Carl's Jr. and Hardee's Are Launching These 3 New Menu Items
Sister chains Carl's Jr. and Hardee's have something in store for ranch-lovers. The chains are kicking off a new line of ranch-based items that'll provide a satisfying dose of the classic BLT flavor combos.
Starting June 23, all nationwide locations will begin selling BLT Ranch Chicken Sandwiches, BLT Ranch Angus Thickburgers, and Bacon Ranch Fries—a summer trio.
Read on for more specifics. And for more, check out Taco Bell Is Quietly Testing a First-Of-Its-Kind Chalupa.
BLT Ranch Chicken Sandwich
The BLT Ranch Chicken Sandwich features a tender, crispy hand-breaded chicken fillet topped with bacon, lettuce, tomato, and creamy dill ranch on a toasted potato bun. It will be selling for $4.99 and prices may vary by location.
BLT Ranch Angus Thickburger
The BLT Ranch Angus Thickburger features a 100% Angus patty topped with melted American Cheese, bacon, lettuce, tomato, and a creamy dill ranch on a toasted potato bun. It will be selling for $5.99 and prices may vary by location.
Bacon Ranch Fries
The Bacon Ranch Fries will feature the chains' natural-cut Fries topped with bacon bits and ranch. This side will set you back $2.59 and prices may vary per location.
And recently, the chains launched a new chicken sandwich
The two brands know hand-breaded chicken well. Their chicken tenders, which were launched 10 years ago, are a prominent fixture on the menu. The sister chains have now taken their chicken technique expertise and applied it to a trio of new items, including a Hand-Breaded Chicken Sandwich, which launched on May 17. At a glance, the new item seems like a clone of every single chicken sandwich currently on the market, potato bun, pickles, mayo, and all.
But according to this fast-food critic, it's a surprisingly strong contender for the top spot in the chicken sandwich wars. "The first bite left me silently stunned: succulent, flavorful, and, despite the fact that I had gotten it delivered, crunchy to the point that it rang in my ears," she wrote in her review for The Takeout.
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