Call them chicken tenders, strips or fingers—the boneless white-meat chicken pieces, usually crispy and longer in shape than nuggets—are saturating menus.
Recently, two fast-food giants entered the game. Both McDonald’s and Taco Bell already had chicken nuggets on the menu, but earlier this Spring launched McCrispy Strips and Crispy Chicken Strips,respectively. They serve them au naturel with dipping sauces or enclose them in wraps for portability.
This is McDonald’s third try to hit the chicken tender jackpot, this time replicating the formula used for its successful McCrispy chicken sandwich. Taco Bell rolled out Crispy Chicken Nuggets last year and is using the same recipe for its new Crispy Chicken Strips; they’re marinated in a jalapeño buttermilk blend and breaded with a crunchy tortilla coating. Both are brand extensions of proven winners.
Breaded and fried chicken tenders are not new. They’ve been on casual-dining appetizer lists and kids’ menus for decades. And there are entire quick-service chains built around the item, including superstar Raising Cane’s, which grew sales 32% and unit count 14% year over year in Technomic’s Top 500 Chain Restaurant ranking for 2024. Cane's has reached that pinnacle with a very concise four-item food menu: Chicken fingers, fries, cole slaw and Texas toast.
According to Technomic’s Ignite menu database of nearly 8,500 operators, chicken tenders appear on over 40% of menus, with more joining the ranks all the time. The data predicts that the trend will continue into 2027.
Naf Naf serves its tenders with sauces including harissa and creamy garlic. Photo courtesy of Naf Naf Grill.
Chicago-based 39-unit Naf Naf Grill, David to McDonald’s and Taco Bell’s Goliath, launched its version earlier this month, with a Middle Eastern flavor profile reflecting the fast casual’s roots. Guests can order the new Crispy Chicken Tenders tucked into house- baked pitas, layered in a rice bowl, or served on a plate or in a three-pack on the side.
Why are menus saturated with chicken tenders right now, and will they turn into the next battlefront in the chicken sandwich wars waged by quick-service chains a few years back?
“We’re currently seeing a surge of chicken tenders across a variety of foodservice segments, driven by a number of different macro trends impacting our industry today: it’s classic comfort food, a nostalgic item that’s kid- and adult-friendly, affordable (for both operators and consumers), and versatile—both in its preparation method and use as well as in the many dipping sauces or flavor enhancements that can be applied,” said Lizzy Freier, senior director of menu research & insights at Technomic.
Indeed, it’s the sauce that’s a big draw for chicken tender fans, and restaurants are feverishly working to up their sauce game. At Naf Naf, orders come with a choice of sauces ranging from creamy garlic to spicy harissa. Taco Bell pairs its chicken strips with Spicy Ranchero or Avocado Ranch Sauce, and McDonald’s McCrispy Strips come with a new Creamy Chili Dip that has notes of toasted sesame.
According to Technomic, about one-third of chicken tender orders are paired with a sauce. While honey mustard, barbecue and ranch and its variations are still wildly popular, menu developers are constantly innovating sauce flavors and ingredients. Growing fast are mango habanero, garlic parmesan and Nashville hot, finds Technomic.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.