May 6, 2025 • 6 mins
"Why is chicken suddenly the star of the fast food world?" This intriguing question sets the stage for a mouth-watering episode of The Ben and Skin Show. Join hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray as they dive into the latest food news, exploring the fast food industry's shift towards chicken and the surprising reasons behind it.The hosts discuss McDonald's introduction of the McCrispy strips, their first permanent menu item in four years, and the implications of their recent sales drop.A humorous yet insightful debate on the impact of tariffs on Chinese chicken liquid and its effect on fast food chains.The team analyzes the fierce competition among fast food giants like Wendy's, Taco Bell, and Chick-fil-A, and their strategies to dominate the chicken market.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Time.
Speaker 2 (00:09):
It's fantastic.
Speaker 3 (00:10):
Man, that's right, we got some food news. Damn straight,
we do. Hell yeah.
Speaker 1 (00:14):
Okay, So last month, McDonald's rolled out its first permanent
menu ad them in four years. You know, they've been
doing like the limited time bit like most places do.
But McDonald's launched the mccrispy strips last month and they're like, hey,
permanent ain't going nowhere.
Speaker 2 (00:29):
Come get you a mc crispy strip. Okay, I don't
think i've had that. Is that just chicken fingers?
Speaker 1 (00:33):
Yeah?
Speaker 2 (00:34):
All right?
Speaker 3 (00:35):
The chicken strip?
Speaker 1 (00:36):
So they are like, hey, our customers have made it
clear they want more chicken.
Speaker 3 (00:41):
Now.
Speaker 1 (00:41):
Keep in mind, last week McDonald's announced that they had
a four percent drop in sales, their worst quarterly report
since COVID.
Speaker 2 (00:51):
So curious about that. I saw that report, and I'm wondering,
is there more competition now than there used to be?
Could that be it? You know, and you start thinking
about chicken. They're all trying to dive into chicken. Imagine
how much how much share of the marketplace that canes
and lanes and places like that, right, And I think
the biggest problem for McDonald's in regards to this and
(01:13):
that reporter that just came out. They get their chicken
liquid from China. Oh liquid, Yeah, and so now there's
like the biggest the biggest tariff is on China. So
that's really going to screw them when they pour their
chicken liquid into that mix to try to turn it
into a finger Chinese chicken liquid. I can get over
that as soon as I taste a delicious nugget though,
as long as the nugget's good.
Speaker 1 (01:34):
Yeah, Wendy's down one percent. But they launched their new
Cajun spiced chicken sandwich Taco Bell. They they were like, hey,
we're using aple to bring back our chicken nuggets. And
they declared they want to be the go to destination
for crispy chicken.
Speaker 3 (01:50):
They can't be that.
Speaker 2 (01:51):
They won't be that, And I don't think they can
play outside their lane. Nobody goes there for breakfast. Nobody's
don't go in there for chicken.
Speaker 3 (01:58):
You know what.
Speaker 2 (01:59):
I'm worried for them too, because they get their bean
liquid from China. And I don't know if you guys
saw the terror, Oh my god, Mexican Chinese bean liquid
is so good.
Speaker 1 (02:10):
Now Taco Bell, so it sells jump nine percent in
the first quarter, boosted by not only these chicken nuggets,
but also.
Speaker 2 (02:19):
Extra cheese on the bean burrito.
Speaker 1 (02:21):
No, the steak and caeso crunch wrap sliders. Good Christina,
I have not.
Speaker 3 (02:25):
I don't think I've had that or tried.
Speaker 1 (02:28):
Uh So, whatever the point is now that in this
article they mentioned the cost of these things. In March. Okay,
chicken costs were up one percent, pork was up three percent,
beef up nine percent.
Speaker 3 (02:42):
It is cheaper to get chicken than beef. And they're
all claiming we're.
Speaker 1 (02:48):
Just doing chicken because everyone else is with chicken there
and our all our customers want chicken when it's.
Speaker 3 (02:53):
Eight percent cheaper to get it, that's why they're doing it.
Speaker 2 (02:56):
You see everybody trying to copy Chick fil a sandwiches too, right,
you go to McDonald's, they've got yeah, basically the Chick
fil a sandwich.
Speaker 3 (03:03):
This is not that, isn't it.
Speaker 2 (03:04):
It's funny. This could be also the impact of the
eat more chicken thing that those cows have been doing
for decades.
Speaker 3 (03:12):
Yeah, yeah, it is funny though.
Speaker 2 (03:14):
Whenever you're like walking around at an arena and you
see a cow from Chick fil A and it's all
happy and holding a sign.
Speaker 1 (03:20):
Now, if you're the guy who is the editor of
a magazine called Restaurant Business, you're probably a smart fella, right,
I don't know, ye, I don't think so. Fart smeller.
Of course, this guy has a theory.
Speaker 3 (03:32):
And I would just like to be.
Speaker 1 (03:36):
The fly swatter here at this opinion. This guy says, again,
Restaurant Business magazine very important. He says, it might just
be that people want chicken more. Chicken is a finger
food and people love dipping sauces as well. Yes, you're
expanding your flavor profile while also keeping the complexity low.
(03:56):
Now let me pull out the fly swatter and swat
this opinion out to Oklahoma.
Speaker 3 (04:01):
Are you ready?
Speaker 1 (04:03):
Fries get dipped into dipping sauces. It's not to dipping sauces,
it's the actual protein, daddy.
Speaker 2 (04:10):
Hold on, hold on, hold on, I understand what you're
saying here. We are fries have a much smaller selection
of normal dipping sauces just by routine. I'm not you
can dip a fry anything you want, but my point
being is people are accustomed to dipping fries and either
ranch or ketchup you can dip it in anything, but
(04:31):
they've been trained to do that, whereas very rarely, whenever
you go to get a nugget from somewhere, they have
six damn sauces to choose.
Speaker 1 (04:39):
You can get any sauce you want at any of
these places.
Speaker 2 (04:42):
Now, I know, I know this guy is saying that
it's the sauces are the reason chicken sales are up.
Speaker 3 (04:47):
Yep, that's a bad reason. I think it's because they're
bite size, right, That's why sliders are so bad. That's
what he's saying. People like dipping food. That's true.
Speaker 2 (04:56):
People do like dipping food. But I don't think that
would be the reason that the chicken is so urging.
Speaker 1 (05:00):
A part of his opinion, chicken is a finger food.
You're also a finger food a hamburger you eat with
your hands.
Speaker 3 (05:05):
No, yeah, Like it's probably because you're eating while you're
driving most of the time.
Speaker 2 (05:11):
To your hands.
Speaker 3 (05:16):
Yeah, but the listeners what you're doing with your hands
grabbing chicken driving? A finger food? Yeah, a burger, it's
harder to eat with.
Speaker 2 (05:27):
Hold on, No, No, you will prove yourself wrong tomorrow.
I would like for you to bring in a cheeseburger
and those little buckets of dipping sauce, and will watch
you dip your cheeseburger into sauce.
Speaker 3 (05:39):
It'd be the fries, said, it's the thing. That's the
that's what we're just talking about. The chicken. But the
fries come with all the stuff.
Speaker 2 (05:45):
He said, the chicken is a dipping food, and you said,
no one else is a hamburger.
Speaker 3 (05:48):
You hold it with your hand. You said, a chicken
is a finger food.
Speaker 1 (05:53):
The whole reason, that's what his opinion out there is
because fries are also that.
Speaker 2 (05:56):
I think you got cold for a foul when you
went to block is shot because then you said, you
know what else is a finger food? Is a hamburger?
And we went, no, Kevin, it's not. That's why three
people said, no, Kevin, it's not.
Speaker 1 (06:08):
Let's just find out what's going on in the NBA playoffs.
Speaker 3 (06:10):
Then I don't care.
Speaker 2 (06:12):
All right, Coming up next, we'll go around the sports
and uh we'll get this back on the track. Coming
up next for the Boston Celtics of dipping food. Stick
around and find out. Uh. He's the best thing about
DFW radio, Kevin Turner, Ladies, John the best, the best.
Speaker 3 (06:30):
I wouldn't know. He just looked over at me. Performative
art for one person. He just looked over at me,
like what gives just for me? And then he starts
cracking up laughing.
Speaker 2 (06:39):
All right, uh, coming up next to around the sport
Time.
Speaker 2 (00:09):
It's fantastic.
Speaker 3 (00:10):
Man, that's right, we got some food news. Damn straight,
we do. Hell yeah.
Speaker 1 (00:14):
Okay, So last month, McDonald's rolled out its first permanent
menu ad them in four years. You know, they've been
doing like the limited time bit like most places do.
But McDonald's launched the mccrispy strips last month and they're like, hey,
permanent ain't going nowhere.
Speaker 2 (00:29):
Come get you a mc crispy strip. Okay, I don't
think i've had that. Is that just chicken fingers?
Speaker 1 (00:33):
Yeah?
Speaker 2 (00:34):
All right?
Speaker 3 (00:35):
The chicken strip?
Speaker 1 (00:36):
So they are like, hey, our customers have made it
clear they want more chicken.
Speaker 3 (00:41):
Now.
Speaker 1 (00:41):
Keep in mind, last week McDonald's announced that they had
a four percent drop in sales, their worst quarterly report
since COVID.
Speaker 2 (00:51):
So curious about that. I saw that report, and I'm wondering,
is there more competition now than there used to be?
Could that be it? You know, and you start thinking
about chicken. They're all trying to dive into chicken. Imagine
how much how much share of the marketplace that canes
and lanes and places like that, right, And I think
the biggest problem for McDonald's in regards to this and
(01:13):
that reporter that just came out. They get their chicken
liquid from China. Oh liquid, Yeah, and so now there's
like the biggest the biggest tariff is on China. So
that's really going to screw them when they pour their
chicken liquid into that mix to try to turn it
into a finger Chinese chicken liquid. I can get over
that as soon as I taste a delicious nugget though,
as long as the nugget's good.
Speaker 1 (01:34):
Yeah, Wendy's down one percent. But they launched their new
Cajun spiced chicken sandwich Taco Bell. They they were like, hey,
we're using aple to bring back our chicken nuggets. And
they declared they want to be the go to destination
for crispy chicken.
Speaker 3 (01:50):
They can't be that.
Speaker 2 (01:51):
They won't be that, And I don't think they can
play outside their lane. Nobody goes there for breakfast. Nobody's
don't go in there for chicken.
Speaker 3 (01:58):
You know what.
Speaker 2 (01:59):
I'm worried for them too, because they get their bean
liquid from China. And I don't know if you guys
saw the terror, Oh my god, Mexican Chinese bean liquid
is so good.
Speaker 1 (02:10):
Now Taco Bell, so it sells jump nine percent in
the first quarter, boosted by not only these chicken nuggets,
but also.
Speaker 2 (02:19):
Extra cheese on the bean burrito.
Speaker 1 (02:21):
No, the steak and caeso crunch wrap sliders. Good Christina,
I have not.
Speaker 3 (02:25):
I don't think I've had that or tried.
Speaker 1 (02:28):
Uh So, whatever the point is now that in this
article they mentioned the cost of these things. In March. Okay,
chicken costs were up one percent, pork was up three percent,
beef up nine percent.
Speaker 3 (02:42):
It is cheaper to get chicken than beef. And they're
all claiming we're.
Speaker 1 (02:48):
Just doing chicken because everyone else is with chicken there
and our all our customers want chicken when it's.
Speaker 3 (02:53):
Eight percent cheaper to get it, that's why they're doing it.
Speaker 2 (02:56):
You see everybody trying to copy Chick fil a sandwiches too, right,
you go to McDonald's, they've got yeah, basically the Chick
fil a sandwich.
Speaker 3 (03:03):
This is not that, isn't it.
Speaker 2 (03:04):
It's funny. This could be also the impact of the
eat more chicken thing that those cows have been doing
for decades.
Speaker 3 (03:12):
Yeah, yeah, it is funny though.
Speaker 2 (03:14):
Whenever you're like walking around at an arena and you
see a cow from Chick fil A and it's all
happy and holding a sign.
Speaker 1 (03:20):
Now, if you're the guy who is the editor of
a magazine called Restaurant Business, you're probably a smart fella, right,
I don't know, ye, I don't think so. Fart smeller.
Of course, this guy has a theory.
Speaker 3 (03:32):
And I would just like to be.
Speaker 1 (03:36):
The fly swatter here at this opinion. This guy says, again,
Restaurant Business magazine very important. He says, it might just
be that people want chicken more. Chicken is a finger
food and people love dipping sauces as well. Yes, you're
expanding your flavor profile while also keeping the complexity low.
(03:56):
Now let me pull out the fly swatter and swat
this opinion out to Oklahoma.
Speaker 3 (04:01):
Are you ready?
Speaker 1 (04:03):
Fries get dipped into dipping sauces. It's not to dipping sauces,
it's the actual protein, daddy.
Speaker 2 (04:10):
Hold on, hold on, hold on, I understand what you're
saying here. We are fries have a much smaller selection
of normal dipping sauces just by routine. I'm not you
can dip a fry anything you want, but my point
being is people are accustomed to dipping fries and either
ranch or ketchup you can dip it in anything, but
(04:31):
they've been trained to do that, whereas very rarely, whenever
you go to get a nugget from somewhere, they have
six damn sauces to choose.
Speaker 1 (04:39):
You can get any sauce you want at any of
these places.
Speaker 2 (04:42):
Now, I know, I know this guy is saying that
it's the sauces are the reason chicken sales are up.
Speaker 3 (04:47):
Yep, that's a bad reason. I think it's because they're
bite size, right, That's why sliders are so bad. That's
what he's saying. People like dipping food. That's true.
Speaker 2 (04:56):
People do like dipping food. But I don't think that
would be the reason that the chicken is so urging.
Speaker 1 (05:00):
A part of his opinion, chicken is a finger food.
You're also a finger food a hamburger you eat with
your hands.
Speaker 3 (05:05):
No, yeah, Like it's probably because you're eating while you're
driving most of the time.
Speaker 2 (05:11):
To your hands.
Speaker 3 (05:16):
Yeah, but the listeners what you're doing with your hands
grabbing chicken driving? A finger food? Yeah, a burger, it's
harder to eat with.
Speaker 2 (05:27):
Hold on, No, No, you will prove yourself wrong tomorrow.
I would like for you to bring in a cheeseburger
and those little buckets of dipping sauce, and will watch
you dip your cheeseburger into sauce.
Speaker 3 (05:39):
It'd be the fries, said, it's the thing. That's the
that's what we're just talking about. The chicken. But the
fries come with all the stuff.
Speaker 2 (05:45):
He said, the chicken is a dipping food, and you said,
no one else is a hamburger.
Speaker 3 (05:48):
You hold it with your hand. You said, a chicken
is a finger food.
Speaker 1 (05:53):
The whole reason, that's what his opinion out there is
because fries are also that.
Speaker 2 (05:56):
I think you got cold for a foul when you
went to block is shot because then you said, you
know what else is a finger food? Is a hamburger?
And we went, no, Kevin, it's not. That's why three
people said, no, Kevin, it's not.
Speaker 1 (06:08):
Let's just find out what's going on in the NBA playoffs.
Speaker 3 (06:10):
Then I don't care.
Speaker 2 (06:12):
All right, Coming up next, we'll go around the sports
and uh we'll get this back on the track. Coming
up next for the Boston Celtics of dipping food. Stick
around and find out. Uh. He's the best thing about
DFW radio, Kevin Turner, Ladies, John the best, the best.
Speaker 3 (06:30):
I wouldn't know. He just looked over at me. Performative
art for one person. He just looked over at me,
like what gives just for me? And then he starts
cracking up laughing.
Speaker 2 (06:39):
All right, uh, coming up next to around the sport
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