In 1930, Harland Sanders, a former service station owner in Corbin, Kentucky, began cooking meals for hungry travelers who stopped by his roadside café.
Driven by his passion for hearty, home-style food, he perfected a secret blend of 11 herbs and spices that gave his fried chicken its legendary flavor. What started as a small kitchen operation quickly grew in popularity, as word spread about Sanders’ “finger lickin’ good” chicken.
In 1952, he began franchising his recipe, opening the first official Kentucky Fried Chicken outlet in Salt Lake City, Utah.
In 1969, Canadian entrepreneur Jack Cowin saw a golden opportunity in Australia’s emerging fast-food market. Despite having no prior experience in the industry, he invested in a KFC franchise, marking the beginning of a remarkable journey.
Today, KFC Australia boasts over 800 restaurants, making it one of the most iconic fast-food brands in the nation.