How Cargill and customers like Jollibee are reinventing fried chicken worldwide 

From Asia to Latin America, Cargill is helping redefine what great fried chicken tastes like. By combining culinary creativity with coating technology, frying oil expertise and deep consumer insights, we partner with restaurant brands and entrepreneurs to deliver crispier, juicier and more innovative chicken products — meeting the world’s growing appetite for affordable, high-quality protein.

 

Fried chicken’s global rise – and why texture and flavor matter most

Chicken is the fastest growing and most consumed protein worldwide. Over the past five years, global poultry consumption has increased by 13%, including a 2.4% rise in the past year, according to Euromonitor Passport. It’s easy to see why — crispy fried chicken products, in particular, are making more and more mouths water around the world. Today, 67% of fried items featured in restaurants contain chicken, and menu mentions of fried chicken have increased by 6% in the last 12 months, according to Datassential MenuTrends Q3 2025.

Fried chicken’s mild flavor makes it perfect for adapting to a wide variety of flavors matching global food trends. No matter where you live, consumers are seeking next-level experiences: crispier textures, bolder flavors and innovative new formats. We’re working with restaurants to co-develop the new fried chicken products consumers are eager to try, delivering millions of pounds of crispy fried chicken products globally. 

 

 

How Cargill helps food brands serve the perfect crunch

We bring our culinary know-how, as well as technical expertise with coating systems and frying oil, to help customers deliver that crispy fried chicken experience consistently — from ideation to launch.

“We’re seeing fried chicken move into a premium space in many markets,” says Suchada Chalearnphan, Cargill poultry R&D leader in Asia. “One of the easiest ways to deliver on an elevated experience is to start with a high-quality coating system and a simple taste profile that lets the sauce shine — and that’s where the flavor adventure begins.”

Here’s a look at how we’re helping foodservice customers meet growing demand for fried chicken around the world. 

 

 

Helping Jollibee innovate for Asia’s fried chicken fans

Many members of Asia’s growing population want delicious, crunchy bites of new fried chicken products. That’s why we’re helping customers develop new coatings, flavors and formats, and finding new ways to keep chicken hot and crispy longer as more consumers order restaurant meals delivered to their homes. One of the customers we strongly partner with is Jollibee.

As the largest fast-food chain in the Philippines, Jollibee has been expanding rapidly across North America, Asia and Europe, now operating more than 1,800 stores globally.

To further fulfill the growing demand for flavorful, crispy fried chicken, Jollibee has been innovating its menu to offer new formats and tastes that enhance the dining experience — whether in-store or through delivery. As part of the innovation process, Jollibee has partnered with suppliers like Cargill to co-develop the Jollibee Crunchy Chicken Sandwich patty and Jollibee Chicken Nuggets. Together, the respective R&D teams have launched two new menu items that cater to Filipino consumers’ need for high-quality, convenient and easy-to-enjoy fried chicken meals.

Our partnership with the Jollibee Group is longstanding and multi-faceted. Since 2017, our joint venture, C-Joy, has operated a chicken processing plant in the Philippines, helping strengthen its chicken supply chain. The partnership extends not only to Jollibee’s iconic Chickenjoy but also to other key brands, including Chowking, the Philippines’ leading Chinese restaurant chain, and Mang Inasal, the country’s top Filipino cuisine chain. 

The joint venture supplies more than 50 million chickens a year, which is capable of providing about a 1/3 pound (about 150 grams) serving of chicken to over 2 million Filipinos daily. 

“Through collaboration with our partners, we’ve introduced exciting new chicken products to our home market in the Philippines — giving consumers more ways to enjoy the quality and flavor they love from Jollibee,” says Kaustubh Wadekar, Jollibee Group’s Chief Procurement Officer. 

“This approach strengthens our growth ambitions and supports Jollibee Group’s purpose of spreading joy through superior taste in every meal we serve,” Kaustubh adds. 

 

Powering Honduras’ Pollo Chuco with local entrepreneurship

Edy Mejía started pursuing his dreams selling fried chicken in Villanueva, the same Honduras city where Cargill operates a poultry processing facility. His entrepreneurial grit helped build a national success story. 

The house specialty in his restaurant, GoldChickenGold, is known as Pollo Chuco, or “dirty chicken.” This beloved dish that originated in San Pedro Sula combines fried plantains, cabbage, sauces, pickled onions and – of course – crispy fried chicken.

Cargill estimates that Hondurans eat an average of 53 pounds (24 kilograms) of chicken per year, and Edy’s dirty chicken has proven to be a hit. Over the last 13 years, he has leaned on Cargill for the great-tasting chicken he needs to keep plates full of GoldChickenGold. 

 

We have helped with everything from seed capital and frying machines, to advising Edy to set up a distribution center, to supplying him with pre-marinated chicken ready to be fried using his secret formula. All of this has allowed Eddy to professionalize his supply chain and grow his business.

Working with us, Edy has expanded to 22 locations across Honduras. Together with his daughter, Angie, he’s introducing new flavors, innovative menu concepts and food trucks to reach consumers across the country.

“When I named my business, I used the word ‘gold’ twice because once was not enough — I was determined to double the success,” Edy says. “Cargill has been my partner on this journey and I will always be grateful.”

GoldChickenGold is one of about 3,000 independent restaurants we supply in Central America, producing more than 4 million pounds (18.14 million kilograms) of fried chicken products a year under brands like Pollo Norteño, Tip – Top, Pipasa and Kimby.

“At Cargill, we are committed to supporting the entrepreneurs and communities who bring local flavors to life. Partners like GoldChickenGold show how passion, innovation and the right capabilities can transform a small family business into a nationwide success story,” says Verónica Castro, vice president and managing director for Cargill’s food business in Latin America. “By combining Edy’s vision with our expertise in safe, high-quality and reliable food solutions, we are helping strengthen local economies and creating meaningful opportunities across Honduras.”  

 

The future of fried chicken innovation

As fried chicken continues its global rise, innovation will hinge on sustainability, flavor and experience. We are researching more efficient coating systems, oils with improved frying stability, and cleaner-label ingredients — all designed to help customers stay ahead of changing consumer tastes. From restaurant chains to independent restaurants, the next era of fried chicken will be defined by smarter science and bold collaboration.