Brandon Cavazos, the culinary mastermind in charge at Burdell's, a popular eatery in Oakland, laughs as he reminisces about the disbelief his prep cook expressed when he was introduced to their new dish, gourmet chicken nuggets. Positioned three locations away from a McDonald's, Burdell's would not be the first place people think of when it comes to chicken nuggets. However, this is precisely where Cavazos is breaking culinary barriers.

Burdell's is among the several restaurants nationwide with a unique approach to a crowd favorite, offering an in-house version of the nostalgic chicken nugget as part of their caviar menu. Cavazos explains that their version of this comfort food classic requires precision to maintain a texture that can distinguish it from a chunk of fried chicken. The family-friendly nugget must possess an unmistakably more consistent, smooth texture.

Cavazos has devised a production method to achieve this desired texture that mirrors popular brands like McDonald’s and Tyson. Beginning with chicken thighs marinated in buttermilk and the restaurant's signature pickle spice, the meat is then ground and mixed with eggs, cream, and a chicken breast mousseline to create a sausage consistency. Cavazos described the nugget's formation as "a Hershey's Kiss-sized dollop", placed on a baking sheet. The resulting product, despite its identical size, has a unique nugget shape.

Andrew Moorman, at New Orleans' Turkey and the Wolf, adds a playful touch by producing dinosaur-shaped nuggets. He uses a Robo Coupe, or industrial food processor, to achieve a fine and consistent chicken texture, which is then cooked sous vide, cooled, cut into shapes, and then frozen before getting the fry treatment. His unusual serving suggestion? With beurre blanc mayonnaise, cured egg yolk, and caviar.

Perhaps the most famous of the upscale chicken nugget venues is Coqodaq, a chic fried chicken establishment spawned from the popular New York Korean barbecue restaurant Cote. Their high-end nuggets, which are adorned with ingredients ranging from trout roe to black truffle, have become an internet sensation, and were also a hit at last year’s US Open.

The paradox lies in the combination of an everyday, almost juvenile snack such as the chicken nugget, elevated by the sophisticated addition of caviar. But the uniform texture of the nugget enhances the caviar's salty zing, rather than masking it. Cavazos is convinced that the nugget's strong, bold taste complements the caviar better than traditional pairings such as blinis.

Moorman believes the nuggets have broad appeal due to their approachable form. Nuggets, he says, are universally accepted, making them the perfect vehicle for risk-averse diners to try high-end ingredients like caviar.

Despite the undeniable appeal of these gourmet chicken nuggets, Cavazos and Moorman admit that they have yet to turn a profit from them. Cavazos confessed it's a "loss-leader" for them, but stands by their decision to continue offering the dish, seeing it more as a passion project to spread their love for these special nuggets and the exceptional caviar they serve.

Emphasizing the emotional connection he has with the dish, Moorman said, "Chicken nuggets is my family. I am a lifelong fan, and making them from scratch only confirmed that love."