Not only are the nuggets back on the menu, but the Powers That Be at Taco Bell plan to make crispy chicken (not just nuggets) a permanent part of the menu by 2026. Can you say winner, winner, chicken dinner?
For the uninitiated, these aren’t your average fast food chicken nuggets. In fact, it took more than 50 tries to get the recipe just right in terms of taste and texture. They’re coated in tortilla chip breading and come with a trio of dipping sauces: Hidden Valley Fire Ranch, tangy Bell Sauce and sweet-heat Jalapeño Honey Mustard.
In case you need more convincing, take it from Davison: The chicken is shockingly juicy, but that doesn’t take away from the crunch of the breading. Furthermore, the chicken is actually a step above its competitors.
“The nuggets are all white meat—actual chunks of chicken, not ground,” Davison notes. “Each piece of chicken is marinated in jalapeño buttermilk, giving them a slight zesty kick. It adds a tangy note to each bite, but it’s subtle.”
As for the dipping sauces, she preferred the jalapeño honey mustard variety. “It adds a tiny bit of heat, but really, there’s more of a vegetal flavor, which balances out the sweet and tangy notes,” she says. “The [Fire Ranch] has a slow-building heat that sneaks up on you, but it’s never overwhelming; after all, it’s not called Diablo Ranch. Tomatoes, red chiles and garlic are the main ingredients in [the Bell Sauce]. It reminded me a bit of the tangy flavors of Zaxby’s sauce, but it isn’t as ketchup-y. It’s tangy and a little peppery, like a creamier, thicker red enchilada sauce.”
So…meet you at the drive-thru?
