KFC launches plant-based chicken in the U.S.

The fast food chain first tested the Beyond Meat product in August 2019.

KFC announced it has added plant-based chicken to menus in the U.S. for a limited time.

The fast food chain first tested the Beyond Meat product in August 2019 at an Atlanta restaurant, and the meatless item sold out in less than five hours. 

In early 2020, the product was piloted in over 70 locations in Charlotte, Nashville, and Southern California. 

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

The Beyond Fried Chicken will be available in either six or 12 pieces a la carte or as a combo with fries and a drink and honey barbecue, ranch, honey mustard, and dipping sauces.

The item is not prepared in a vegan or vegetarian manner since it shares equipment with regular chicken products.

“We couldn’t be prouder to partner with KFC to offer a best-in-class product that not only delivers the delicious experience consumers expect from this iconic chain, but also provides the added benefits of plant-based meat,” Beyond Meat founder and CEO Ethan Brown said. “We are truly thrilled to make it available to consumers nationwide.”

Follow the links for more news on

Join QSR Media Australia community
Since you're here...

...there are many ways you can work with us to advertise your company and connect to your customers. Our team can help you dight and create an advertising campaign, in print and digital, on this website and in print magazine.

We can also organize a real life or digital event for you and find thought leader speakers as well as industry leaders, who could be your potential partners, to join the event. We also run some awards programmes which give you an opportunity to be recognized for your achievements during the year and you can join this as a participant or a sponsor.

Let us help you drive your business forward with a good partnership!


Carl’s Jr. is using menu architecture to mitigate supply chain pains
CJ’s QSR Group managing director Andrew Firn also revealed plans to trial the chain’s global “restaurant of the future” concept in the country.
Ferguson Plarre Bakehouses wants to rely less on shopping centre locations
Chief executive Steve Plarre expounds on their initial drive-thru strategy, the chain’s “future-focused” brand refresh and why he is for flexible work.