Ultimate Chicken (McDonald’s)
If you live out West you might soon be able to try out this new McDonald’s menu creation. Hot on the heels of their foray into fresh beef burgers, the chain is now testing out fresh cooked chicken in both sandwich and tender formats. This Ultimate Chicken creation is being tested over in select Washington state restaurants for now. If it’s a success the business might roll it out to more restaurants nationwide.
Here’s the full press release from McDonald’s:
“Our focus on menu innovation is essential as we continue to evolve and build a better McDonald’s,” said Linda VanGosen, McDonald’s Vice President of Menu Innovation. “Our made-to-order Ultimate Chicken Sandwich and Ultimate Chicken Tenders reflect McDonald’s commitment to respond to customers’ desires for more chicken offerings, higher quality, and distinct, delicious flavors.”
The Ultimate Chicken Sandwich is made with a chicken breast fillet with Sweet Dijon Sauce, pickles and an Artisan roll. The Ultimate Chicken Tenders are available in 4, 6, or 10-piece servings.
“We’re excited for our Seattle and Western Washington customers to be some of the first in the country to test the Ultimate Chicken Sandwich and Ultimate Chicken Tenders,” said Shari Nixon, McDonald’s Western Washington Co-Op President and franchise owner from Chehalis, WA. “We look forward to hearing our customers’ response to our hot, made-to-order chicken offerings.”
Also part of the Ultimate Chicken test lineup includes the limited time Sweet N’ Spicy Honey BBQ Glazed Chicken Tenders, which are hand-tossed and glazed-to-order for a bold flavor and the perfect combination of sweet and spicy.
McDonald’s USA has been on a food journey, focused on implementing meaningful change across its entire menu. The company has evolved everything from when it serves certain items like All Day Breakfast, switching to 100 percent fresh beef in quarter-pound burgers, cooked right when ordered in a majority of restaurants*, to removing artificial preservatives in Chicken McNuggets® and eliminating artificial preservatives, artificial flavors and added colors from artificial sources from its classic burgers (minus the pickle).
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic Salt Lake City, and a former freelance restaurant critic. I’ve worked extensively with local, regional and national food and drink organizations. I’m a multiple-award winning journalist and have been writing about food and drink for more than fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I don’t mind admitting to a certain secret obsession with fast food as well – and that’s where Menu And Price comes in…