It’s tendie time. | KFC/Saucy
KFC’s new restaurant, Saucy, is focused on tenders and dips. It’s what the people want.
“Meet Saucy” implores the press release, at once an unnerving invitation and a pretty good pun. On Monday, December 23, KFC is launching a new restaurant concept in Orlando, Florida, centered around the chicken tender and everything in which you can dip it. “At the heart of Saucy’s menu is its 11 sauces, which customers can order individually or in a flight of four with their choice of tenders,” writes Saucy, with flavors like Chimichurri Ranch, Spicy Mango Chutney, and whatever “Saucy’s Sauce” is.
“Everyone is obsessed with sauce — more is more,” KFC chief new concept officer, Christophe Poirier, said in the release, noting there are about 4,000 different combos of sauce and chicken possible, including tender sandwiches and sides like coleslaw and fries. It’s all wrapped up in hot pink lighting and wiggly fonts, a clear departure from the relative stoicism of the Colonel.
KFC/Saucy
Saucy’s new location in Orlando.
Fast food has been chicken’s world for a while, ever since the infamous sandwich wars of 2019. But KFC isn’t the only fast food chain betting on not just chicken, but chicken in bite-sized, fried forms. The tender-focused chain Raising Cane’s has opened 90 new stores in 2024, with plans for even more. Buffalo Wild Wings keeps opening its takeout-only locations, and Wingstop has seen continued success with boneless wings. Wendy’s introduced “Saucy Nuggs” this year, and Taco Bell is introducing nuggets to its menu this week. Outside of Saucy, KFC also added a new version of chicken tenders to the menu.
As my colleague Bettina Makalintal noted, “Recent market research also shows that Gen Z prefers boneless chicken and tenders over the bone-in chicken of older generations.” And a good sauce can inspire fervor, with fast food brands constantly experimenting with flavors they hope to catch on. Raising Cane’s signature sauce has caused adherents to seek out dupes. A few years ago, fans clamored over the return of McDonald’s szechuan sauce. And both Subway and Taco Bell have bottled their condiments for at-home consumption. Outside of the 11 sauces already on offer at Saucy, “we envision limited-edition sauces, trend-inspired sauces and sauces created in response to changing taste buds,” says Poirier.
This is muffin top dining, taking a restaurant and distilling it to the items that appeal to the most possible people. Which is, of course, what fast food has always been about. If tenders and sauce are what people love to order, then why not make the whole restaurant just that? But if tenders and sauce are all you have to offer, then you live and die by just that. The tenders will probably be fine, maybe even great. The jury’s out on whether we trust KFC to make an acceptable chutney.
