Chicken tenders, when executed well, also hit a home run on other consumer wants, such as nostalgia, comfort, familiarity and satiety.įried chicken tenders boast that magic melding of craveability and nostalgia - a winning combination just begging for signature touches. Texture is indeed crucial in successful recipe building, and fried chicken’s combination of precisely the right textures helps explain why it continues to be a fan favorite. “Crispy is the ultimate textural quality we like in food,” he says, describing items with a “crispy, crunchy outside and steamy, juicy inside” as among the highest in craveability. Finally, clean frying oil, exact temperature and just the right amount of pieces fried at a time deliver a best-in-class flavor.” The tenders at Yale are served with a choice of honey mustard, duck sauce, barbecue sauce or Sriracha.ĭeSantis believes fried chicken’s crispy texture is one of the biggest reasons for its enduring appeal. “The key to hand-breading is to ensure an even, and not-too-thick coating on the tenders. The recipe for success here is pretty straightforward, but it’s the attention to detail that makes them a runaway hit: “We marinate the chicken in buttermilk and spices for 12 hours, then hand-bread it in a unique blend of cracker crumbs, flour, cornmeal and seasoning,” he says. In his role as director of culinary excellence at Yale from 2011 through 2017, DeSantis set a goal to elevate the chicken tenders and make them a menu superstar. “They use it to remind each other of Chicken Tenders Thursday,’” says Ron DeSantis, an independent culinary advisor at CulinaryNXT in Branford, Conn. Yale University’s weekly feature of fried chicken tenders became such a phenomenon that students created the web page. Execute it well and this menu offering can deliver fantastic results that build revenue, buzz and return visits. The universe of fried chicken is a broad one, encompassing everything from sandwiches and salads to bar snacks and bowl builds, which means restaurant operators can easily find a style just right for their operation. Whatever the reason, diners of all ages tend to gravitate toward a crispy and savory batter encrusting tender, moist chicken, whether the menu offering is a straightforward version like chicken tenders or a wildly popular global translation, like Korean fried chicken. What is it about fried chicken that makes it so universally loved? Some say it’s all about the crispiness, others say it’s the subtle nuances in the batter, the brine, the texture, the right cut of poultry, or even the way a chicken is raised.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |