#Boom boom fried chicken pro

'When the chicken comes out it's covered in fat, so we let it steam,' he explains. In a quiet moment between serving customers, he ushers me behind the counter and lifts a silver display tray, revealing a small pond of boiling water underneath. There were no machines to show your produce to the customer, and there were no other items on the menu, just chicken.' David is keen to emphasise how much the industry has changed, and how much he in particular has taken steps to make his food, if not exactly healthy, at least healthier. 'It wasn't that big back then,' he tells me. A veteran of the industry, David started working at KFC aged just 17. One such graduate is 49-year-old David, the ever-smiling proprietor of Hollywood Fried Chicken in Earl's Court, London. Many of the smaller franchises' founders and managers took their first steps in the business at KFC. They owe more than just the formulaic name to their market leader. Even at the height of the recession, KFC's sales continued to grow, and its success has spawned a wealth of imitators, from Tennessee Fried Chicken to Texas, Dixie to Chicago, Perfect to Golden. Now the franchise here boasts more than 800 outlets, with another 38 due to open this year. It was one of the first fast-food restaurants to come to the UK from the United States. In 1965, the secret recipe found its way to the UK, and the first shop was opened in Fishergate, Preston. A decade later there were more than 400 stores across America and Canada. The industry has come a long way since Colonel Harland Sanders set up the now-ubiquitous (and abbreviated) Kentucky Fried Chicken brand in the early 1950s. 'I haven't eaten all day,' he says, pre-empting the judgment of no one in particular. 'More,' he says, 'more, more.' When he's handed the box, the food now nearly hidden beneath thick white dollops, he reaches for the ketchup and fills in the gaps. As Miah's staff fill him a box of chips and chicken, he asks for mayonnaise. One customer is especially keen to get his money's worth. One moment it's quiet and the next moment the whole shop is full.' As if on cue, a dozen young men step in from the cold, and the counter buzzes with hungry anticipation as the serving staff bellow their orders back into the kitchen. 'You've got the lunchtime rush, you've got the school rush and you've got the evening rush. Despite an ever-more crowded marketplace, Miah's store is still regularly packed. He is not as worried for his business as you might expect. In the last six months we have had four open up in this area alone.' By my count there are now six other fried chicken retailers within a minute's walk of his own. 'In fried chicken right now, the industry is booming, especially in London. The situation in Finsbury Park is similar. We literally have streets that consist of nothing but kebab shops, chippies, curry houses, pizza, chicken and burger outlets. 'One of the things that actually triggered this was that KFC was given planning permission to open in a district centre that already had 16 takeaways. The plan's proposer, Labour councillor Steven Bashforth, says it wasn't about obesity so much as the character of the town.

#Boom boom fried chicken pro

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