Creative flavor play lifts the already soaring fried chicken higher and higher
Turkey breast gives chefs a crowd-pleasing, versatile protein for optimizing menus
Join our chefs as they discuss how smoked meats can help your carryout menu.
A dozen ways to deliver dishes that soothe the soul
Flavor-packed global mash-up handheld brings the sweet heat
Modern ways that chefs are featuring meat, poultry and game
Chefs are flying high with poultry
Serious innovation helps keep this category in the zeitgeist
Answer the call for nutrient-rich dishes that power menus
Give guests a thrill with exciting global flavors
Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable
This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone
Tap into trending global flavors while staying in your guests’ comfort zone
Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.
Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.
Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics
Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki
Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing
The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips
D’Angelo Grilled Sandwiches offers its Southwestern Chicken, Rice & Grain Bowl: Grilled chicken and onions, charred corn-black bean-pepper salad, bell peppers, pickled jalapeños and cilantro with chipotle sauce and ranch dressing
Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds
Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori
Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce
Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing
Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot
The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce
Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan
Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro
Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.
Flavor in Focus: A distinctly Southern accent is showing up in diverse applications
Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field
Thanks to inspired flavor combinations, today's chicken wings are taking flight