About 45% of US restaurants have fried chicken on the menu, according to Datassential, which predicts that figure will increase by 7% by 2024. The high demand for crispy chicken is inspiring chefs to play with formats that incorporate unique flavors though brines, breading and sauces -- as well as dishes made from crunchy chicken skin.
Related Summaries
Churros were the fastest-growing dessert item on menus last year, according to Datassential, and chefs are creating new takes on the deep-fried dough dish. Modern churro creations include candy glazes, cereal coatings and ice cream fillings.
Dominique Ansel Bakery recently launched online ordering, and the New York City pastry shop will start offering nationwide shipping in December for its Christmas Morning Cereal and popular Cronut pastries. "When Covid hit, I felt that the stigma on getting food shipped was erased and people were much more open to it, as well as more understanding of the higher costs that come with overnight shipping," Ansel said.
Chef Erik Bruner-Yang has donated more than 200,000 meals through his Power of 10 initiative that puts restaurant industry employees to work preparing meals for local communities. The program, which launched in March at two of Bruner-Yang's Washington, D.C., eateries, got a boost from a corporate sponsorship from Capital One and now includes 40 restaurants in eight cities.
Dukkah is an Egyptian seasoning blend of toasted seeds, nuts, cumin, coriander, fennel and other spices traditionally used for dipping bread. It appears on less than 1% of US menus, according to Datassential, and can be used as a topping for many different dishes or as a flavorful coating for fish or chicken.
About 82% of Americans like tacos, according to Datassential, and fast-casual chains are feeding that craving with innovative versions of the popular Latin American street food. Torchy's Tacos in Texas touts tacos made with catfish and fried chicken, and Fuzzy's Taco Shop's menu includes a shredded brisket taco.