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Kentucky Fried Chicken is know for its, um, chicken, but the the Louisville-based fast food chain just hinted that it’s jumping on the non-meat protein craze by launching plant-based chicken tenders stateside soon! This is huge.
Following planted-based meal additions on both McDonald’s and Wendy’s menus, KFC’s decision isn’t shocking but it’s still monumental. The company added a meat-free “chicken” patty to Canada retaurants in 202, and has now confirmed that it will hit the U.S. sooner than you think!
The chain, known for the ” best fried chicken around,” referenced their rumored meatless collaboration with Beyond Meat in interviews CEO Kevin Hochman conducted with the media recently. Although the interview revelations stopped short of a full press announcement including a date that the meat alternatives would be available, Hochman’s remarks follow months of speculation about their plant-based plans. (Some sites have reported that they’ve been working on the collaboration for years!). Needless to say, vegans, vegetarians and just anyone looking to cut back on their meat consumption should be *very* excited. Here’s everything you need to know about the poultry-free recipe that’s coming:
In a story on Fortune last month, the CEO of KFC, which is a division of Yum! Brands, revealed that he eats plant-based burgers at home (“I think they’re as good as the regular burger,”) and that the company doesn’t think of plant-based meat as a passing fad. “We think that’s something that’s going to continue to grow over time,” he told the publication. We couldn’t agree more!
Hochman conceded that while the majority of people will *still* want to eat animal protein, he thinks that chicken alternatives will make up more of their market in the future. “I think it will one day be a sizable segment of the fried-chicken market, but it’s never going to replace animal protein,” he revealed. Fair enough!
Eat This, Not That had previously reported that the Kentucky food chain has been “quietly working on plant-based chicken strips” for awhile and that it was finally ready to hit the market, with the company putting the final touches on a national roll-out. We can’t wait!
And that’s not all–Hochman revealed how the restaurant is continuing to evolve their model in the Covid era. “The KFC prototypes we’re working on typically have smaller dining rooms than a traditional KFC,” he revealed, adding that they’ll be investing in grab-and-go pick-up areas with cubby spaces and contactless checkout. We’ll be looking out for those cubbies, as well as the chicken-less chicken, soon!
