In the United States we pride ourselves on being the world's foremost authority on fast food. Whether it be burgers, tacos, cheese sticks, tater tots, fajita pitas, or fried chicken....we make it bigger, greasier, and unhealthier.

But with globalization and the free market economy, companies around the world are quickly learning that they must constantly adapt and innovate in order to keep pace with industry standards.

KFC, the stronghold in the fried chicken market in Chile, is taking a major hit from smaller chains offering the increasingly popular POLLO ENTERO.

Let there be no more squabbling over who gets a drumstick and who gets stuck with the meat-resistant wings. For one low price of 2750 pesos everyone in the family can have their own whole breaded chicken for themselves.

Not only does this product resolve piece selection arguments, but having the entire chicken breaded and deep fried at one time guards the succulent bird juices inside the chicken cavity and keeps them from escaping.

Expert analysts say that the reason this product is making waves in the industry is not purely based on flavor and overall customer satisfaction, but also due to some very pertinent economic savings.

Traditional fowl frying requires that each bird be painstakingly dissected into specific, predetermined parts: breast, thigh, back, wing, drumstick, and of course the giblets. But with this new technology the restaurants no longer need waste expensive labor on this separation process. Simply de-feather, de-head, and bread.

I especially like how POLLO is spelling out in the breaded chicken lettering...I wonder if Hollinshead can have a chat with Bill and get breaded chicken added to the list of fonts in Microsoft Office 2006.