I Tried KFC's Beyond Fried Chicken on National Chicken Wing Day and Here's What I Thought...
By Ben Abrams, Wednesday, July 29, 2020
National Chicken Wing Day 2020 is among us, and what better way to celebrate than by trying out Kentucky Fried Chicken’s latest menu addition, Beyond Fried Chicken.
Kentucky Fried Chicken and Beyond Meat tests new chickenless nuggets at select So-Cal locations
While technically not a chicken wing, KFC’s Beyond Meat, plant based ‘chicken’ nuggets taste like the real thing. The nuggets made their first debut last week on Monday (July 20) at select KFC restaurants in Los Angeles, Orange County, San Diego, and surrounding areas. The nuggets are exclusively developed by plant-based food industry giant, Beyond Meat.
I was thrilled to try out something new to break up the monotony of ordering food amid the current pandemic. I drove to the closest KFC only to find that they were sold out so I went online and found more location here. I finally found a KFC that wasn't sold out and bought a six piece combo meal. I also asked for every sauce they had on the menu. The smell of KFC’s 11 herbs & spices filled my car as I drove home.
On the way, I opened up the signature red and white box at a stoplight to find 6 perfectly square nuggets. Yes, you read that right. They are square. I tried the first Beyond nugget with no sauce and it was delicious and everything I hoped it would it be. I was happy I made the drive. The texture of the Beyond nugget isn’t quite like chicken, but who cares when it tastes just like it?! I devoured every nugget in the car before I even got home. The six piece combo was enough to fill me up and didn’t leave a greasy mess behind. My favorite sauce to pair with the nuggets is the honey mustard and the finger lickin’ good sauce.
While considered a vegetarian option, KFC cooks the nuggets in the same fryers as the real chicken, so they are not vegan and that may be a deal breaker for hard core vegetarians. I’d say the KFC Beyond Fried Chicken is definitely worth trying out while supplies last.
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#FoodNews by Ben Abrams for The Big Magazine