Chicken Nuggets My Way
From Erma_E_K_Monie 2 years agoIngredients
- 3 lbs. boneless skinless chicken breast or thighs, cut into 1 - inch chunks shopping list
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- 1 1/2 cup whole milk shopping list
- 2 Eggs shopping list
- *chicken broth or chicken bone broth, as needed shopping list
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- 2 cups all purpose flour shopping list
- 1 Tablespoon Corn Starch shopping list
- 2 teaspoons baking powder shopping list
- 3 Tablespoons powdered sugar, optional, this is a first try thing - I have never used sugar in my nuggets before! shopping list
- [I have never used this before, so it's a first try thing] shopping list
- 2 teaspoons pink himalayan salt, fresh ground, sea salt, celtic gray salt.... shopping list
- 1 teaspoon black pepper, fresh ground shopping list
- 3 Tablespoons Italian Seasoning shopping list
- 1 Tablespoon Garlic powder shopping list
- 1 Tablespoon Onion powder shopping list
- 2 teaspoons paprika, smoky or sweet, you decide shopping list
- 2 teaspoons parsley, Dried, optional - This maybe in the Italian Seasoning shopping list
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- Olive Oil or Lard, for frying, did you know that lard is almost shopping list
- as good for you as Olive Oil? shopping list
- Most people do not. shopping list
- New research has shown this to be a true fact. shopping list
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- Cardboard / Brown Paper Bags / Newspaper / Paper towel , shopping list
- for draining the grease off of the nuggets. shopping list
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- I was taught to double cook my Chicken: shopping list
- Double Coated shopping list
- Dunk shopping list
- Fry shopping list
- Dunk - Again shopping list
- Fry - Again! shopping list
How to make it
- First you must prepare your fry area.
- Place paper towels or other absorbent materials in
- the drain zone.
- I use cardboard and old newspapers.
- Heat the oil to your preferred frying temp.
- Mix all dry ingredients.
- Add liquid to make a medium thin paste.
- I like to use chicken broth or chicken bone broth.
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- I need to make 3 to 4 batches of this paste as I cook,
- I think its better if you do not make it all up
- ahead of time due to thickening as it sets, but
- truly that is up to you.
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- Take a few chicken chunks and add them to the paste.
- Take them out one at a time and place them into the
- hot oil.
- Turn them at least once.
- They will float when done.
- Take them out and place in the drain area.
- Do this with all of the chicken pieces.
- When you have finished the first round, you get to
- start over.
- Re-dip the fried pieces into the paste and fry again.
- When they are golden brown remove to the drain area
- and allow to cool.
- Serve with dipping sauce of preference.
- We like ranch / honey mustard / sweet and sour /
- szechuan sauce / ketchup and in some weird cases
- apple sauce!!!
- You do you!
- You may need to make two drain areas for this one, I do.
- One on the right hand side for the first frying.
- One on the left hand side for the second frying zone.
- By this second frying zone I have also set out all the
- stuff they can have with the meal.
- Like apple slices, cole slaw, sweet potatoes fries -
- cooked in the Air Fryer, potato salad, salad,
- dips and dressings.
- What ever your family like with chicken...
- Parents make up little kids plates first and I am frying.
- Then the older kids who can help themselves go.
- Then the adults are allowed to join in as the nuggets
- get done, however, only after the littles are full.
- If you wait to do a family meal with this I think the
- nuggets suffer.
- However, if you turn the oven to 150 - 200 ish, and
- put down a cooking sheet with absorbent materials
- on it and put them on this it may work.
- I have never tried this before honestly!!!
People Who Like This Dish 1
- clbacon Birmingham, AL
- Erma_E_K_Monie Central, Mid-Missouri
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