There are 4 fried chicken preps that are on the rise. Korean fried chicken is one of these things. Chicken karaage is another one. Chicken 65 is the third one on the list. It was named after the year 1965 when the dish was first introduced. The fourth one is called Gai tod, which is a very popular street chicken in Thailand.

Key Takeaways:

• Picking up new global influences, fried chicken has been sporting some fresh spins of late.
• . Fried chicken is the fifth leading chicken dish on menus, with two in five consumers saying fried is their chicken style of choice.
• As half of millennials (and 44% of consumers overall) want concepts to offer more chicken entrees with ethnic ingredients and flavors, according to Technomic’s Center of the Plate Poultry Consumer Trend Report, operators are looking to emerging fried chicken preps for inspiration. Here are four styles making a splash.

“In the U.S., many operators just use the wings for Korean fried chicken, as it’s a cost-saver and easy to promote as a shareable appetizer or late-night snack.”

http://www.foodservicedirector.com/menu-development/menu-strategies/articles/4-fried-chicken-preps-rise