As we get closer to opening the new shop in Virginia, we have begun revisiting our fried chicken. It dawned on us that we really like chicken nuggets so perhaps we should entertain the idea. Our first run was using buttermilk brined chicken thighs, cut into nuggets, dredged in a blend of cornstarch and rice crumbs, and fried in sunflower seed oil. The first run proved to be an idea avalanche, the result of many first drafts. Besides a want to improve the breading it reminded us of our many staple condiments from cherry pepper caramel sauce to ginger-ketchup as necessary additions to fried chicken.
Years Past
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Maximum Flavor: Recipes That Will Change the Way You Cook
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