10 KFC Items From the ’80s That Were Gone Too Fast
By the time the 1980s rolled around, KFC was at a crossroads. Sales had dipped, quality was in question, and the Colonel himself had publicly criticized the company. Behind the scenes, executives were pushing to modernize the brand by experimenting with new flavors, formats, and side dishes to stay competitive. As a result, these decade-defining menu items came into being..
Chicken Littles (Mini Chicken Sandwiches)
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At just 39 cents, Chicken Littles became a lunchtime favorite in the late 1980s. The sandwich came with a small breaded patty, a smear of mayo, and a soft bun barely bigger than the filling. Over 100 million sold in under two months. Fans like Jake Gyllenhaal begged for a return, but when KFC brought them back in 2012, it just wasn’t the same.
Biscuit Sandwiches (Chicken-in-a-Biscuit)
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Fast-food breakfasts weren’t mainstream until KFC introduced biscuit sandwiches stuffed with fried chicken or sausage in 1982. Their “Chicken-in-a-Biscuit” had a catchy slogan—“You just can’t resist it!”—and filled trays in airports and select Southern outlets. They offered a distinctly Southern start to the day.
Country Fried Steak
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Country Fried Steak, thick-cut beef breaded in Colonel-approved seasoning and fried crisp, arrived at KFC in the mid-1980s. It was served on a plate with mashed potatoes and coleslaw, or pressed into a sandwich with barbecue sauce. It stuck around long enough to leave a paper trail in ads and menu boards, but today it survives mostly in local specials.
Chicken Filet Burger
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In test markets like Norfolk and Nashville, customers found a new sandwich option with a name straight out of the burger world. The Chicken Filet Burger was KFC’s answer to the rising popularity of fast-food chicken sandwiches before the Zinger and Snacker arrived. KFC claimed it outperformed McChicken in blind taste tests.
Kentucky Nuggets (Early Chicken Nuggets)
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KFC’s nugget debut came in 1985, not long after McDonald’s found gold with theirs. They leaned into the brand’s signature seasoning and came in generous counts of six, nine, or even 20 pieces. The order included sauces like sweet and sour, barbecue, and honey. The crisp coating and herb-packed flavor laid the groundwork for what came next in KFC’s finger food evolution, like the 1990s Popcorn Chicken.
Corn Muffins
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KFC’s corn muffins stood alongside its fried chicken in the early 1980s. They were smaller than a biscuit but packed more sugar and had a cake-like texture. They showed up in dinner combos or were sold by the tray. As the chain leaned harder into biscuits nationwide, these little guys disappeared.
Sensational Salads
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In 1988, KFC’s menu featured salads with names that aimed to impress. There was the Large Garden Salad, the Chicken Topper (with seasoned chicken and cheese), and the Side Salad. These were all served with dressing choices like Country French and Blue Cheese and marketed as full meals. Markets like Indiana and Oklahoma saw the launch first as part of a larger push to broaden midday appeal.
Barbecue Spare Ribs
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KFC once flirted with barbecue in a big way. Pork spare ribs hit the menu in the 1970s and lingered into the next decade as a popular alternative to chicken. They came slathered in a tangy sauce and tucked into dinner plates beside slaw and mashed potatoes. Eventually, the logistics of pork sourcing got complicated and expensive.
Salt Fish-Ka-Bob
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Technically part of a seafood experiment, the Fish-Ka-Bob came skewered, battered, and golden. It was sold under the H. Salt brand and appeared briefly in select KFC outlets during the early 1980s. Its odd name made it memorable, even if most customers were unsure what it actually was. When KFC backed out of seafood and dropped the H. Salt chain, this skewer went with it.
Oven-Roasted Chicken
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By 1987, KFC started dabbling in health-conscious territory. Oven-Roasted Chicken was tested in cities like Las Vegas and Louisville and offered in quarter or half portions with golden skin and peppery seasoning.
Bucket Meals
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KFC competed with fast-food competitors by bundling chicken in small, budget-friendly buckets. Ads pushed “Lunch Packs” for under $1.30, complete with two pieces of chicken, mashed potatoes, a roll, and a drink. Some markets even offered “Family Value Buckets” aimed at weekday dinners. These bundles faded as combo meals took over.
Grilled Chicken
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With health trends creeping into fast food, another one of KFC’s responses was low-oil grilled chicken tests. It aimed to give calorie-conscious diners a choice. Regions like Phoenix and Orlando saw test markets first. Not long after, Char-Grilled Chicken entered the mix. The idea was ahead of its time, with national rollout not happening until a decade later.
Extra Crispy Original Recipe
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Extra Crispy’s roots date back to the early 1970s, but it became a firm menu mainstay in the 1980s. It was made with double breading and a longer fry time, and delivered a crunch that the Original Recipe couldn’t match. TV spots compared the sound to biting into toast.
Kentucky Fries
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Before they were simply called wedges, these thick-cut, skin-on fries were introduced in 1981 as “Kentucky Fries.” They had a crispy outer edge and a fluffy center, seasoned to pair perfectly with fried chicken. The trademark name was dropped by 2003, but the side remained a fan favorite until 2020.
KFC’s Baked Beans
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During the 1980s, KFC leaned into its Southern roots by introducing baked beans as a side option. They reflected the kind of stick-to-your-ribs comfort food the brand wanted to own beyond chicken. The beans paired easily with everything from crispy drumsticks to barbecue ribs. Fans in regions like the Midwest recall them as staples in early combo meals.