French takes on fried chicken are always a little different than the American versions we might be used to. Michel Richard’s iteration at the hands of chef Todd Harrington goes a completely different route than the standard egg-and-bread crumbs treatment. It’s poached and coated with chicken mousse before it gets covered with fresh bread crumbs—and this is a three-day process. The result is one of the crunchiest, most moist pieces of fried chicken you’ll ever encounter.
Best of the City 2016
Our seventh annual celebration of all things Las Vegas, from the best place to fix your speeding ticket to the best Bloody Mary.