“Charcuterie doesn’t have to be all cold cuts, cheeses and crackers,” said Andrea Zahumensky, chief marketing officer for KFC in the U.S. “It can also be delicious comfort foods like Extra Crispy Tenders, Secret Recipe Fries and indulgent sauces.”
We think not. And so would any respectable chef who upholds the art of curing meats and then pairing them to myriad cheeses and breads.
But when attempting to shoeshine a brand connected to greasy, salty, fried chicken that has been around since the 1950s, you gotta pull every trick out of the marketing hat possible.
The amusing suggestion of lopping KFC poultry onto a charcuterie board ties into the ongoing promotion of its newest sauce, a rusty-orange concoction that tastes like an amalgamation of barbecue, Ranch and Thousand Island. It’s simply called KFC Sauce. It isn’t bad. But please don’t park it alongside my finocchiona and cornichons!
Consumers might be more apt to partake in a good old-fashion bucket of chicken featuring nostalgic holiday labeling from 1966 and 1971. The resurrected designs roll out Nov. 24 for a limited time—just long enough to lick 10 fingers and pop down a few of the Colonel’s trans fatty biscuits.
(Photos by The Hash Star, except for image of buckets by KFC)
I haven’t had Kentucky Fried Chicken for at least 25 years, didn’t even know they had fries. If I remember correctly, the cole slaw was the best thing on the menu. Hmm…now I might have to locate one in the area…………….
Kentucky Clucky!!!🍗🐤🐔