in 1939. He later developed a pressure-frying method that reduced cooking time while keeping the chicken moist – a technique that remains central to KFC's preparat...
