Monday, July 25, 2011
-boneless, skinless chicken breasts
Cut them up into strips, cubes or whatever shape you want your nuggets in.
I used a 1/3 measuring cup for sorghum, rice, a little tapioca and teff. It was hardly exact, and any flours you like the taste of works fine. They're fried, after all! Can't go wrong.
Flax seed gel for me. Again, do whatever you want. 1 or 2 would work perfectly.
You want the batter to have a soupy consistency (think pancake batter, or even a bit thinner) so it leaves a nice coat on the chicken that isn't too thick.
I added Lawry's Seasoned Salt, cayenne pepper, basil and a little garlic powder. I tasted it several times and adjusted the seasoning to my preference.
1. In a mixing bowl, measure out your flour. Add eggs and combine loosely. Add water gradually until the desired consistency is reached, stirring to combine. Add spices. Mix.
2. Heat about 1 1/2 inch frying oil in a pan to 350F.
3. Put chicken pieces in batter and turn to coat. Allow chicken to rest in the batter for a few minutes to give them time to adhere to each other.
4. Drop a few pieces of chicken into the hot oil at a time and fry until they are golden brown and done all the way through. Drain on paper towels.
I didn't actually fry mine all the way since I have a tendency to burn the dickens out of meat trying to make sure it's completely done. I fried them briefly, drained, then baked the rest of the way. I think I prefer them that way!
Thursday, July 21, 2011
I might be a huge Harry Potter nerd. Maybe this doesn't accurately represent the Gryffindor lion (someone thought it was a flower from Alice in Wonderland) but they say it's the thought that counts, right?
Bottom: Chicken nuggets, brown rice, black sesame seeds, more chicken nuggets.
Those chicken nuggets were especially good! I'll give you the method for making them soon.