Grown-Up Chicken Nuggets with Herb and Radish Salad

Flattening chicken to even thickness (1/3 inch) is paramount: If the chicken is too thick, it takes too long to cook, and you risk scorching the coating before the interior is done; if too thin, it'll dry out before the breading has time to brown. The key to frying them is monitoring the heat; the nuggets should sizzle when you lower them into the pan. If the heat is too low, the breading will absorb the fat and become soggy. If it's too high, the outside will scorch before the inside cooks through. Click here for the full recipe.

Photo credit by Eva Kolenko  / Food styling by Carrie Purcell / Prop styling by Jillian Knox