It’s too early to call this a trend, but Golden chick, known for fried chicken and fillets, added a new menu item – boneless chicken thighs.
In a statement, they describe chicken thighs as the tastiest and juiciest part of chicken, and they’ve designed a boneless version that they say makes them easy to eat and dip.
If you have a feeling of déjà vu, you are not wrong. Just a few days ago, Wingstop also launched a new chicken thigh concept.
But Golden Chick executive chef J. Sullivan said in a statement it had been in the works for months, having taken time to find a source for the body part.
“Now we’re bringing in juicy, marinated chicken thighs that have been carefully cut to remove the bone,” Sullivan said. “I would like to say that we ‘fixed’ the thigh. Say goodbye to the hassle of eating on the bone as we present our new product: a skinless, boneless, hand-breaded, hand-fried marinated chicken thigh for the perfect crunch. “
Along with the new chicken thigh offering, they’re introducing a new dipping sauce: Tangy Golden BBQ, which you can get with the thighs or go back to their so-called fan favorite, Lotta Zing sauce.
The thighs are breaded and fried, much like their offerings, and they make it as a menu item, with two boneless crispy thighs, breaded fries, everything is breaded, a Golden Chick yeast roll and a 30-ounce drink, for $ 8.
They tested it in a few restaurants, had a positive reaction, ba-da-bing ba-da-boom, everyone now has thighs when they present them widely in July.
The rule says it takes three to make a trend. With only two players so far, chicken thighs aren’t quite a trend. Maybe just a war. The chicken thigh war is on.