How To Make Perfect Chicken Nuggets (IMHO)

Name: How To Make Perfect Chicken Nuggets (IMHO)
Cuisine: American
Ingredients: Batter:; 45 g Bleached All Purpose Flour,; 1.5 TSP Sea Salt,; 1 TSP Baking Soda,; 60 g Corn Meal,; 45 g Corn Starch,; 2 TSP White Pepper,; 1 TSP Onion Powder,; 1/2 TSP Garlic Powder,; 1/2 TSP Cumin Powder,; 1/2 TSP Coriander Powder,; 1/2 TSP Cayenne,; Pinch Dried Mushroom Powder,; 1/4 TSP Dried Basil,; 1/4 TSP Dried Parsley,; 1/4 TSP Dried Rosemary,; 1/4 TSP Dried Thyme,; 225 ml Water,; Chicken Nuggets:; 500 g Skinless Boneless Chicken Breast Into Nuggets,; 1 TSP Baking Soda,; 1 TBSP Bleached All Purpose Flour,; Canola / Peanut / Vegetable Oil, For Frying; Homemade Curry Sauce, For Dipping

Daniel Lim @fatdoughsg

Singapore

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.

Daniel Lim @fatdoughsg

Saved

Ingredients

Batter:
45 gBleached All Purpose Flour,
1.5 TSPSea Salt,
1 TSPBaking Soda,
60 gCorn Meal,
45 gCorn Starch,
2 TSPWhite Pepper,
1 TSPOnion Powder,
1/2 TSPGarlic Powder,
1/2 TSPCumin Powder,
1/2 TSPCoriander Powder,
1/2 TSPCayenne,
PinchDried Mushroom Powder,
1/4 TSPDried Basil,
1/4 TSPDried Parsley,
1/4 TSPDried Rosemary,
1/4 TSPDried Thyme,
225 mlWater,
Chicken Nuggets:
500 gSkinless Boneless Chicken Breast Into Nuggets,
1 TSPBaking Soda,
1 TBSPBleached All Purpose Flour,
Canola / Peanut / Vegetable Oil, For Frying
Homemade Curry Sauce, For Dipping

Saved

Steps

1

Pls visit: https://www.fatdough.sg/single-post/2019/08/20/Curry-Sauce for the curry sauce recipe.
2

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.
3

Whisk until no large lumps. Whisk, whisk, whisk.
Cover with cling film and set aside for 30 mins to rest.
4

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.
5

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.*
6

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.
7

Dd 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.*
8

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.
9

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.
10

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.