About this episode
The breaded chicken piece has become a symbol of “kid’s food” despite almost every cuisine having a version of this simple but sophisticated home cooking. This week, we dive into the idea that what has been co-opted by fast food and freezer companies — in this case, chicken nuggets — can actually be taken back by parents and home cooks. Stacie and Meghan debate the merits of keeping frozen nuggets on hand and walk us through different ways to cook chicken nuggets at home from scratch while minimizing cost and dishes while maximizing flavor. Plus we revisit a season one interview with Melissa D’Arabian to learn how what is billed as “kids food” can also be used as a tool for equilibrium at the family table.
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