Chicken Trends Are Something to Cluck About!

Chicken wasn't always a top-of-mind favorite. Until 1920, chicken was considered a delicacy reserved only for special occasions. In fact, it wasn't until the 1930s ... when cold storage, warehousing and technological advancements provided the setting for the chicken industry to take flight.

"Today, Americans consume more than 8 billion chickens every year. Roughly 46-percent of chicken is served by restaurants and other food-service institutions," says Creighton.

One of the most popular items on menus today is the chicken tender. Golden Chick, which operates 70 stores throughout Texas and Oklahoma, has been serving chicken for more than 35 years. In fact, Golden Chick is credited as one of the first restaurants to use the chicken tenderloin as a menu item beginning in 1985.

"As any chicken lover will tell you ... not all chicken tenders are created equal. Many contain chopped, pressed and formed chicken. Some 'tenders' are nothing more than fried breast strips which often have less flavor and a dry taste. At Golden Chick we have been using the real chicken tender ... the actual tenderloin ... which is considered the 'filet mignon' of chicken," says Creighton.

For more information see www.goldenchick.com .

SOURCE Golden Chick

Amy Power, +1-214-618-3318, or mobile, +1-214-693-2146, or powerpr@advantexmail.net , for Golden Chick