The Birdseye chicken dipper promises 100% whole chicken breast in a golden and crunchy batter coating. At first glance it is abundantly clear that this food was elegantly designed in the shape pertaining directly to its name. Indeed, what is a chicken dipper without its ability to dip? The smaller end creates an easily graspable point at which to lift the dipper and delve it directly into the depths of your favourite condiment. Normally in this scenario I would opt for a light vinaigrette, but to fully endorse myself into the culture I went with the "vogue" sauce of the moment, tomato ketchup. As a side to the main meal, I chose a spread of thinly sliced and lightly fried potato, supplied with the utmost care and passion by the illustrious McCain company.
|Presentation is everything. EVERYTHING.|
At first glance it is clear that there is far from 100% chicken breast in this dish. Indeed, upon examining the recipe I found in fact that chicken constituted only 50%, while the rest was the various flavourings and breadcrumbs that constituted the batter. This ratio is a transgression in my eyes, but the batter itself lends a certain je ne sais quoi to the proceedings. The dipper is crunchy, slightly greasy, but eternally satisfying once it gives way to the juicy chicken treasure inside. In keeping with the traditional method of consumption, I forwent cutlery and delved straight in with my hands for full on digital pleasure. The grease was constricting at first, but I found my plate to be empty in no time at all. One may ask where on a chicken are its dippers, but I say that they are philistines, and are clearly ignoring the centuries of culture and tradition surrounding this dish.
My rating: 4/5