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In The Sun on Saturday 10th November 2012 this is what Alex James had to say about our fryer.


“The secret with KFC and all “Southern” fried chicken joints is not the coating,

which is just seasoned flour, but the pressure fryer the chicken is cooked in.

I borrowed one from Kuroma in Leicester, who make them.”



“You just flip your chicken pieces in seasoned flour and set the timer for 15 minutes.  

The meat comes out all crispy outside and juicy within.  

It’s as easy as microwaving beans.

I had to ask Kuroma to come and take it away again because I was frying everything – mushrooms are insanely good.”

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