KFC is launching a nightclub in Sydney that has free finger licking good chicken
If you've ever been at a club and been craving some fast food well then do we have some news for you.
KFC is launching a one-time nightclub in Sydney and you better believe there will be some finger licking good chicken available.
The Fried Side Club will be held at a 'top-secret central' location and will see ARIA winner Luude spinning some tracks to keep the good vibes going.
The producer has teamed up with the company to launch his own brand of Zinger Sliders, which will be available at the KFC nightclub for free.
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Luude said: "KFC has been a staple on the diet forever - so when they reached out to partner on a project, I was 100 per cent keen.
"We're setting up a secret club that is a replica KFC store, you've even got to go through the fridge to get in - it's sounding wicked.
"They've also let me create a Secret Menu item too, so you'll be able to ask for Luude Zinger Sliders all over Australia. A childhood dream collab."
The sliders come as a pair and are available from today (October 4) at KFC restaurants in Australia.
They're packed with half a Zinger Fillet and lettuce, with one loaded with Chilli Relish and one with Supercharged Sauce.
But you'll have to get in quick, because they'll only be on the menu until the end of the month.
Luude will be joined at the nightclub by fellow Aussie artists, Kinder and Foura.
Doors will open at 8pm and will stay open until 3am on October 21.
The address will be revealed 48 hours before the event starts and tickets go on sale today.
Tami Cunningham, CMO at KFC Australia, said: “We are committed to supporting Australia’s music industry and nightlife and providing Aussies with the ultimate KFC experience.
"It’s so exciting to be partnering with such incredible local Aussie talent on what is sure to be a fantastic night out and we cannot wait to open the doors to our very first nightclub in Australia.
"We love to throw a gig, so we’re encouraging fans to grab their tickets, unleash their free spirits and embrace the fried side of life.”
Stewart Perrie