The recipe lists potatoes, an egg, flour, salt, and pepper. I was surprised to find that the recipe called for frying the latkes in clarified butter instead of oil. Eating foods fried in oil is part of Hanukkah tradition, so I was a bit skeptical about this change.

I managed to cut myself almost immediately. Grate with caution.

The resulting batter had the consistency of oatmeal.

The recipe includes instructions for how to make clarified butter. You can also just buy ghee at a grocery store and skip this step.

It reminded me of skimming the fat off the top of chicken soup. It was easy, but took extra time waiting for the solids to settle.

Garten's recipe instructs using a tablespoon of the potato mixture for each latke.

I also loved that frying the latkes in butter didn't make my entire apartment and person smell like oil. It's a strong scent that tends to linger. These just smelled mildly like melted butter, which was amazing.

Because there weren't any other added ingredients to the batter, the potato flavor shone through and the buttery crust was delicious.

It didn't have the oily taste of a traditional latke, but I actually preferred the milder taste of butter.

Stewart's recipe involved twice the amount of potatoes and eggs that were in Garten's, as well as additions like grated onion and beer.

Stewart's recipe says to reserve this potato juice, let the milky starch sink to the bottom, and pour off the liquid — similar to the clarified butter I made for Garten's recipe.

Grated onions are standard in latke recipes — beer, not as much. I was curious to see how it would affect the flavor and texture.

The larger latkes took much longer to fry than Garten's, and they were a little more unruly to flip. I'm still trying to get a resulting oil splash out of my favorite jeans.

I could already tell that these latkes were going to be the more traditional of the two.

I couldn't taste the beer, but the grated onion and the crispy, oily goodness created a sharper flavor that screamed Hanukkah to me.

Even though they're not fried in oil — which is kind of the point of eating them on this holiday — I enjoyed Garten's latkes more because they were easier and faster to make, and they had a mild, buttery flavor that I loved. But Stewart's recipe is perfect for traditionalists.

Cost: $3.89 — excluding tax and tip — for an eight-piece pack at a Burger King in New York City.

Note: All prices listed here may vary in different markets.

Erin: I thought the nuggets' coating was well-seasoned, but the breading was slightly on the thicker side. While they were a good vehicle for one of the chain's dipping sauces — such as the Zesty sauce, which is a personal favorite — these nuggets work better as an accompaniment to one of the chain's burgers rather than an entrée themselves. Burger King is known for its burgers, after all.

If you're craving chicken the next time you visit a Burger King, I suggest opting for the chain's chicken sandwich or one of its chicken-tender wraps.

Priyanka: When I held the chicken nugget in my hand, I could feel its crisp texture and was excited to try it. However, upon taking my first bite, I found the bread coating, although crunchy, was too thick and overpowered the chicken, leaving a slightly salty aftertaste.

I agree with Erin that the chain's nuggets are a side order, best enjoyed when dipped in some sweet-and-sour sauce.

Business Insider reached out to Burger King for comment but did not receive a response before publication.

Cost: $3.36 — excluding tax and tip — for a four-piece pack at a Wendy's in New York City.

Erin: Like Burger King and McDonald's, Wendy's is primarily a burger chain. So, it should come as no surprise that its chicken nuggets are pretty unremarkable, in my opinion.

They were well-seasoned, and the breading had a lot of flavor, but they were also pretty small. Wendy's nuggets definitely act more as a side dish than a reason to go to the chain.

Priyanka: I'd heard great reviews about Wendy's chicken nuggets, especially its spicier offering, so when the time came to try them, I was looking forward to becoming a loyal fan, too.

Instead, I found myself yearning for old favorites, like Chick-fil-A.

While Wendy's does a great job with the nuggets' coating, which is both well-seasoned and crispy, it fails to show off the star ingredient: the chicken.

It took some effort on my part to pull apart the chicken, which felt slightly chewy instead of how I usually prefer it: juicy and easy to bite into.

Cost: $4.90 — excluding tax and tip — for a five-piece pack at a KFC in New York City.

Erin: They were a little bland in the flavor department, but I thought the chicken itself tasted higher quality than the nuggets from Wendy's, Burger King, and McDonald's. It was more shreddable and paired well with the chain's new Comeback sauce — launched in October with its new chicken tenders — but I would have liked more breading to give it that crunch.

Speaking of KFC's chicken tenders, I'd probably recommend those over the chain's nuggets.

Priyanka: For a chain that specializes in fried chicken — and one that I usually enjoy eating at — I also felt a bit let down by KFC's chicken nuggets, which were only introduced last year.

In terms of size and texture, KFC's chicken nuggets look pretty similar to Chick-fil-A's, and yet, when it comes to taste, the two are quite different.

While KFC delivers with its succulent chicken, it falls short when it comes to seasoning. I agree with Erin: skip the nuggets for its much nicer tenders instead.

In a comment to Business Insider, KFC said, "Feedback on our nuggets has been overwhelmingly positive, and we sold more than 100 million nuggets in the first eight weeks that they were available. Our fans can enjoy KFC Chicken Nuggets nationwide seven days a week, and we take pride in their quality."

Cost: $5.39 — excluding tax and tip — for a four-piece pack at a McDonald's in New York City.

Erin: McDonald's chicken nuggets are the stuff of legend. They've been around since the early '80s, and there's something about the tempura-style-fried chicken nuggets that keep me coming back for more.

They're always crispy, always salty, and always the same — I always know what I'm going to get with a McDonald's nugget.

Priyanka: I'm a big fan of the brand's spicy chicken nuggets, which were introduced for a limited time earlier this year but not so much of its regular recipe.

While they're consistently crunchy, I find them slightly underseasoned, and the salty after-taste a tad bit too overpowering for my liking.

Cost: $5.79 — excluding tax and tip — for a five-piece pack at a local Chick-fil-A in New York City.

Erin: While some of the other nuggets leaned on the drier side, these nuggets were moist and would likely pair well with practically any dipping sauce. Each nugget was on the smaller side but packed a lot of flavor into a small bite.

Priyanka: Until I tried Taco Bell's chicken nuggets, Chick-fil-A's bite-sized chunks were my go-to. I've had them on multiple occasions, and they've always tasted consistently good. When eaten fresh out of the box, they're satisfyingly crunchy, and the chicken is perfectly juicy.

While they're bite-sized and often thought of as a side dish, I recommend sizing up — I usually opt for the 12-piece pack with a side of waffle fries and Chick-fil-A sauce — and giving them a chance as a main meal.

Cost: $3.99 — excluding tax and tip — for a five-piece order and one dipping sauce.

However, we were invited to taste the new chicken nuggets at an early preview hosted by Taco Bell in New York City, so we received complimentary tastings of the nuggets.

Erin: These chicken nuggets, coated in a blend of breadcrumbs and crunchy tortilla chips, stood out from the competition with their well-balanced flavor. They were salty, with a subtle corn taste from the tortilla-chip breading. They reminded me more of a boneless wing than a chicken nugget.

Paired with the chain's new Hidden Valley fire ranch sauce, a standard creamy ranch sauce with a slight hint of heat, and the jalapeño honey mustard, an unusual combination of tangy mustard and strong yet balanced jalapeño flavor, these nuggets truly blew me away.

Priyanka: When it comes to nuggets, the three things that matter the most to me are a crisp exterior, well-seasoned coating, and juicy chicken. Taco Bell's latest offering checked off all three.

At first glance, the nuggets — all in different shapes and sizes — seemed as though they had a tough exterior, but as soon as I took my first bite, I was pleasantly surprised at how easily the chicken tore apart. I also enjoyed the "Taco Bell twist," as one representative called it at the preview, wherein breadcrumbs were combined with crispy tortillas in the coating.

Usually, I pair my chicken bites with regular ketchup or mayonnaise, but since I've tried Taco Bell's jalapeño honey mustard sauce, I've found myself swapping the regulars for this combination instead. The jalapeño adds a subtle yet nice kick, pairing beautifully with the new nuggets.