‘Swicy’ And ‘Naked’: Chicken Trends To Look Out For In 2024
The chicken scene in the US is in for a flavorful shake-up. We’re talking fried chicken going global, ditching that heavy breading for a lighter touch, and bringing in these “swicy” (sweet and spicy) marinades that pack a punch. Menus, cookbooks, and stores are all gearing up for the switch in how we will eat chicken in 2024.
We’ve tapped in with Chef Shawn Reese, Senior Chef at leading US chicken brand, Perdue, to get some insights on what’s to come for chicken in the new year.
It’s Time For ‘Naked’ Wings
“Thanks to convection ovens and air-fryers, it’s a lot easier these days to make crispy chicken without all the breading. As a result, we’re seeing a move away from heavily breaded chicken wings to lighter options,” comments Chef Reese. This lets folks dress up ‘naked’ wings with their favorite sauces and spices.
Global Fried Chicken
Get familiar with Malaysian fried chicken (ayam goreng) and chicken treated to North African spices, because chicken is going more global in the new year. Chef Reese remarks, “Almost every region of the world has its own take on fried chicken and America has only scratched the surface.”
Let’s Get “Swicy”
“Across the US, palates are definitely warming up to spice. People are pushing their limits to see how much spice they can handle while still enjoying their meal. In response, we’re also starting to experience complex heat and sweet and spicy sauces and marinades, like Honey-Siracha that combine both sweet and spicy flavors,” observes Chef Reese. It’s time to get familiar with ‘swicy’, folks.
The Dark Meat Rises
“For a long time in the United States, chicken breast has gotten the vast majority of attention on restaurant menus and in recipes. There has been more demand for chicken breast because that’s what we’re used to eating. However, the perfect storm of flavorful culturally inspired dishes and inflation is going to push a lot more people to use dark meat like chicken drumsticks and thighs, which are more popular in other parts of the world,” states Chef Reese. This trend in particular, ties in with the global chicken trend, making for an exciting year ahead as both take hold of American dining.
Zero Waste Chicken
As more people appreciate sustainability in their kitchens, whole bird prep and dressed up broths will be more prevalent in the coming year. What’s more, trendy and nostalgic recipes that use more parts of the chicken like Marry Me Chicken and Chicken Cobbler, will pop off. “With the large volume of recipes at our fingertips, I imagine we’ll see new variations of various nostalgic dishes, rebranded with unique names to make them go viral,” says Chef Reese.
