Who doesn't love chicken nuggets? It is probably my top 3 finger food just a notch lower than French fries. My kids adore them. Every time they visit McDonald's, they will order a box of McNuggets to go along with their set burgers. I know how highly processed chicken nuggets are. Which is why I had been trying to craft out the best chicken nuggets. I guess this is the perfect version I have ever crafted.
This is the real deal, definitely not your store-bought-processed chicken nuggets. These nuggets are battered chicken breasts. A lot of you might be skeptical about using breast cuts to make nuggets, even I was skeptical initially. But as soon as I risked getting my mouth with a 6-degree burnt, the rest is history. I had tried multiple ways to make the perfect chicken nuggets; using a panne method (flour, eggs and panko bread crumbs), using buttermilk and flour method, chicken thighs, etc. I guess I hit the jackpot on this one.
Can you imagine? As soon as these came outta frying, my kids would risk burning their mouth just to have a taste. It is tender, juicy on the inside, crispy and crunch on the outside. Unlike McDonald's or any other frozen ones, this is the real deal. Without much delay, let's get started with the recipe. I really hope you give this recipe a try and impress your kids.
Bleached All Purpose Flour, 45g
Sea Salt, 1.5 TSP
Baking Soda, 1 TSP
Corn Meal, 60g
Corn Starch, 45g
White Pepper, 2 TSP
Onion Powder, 1 TSP
Garlic Powder, 1/2 TSP
Cumin Powder, 1/2 TSP
Coriander Powder, 1/2 TSP
Cayenne, 1/2 TSP
Dried Mushroom Powder, Pinch
Dried Basil, 1/4 TSP
Dried Parsley, 1/4 TSP
Dried Rosemary, 1/4 TSP
Dried Thyme, 1/4 TSP
Skinless Boneless Chicken Breast, 500g
Baking Soda, 1 TSP
Bleached All Purpose Flour, 1 TBSP
Canola / Peanut / Vegetable Oil, For Frying
Homemade Curry Sauce, For Dipping
Pls visit my "How To Make Homemade Curry Sauce" for the curry dipping sauce recipe.
Prepare the batter.
In a large bowl, whisk together flour, salt, baking soda, corn meal, corn starch, white pepper, onion, garlic, cumin, coriander, cayenne, dried mushroom powder, basil, parsley, rosemary and thyme.
Continue whisking until well combined.
Gradually pour in 225ml of water while still whisking.
Whisk until no large lumps. Whisk, whisk, whisk.
Cover with cling film and set aside for 30 mins to rest.
Prepare the chicken nuggets.
Place chicken breast on a working surface and cover with cling film.
Using a meat mallet, pound the chicken breast until tender and almost the same thickness throughout. You can do this with a rolling pin as well.
Cut into bite size nugget pieces, as evenly as you possibly can.
Transfer into a large bowl.
Add in baking soda.
Toss to coat well.
*Make sure the chicken is well coated.*
Cover with cling film and set aside for 15 mins.
After 15 mins, rinse thoroughly under running water.
Pat dry and lightly dust the chicken with flour.
Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Using a skewer dredge the chicken nuggets into the batter.
Gently spoon into the oil with some of the batter.
Deep fry until golden brown on all sides.
Remove from heat and drain off excess oil on a cooling rack or a plate lined with kitchen paper.
Repeat the process for the remaining chicken nuggets.
You can garnish the nuggets with your favorite herbs or greens. I used nori flakes.
Serve immediately with homemade curry sauce for dipping.
You can also serve with your favorite dipping sauce.
Hope you compare the difference.