Harland Sanders perfected his signature fried chicken in 1939 while operating a gas station, motel, and roadside café in rural Corbin, Kentucky. Traditional fried chicken took as long as thirty minutes to cook, but Sanders discovered he could produce a juicy, flavorful product in as little as eight to nine minutes by using one of the newly introduced pressure cookers. His distinctive chicken remained the café’s principal attraction until 1956, when Sanders sold the business after learning that a new interstate highway would bypass Corbin by seven miles. Armed with pressure cookers and his secret blend of “eleven herbs and spices,” the sixty-six-year-old Sanders took to the road to build a franchise network for his unique “Kentucky Fried Chicken.” He met with phenomenal success. In 1964, when Sanders sold the majority of his holdings for $2 million, there were 900 Kentucky Fried Chicken outlets in the United States, Canada, England, and Japan.