Church’s Texas Chicken has been serving up delicious fried chicken and Southern-inspired sides for over 70 years. Since its founding in San Antonio in 1952, the restaurant chain has expanded its menu to offer a wide variety of classic and modern flavors.
While Church’s menu features many beloved items, not every dish makes the cut. Some menu items are tested and discontinued, never making it to the permanent lineup across locations. This article explores 12 such items that didn’t quite meet the mark for Church’s Texas Chicken’s menu standards.
1) Pineapple Habanero Drumsticks
Church’s Texas Chicken once considered adding Pineapple Habanero Drumsticks to their menu. This unique flavor combination aimed to blend sweet tropical notes with fiery heat.
The dish would have featured the restaurant’s signature crispy drumsticks coated in a pineapple habanero sauce. The sauce incorporated fresh pineapple juice for sweetness and habanero peppers for a spicy kick.
Chefs at Church’s Texas Chicken experimented with various ratios of pineapple to habanero to achieve the perfect balance. They sought a flavor profile that would appeal to both heat-seekers and those who enjoy fruity undertones.
Despite the potential appeal, the Pineapple Habanero Drumsticks didn’t make it past the development stage. Concerns arose about the dish’s broad appeal and its alignment with the brand’s core offerings.
While not available on the menu, the concept of Pineapple Habanero Drumsticks demonstrates Church’s willingness to explore innovative flavors. It reflects the restaurant’s efforts to stay competitive in the fast-food chicken market.
2) Avocado Lime Mini Tacos
Church’s Texas Chicken briefly experimented with Avocado Lime Mini Tacos in select markets during 2023. These bite-sized tacos featured crispy corn tortillas filled with seasoned chicken and topped with a zesty avocado lime sauce.
The mini tacos aimed to offer a lighter option alongside Church’s signature fried chicken. They were served in sets of 6 or 12 pieces, making them ideal for snacking or sharing.
Despite positive initial feedback on the flavor combination, the mini tacos ultimately didn’t align with Church’s core menu focus. The preparation process also proved challenging for many locations.
Church’s decided to discontinue the Avocado Lime Mini Tacos after a 3-month trial period. The company chose to redirect efforts towards enhancing their chicken-based offerings instead.
While no longer available, these mini tacos demonstrated Church’s willingness to explore menu innovations beyond their traditional fare. The avocado lime sauce developed for this item found new life as a limited-time dipping option for chicken tenders.
3) Caramel Apple Biscuits
Church’s Texas Chicken experimented with a unique twist on their popular Honey-Butter Biscuits. The Caramel Apple Biscuits combined the sweet and tart flavors of caramel and apple with the restaurant’s signature biscuit recipe.
These biscuits featured diced apple pieces mixed into the dough and were topped with a drizzle of caramel sauce. The goal was to create a dessert-like option that could be enjoyed alongside the chain’s savory chicken dishes.
Despite the creative concept, Caramel Apple Biscuits didn’t gain enough traction to become a permanent menu item. Some customers found the combination of flavors too sweet for their liking, while others preferred the classic Honey-Butter Biscuits.
Church’s Texas Chicken continues to offer their original biscuits and apple pie as separate menu items. The company’s focus remains on their core offerings of fried chicken, traditional sides, and classic desserts.
4) Spicy Mango Tender Strips
Church’s Texas Chicken briefly experimented with Spicy Mango Tender Strips in select test markets. These strips combined the chain’s signature tender chicken with a sweet and spicy mango glaze.
The concept aimed to appeal to customers seeking a balance of heat and tropical flavor. The strips featured a crispy exterior coating infused with mango-flavored seasoning and a hint of chili spice.
Despite initial interest, the Spicy Mango Tender Strips failed to gain widespread popularity. Customer feedback indicated that the flavor combination was too unconventional for many traditional Church’s patrons.
The product’s limited success in test markets led to its eventual removal from consideration for a nationwide rollout. Church’s Texas Chicken ultimately decided to focus on more traditional flavor profiles for their menu offerings.
While the Spicy Mango Tender Strips didn’t make the final cut, they represent the chain’s willingness to explore new taste combinations. The experiment provided valuable insights into customer preferences and helped shape future menu decisions.
5) Cajun Gravy Fries
Church’s Texas Chicken considered adding Cajun Gravy Fries to their menu as a spicy twist on traditional sides. The dish would have combined crispy French fries with a zesty Cajun-spiced gravy.
The concept aimed to capitalize on the popularity of both fries and gravy while incorporating the bold flavors Church’s is known for. The Cajun seasoning would have given the gravy a kick of heat and depth.
Unfortunately, the item didn’t make it past the testing phase. Concerns arose about maintaining the fries’ crispiness once covered in gravy. There were also challenges in achieving a consistent Cajun flavor profile across different locations.
While Church’s continues to offer regular fries and mashed potatoes with gravy, the Cajun Gravy Fries remain an intriguing “what if” in their menu development history. The idea showcased the brand’s willingness to experiment with innovative flavor combinations.
6) Honey Mustard Popcorn Chicken
Church’s Texas Chicken experimented with a Honey Mustard Popcorn Chicken offering that never made it to the permanent menu. This item featured bite-sized pieces of chicken coated in a crispy breading infused with honey and mustard flavors.
The concept aimed to combine the popularity of popcorn chicken with the tangy-sweet taste of honey mustard. Each morsel was designed to deliver a burst of flavor in a convenient, snackable format.
Despite its promising flavor profile, the Honey Mustard Popcorn Chicken faced challenges in production and consistency. The delicate balance of honey and mustard proved difficult to maintain across different batches.
Market testing revealed mixed consumer reactions. While some customers appreciated the unique flavor combination, others felt it strayed too far from Church’s traditional offerings.
Ultimately, the item was deemed too niche for widespread appeal. Church’s Texas Chicken decided to focus on their core menu items and discontinued further development of the Honey Mustard Popcorn Chicken.
7) Blueberry Maple Waffle
Church’s Texas Chicken once experimented with a Blueberry Maple Waffle menu item. This sweet breakfast-inspired dish aimed to diversify the chain’s predominantly savory offerings.
The waffle featured a light, crispy texture with bursts of juicy blueberries throughout. A rich maple syrup glaze added a touch of sweetness and complemented the fruit flavor.
Despite its appealing taste profile, the Blueberry Maple Waffle didn’t align well with Church’s core menu of fried chicken and Southern-style sides. Customers found the item out of place among traditional chicken meals.
Production challenges also hindered its success. Maintaining consistent waffle quality across locations proved difficult, leading to inconsistent customer experiences.
The Blueberry Maple Waffle was ultimately discontinued after a brief test run. Church’s opted to refocus on their signature chicken products and classic side dishes.
8) Jalapeño Cheddar Corn Muffin
Church’s Texas Chicken once experimented with a Jalapeño Cheddar Corn Muffin as a potential menu item. This savory twist on their classic corn side dish aimed to appeal to spice lovers and cheese enthusiasts alike.
The muffin combined the sweetness of corn with the kick of jalapeños and the richness of cheddar cheese. It was designed to complement the restaurant’s signature fried chicken and provide a more indulgent alternative to plain corn.
Despite its promising flavor profile, the Jalapeño Cheddar Corn Muffin didn’t make it onto the permanent menu. Church’s ultimately decided to stick with their traditional corn offering, which remains popular among customers.
While the muffin didn’t become a regular menu item, it showcased Church’s willingness to experiment with bold flavors. The concept aligned with their existing Jalapeño Cheese Bombers, indicating the chain’s awareness of customer interest in spicy, cheesy options.
9) Sweet Thai Chili Wings
Church’s Texas Chicken experimented with Sweet Thai Chili Wings as a potential menu item. These wings blended the chain’s signature crispy chicken with a tangy and spicy Thai-inspired sauce.
The sauce combined sweet chili, garlic, and a hint of fish sauce for an authentic flavor profile. The wings were coated in the sauce after frying, allowing the flavors to adhere while maintaining the crispy texture.
Despite positive taste tests, Sweet Thai Chili Wings didn’t make it onto the permanent menu. The flavor may have been too adventurous for Church’s core customer base, who typically prefer more traditional Southern-style offerings.
Some locations tested the wings as a limited-time special. They garnered a small but enthusiastic following among customers seeking bolder flavors.
Though not officially available, the concept inspired some patrons to create their own versions at home using Church’s regular wings and store-bought sweet chili sauce.
10) Buffalo Ranch Sandwich
Church’s Texas Chicken briefly tested a Buffalo Ranch Sandwich in select markets. This limited-time offering combined the chain’s signature crispy chicken fillet with a zesty buffalo sauce and cool ranch dressing.
The sandwich aimed to capitalize on the popularity of buffalo-flavored menu items. It featured a spicy kick balanced by the creamy ranch, all nestled between two soft buns.
Despite initial customer interest, the Buffalo Ranch Sandwich didn’t perform well enough to secure a permanent spot on the menu. Feedback suggested the flavor combination was too similar to existing offerings.
Some customers found the buffalo sauce overpowering, while others felt it lacked the signature Church’s Texas Chicken taste they craved. The sandwich was ultimately discontinued after its test run.
Though it didn’t make the final cut, the Buffalo Ranch Sandwich experiment demonstrated Church’s willingness to explore new flavor profiles. It paved the way for future limited-time offerings that better resonated with the brand’s loyal customer base.
11) Sriracha Bourbon Bites
Church’s Texas Chicken briefly experimented with Sriracha Bourbon Bites in select test markets. These bite-sized chicken pieces combined the spicy kick of sriracha with a sweet bourbon glaze.
The chicken was marinated in a sriracha-infused mixture, then breaded and fried to crispy perfection. A bourbon-based sauce was brushed on after cooking, creating a complex flavor profile.
Despite positive initial feedback, the Sriracha Bourbon Bites didn’t make it to the permanent menu. Some customers found the combination of flavors too intense, while others appreciated the bold taste.
The limited-time offering aimed to attract adventurous eaters and compete with trendy fusion dishes. However, it ultimately didn’t align with Church’s core menu strategy.
While not widely available, the Sriracha Bourbon Bites showcased Church’s willingness to experiment with unique flavor combinations. The concept demonstrated the brand’s efforts to innovate and appeal to changing consumer tastes.
12) Smoky Chipotle Mac & Cheese
Church’s Texas Chicken considered adding a spicy twist to their classic side dish with Smoky Chipotle Mac & Cheese. This proposed menu item aimed to combine creamy macaroni and cheese with smoky chipotle peppers for a kick of heat.
The dish would have featured elbow macaroni smothered in a rich cheese sauce, infused with chipotle peppers for a smoky flavor profile. A blend of cheddar and pepper jack cheeses was likely used to enhance the spiciness.
To achieve the signature smokiness, the recipe may have incorporated smoked paprika or actual chipotle peppers in adobo sauce. The top layer would have been baked until golden, creating a crispy crust over the creamy interior.
While Church’s is known for its Baked Mac & Cheese, this spicy variation didn’t make it onto the permanent menu. It’s possible that test markets found the flavor too bold compared to the traditional offering.
Despite not becoming a regular menu item, the concept of Smoky Chipotle Mac & Cheese aligns with the trend of adding unique flavors to classic comfort foods.
History of Church’s Texas Chicken Menu Innovations
Church’s Texas Chicken has continuously evolved its menu since 1952, adapting to changing tastes while maintaining its core offerings. Customer preferences have played a key role in shaping the brand’s culinary journey.
Evolution of Menu Offerings
Church’s started with a simple menu of fried chicken and rolls in 1952. In 1955, they added fries and jalapeños, expanding beyond their initial offerings. Over the decades, the menu grew to include a variety of chicken preparations, sides, and desserts.
The introduction of burgers catered to customers seeking alternatives to chicken. This diversification helped Church’s appeal to a broader audience. International expansion led to further menu adaptations, with the brand incorporating local flavors and preferences in different markets.
Signature items like hand-battered chicken and honey-butter biscuits became staples, differentiating Church’s from competitors. The brand also experimented with limited-time offerings to keep the menu fresh and exciting for customers.
Customer Influence on Menu Development
Customer feedback has been crucial in shaping Church’s menu. The brand regularly conducts surveys and analyzes sales data to understand preferences and trends. This approach has led to the introduction of popular items and the discontinuation of less successful ones.
Health-conscious consumers prompted the addition of healthier options, including grilled chicken and salads. Regional tastes influenced menu variations across different locations, with spicier options in some areas and milder flavors in others.
Church’s also embraced technology, using social media and mobile apps to gather customer insights. This direct engagement has allowed for quicker responses to changing preferences and the ability to test new concepts before full-scale launches.
Criteria for Menu Selection
Church’s Texas Chicken carefully evaluates potential menu items based on specific criteria. This process ensures only the highest quality offerings make it onto the final menu.
Quality and Flavor Standards
Church’s Texas Chicken maintains strict quality control measures for all menu items. Each dish must meet rigorous taste and texture standards during multiple rounds of testing. The chicken itself undergoes thorough inspections for freshness, tenderness, and flavor profile.
Seasoning blends are meticulously formulated to achieve the signature Church’s taste. New recipes face comparison against existing favorites to ensure they live up to customer expectations.
Cooking methods are refined to produce consistent results across all locations. Items that cannot be reliably prepared to Church’s exacting standards do not advance.
Market Trends and Consumer Preferences
Church’s closely monitors evolving food trends and shifting consumer tastes. The company conducts regular market research to identify emerging flavors and ingredients of interest.
Customer feedback plays a crucial role in menu development. Church’s analyzes sales data, surveys, and social media comments to gauge demand for potential new offerings.
Regional preferences are considered when testing menu items. Dishes that perform well in certain markets may be introduced more broadly if successful.
Health-conscious options receive increased attention as more consumers seek nutritious choices. However, these items must still deliver on taste to earn a spot on the menu.