A man has gone behind the scenes at KFC to uncover their "impressive" secrets as the fast food restaurant opened their 1000th UK branch.
Sam Honey was given a backstage tour before he was taught how to make his own lunch at the new branch in Sandwich, Kent.
But the journalist for Kent Live claimed he was "incredibly impressed" and taken aback by how much work goes into the 'fast food' as he documented every detail.
Delving deep into the experience, Sam was even kitted out with a uniform as he joined his 'colleagues' for the day in the kitchen.
He said: "The day started with a thorough tour of the site, taking a look behind the till and into the kitchen at all of the state of the art fryers, various storage chillers and freezers, plus numerous hand washing and cleaning stations throughout.
"Cleanliness really stood out as one of the most important practises in the kitchen, across the day I lost track of how many times I washed my hands which is obviously so important when handling food of any kind but especially chicken.
"The site was incredibly impressive, the whole kitchen was modern and thoroughly clean - the true sign of a well run kitchen.
"The sheer amount of appliances in use really did take me by surprise also, countless fryers, cookers, defrosters and ovens, the list goes on.
"I suppose as you order fast food you tend not to think of all the individual parts necessary to craft the end result.
"Not only this but the sheer speed and precision of the experienced staff when using all of this equipment was very impressive."
As Sam rolled up his sleeves and got his hands dirty, he described breading the chicken as an "artform".
He said: "The first step was to get the chicken breaded, an entire artform unto itself.
"Once I'd been given a very useful demonstration it was my turn, and I have to say I was very excited.
"The flower was so unbelievably soft, it felt like it was working absolute wonders for my skin and great fun to work with.
"To make sure each fillet is up to standard you must totally cover each, then fold over a hefty amount of the flower on top in one fluid motion before repeating the process for a total of 10 times.
"They are then dipped in water and breaded once more, again repeating the previous steps 10 times.
"After getting a real hands on experience with the breading process it was time to get cooking with the help of the shiny, new fryers.
"With all of the fillets ready on the grills, it was frying time which was every bit as satisfying as you'd expect it to be.
"Dunking them into the oil was an easy process once I got my head around the mechanics of the fryer, though it did take me a couple tries mind you.
"After a few short minutes they were done, with a perfect golden coating and a smell that made me instantly hungry, I was now very eager to try the fruits of my labour.
"All that was left to do was get my fillet burger bunned-up, a portion of chips ready on the side and a drink to wash it all down.
"Before I knew it, my lunch was on a tray and ready to eat, tasting all the more satisfying after both seeing and helping with the creation process."
As his day came to a close, Sam claimed he left the branch with even more respect for KFC workers than before he arrived.
He said: "I left my visit with much more respect for all the hard work that goes on behind the scenes at KFC and all fast food chains.
"It's easy to assume that fast food is easy to make given the name but I can assure you that your lunch time treat really does take a lot of effort from a skilled team.
"Definitely some food for thought to take away when your next in thought for food."
