I’ve been reading a lot about chicken lately. It’s become the darling of the menu. Its expanding halo as a healthy protein may be at the top of the positive-benefit list. There are no negatives, other than that chicken is not vegetarian. The bird’s neutral flavor and multi-cultural acceptance are other menu advantages. Additionally, responsible sourcing (cage-free, hormone-free, antibiotic-free) equals bragging rights.
So R&D chefs up and down the restaurant-segment spectrum are dreaming up new ways to serve chicken. Limited service, family dining, casual dining and fine dining are all flying high with chicken innovation—just within the confines of 2016.
Fried chicken and chicken sandwiches and wraps we know. But what was going on in the menu boardroom at Burger King? Earlier this year it was in and out with Jalapeno Chicken Fries—white meat chicken shaped like fries with a jalapeno seasoned coating and fried to crispy. The chain also brought on Chicken Fries Rings to mimic onion rings. Fascinating! And smart as an LTO.
Another chicken application with character can be found at Panera Bread. Imagine the Thai Garden Chicken Wonton Broth Bowl or the Ricotta Sacchettini Pasta with Chicken Broth Bowl. A broth bowl sounds so cozy—like I’d like to eat it curled up on the couch with the cat sitting on my lap.
Bowls are quite trendy themselves, but add chicken, and you’re up to the second. I’ve always thought of Bob Evans as a sleepy chain, but this year it added the Harvest Chicken Power Bowl. Besides chicken, it has such healthy ingredients as quinoa, portabella mushrooms, diced tomatoes, etc.
Flatbread is another on-trend menu item that is showcasing chicken up and down the restaurant segment spectrum. Consider Arby’s Pecan Chicken Salad Flatbread; Cici’s Pizza added a few flatbreads, including Honey BBQ Chicken and Chicken Bacon Club. Panera Bread came out with Mediterranean Chicken Flatbread. (Now if they could just come out with comfortable chairs!) I’m intrigued with Olive Garden’s spin—the Spicy Calabrian Chicken Breadstick Sandwich. Way to use those amazing breadsticks! Dairy Queen also got with it and added Chicken Bruschetta.
But the thing I’ve wondered… how can chicken fit on the breakfast menu? I just don’t picture it as breakfast meat. Ah, but how narrow my thinking. Denny’s ran a few specials earlier this year incorporating chicken into skillets… as in the Crazy Spicy Skillet and the Supreme Green Skillet in which it incorporated Gouda-apple chicken sausage. Of course! Chicken sausage. Can we have chicken bacon? Dunkin’ Donuts also went the chicken sausage route with its Chicken Apple Sausage Breakfast Sandwich LTO.
So far I haven’t used the “M” word. But here goes. Earlier this year, McDonalds tested a Chicken McGriddle in Ohio. I haven’t heard the results.
Can eggs Benedict become a vessel for chicken? O’Charley’s thinks so. It added Southern-Fried Chicken Bennie to the menu. It’s a chicken breast served on a biscuit with sliced grilled tomato, gravy and two fried eggs.
So inspiring are all these chicken ideas, I’m waiting for Taco Bell to partner with Nabisco Chicken in a Biskit crackers and work them into a burrito.
Tell me what you think.
Jody
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