This Fast-Food Chain Just Created Two Very Different Chicken Sandwiches
Chicken wings have been so popular during the past year that there's a literal shortage of them in the United States. The chicken sandwich wars, on the other hand, have propelled the already beloved chicken breasts into a new orbit of high demand. But there's one type of chicken meat that is yet to achieve the same level of stardom: the chicken thigh. More flavorful, according to chefs, the chicken thigh is somehow still overlooked on major fast-food menus. But Nathan's Famous is about to change that by putting it in two new crispy chicken sandwiches.
The chain best known for its hot dogs is expanding its recently created chicken sandwich offer by turning the tried-and-true concept on its head. Using breaded, crispy boneless chicken thighs in the new Nashville Hot Fried Chicken Sandwich and Sticky, Spicy Grilled Chicken Sandwich, Nathan's has created the fast-food industry's first chicken sandwiches that don't use chicken breasts.
"After a great deal of research and development, we found that the use of the chicken thigh gave our new sandwiches a flavor punch, offering a juicier and more intense flavor due to the dark meat," Nathan's senior vice president James Walker said in a statement.
The Nashville Hot Chicken Sandwich features a chicken thigh hand-dipped in batter, fried and tossed with Nashville hot sauce, then served on a buttered and toasted Turano roll with mayo and crinkle-cut pickle slices. The Sticky, Spicy Grilled Chicken Sandwich features a chicken thigh marinated overnight in Koji Sticky Spicy Sauce, and served on a Turano roll with slaw, Nathan's own sticky, spicy sauce, green onions, and sesame seeds.
Both new sandwiches are part of Nathan's Famous value menu at $7 a piece, and can currently be found at select locations in New York and Florida, with a nationwide rollout planned for later this year. Don't forget to sign up for our newsletter to get the latest restaurant news delivered straight to your inbox.
Read the original article on Eat This, Not That!
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