KANSAS CITY — Restaurants are returning to their roots for new menu item inspiration.
Popeyes’ new offering emulates the state flower of its home state: Magnolia Blossom Chicken. Cut to resemble the petals of the Louisiana state flower, the chicken is made from all-white chicken breast marinated with a blend of sweet orange flavors. Popeyes’ Magnolia Blossom Chicken is served with a new spicy orange dipping sauce, a buttermilk biscuit and one side.
|Hector Muñoz, c.m.o. of Popeyes U.S.|
“Magnolia Blossom Chicken delivers the flavors of a Louisiana summer in every pullable, dippable bite, and we know guests are going to love it,” said Hector Muñoz, chief marketing officer for Popeyes U.S. “At Popeyes, we have built a tradition of innovation guided by our Louisiana heritage. Magnolia Blossom Chicken is an example of that tradition in action, featuring both an incredible new flavor alongside a new cut of our famous Louisiana style chicken.”
Calling on its California origins for inspiration, Carl’s Jr. is celebrating its 75th anniversary with the release of its new California Classic Double Cheeseburger. The sandwich features two charbroiled beef patties, two slices of American cheese, grilled onions, Thousand Island dressing, lettuce and tomato.
|Brad Haley, c.m.o. of Carl’s Jr. and Hardee’s restaurants|
“Many of the earliest, iconic double cheeseburgers sold in California had the usual toppings of fresh produce and American cheese, but what really made them special was the addition of grilled onions and Thousand Island dressing,” said Brad Haley, chief marketing officer for Carl’s Jr. and Hardee’s restaurants. “So, to help celebrate this year’s 75th anniversary of Carl’s Jr., we’re offering a nod to the past with this delicious, yet retro, burger. In this case, great taste hasn’t gone out of style.”
Church’s Chicken is infusing the spice of its Texas heritage into its new offering: Fried Jalapeño Crunch Chicken. The bone-in chicken is jalapeño-marinated for 12 hours, hand-battered, coated in extreme breading and fried in small batches.
|Jennifer Chasteen, senior director of brand and product strategy for Church’s|
“There is a significant gap in the market between those that want spicy foods at their favorite fast-food chains and the perception of those currently offering those options,” said Jennifer Chasteen, senior director of brand and product strategy for Church’s. “It's up to brands like Church's Chicken to fill that void. Church’s was one of the first brands to offer a spicy chicken variation, originally by way of a jalapeño squeeze. While we’ve been known for jalapeños since 1955, today’s guests also want that bold flavor infused in every bite.”Click for a slideshow of new menu items.