We’ve all heard it: it’s best to make the most of a good thing.
But how to get the most out of a cheap nugget of fried or grilled chicken?
Find out with the Hell’s, an appetizer to a meal at Hell’s.
But this time, it’s all about the nuggets.
And the Hells are just as good.
The original Hell’s was made from two large nuggets, one fried and one grilled.
Hell’s is made from three smaller nuggets fried and grilled.
The first is served with fries, the second is served over cornbread, and the third is served on the side.
We’ll be adding nuggets to this recipe as soon as they’re available.
The key to a good nugging is to make sure you get a little bit of crunch from the nugges.
We also like to use fried nuggets for the best possible texture and flavor.
When you buy nuggets they usually have a little more texture than the grilled ones, so it’s important to get a bit more crunch from your nuggets as well.
When nuggets are fried they’re cooked at a very high temperature, so the crispy outer layer can be a bit crispy.
To cook the nugs, place them in a large skillet.
Fry the nudge until golden brown.
The outer layer is then heated in a frying pan until it’s crispy.
Let the nuge be uncovered in the pan, until it starts to soften, about 10 minutes.
Serve the nuigles with your favorite cornbread.
Recipe Notes Recipe adapted from Food Network: Hell’s Chicken, $8.99