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Chicken Nuggets

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Chicken Nuggets

Tips for success: Double frying these nuggets give them an excellent crunch and keeps the nuggets tender and juicy. Adding the cornstarch to the seasoned flour, give us a crisper nugget. If you do not have a thermometer to check the temperature of the oil, place the handle of a wooden spoon in the oil, once bubbles form around the handle the oil is hot.

Chicken Nuggets

Kenneth
Tips for success: Double frying these nuggets give them an excellent crunch and keeps the nuggets tender and juicy. Adding the cornstarch to the seasoned flour, give us a crisper nugget. If you do not have a thermometer to check the temperature of the oil, place the handle of a wooden spoon in the oil, once bubbles form around the handle the oil is hot.
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Total Time 30 mins
Calories

Equipment

  • Chef knife
  • Cutting board
  • 5-quart pot
  • Dry measuring spoons
  • Slotted spoon
  • Large mixing bowl
  • 2 medium mixing bowls

Ingredients
  

Chicken Nuggets:

  • 1 lb. ground chicken
  • 1 ½ teaspoon finely chopped rosemary
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon white pepper
  • 2 tablespoons panko bread crumbs
  • 2 tablespoons milk
  • 1/3 cup unbleached flour
  • canola oil for frying
  • bbq sauce optional
  • honey mustard optional
  • ketchup optional
  • sweet and sour sauce optional

Dredge:

  • 4 large eggs beaten
  • 1 cup unbleached flour
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder

Instructions
 

  • In a large bowl add the ground chicken, rosemary, kosher salt, white pepper, panko and milk, mix together. Form into small patties about the normal size of chicken nuggets, in a small bowl, add the flour and dredge 5 nuggets at a time, dust off excess flour and sit on a baking sheet.
  • Turn on the heat to medium in a medium pot fill ½ way with oil, bring oil to 350 degrees. While oil is heating up, set up dredge station, in one bowl add beaten eggs, in another bowl add the flour, cornstarch, kosher salt, white pepper and garlic powder, mix together.
  • One at a time, dip nuggets in egg, evenly coating, let excess egg drip off, then evenly dredge in seasoned flour. Once you have about all the nuggets done, your oil should be hot. Fry 6 to 8 nuggets at a time for 1 minute on each side, place on a paper towel. Then fry the 6 to 8 nuggets again for 3 minutes on each side. Drain cooked nuggets on a paper towel lined baking sheet. Serve with your favorite dipping sauce.
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