Monday, July 25, 2011

A Simple Method for Chicken Nuggets

    Here's my method for making tasty chicken nuggets. You don't really need instructions for something so simple, but it's always nice for the reminder, anyway.

Chicken Nuggets

-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!


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