Explore the opportunity to grow a beloved category.
Around the world, demand for chicken continues to grow. So how can operators and manufacturers keep the category exciting and relevant? As meat prices rise and consumer dining habits change, finding ways to address health, flavour and sustainability with chicken innovation are key to making an impact.
Consider fried chicken, with food cultures all over the world presenting their own spin on this beloved dish. After the rise of Korean fried chicken, we expect to see Taiwanese popcorn chicken and fiery Indian chicken 65 as the next “hot” global varieties.
From a nutrition standpoint, chicken benefits from its health halo and consumer desire to boost protein intake while watching cholesterol and fat (The National Provisioner, 2022). Many consumers surveyed in the EU say they’re increasing chicken consumption while cutting back on red meat (Mintel, 2023).
On the snacking side, chicken flavours are driving innovation in the chip category. We’re also seeing chicken skins being used to deliver the texture of traditional potato chips, without the carbs.
It’s all about balance. Operators have enhanced their menus with a mix of health-conscious and eco-friendly meat alternatives, alongside indulgent chicken sandwiches. They’re also finding ways to incorporate global flavours into chicken dishes.
Plant-based “chicken” products are driving innovation as consumers seek more sustainable alternatives to poultry products. New flavours and formats are helping to meet demand for authentic chicken taste and texture in these meatless items.
CPG brands are highlighting high protein and sustained energy claims in new chicken snacks, which target consumers’ dynamic lifestyles and varying dietary needs.
Create and Innovate, make your chicken products fly!
Chefs Ellie Coughlan and James Stamp are thrilled to showcase their new culinary creations featuring versatile and delicious chicken. Their dishes highlight a range of textures and flavours, demonstrating the endless possibilities that can be achieved using seasonings, sauces and coatings. If you’re interested in learning more about any of the concepts or products featured below, feel free to reach out to them!
Indonesian Fried Chicken
Succulent Indonesian chicken breast coated in a spiced onion cornflake crumb and served with a Sambal Rica-Rica style sauce.
- Extra Tasty Brine
- Spiced Onion Cornflake Crumb
- Indonesian Sambal Rica-Rica Style Sauce
Vegan Air Fried “Chicken” Bites
These vegan bites have a multigrain coating and are drenched in a tangy and spicy v’duja style glaze and finished with a cooling coconut and lime drizzle.
- Chicken mimic seasoning + binder
- Never Fry Coating System
- V’Duja Style Glaze
- Coconut and Lime Drizzle
Bombay Chicken and Curried Mango Flavoured Chicken Skin Crisps
Chicken skin crisps cooked in an air fryer and tossed in various flavourful seasonings.
- Bombay Chicken and Curried Mango seasoning
Vegan Air Fried “Chicken” Bites
A Shawarma spiced oil is used to marinate the chicken which adds depth of flaovur and a good colour when grilled. Alongside are multiple sauces to dip and dunk. Best served with flatbreads as a sharer.
- Shawarma Oil Marinade
- Cumin, Coriander and Turmeric Yogurt Sauce
- Zhoug Style Chilli Sauce
- Apricot Harissa Ketchup
- Torshi Phel Phel Sauce
- Chilli Chickpea Crumb
Ready to get creative with chicken? – Take it to the next level!
Contact your Griffith Foods representative or the chefs to learn how these exciting, versatile products can enhance your chicken and alternative protein options.
Chef Tip: “Looking for the secret to signature chicken? Start by brining your chicken, then briefly poach and quickly chill in ice water to tighten the skin. Pat the chicken dry, lightly season and roast at a high temperature for the ultimate roasted chicken—perfectly crispy skin and juicy, flavourful meat that will keep customers coming back for more.”
–Chef Mark Serice, Vice President Global Culinary, Griffith Foods
Looking Forward: What’s next for the chicken category?
On the plant-based protein side, techniques such as cell cultivation may help to break through a crowded innovation landscape. As a whole, the chicken industry will need to increase communication surrounding responsible agricultural methods and animal welfare claims.
Chicken snacks will evolve beyond crisps and jerky. By leaning further into upcycling processes, parts of the chicken that may normally go to waste can be used to create snacks that meet the demands of environmentally conscious consumers.
Traditional chicken dishes will continue to be reinvented for today’s menus. Operators can highlight the inherent versatility of chicken while expanding consumers’ palettes with globally inspired recipes.
© 2023 Griffith Foods. All rights reserved.
Jennifer Mathews, “The Surprising History Of Korean Fried Chicken’s Journey Into The Mainstream,” Mashed, September 6, 2022.
Mark Hamstra, “Project Pollo seeks to break new ground in plant-based QSR,” Nation’s Restaurant News, August 31, 2022.
Mintel, 2023 FlavorIQ® Food and Flavor Outlook Report, January 2023.
Richard Mitchell, “2022 Poultry Report: The chicken craze continues,” The National Provisioner, January 20, 2022.