Jami and Katy from Taste Utah take us inside a new restaurant concept called Pretty Bird. Today, Chef Viet shows us one of their crowd favorites, a fried chicken sandwich. He says it’s the bread and butter of Pretty Bird.
The restaurant at 146 Regent Street uses a boneless, skinless chicken thigh. He says the chicken thigh is juicier and more tender than a chicken breast, and that is why they use it.
Tune in to Taste Utah Saturday mornings at 11 on Utah’s CW30.
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