{"id":40034,"date":"2015-01-27T17:53:59","date_gmt":"2015-01-27T09:53:59","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=40034"},"modified":"2015-01-28T11:23:26","modified_gmt":"2015-01-28T03:23:26","slug":"kfc-continues-to-insist-that-chicken-is-bread-with-double-down-dog","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/01\/27\/kfc-continues-to-insist-that-chicken-is-bread-with-double-down-dog\/","title":{"rendered":"KFC continues to insist that chicken is bread with Double Down Dog"},"content":{"rendered":"

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(UPDATED) Think about your favorite hotdog sandwich\u2014bun, hotdog, condiments, maybe some onions or chili con carne or bacon bits here and there.<\/p>\n

That would be your typical hotdog in a bun. Nothing too fancy or ridiculous, nonetheless delicious.<\/p>\n

But Kentucky Fried Chicken (KFC) in the Philippines continues to firmly insist that chicken is the same as bread by bringing the Double Down Dog to Metro Manila.<\/p>\n

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Only available in eleven\u2014yes, 11, probably for your own good\u2014stores in the Metro, the Double Down Dog features a jumbo hotdog in between a fried chicken fillet shaped like a bun and topped with cheese sauce (or mustard?).<\/p>\n

KFC seems to be doing this as a test run, since it’s only available on January 26 and 27 and each store will only have 50 pieces of Double Down Dogs per day. Talk about hard to get.<\/p>\n

Raving about it? Hatin’ on it? Want it to stay for good? Or I think I should ask, are you one of the blessed few who got to sink their teeth into this chicken-hotdog monstrosity (or diabolical delicacy? Depends which side of the fence you’re on)?<\/p>\n

Let us know what you think about it.<\/p>\n

UPDATE: It’s staying for good and will be available in all KFC stores starting January 28, Wednesday. What a glorious day to be alive.<\/p>\n

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(UPDATED) Think about your favorite hotdog sandwich\u2014bun, hotdog, condiments, maybe some onions or chili con carne or bacon bits here …<\/p>\n","protected":false},"author":44,"featured_media":40036,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1482,69],"tags":[],"class_list":["post-40034","post","type-post","status-publish","format-standard","has-post-thumbnail","category-breaking","category-food","mauthors-ching-dee","mauthors-philippine-canadian-inquirer"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/40034","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=40034"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/40034\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/40036"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=40034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=40034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=40034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}