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When Kentucky Fried Chicken (KFC) first opened in 1952 in Salt Lake City, Utah, it primarily served fried chicken cooked using a secret blend of 11 herbs and spices, which quickly became its signature offering. The restaurant focused on providing a fast, affordable meal in a casual setting, appealing to families and individuals alike. Initially, KFC’s growth was modest, but its unique flavor and marketing strategies helped it gain popularity, leading to rapid expansion across the United States and eventually internationally.

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