KFC Is Selling Tacos That Use Fried Chicken Shells For The Ultimate Junk Food Treat

KFC Is Selling Tacos That Use Fried Chicken Shells For The Ultimate Junk Food Treat Instagram/KFC Singapore

When you think of KFC, Mexican food probably isn’t the first thing to come to mind. Granted, my local restaurant was a hybrid Taco Bell, but generally speaking, they don’t really overlap in any way… until now. KFC Singapore has been selling tacos that use fried chicken pieces for shells and frankly, it’s kind of genius (and definitely delicious).

  1. It’s called the Kentaco. Um, AMAZING name, right? KFC’s taco doesn’t include guacamole or chilis or other ingredients in the classic dish. Instead, the Kentaco is comprised of the aforementioned fried chicken shells and filled with chopped tomatoes, lettuce, and FOUR different kinds of cheese: Emmental, cheddar, Romano, and mozzarella. Who’s hungry?
  2. This isn’t the first time fried chicken has taken place of flour-based products. Lest we forget the Double Down, which used fried chicken fillets instead of buns! It’s not necessarily a far leap to see the same thing happen with tacos, especially considering that KFC’s version bears little resemblance to the classic Mexican dish.
  3. The Kentaco has proven incredibly popular. Since the product was first announced earlier this year, Singaporeans and those visiting the city have been flocking to KFC in droves to try the taco. On social media, pretty much all the responses are pretty positive, which makes a lot of sense. Who can argue with fried chicken and lots of cheese? No one, that’s who. If you’re there, you can pick one up for $5.95 (or $7.95 if you want to turn it into a meal), according to Today Online.
  4. This probably won’t come to KFC in the US, but a girl can dream. While it’s unlikely that we’ll see the Kentaco on KFC menus here in the States, you never know! If there’s enough demand, they just might try it. (Then again, I’m still holding out for the boxes full of fried chicken skin and that hasn’t happened yet!)
Jennifer Still is a writer and editor with more than 10 years of experience. The managing editor of Bolde, she has bylines in Vanity Fair, Business Insider, The New York Times, Glamour, Bon Appetit, and many more. You can follow her on Twitter @jenniferlstill