(NAPSI)—Look at a menu these days and you’re bound to see such words as “hot,” “spicy,” “flaming,” “volcano,” “bang-bang” and other names for dialed-up flavor profiles.
It doesn’t seem like Americans’ love of “feeling the burn” while enjoying their food is going anywhere anytime soon. In fact, a recent restaurant industry publication, QSL magazine, reported that consumer interest in hot and spicy ingredients has increased for the 10th year in a row, suggesting it’s a full-time flavor preference. This has led to some restaurants introducing one new spicy item after another to try to tantalize consumers.
Brands like Church’s Chicken®, however, have been bringing the heat for decades with spicy core-menu items that are essential to the company’s character. Church’s Spicy Chicken (available as Spicy Tender Strips® in addition to classic bone-in chicken) is marinated in a spice-and-pepper blend for at least 12 hours before it’s hand-battered and fried to a crispy crunch. Many guests also love taking part in another spicy Church’s tradition—squeezing the juice of a jalapeño pepper over their food for even more amped-up flavor.
For further facts, including where to find the nearest restaurant, go to www.churchs.com.
“Hot and spicy food is in. For example, Church’s Spicy Chicken (available as Spicy Tender Strips and classic bone-in chicken) is marinated in a spice-and-pepper blend for at least 12 hours before it’s hand-battered and fried to a crispy crunch. http://bit.ly/2GQYRWO”
On the Net:North American Precis Syndicate, Inc.(NAPSI)