I don’t think it would be overly harsh to say Banquet is a brand traditionally associated with the budget section of the freezer aisle; dollar-priced frozen pot pies and chicken nuggets. There’s no harm in that in my book of course. This striking package though promises something more elevated – big crunchy pieces of chicken – finished in the currently trendy Nashville-style.
Cooking: You can officially bake or microwave these. I used both the microwave and after iffy results, the air fryer. The latter is the best unless you’re in a rush, because…
Taste and texture: Despite the package’s pictures of big thick pieces of real chicken, the reality was far removed. No matter how you cook these you will struggle to yield a crunchy and crisp finish. The microwave is the worst culprit resulting in watery, squishy lumps. The air fryer prevented things from devolving too much, but still these veered to the spongier side.
The taste was actually enjoyable in a cheap chicken nugget kinda way, but you’d be hard pressed to call it Nashville hot chicken. Think of these as regular cheap and cheerful chicken nuggets with tabasco-esque heat and acidity baked into a thin coating.
Verdict: Pretty mediocre overall. The zippy taste and seasoning made these a fun change of pace from a regular nugget – just don’t go in expecting real chicken or real Nashville style and flavor.
Banquet Nashville Hot Mega Strips cooking and nutrition
Are Banquet Nashville Hot Mega Strips any good?
If you’re in the market for a different spin on a regular processed nugget or tender, these offer a tabasco like zip. If you’re expecting real chicken in thick, ridgy batter – you will be disappointed.
Other Banquet products
- Banquet Original Crispy Fried Chicken review
- Banquet Nashville Hot Mega Strips review
- Banquet Salisbury Steaks review
- Banquet Chicken Breast Patties review
- Review: Banquet Sausage And Gravy Deep Dish pot pie
- Review: Banquet Chicken Nuggets And Fries
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!