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Beyond Fried Chicken

The Colonel Goes Plant-Based with KFC’s New Beyond Fried Chicken

Just when you thought human innovation couldn’t progress any further, the colonel pushes us to new heights once again. KFC has joined forces with Beyond Meat to birth plant-based fried chicken and its hitting franchises across the U.S., starting on January 10. Intended to fully capture the essence of KFC’s iconic chicken, their limited edition menu item will get the full secret blend of 11 herbs and spices treatment.

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Beyond Fried Chicken

Image: Beyond Meat

“This needs to democratize plant-based protein, and do it where consumers love to go and eat,” says Ethan Brown, founder and CEO of Beyond Meat. “The position that KFC is in to change how the consumer eats, it’s just hard to overstate that.”

Beyond Fried Chicken has gone through a long process of research and fine-tuning to reach the upcoming nationwide rollout. In 2019, they conducted a limited test run in Atlanta, which (unsurprisingly) saw venues selling out in under five hours. Then in 2020, the test was expanded to a selection of stores in Charlotte and Nashville.

The recipe has been custom-developed between the two brands. Using KFC’s proprietary formula, each piece has been shaped into fried chunks that are somewhere between a chicken finger and a chicken nugget. Beyond Meat have said that not only will it taste similar, but the protein has been specially designed to shred like a chunk of muscle tissue.

“The mission from day one was simple – make the world-famous Kentucky Fried Chicken from plants,” said Kevin Hochman, president of KFC U.S. “And now over two years later we can say, ‘mission accomplished.'”

For all you fake meat feens, the Beyond Fried Chicken comes with a KFC dipping sauce and can be purchased as a combo meal in six or 12-piece orders. Prices start at USD$6.99 but may vary by location.

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About the author

About the author
STAFF WRITER

Sam Mangioni

Sam Mangioni is an experienced Staff Writer with an extensive background in digital content production and news. Prior to working for Man of Many, Sam spent three years at Southern Cross Austereo where he served as a Content Producer and News Reporter for the flagship Triple M Breakfast Program. The Sydney-based reporter completed a Bachelor of Commerce from Macquarie University Majoring in Marketing in 2014. A specialist in sport, lifestyle and gear coverage, Sam's work has also featured in Fight News Australia.