KFC: the gas station chicken that became a global franchise

In 1930, at the height of the Great Depression, Harland Sanders was a 40-year-old gas station operator in North Corbin, Kentucky. Shell Oil offered him a service station rent-free, and he began serving chicken dishes and other meals to hungry travelers from his adjacent living quarters. The restaurant was an accidental sideline to the gas station business — he was a mechanic who happened to be a good cook, not a restaurateur with a plan.

Sanders spent years perfecting his recipe. In July 1940, at age 50, he finalized his 'Secret Recipe' of 11 herbs and spices, using a pressure fryer that cooked chicken faster than pan frying. The restaurant grew, and in 1952, Sanders was made a Kentucky Colonel for his contributions to the state's cuisine. He began franchising his concept, with the first franchise opening in South Salt Lake, Utah, in 1952.

Then the interstate highway came. A new road bypassed Corbin, and Sanders' restaurant lost nearly all its customer traffic. At age 65, Sanders sold his restaurant and was left with only his savings and Social Security. Instead of retiring, he began traveling the United States in his white suit, cooking chicken for restaurant owners and convincing them to buy his franchise. He was a 65-year-old man with no business, no income, and a secret recipe.

KFC exploded. By 1964, there were over 600 KFC franchises. Sanders sold the company that year for $2 million, staying on as a brand ambassador. The white suit and goatee became the most recognizable mascot in fast food. By 2025, KFC operates in over 150 countries with more than 30,000 locations. A gas station sideline, a highway bypass, and a 65-year-old man in a white suit built one of the world's largest restaurant chains.