Contemporary Classics: Party Parts

Charged with big flavors, chicken strips and wings soar on menus

By Laura Yee, Senior Editor -- Restaurants & Institutions, 3/1/2004

World Famous Calabash Chicken strips are the specialty at Fatz Cafe, favored by diners to the tune of 16 million pieces served each year. Since the Taylors, S.C.-based casual-dining chain launched 15 years ago, the strips have been its most requested menu item.

With crunchy breading or batter encasing moist breast meat, chicken tenders reign among consumers’ favorites, rated by operators as the best-selling appetizer and the No. 2 poultry entrée in Reed Research Group/R&I’s Menu Census. Chicken wings rate highly as well. The appeal of both, operators say, traces to their robust flavors, bold saucing options and the ease with which they can be shared.

Keeping such menu mainstays modern and relevant lies in delivering the right flavor profiles in a quality product.

“From the beginning, our chicken has always had a lot of flavor,” says Steve Bruce, Fatz Cafe vice president of operations. “The chicken marinade is critical, as is breading. We also believe it makes a difference that the chicken is hand-battered to order.”

The fried tenders are fashioned after a regional seafood preparation technique from Calabash, a town on the North Carolina coast. Calabash cuisine has been interpreted many ways but usually begins with dipping food in buttermilk, then dredging it in a flavor-charged batter or breadcrumb mixture that typically includes cornmeal before deep-frying. Fatz Cafe’s tenders have a “peppery bite,” says Bruce, a taste that comes from the chicken’s preparation.

Dipping sauces add layers of flavor. Honey-mustard and ranch are the most requested, but chipotle sauce, a recently added option, quickly has garnered fans.

In addition to their standalone roles as appetizer and entrée, Fatz’ chicken strips are incorporated into other menu items, including salads and sandwiches.

At Famous Dave’s Bar-B-Que, chicken wings are a blockbuster seller, and they didn’t get that way by being meek and mild. Flavor is delivered via a proprietary blend of spices that is tossed on the wings before they’re first baked and then deep-fried just before serving. Customers can choose from six sauces.

“The seasoning is an important step,” says Dan Conroy, director of food and beverage for the Minneapolis-based chain. “The wings have so much flavor that some people order them without sauce.”

At Famous Dave's, barbecued wings are available in baskets perfect for sharing.

Spreading their wings

Chicken strips and wings offer a foundation that invites innovation.

Global spices and seasonings provide an unexpected twist before the chicken is baked or fried. Once hot and crispy, a robust sauce can be drizzled on top or served on the side.

Give wings or strips added personality with the help of popular flavors. Nashville, Tenn.-based O’Charley’s gives its Chicken O’Tenders a boost by tossing the crispy tenders with a sweet, tangy chipotle sauce.

For labor-challenged or high-volume operations, fully prepared, ready-to-heat products are a simple way to increase sales. Follow the manufacturer’s handling instructions for best results.

Stretch wings and strips to other parts of the menu by offering a children’s portion or an entrée serving.

Thicker salad dressings can double as dipping sauces but many prepared sauces are available, from mild to zesty global flavors.

Strips easily roost in other parts of the menu, especially sandwiches and salads.

Enhance accompanying sauces by adding fresh or dried chiles or herbs.

Soaring numbers

Just how popular are chicken strips? They are the most frequently menued poultry item, offered by 40% of operators in all segments according to Reed Research Group/R&I’s Menu Census. Chicken strips trail only chicken nuggets in sales strength among poultry entrées according to the research. Schools give strips the highest popularity rating of any industry segment.

Plucking ideas

Versatile chicken strips and wings keep menus lively and provide opportunities for strong sales.

MONGOLIAN TENDERS
Crisp chicken tenderloins tossed with chile-garlic barbecue glaze and served with coconut crème fraîche
Atlantica, Cohasset, Mass.

FRIED CHICKEN CAESAR WRAP
Fried tenderloins, lettuce, tomato, grated Parmesan, bacon and house-made Caesar dressing wrapped in a flour tortilla BG Bolton’s Grille and Bar, Wichita, Kan.

CARIBBEAN JERK CHICKEN STRIPS
Blue Heaven Restaurant, Key West, Fla.

WINGS AND BUFFALO TENDERS
Served with any of a dozen sauces, including Blazin’, Caribbean Jerk, Smoky Southwestern, Spicy Garlic and Thai Buffalo Wild Wings Grill & Bar, multiple locations

BONELESS SHANGHAI WINGS
Crispy breaded chicken tossed with ginger-citrus sauce and served with wasabi-ranch dressing
Chili’s Grill & Bar, multiple locations

BUFFALO CHICKEN WRAP
Spicy chicken, lettuce, tomato and cheese wrapped in a flour tortilla
Princeton High School, Princeton, N.J.

BUFFALO CHICKEN PIZZA
Spicy and crisp tenders atop tomato sauce and mozzarella cheese
Rochester Institute of Technology, Rochester, N.Y.

LOW-CARB SPICY BUFFALO WINGS
Served with mild or hot Buffalo sauce
Ruby Tuesday, multiple locations

BUFFALO-STYLE CHICKEN WINGS
Six sauce varieties include Atomic, Cajun, Hawaiian Barbecue, Mild and Teriyaki
Wingstop, multiple locations

Jalapeño Chile Glaze
Executive Chef Erik Goldstrom,
Cameron’s American Bistro, Columbus, Ohio

Yield: 3 cups

Granny Smith apples, unpeeled, sliced	12 oz.
Water	1 1/2 cups
Sugar, divided use	1 1/3 cups
Small jalapeño chiles, diced	6
Red bell pepper, minced	1/2
Cider vinegar	1/4 cup
Onion, minced	1/4 cup
Honey	1 1/2 Tbsp.
Orange, zest and juice	1/2
Lemon, zest and juice	1/2

Cook apples in water until soft. Push apples and liquid through strainer but do not mash; discard skins. Combine apple mixture with 1 cup sugar; heat until sugar dissolves.
In another saucepan, combine jalapeños, bell pepper, vinegar, onion and remaining sugar; bring to boil. Add apple mixture, stir in honey and cook 10 minutes.
Remove from heat, add juices and zest. Toss with fried seasoned chicken tenders or wings.