Product Profile: The Fillet Tower Burger

The Fillet Tower Burger, a cornerstone of the modern KFC menu:

A 100% chicken breast fillet coated in our Original Recipe herbs and spices, topped with cheese, ketchup, hash brown, crisp lettuce and our deliciously creamy mayonnaise - all served in a freshly toasted bun.

The official description is precise and to-the-point, reeling off a delicious list of attributes which, in my opinion, make the Fillet Tower Burger my product of choice. But why I hear you ask! A fair question, so please let me explain...

I could waffle on for many paragraphs about the toasted Kaiser bun, the creamy mayo and the crisp hash brown, but as avid followers of the blog I am sure you have all read DG's product profile of the Zinger Tower Burger and you are fully aware of how the ingredients and flavours combine to create one of the most (if not THE most) astounding burgers known to mankind. You may be thinking:

"Why should I bother reading on?? Surely the Fillet Tower Burger is exactly the same as a Zinger Tower Burger, just without our beloved zing? In fact, why would anyone even consider it when you could get the exact same product but with zing ASWELL for a few pence extra?"

A rookie error. In fact, I have overheard many a novice muttering such statements between friends when eyeing up the menu before making the final decision. Leaving aside the fact that some patrons may not be a fan of "Zing" (and may therefore opt for a less spicy alternative - enter Fillet Tower/Fillet Burger/Mini Fillet), there is one hugely significant reason for swaying the way of the FT; Original Recipe.

One of the most eye-opening revelations that we discovered on our trip to KFC HQ was that the Zinger Fillet found in the Zinger Burger and Zinger Tower burger is prepared off-site and has a different coating, known as Extra Tasty Crispy (ETC). This delicious coating gives the Zinger chicken its crispy crunch and spicy kick, both essential for a perfect ZT...but here is where the difference lies. The FT features none other than 100% Original Recipe chicken - that's the colonel's secret recipe of 11 herbs and spices right there.

Now let's not forget also that all OR chicken is prepared on the premises, breaded in-store and served fresh that day - I often feel that for this reason the chicken in a FT burger is somehow juicer and more tender. Finally, a controversial reason but one that I am not afraid to admit, I will often opt for no-zing just so I can experience the purity of the OR flavour, without any spice or salsa to take the attention away from my tastebuds.

I would urge all readers to consider the Fillet Tower for what it is - a truly different experience - not a clone, not an inferior product - and one that should not so easily be cast aside in favour of zing at every opportunity. Sure, the Zinger Tower deserves high praise indeed, but let's not forget: this is Original Recipe chicken, at it's best, complimented by a host of fine ingredients, just as the Colonel would have expected it.

Product Profile: The Zinger Tower Burger

The Zinger Tower Burger, arguably the greatest burger for sale anywhere.

Created and launched during the 96/97 season under the stewardship of Martin Shuker the then marketing director. Today he enjoys the role of chief executive of KFC UK & Ireland.

With impressive vital stats:

Average Height: 68mm
Average weight: 204g

Calories: 668

This wonder burger cannot fail to impress.

The Zinger Tower has become KFC UK's greatest selling burger. Ensconed within the toasted Sesame Kaiser bun are a number of impressive premium ingredients which together form this taste sensation. Although not prepared using Original Recipe coating this burger employs a revolutionary coating known as ETC (Extra Tasty Crispy) but has its own much loved secret ingredient. . . . ZING.

Zing itself is not prevalent throughout the world's KFCs with only a handful of countries, including the UK lucky enough to have had a full roll out early on. In the USA it can only be found occasionally and only in Zinger sauce format rather than the exquisite tumble marinated fillets enjoyed here in the UK.

Of course the Zinger fillet burger existed for some time before the addition of the hash brown and spicy salsa to what was already a much loved and admired burger. Little could Mr Shuker and his team have known that the addition of these two simple ingredients would combine to form the vaunted super burger we enjoy today.

There have however been criticisms, aside from the constant moans of "But it's just too tasty!" and its rumoured addictive qualities some want to know why it can't be prepared using Original Recipe coating. Sadly this comes down to the threat of cross contamination, frying spiced Zinger Chicken with ordinary Chicken pieces can taint the other products, with space at a premium in many kitchens a second bulky Zinger only pressure fryer is untenable.

Presentation often causes concern too, with some ZTs presented to the customer lopsided forcing a quick re-alignment job whereby the top section of the bun has to be removed, the Chicken reseated centrally on the bun's base and if necessary the Hash brown needs to be gently shifted so it rests directly atop the Zinger Fillet.. More recently I was presented with a foreign style burger as it is prepared abroad. This was in the Fenton branch where the hash brown can clearly be seen below the Zinger fillet with the cheese below this.

Criticisms aside it is the role of the two additional ingredients that needs to be examined. Working in tandem, the Hash Brown near the top provides a satisfying crunch and additional titillating texture, whilst the salsa at the bottom adds moisture and a cool sensation before its spices begin to dance on the tongue prior to the delightfully brutal onslaught of the Zinger Fillet.

This really is the acme of the burger world and is best enjoyed fresh as part of an eat in meal but can be subtly enhanced by being smothered in delicious 3 step gravy.