Flavor Trends, Strategies and Solutions for Menu Development

By Katie Ayoub
May 8, 2023

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Fried chicken tenders are beloved by Gen Z, as is novelty of experience. This Blueberry-Cornflake Fried Chicken Waffle Cone delivers on both counts, providing a fan favorite as a flavor-forward snack. An oversized waffle cone is stuffed with chicken tender pieces coated in a unique breading made with crushed blueberry-cornflake cereal. The pieces are fried until crispy and coated in hot honey, then topped with a crisp napa cabbage slaw dressed in a blueberry-basil vinaigrette. A drizzle of blueberry-ranch dressing, pickled blueberries and chives finish the look. “With Gen Z, the Instagram factor has to be there, but a picture is only a picture if the product doesn’t wow their palates and speak to their generation,” says John Franke, chef consultant on behalf of the Boulder, Colo.-based SRG Culinary Council. “A dish like this brings together familiar—even nostalgic—favorites like cornflakes, fried chicken, ranch dressing, blueberries and a waffle cone, but in a fun ‘package’ that catches the eye.”

The build is a study in craveability, balancing sweet with heat, acid and savory—leveraging blueberries for an unexpected “Wow!” factor. “This is a multi-layered blueberry extravaganza,” says Franke. “The pickled blueberries add bursts of acid and sweetness as well as a nice temperature contrast. The blueberry-basil vinaigrette works as a sweet and tangy dressing for the slaw, and the blueberry in the ranch dressing adds yet another layer of flavor in a creamy format that balances the hot honey. Lastly, the blueberry-cornflake coating ties the elements together with a final punch of flavor that rounds out the build perfectly.”



About The Author

Katie Ayoub

Katie Ayoub is managing editor of Flavor & The Menu. She has been working in foodservice publishing for more than 16 years and on the Flavor team since 2006. She won a 2015 Folio award for her Flavor & The Menu article, Heritage Matters. In 2006, she won “Best Culinary Article” from the Cordon D’Or for an article on offal.