Love for this crowdpleaser runs deep and country-wide. 🐔
to Judy Joo, has his or her own fantastic version. Seattle chef Rachel Yang serves hers with a spicy peanut brittle; mŏkbar’s Esther Choi has a special-ordered whole fried chicken that is served stuffed with jujubes and rice. Deuki Hong continues to extend his love of fried chicken beyond his
take-out counter in San Franciso; he has another counter inside an H-Mart in Austin, Texas. Whether presented especially by a chef or taken to-go, it’s abundantly clear the love of this crowdpleaser runs deep and country-wide.So when it came time for me to approach making my own fried chicken recipe, I immediately thought of chicken nuggets.
After experimenting with a few ways to make nuggets, I nailed down two tips for success. One: Since chicken breast is lean and can be notoriously dry and flavorless, the key is to bathe the chicken pieces overnight in a mix of mustard, pickle juice, and olive oil. This makes all the difference when it comes to tenderizing the meat. Two: Create a crust that makes the chicken taste just as good cold as it does hot.
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