Chicken is the most popular protein in U.S. restaurants and foodservice outlets, appearing on almost 93% of menus.
That’s the most recent figure from Technomic’s Ignite Menu database, with predictions that chicken can reach 94% of menus by 2027. It’s easy to see why. Chicken is a very cost-effective and versatile protein—two big benefits for both restaurants and diners.
Consumers around the world agree. Spending on chicken menu items has increased 12% in the last two years, according to Technomic’s 2025 Global Menu Category Report. And chicken chains are outpacing burger, pizza and sandwich chains in both global sales and global location growth.
U.S. restaurants have gotten more creative with chicken on their menus, especially when it comes to sauces. But the flavors and formats that are trending globally can offer inspiration and ideas that may surprise customers—and the competition. Here are five to watch.
In South Korea, Kyochon introduced Mala Red Chicken as a variation of spicy Korean fried chicken. Mala is a seasoning derived from Szechuan peppercorns that causes a tingling sensation on the palate. In Asia, it’s gaining popularity as a coating, sauce and paste for chicken.
Pickles flavor the glaze in this chicken sandwich at Popeyes in Mexico. | Photo courtesy of Popeyes Mexico.
Popeyes in Mexico rolled out a Pepinillo Glaze Sandwich that showcases pickles and a pickle glaze. Pickles have been trending on chicken sandwiches since Popeyes started the battle for chicken sandwich dominance way back in 2019, and pickle juice is a growing ingredient in sauces and beverages. The Pepinillo Glaze Sandwich combines the two.
Bask Bear, a coffee chain in Malaysia, launched Crispy Chicken Skins as a limited-time item. According to Technomic, chicken skin shows up as an LTO from time to time in Asia. Here They’re being promoted as a standalone snack or a topping for a “toastie,” little toasted sandwiches that are a signature on this menu. Stateside, crunchy chicken skins can add a shot of flavor and texture to salads and soups or serve on their own as a bar snack.
Chicken has been moving into breakfast menus in North America, with chicken and waffles and chicken and egg sandwiches both on the rise. In France, KFC offered a new Original Pancake Sandwich for one week only. Kind of like McDonald’s McGriddle, it uses pancakes as the carrier, but sandwiched in between is a crispy chicken filet, bacon, cheddar, caramelized onions and maple syrup.
Rose Cream Chicken is spicy and creamy. | Photo courtesy of Matsuya Japan.
Back across the world in Japan, a concept called Matsuya is doing Rose Cream Chicken—a twist on tomato-cream sauce spiked with chili bean paste. The dairy in the preparation mellows the spiciness, and the pink sauce looks a bit like the vodka sauce used with pasta.
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