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These Major Restaurant Chains Are Adding Plant-Based Chicken Nuggets to the Menu

And they're creating signature dishes around them, too.

Whether chicken breasts or chicken nuggets, some sort of chicken option will likely be on the menu of the next restaurant that you walk into. Now, a company known for producing meat alternatives is looking to add its brand new plant-based chicken to the roster.

Several chefs around the country are already in the process of onboarding Impossible Chicken Nuggets to their menus—and they're even building signature dishes around them. (By the way, we're talking top chefs like Sean Brock, David Chang, and Marcus Samuelsson.)

Related: America's Largest Drive-In Restaurant Just Added an Epic New Cheeseburger to Its Menu

"I opened Joyland in my hometown of Nashville with a singular focus on spreading joy," Chef Sean Brock says. "My Impossible Chicken Nuggets Meal at Joyland delivers on that promise. Even the pickiest eaters on the planet can't get enough. I dare anyone to try this meal and not smile."

joyland impossible nuggets
Courtesy of Impossible Foods

The list of restaurants that will serve Impossible Chicken Nuggets includes:

  • Fuku in New York
  • Red Rooster in Harlem and Miami
  • Crossroads Kitchen in Los Angeles
  • El Alto Jr. in Los Altos, Calif.

According to a press release, the new nuggets feature "golden, crispy breadcrumb coating, a juicy and springy white meat texture and a savory chicken flavor while containing 40% less saturated fat (2 grams vs. 3.5 grams per serving) and 25% less sodium (400 milligrams vs. 540 milligrams per serving) than animal chicken nuggets."

In addition to showing up in some of your favorite restaurants, these plant-based nuggets will also make their way into thousands of grocery stores later in September, including Albertsons, Gelsons, Giant, Kroger, Safeway, ShopRite, and Walmart. The supermarket version differs slightly from the restaurant variety; they come in a 20-piece bag for a suggested retail price of $7.99.

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Amanda McDonald
Amanda is a staff writer for Eat This, Not That!. Read more
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