All the buzz generated by the burgeoning better-burger segment has served to obscure the extraordinary growth of chicken, a reliable menu commodity that’s been waiting in the wings for its culinary close-up. It appears that its big moment has arrived, as operators of all types embrace a protein that is healthful, cost effective and highly versatile. Spicy chicken is hot. This is especially true in the South, where an incendiary flavor treatment that originated in Nashville, Tenn., ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com