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Popeyes introduces Wicked Chicken, iced teaPopeyes introduces Wicked Chicken, iced tea

Bret Thorn, Senior Food Editor

May 28, 2010

2 Min Read
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Bret Thorn

Popeyes Louisiana Kitchen has rolled out a new type of spicy chicken strip as its June limited time offer, along with a permanent menu addition of sweet iced tea in time for summer beverage sales.

The Wicked Chicken is the first LTO rolled out globally to all of the chain’s 1,900 restaurants in 28 countries, said AFC Enterprises Inc., Popeyes parent company based in Atlanta.

The iced tea, called Popeyes Cane Sweeeet Iced Tea, is a blend of black and orange pekoe tea, brewed in-restaurant and sweetened with all natural pure cane sugar. It will be available this summer in U.S. restaurants, Popeyes said, and can be ordered sweetened or unsweetened. The price of the new menu item was not immediately available.

Popeyes’ Wicked Chicken will be served by weight, rather than number of strips, with a biscuit, French fries and two sauces — a cool ranch dipping sauce and a miniature bottle of hot pepper sauce — for $3.99. The Wicked Chicken is thinly sliced, marinated, breaded and fried chicken strips that are served in uneven, curly shapes.

“We’re not looking for cookie-cutter shapes and sizes,” said Amy Alarcon, the company’s director of culinary innovation. “It’s kind of a fun, new way to look at doing boneless chicken that’s not just another nugget or strip or boneless wing. It’s kind of a don’t-take-yourself-too-seriously way of eating chicken.

“The shape is really defined by the natural shape of the breast. So there’s no waste,” she added.

Popeyes partnered with its hot sauce producer and is using the leftover hot peppers from the sauce as the base for the Wicked Chicken marinade. Garlic and onion flavor are added, too.

The item is available systemwide through June, and some units will keep it on the menu through July.

Contact Bret Thorn at [email protected].

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
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