kfc

The beginning of kfc after leaving the family home at the age of 12, Sanders passed through several professions, with mixed success. In 1930, he took over a Shell filling station on U.S. Route 25 just outside North Corbin, a small city on the edge of the Appalachian Mountains. It was here that he first served to travellers the recipes that he had learned as a boy: fried chicken and other dishes such as steaks, country ham, and pancakes. Originally using his own dining room table, in 1934, he purchased the larger filling station across the street and expanded to six tables. By 1936, this had proved successful enough for Sanders to be given the honorary title of Kentucky colonel by Governor Ruby Laffoon. The following year he expanded his restaurant to 142 seats, and added a motel he purchased across the street, naming it Sanders Court & Café.
Sanders was dissatisfied with the 30-minute duration it took to prepare his chicken in an iron frying pan, but he refused to sacrifice quality by deep frying the product. In 1939, the first commercial pressure cookers were released onto the market, predominantly designed for steaming vegetables. Sanders bought one, and modified it into a pressure fryer, which he then used to fry chicken. As well as production-time-reducing to be comparable with deep frying, the new method produced flakier, moister chicken. In 1940, he finalised what came to be known as his Original Recipe of 11 herbs and spicesn 1960 the company had some 200 franchised restaurants; by 1963 this had grown to around 600, making it the largest fast food operation in the United States. In 1963, Sanders met John Y. Brown, Jr, the son of his lawyer, at a political breakfast. Brown told Sanders that he was keen