By: Bob Gourley
The number of chicken restaurants in the U.S. must be staggering. Not only are there big chains but independents are gobbling up more of the trade as well.
One of those small providers is Blue Ribbon in Summerlin. Two brothers, Eric and Bruce Bromberg started the ball rolling in New York back in 1992 and now their only west coast location is doing very well.
What makes it so good? The breading is a mix of egg whites, matzo meal and a secret collection of spices. The pieces are huge and after devouring one you will be staring at your plate wondering if you should take the rest home.