It's rare for a chicken sando to truly have it all, but that's how they roll at Bok Bok.īest Chicken Tenders: Mr. The house slaw and pickles provide some acidic crunch, and the whole thing can be yours for only $8. It's an impossibly versatile mix of sweet, spicy and savory that just makes that chicken sing. Their signature chicken sandwich bests all comers for a few reasons, but chief among them is that house sauce. Canyon Road, 80) if you're in Utah County. 700 South, 80, ), or you can visit their Provo location (1181 N. I first visited them at their now-closed American Fork location, but those local to the Granary District can now check them out at Woodbine Food Hall (545 W. With a foundational bird that is consistently tasty, Pretty Bird's supplementary eats like the slaw and fries just make the party that much better.īest Chicken Sandwich: Bok Bok Korean Fried Chicken (Multiple locations, ): If you're just craving a straight-up fried chicken sandwich, it's hard to do better than Bok Bok. I have also come to appreciate how the spiciest version of hot chicken brings the heat without sacrificing flavor most spicy chicken places don't know how to do this, and it's a hell of a lot harder than it sounds. Chef Pham's experience in the fine-dining scene definitely has something to do with this, but the fried chicken itself packs such a flavorful punch that it doesn't really need any explanation. I've thought long and hard about what sets Pretty Bird apart, and I think it comes down to balance. It was a tough job all in all, but here are my favorites.īest Overall: Pretty Bird (Multiple locations, ): Anyone who has visited Chef Viet Pham's love letter to Nashville Hot Chicken will agree with me on this one, so it might not be the biggest surprise on the list. 1) Exterior: Was there something about the breading or seasoning that made the chicken special? 2) Interior: How does the chicken get treated before it gets fried? And 3) the total package: How do the interior and exterior complement one another? I noticed that my particular favor was swayed by places that struck a good balance among all their elements, but every now and again, a house-made sauce or side would be enough to tip the scales. Īs fried chicken is a fairly straightforward dish, I was after three things in particular. I think chicken wings are a food group of its own, and far too nuanced to include here-plus, I already did a chicken wing roundup earlier this year. I focused on spots that do chicken tenders, chicken sandwiches and bone-in chicken. So, if you're wondering why no national restaurants made the cut, there's your answer.īefore we get into the list, let's talk about the judging criteria. I've checked out all of the national chains that I know about, and while I've found them to be satisfactory, I just don't think they are ready to go toe-to-toe with the fried chicken scene that our local stalwarts have established. What they don't want trite lines, suggesting everything will be marvellous and simple things are going to fix it – because they are not.As it feels a bit like the Utah fried chicken trend is reaching the point of oversaturation, the time has come for me to deliver a definitive list of whose bird is the word. "I think it's a very real, important and quite sophisticated debate, but one I think the public is ready to hear and engage with. She urges the government to be more open and honest about the complicated issues facing the NHS with the public. "If you haven't got people coming through the training pipeline, if you haven't got the equipment where you need it, you end up with the challenges we have now," she explains. "What we've had is a long term period where the NHS was underfunded," she says. So that's despite the prime minister's pledge. "Is there enough equipment to meet this rising demand? I'm afraid the answer is no. He explains that staff and equipment levels are not where they need to be to keep up with demand. "But I think the key constraint, the key reason, is supply," he adds. "One reason is increased demand - our population is growing, our population is ageing, so there's more demand on the health service," he says. Mr Anandaciva is first to address the stats that show that already-long waiting lists are beginning to increase further. We look first at waiting lists - one of the biggest issues facing the modern NHS. Sarah-Jane is joined by a panel of two medical experts - medical academic and GP Professor Dame Helen Stokes-Lampard and Siva Anandaciva, who is chief analyst at the King's Fund to Health.
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