The reformulated chicken nuggets at Burger King are shaped like plump commas, which, come to think of it, is probably symbolic. BK would like you to pause for a beat and consider its new nugs, which the chain overhauled after customers complained that the previous ones were “dry,” “rubbery” and, I’m guessing, other words that can’t be published here.

Chicken nuggets are arguably the most important item on a fast-food restaurant menu: They keep the kids occupied so you can wolf down a burger in relative calm, and they remain a semi-guilty pleasure for those who haven’t completely abandoned the kid inside. You can understand why Burger King wanted to refresh its nugs, not long after tinkering with its signature Whopper.

But are the new dippers any good?

Made with boneless chicken breasts, with some rib meat attached, these nuggets are so moist you half expect to see juices flowing from them when you take a bite. I suspect the succulence is due to the added chicken broth listed among the ingredients in the reformulation. It’s a deft touch. The breading, supplemented with rice flour for crunch, provides the necessary contrast to the chicken. In short, these bites take major-chain fast-food nuggets to a whole new level; at the very least it should improve Burger King’s standing among its peers.

The biggest issue is finding a dipping sauce that pairs well with the nugs. I find that most of BK’s sauces run sweet, including a new limited-time “special savory” condiment built from soybean oil, tamarind puree and tomato paste. The best option is the chain’s barbecue sauce, whose vinegar tang complements these addictive little scamps.

I guess I shouldn’t be surprised by the new nuggets. Burger King added a secret weapon to its team: head chef Amy Alarcon, former vice president of culinary innovation at Popeyes, who spent nearly three years developing the fried chicken sandwich that would start a fast-food war and inspire a thousand pale imitators.

I look forward to the forthcoming nuggets arms race.

(http://www.autoadmit.com/thread.php?thread_id=5900026&forum_id=2.#50111762)