Fast Food Chains Are Betting Big on Chicken Tenders | Eater

"A KFC-run restaurant concept launching Monday, December 23 in Orlando centers on chicken tenders and “everything in which you can dip it.” The press release states, “At the heart of the menu is its 11 sauces, which customers can order individually or in a flight of four with their choice of tenders,” with flavors like Chimichurri Ranch, Spicy Mango Chutney, and an eponymous signature sauce. “Everyone is obsessed with sauce — more is more,” KFC chief new concept officer Christophe Poirier said in the release, noting there are about 4,000 different combos of sauce and chicken possible, including tender sandwiches and sides like coleslaw and fries. The space is styled in hot pink lighting and wiggly fonts, a deliberate departure from the relative stoicism of the Colonel. As a broader market signal, “Recent market research also shows that Gen Z prefers boneless chicken and tenders over the bone-in chicken of older generations,” (Bettina Makalintal), and Poirier adds that “we envision limited-edition sauces, trend-inspired sauces and sauces created in response to changing taste buds.” The write-up characterizes the move as “muffin top dining, taking a restaurant and distilling it to the items that appeal to the most possible people,” and cautions that while the tenders “will probably be fine, maybe even great,” the jury’s out on whether KFC can deliver an acceptable chutney." - Jaya Saxena