TLO Review - Pulled Chicken Ultimate Burger Meal - Hazel Grove branch

The most eagerly awaited KFB product of this decade has finally gone nationwide. KFB originally reported on the arrival of KFC Pulled Chicken some months ago when it was undergoing an 'Ops Shakedown' in Scotland. This is a trial period that irons out the kinks in the product and its preparation, service and presentation.

Although no members of KFB were able to sample it during this period we had some good feedback from blog posters and we've been eagerly awaiting it ever since.

KFB were even happier when KFC got in touch to offer some exclusive 'Chicken Cheques' so we could trial the new product.

Chicken Cheque in hand I sidled into the Hazel Grove branch on the first day of release for what was billed as the Ultimate Burger Meal:

For £5.39 you get the Ultimate Burger (Toasted Brioche Bun, Paprika 'Slaw, two Mini Fillets, Cheese, a portion of Barbecue Marinated Pulled Chicken and Lettuce, not just iceberg either - the good stuff ) a drink and fries.

Perhaps a tad expensive, but let's deconstruct this burger that has been built from the ground up:

The Brioche Bun is totally new and is not used in any other product; the glazed plain top is visually a little reminiscent of one of McDonalds buns but this had a subtle sweetness.

The Southern Style Paprika Slaw - Strangely 'slaw has never made an appearance on a burger before but instead of taking the easy route and opening tubs of the coleslaw used as a side, this is a new development. It's a colourful and crispy blend using red cabbage to liven up the visual appeal of the burger somewhat. The crisp veg is in a light subtle mayonnaise and although the Paprika doesn't really shine through this gives a nice texture, flavour, colour and moisture to the burger - a real linchpin around which the other ingredients hinge.

The Two Mini Fillets were coated in delicious Original Recipe and were hot, fresh and juicy.... need I say more.

The Cheese Slice was possibly the lost ingredient in this burger although it probably served a more structural purpose being employed in more of a binding role.

The Lettuce is not your common or garden type, there are some varieties in there which lend this burger a visual touch of class and provide a crisp topping.

The BBQ Pulled Chicken is an entirely new concept. The marketing blurb - To Get Something Special Takes Time - could be taken by the cynic as an allusion to the length of time it has taken to come up with a 'pulled' product which seem to have been ubiquitous elsewhere for the last 12 months. I would counter that although undoubtedly 'pulled' has perhaps been the preserve of the gastro movement, KFC have been the first of the 'big three' to bring this type of product to market, so it would seem that the marketing is in reference to the time that the chicken has spent marinating in what is a subtle BBQ sauce that allows a nice meaty flavour to shine through and maintains a nice moisture that doesn't cloy.

Put it all together and what have you got ...... The Ultimate Burger?

For those who've read carefully you'll have noticed that I've described a lot of the ingredients as 'subtle'. That was totally intentional, and as a result KFC have come up with a perfectly balanced burger. The moist Slaw and Pulled Chicken found top and bottom counter the ever so slight dryness of the Brioche Bun. The pleasantly salty Original Recipe Chicken at this burger's heart is counteracted by the sweetness of the BBQ marinade and the bun, whilst the slaw again comes into play with its opposite ingredient, the Lettuce, to provide a refreshing crispness.


Whilst I've been impressed with the long called for innovation, it seems that all effort was directed at putting this thing together, whilst the name was hastily pulled out of the bag at the last minute. Hard as I try, the 'Ultimate Burger' moniker conjures up images of a standard beef burger that's been pimped up to earn it's 'Ultimate' accolade.

Overall this seems to be a great addition to the range, which due to its ingredients will be good at even quiet periods of the day when you sometimes have chicken that's become a little dry, this on the other hand will always remain moist.

It's great to see KFC Coming up with new ingredients rather than re hashing old ones. I enjoyed this burger, and for the first time in a long time am going to award an 8 out of 10.


Enjoy

Nacho Stacker Box Meal Review

Yep, it's that time again. TLO time. The latest and greatest to come out of the secret labs at KFC UK HQ is the Nacho Stacker Box Meal. Promotional material for this new release has appeared all over London in the last week or 2 and I have to say, I was quite excited when I spotted it. The poster shows off the new product and describes it as "Packing a mean crunch", while packaging uses the line "It's crunch time". Personally I prefer the image posted on the KFC Facebook page, with a simple, sparse design and the line "Nacho + Burger...there is a god". Hopefully this new streamlined and refined style will continue because it feels quite effective to me.

After the initial excitement, I took a closer look at the details - this is essentially a Fully Loaded Box Meal, except with the new Nacho Stacker burger. The burger itself is also very similar to the Fillet Tower, with the addition of a nacho layer and a slightly different salsa-type sauce (more on this later). I felt a little disappointed that there wasn't more to it, but was keen to give it a go (hoping that it would at least come up on par with the Nacho Cheese Tower Burger that I had in Australia).

I tried the Nacho Stacker at the Brighton KFC restaurant (branch review coming soon!) where the service was swift and I was soon sat in the upper level seating ready to tuck in. The unboxing...

As expected, the Nacho Stacker looks nearly identical to a regular Fillet Tower. The crispy corn nacho can clearly be seen above the hash brown, and the new sauce oozing out at the base. I could immediately tell by the dark, rich red colour of the sauce that this wasn't regular ketchup or zinger salsa. It was time to take a bite and find out how it tasted.

*CRUNCH* As my jaw clamped down, the satisfying sound of cracking nacho could be heard, certainly matching expectations set by the promotional material. The nacho layer added a slightly different chewing texture, but didn't seem to add much to the flavour. I guess a nacho isn't much else besides corn and salt, so this is to be expected. In stark contrast, the new sauce is full of flavour and reminded me of a tangy but cool salsa with a hint of mango chutney, ever so slightly sweet. I enjoyed it but did wonder if an overly generous amount of salsa (which can happen sometimes) might be a bit too much. One to watch out for.

All in all, the sauce and nacho texture combined with classic Original Recipe chicken and hash brown made for an enjoyable meal. Interestingly, the salsa in my burger was under the chicken, but in the promotional material the sauce appears to be on top of the nacho. This may have been an error in the construction of my meal, and I wonder if having the salsa on top of the nacho would give it more of a complete nacho/salsa experience and while making more of the nacho layer (although there is a risk of soggyness).

It's good to see some new, interesting ingredients coming into the mix rather than just a different sauce every now and again. A step in the right direction, and although the Nacho Stacker won't be winning any awards here at KFB, I'm hungrily looking forward to what the next TLO might bring.


Taste: 8/10
Value: 6/10
Innovation: 6/10

OVERALL: 7/10

Double Down Recreation

Anyone with even the slightest interest in the fried chicken food market will surely have heard the news about the "Double Down", the fabled double chicken sandwich which was rumoured and being tested by KFC as far back as last August. If you aren't aware (and if you're reading this you really should be) the Double Down is a chicken sandwich/burger of monstrous construction...I'll leave it to the official KFC US website description and promotional pic to explain the details:

The new KFC Double Down sandwich is real and it's coming April 12th! This one-of-a-kind sandwich features two thick and juicy boneless white meat chicken filets (Original Recipe® or Grilled), two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel's Sauce. This product is so meaty, there’s no room for a bun!

Well, the good news is they are actually making it and you can go into any KFC and buy one...delicious! The bad news...it's only coming out in America *sob*. We here at KFB have investigated and called in to the mothership, at UK KFC headquarters in Woking. Our contact there told us in no uncertain terms:

"...we have no plans to bring the Double Down to Britain at present."

A great shame, but we can hope that if it's a huge success in the states, we might at least see it tested in the UK eventually. Here at KFB however, we can't resist the allure of a new KFC product - especially one that has sparked so much interest and caused such controversy. If only there was a way we could try a Double Down in the UK....oh but wait, there is a way! We have the ingredients, let's recreate it!

So today I set foot into KFC in Bethnal Green, London to pick up the ingredients. There are admittedly a few limitations here: firstly, Bethnal Green KFC is a halal branch and as a result, doesn't sell any product with bacon. I would have to leave this out for the recreation. Secondly, I would have to settle for the single cheese slice that comes in the Fillet Tower burger, rather than the Monterey Jack and Pepper Jack cheese slices in the real DD. Finally, we are missing the crucial Colonel's Sauce. One BIG plus though...I could throw in the hash brown from the Fillet Tower burger to sweeten the deal.

So, taking the Original Recipe fillet breast of chicken from a Fillet Burger and Tower Burger, plus the cheeses slice and hash brown from the Tower Burger, I was able to recreate what is essentially a modified Double Down.



The big question: How did it taste? Biting into the Double Down (recreation) was like a dream come true. With any normal burger the bun serves as a mere containing vessel for the contents, the real meat (as it were) of the meal. Of course, we love the kasier bun used in the Fillet, Tower and Zinger burgers but when all is said and done, the peak of flavour and taste comes when you hit the filling. With the DD, the taste sensation is immediate and the Original Recipe flavours are the first thing you experience. This is complimented finally in a climactic sensory overload by the delicious filling (in my case, hash brown and cheese). I can only imagine what the real thing would taste like with the Colonel's special sauce.



Ignoring health and dietary implications (as we always do here at KFB), the DD as sampled by my recreation is everything we have come to expect from the Colonel, but doubled up. The Double Down is set for huge success, and I for one welcome the day when it arrives on our shores. Next up, a recreation of the Double Down with the same filling as the real thing...and while we're at it...how about a Zinger version??

Kentucky Griddled Chicken

On the face of things the people of the Tyne Tees region have had a bad year. Along with current economic woes their two major premier league football teams have been relegated. So why do the people of the Tyne Tees region seem so happy?

What most people don't know, is that these people have been living in a Chicktopia, picked for not one but now two extremely high profile product trials.

First Tyne Tees trialled KFC AM and now they have been selected to trial KFC's newest and boldest innovation to date. In a move away from their core product KFC is introducing Kentucky Griddled Chicken, flavoured not with KFC's signature 11 secret herbs and spices, nor any particularly Kentuckian ingredients, but by Chimmichurri, a south American dish with reputed British colonial provenance.

The new products will be:

• Griddled Chicken Chiabatta
• Griddled Chicken Twister
• Griddled Chicken Salad
• There will also be a Griddled Chicken variety bucket.

First Look : Griddled Chicken Ciabatta

We don't know the full breakdown yet but we can surmise, from the picture a number of things. Here we have a small but plump Ciabatta roll, not suffering from the plight of the current panini which can seem lost within its bread.

1 full GRIDDLED Chicken breast topped with cheese and lettuce. Above this is a substance that KFBs lab boys say at best guess must be salsa.

Beneath the Chicken breast however lies the largest taste of the unknown, a cream based sauce flecked with what appears to be herbs. What is this mystery sauce and what are those herbs?. . . . . KFB will let you know.


So, what is Chimichurri & where did it come from?

Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil, white or red vinegar and red pepper flakes. Additional spices, such as paprika (pimenton dulce), oregano, cumin and bay leaf (laurel) can be added or removed based on the region .

Chimichurri originated from Argentina and Uruguay, is a popular sauce used with grilled meat in many Latin American countries.It is told that the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honour.

The point?

Well, these new options will offer much healthier alternatives with the Griddled Ciabatta having only 354 calories. The Griddled Chicken is oven cooked on a griddle, rather than being fried and will help to utilise the ovens needed for KFC. AM making both products more cost effective


Spiritual Matters

This is a very bold move for KFC which has always stayed very true to its core values of fried Chicken, not even offering a vegetarian option. However with a long heritage of producing top quality poultry based burgers, as opposed to the 2nd rate products churned out by their competitors, (Stand up McChicken sandwich you know what you really are) I feel confident that KFC can deliver. However KFB are looking at a little road trip and will give detailed feedback and if up to scratch offer our endorsement.

And finally, Why does Tyne Tees get all the best stuff?

Like spoiled little children we exclaim, "It's not fair. . . . I want some new KFC products to trial, why do the Tyne Tees people get all the best stuff?" The answer, geography and demographics. This particular region is good for large scale trials as it has a good urban area conurbation in which to sell new products, which is then bordered by a relatively sparsely populated buffer zone. This allows the trial to be easily contained in this region, without the possibility of any gerrymandering by those restaurants who would claim they were part of the region just to get their hands on new style Chickeny goodness.

BREAKING KFC NEWS - Griddled is the new fried!

KFBloggin's sources at KFC headquaters revealed to us today news so incredible, we knew, no matter what the risk, that we had to share it with you, the KFC fans across the world. We've long suspected it's, "second coming" would occur soon, but today is the day that we can proudly announce to you, that available in Woking from the second of June 2009, in Woking, KFC has introduced its new, healthier than ever: GRIDDLED CHICKEN. To quote;

The new range comes in a choice of a Griddled Chicken Ciabatta, Griddled Chicken Twister or a Griddled Chicken salad – or as part of a Griddled Chicken Variety Bucket...

...The new griddled range aims to offer customers lighter options, with the Griddled Chicken Ciabatta containing only 354 calories and 13 percent of a woman’s GDA for fat.

...(the griddled range), consists of 100% chicken breast fillets which are marinated in an exciting new signature Chimichurri flavour – a blend of herbs, roasted garlic and a touch of citrus. The marinated chicken is then cooked on a griddle in the oven to seal in the flavour.

Martin Shuker, Managing Director, KFC UK and Ireland said, “We are trialling the Griddled menu in response to the growing customer desire for new taste experiences, and lighter menu options.” Shuker added, “Our hope is that the new griddled range will become a signature part of our menu, for customers who want to try something new and exciting.”

The new Griddled chicken range will be trialled in the North East for a period of three months, at which point KFC will review the success of the initiative. Customers will be told about the new product range through a mixture of television and outdoor advertising.

Our north-eastern readers will no doubt already be on thier way out of their front doors by now in a maddened attempt to sample some delicious Chimichurri flavours, much as their american KFBrothers in arms did before them. Readers elsewhere in the UK will now be waiting 3 months or more for, Mr Shucker to give the go-ahead to launch the product in their region. Until then, feast your eyes on what you're missing out on with this delicious sample image of the new, "Griddled Chicken Ciabatta."


And as for KFBloggin's hardworking authors: road trip anyone?

KFC releases delicious new product!

It is with no small measure of excitement that KFBloggin' announces the (long-rumoured) launch of KFC's newest product range! Firstly, and perhaps most shockingly we have this news straight from the hallowed inter-pages of KFC's American website.

THE LAUNCH OF KENTUCKY. GRILLED. CHICKEN.





Yes indeed, after the products sucess in certain asian countries the healthier food movement has reached even the chickeny walls of KFC's original stores! Lauching april 27th (whereupon dedicated fans can visit any participating U.S branch for a free sample) this new form of kentucky chickenage is rumoured to contain nearly half the calories of a traditionally coated drumstick. Indeed, the website shows happy, faintly ridiculous dancing customers metaphorically EXPLODING with energy after partaking of the golden-grilled goodness.

Readers of this blog might like to visit the website, play the ddr-kfc game, laugh at the dancers/chefs in the videos and, "LOL" at the jokes about coupons (KFC reaching out to an internet based audience - say it ain't so!). But all this show and bluster fails to prevent this blogger from getting to the root of the problem -

Is it any good?

Rest assured, we here at KFBloggin' HQ will not rest until a proper taste test has been carried out. And on the off chance that the product IS sucessful - will we be seeing it soon in English stores? Our sources say - probably!

What do you think KFC fans? Delicious innovation or disgusting mistake that would make the Colonal roll over in his grave?

Snack Boxes are go!

Times are tight you know. Credit crunch this, recession that. And guess what, the Colonel's been listening. May we present to you the Snack Box range with a choice of mini breast fillet, popcorn chicken, two hot wings or a piece of original recipe chicken to accompany your large fries. We would write an extensive review were it not for the fact that you pretty much know what you're getting here. Delicious? Yes. Good value? Certainly. A rival to the Zinger Tower meal? Of course not.

Now when will the price of the mini fillet be dropped back down to 99p?

Scotland: It's a different world

Imagine my surprise and delight upon arriving into Edinburgh last weekend and finding that our hotel was a stone's throw from KFC. But wait, there's more. After a particularly boozy awards bash on Friday night I decided the only sensible cure was to pay the colonel a visit. It would seem Scotland has their own regional variations on the classic menu, including paninis! Both a spicy and italian version were available. Naturally, I opted for the latter in order to provide a better comparison to the almighty Zinger Tower and I have to say, it fared very well indeed. Soft, toasted panini, swiss cheese, a Zinger piece of chicken, sliced in half to fit the panini and salsa. Though you might not be able to tell from my lager-ravaged face, it was delicious.

New Hot Rods, Variety Bucket and Box Meal

And so it comes around again, another innovation from the Colonel...the new "Hot Rods" which appear to be some kind of boneless breast meat with a spicy fried coating (possibly similar to that found on the hot wings, or the now-defunct fiery pepper bonesless bites) impaled on a wooden skewer. They're also available as part of a new Variety Bucket, or in the standard box meal set-up with fillet burger, small side etc. The box meal sounds interesting as I am a fan of both the Fully Loaded and Wicked Zinger, but this seems to bring together my two favourtite elements - boneless meat, but with the hot wing zing. Although the connotations of sucking on a "hot rod" do concern me slightly, i'll be giving it a whirl this weekend. Oof.

UPDATE: after seeing the tv advert again, I had previously failed to mention that the 'Hot Rods' come with a cooling herb sauce. Looking forward to testing this out at the weekend!

Challenge to KFC's Crown from Korean Fried Chicken Chain

South Korea-based fast food chain BBQ Chicken are looking to steal the colonel's thunder with their special cooking process and snack-portability innovations. The fried chicken merchants have invented a convenient drink cup/food container combo which allows hungry customers to have a snack on the go, while their olive-oil based frying technique ensures perfect delicious chicken every time.

The Col-Pop combines a standard fast-food drinks container with a handy tray located at the top containing bite-sized chicken balls (their version of Popcorn Chicken). In "fast-food" terms the concept is a winner, but I can't help wondering if the combination of cold Pepsi and hot chicken in such close proximity may create problems. With BBQ Chicken restaurants currently only located in the US, we must rely on the opinions of fast food bloggers at Serious Eats, who remark that the temperature difference did result in some moisture build-up in the chicken repository. Still, top marks for effort.

Finally, Reports suggest that BBQ's olive-oil frying process delivers chicken that is "crisp, crunchy, greaseless, and has just enough peppery bite" while the meat is "perfectly cooked, [and] moist". While it is difficult to comment without a true taste-test and comparison, it seems that BBQ Chicken may certainly provide good competition if they were to ever land in the UK.