Industry News | September 1, 2015

Church's Offers Chicken & Biscuit Bites at Great Value

image used with permission.

Just in time for fall and back-to-school activities, Church’s Chicken is making the comforting home-style taste of their signature hand-battered fried chicken and scratch-made honey butter biscuits available in a fun, convenient new size. New Chicken & Biscuit Bites are a portable, dippable, and poppable version of the original: Church’s all-white-meat Tender Cruncher and Biscuit Bites, which come with a honey dipping sauce. Church’s Chicken & Biscuit Bites will be available nationwide, at participating restaurants, from August 31, through September 27, while supplies last. National Chicken & Biscuit Month takes place the entire month of September.

“There’s something deeply satisfying about poppable portions,” says Adam Tabachnikoff, vice president of activation and product marketing for Church’s. “That’s what Chicken & Biscuit Bites are all about.” The convenient new menu item also happens to be an ideal way to celebrate National Chicken & Biscuit Month in September, with easy on-the-go portions that can be enjoyed anytime, anywhere.

Participating restaurants will be offering several meal options, while supplies last, all focused on extreme taste and unbeatable value. Guests will be able to choose from an eight Tender Crunchers meal with 4 Biscuit Bites starting at $3.49. Also available, the 20 Tender Crunchers meal, which includes 12 Biscuit Bites, starts at the budget-friendly price of only $7.99. Guests may also order 8 Biscuit Bites starting at only $0.99.

“It’s no surprise that Church’s takes celebrations like National Chicken & Biscuit Month pretty seriously. Those are two great tastes that are at the heart of our brand. You simply can’t ‘Have the Love’ without Church’s chicken and biscuits. So, for this September’s national celebrations, we’re making it possible to take that taste everywhere,” adds Tabachnikoff.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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