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Homemade Chicken Nuggets

September 7th, 2012

I think all kids love chicken nuggets.  They kinda weird me out so I try to make my own.  The hardest part is cleaning up the Dutch oven after you’ve fried up your little nuggets so just ask your husband to do it.  Promise these are so easy and according to my kids (who I know are a little strange), better than Chick-fil-A.

Chicken Nuggets

Cut chicken breast into 1/2 inch-thick pieces. I always buy organic chicken mainly because I don’t want to spend time cutting off the slimy fat.  And since we eat such good and healthy beef I feel like we should try to eat the best chicken we can too.

Whisk water, 1/2 tbsp, salt and Worcestershire in a medium bowl.  Add chicken and refrigerate, covered, for about 30 minutes.

To crush panko, place it inside a zip-lock bag and lightly beat it with a rolling pin.

Combine flour, panko, onion powder, remaining salt, pepper, garlic powder and baking soda in a shallow dish.  Whisk egg whites in a second shallow dish until foamy.  I was trying to watch a Baylor football game while frying chicken and making the rest of our dinner so I didn’t get pictures of the egg whites, coating the chicken, or the frying part.  You’ll be just fine without them, I promise.  Coat chicken with egg whites and then dredge in flour-crumb mixture, pressing gently to adhere.  Transfer to a plate and let sit for 10 minutes.

We had a honey-mustard sauce, BBQ sauce and Ranch dressing with our nuggets.  Super easy to make or you can use store bought.  For honey-mustard: whisk together 1/2 cup yellow mustard and 1/3 cup honey.  Season with salt and pepper.  For BBQ: whisk 3/4 cup ketchup, 3 tbsp. Molasses, 1 tbsp. cider vinegar, 1 tsp. hot sauce and 1/8 tsp. liquid smoke.  Season with salt and pepper. Do this before you start frying.

  Heat 2 cups of vegetable (or peanut oil) in a Dutch oven over medium-high heat.  Fry half of chicken until a deep, golden brown, about 3 minutes.  Turn halfway through cooking.  Drain chicken on paper towels and repeat with remaining chicken.

Serve with your favorite sides and dipping sauces. I’ll post the recipe to the tomato and mac & cheese casserole we had with our nuggets asap. Oh it made the meal complete.  Enjoy!

Recipe: Chicken Nuggets

Meal type Main Dish
From magazine Cook's Country

Ingredients

  • 2 skinless, chicken breasts
  • 1 cup water
  • 1/2 tablespoon plus 1/2 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup all-purpose flour
  • 1/2 cup panko bread crumbs, crushed
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon baking soda
  • 1-2 large egg whites
  • 2 cups vegetable (or peanut) oil

Directions

Cut chicken into 1/2 inch-thick pieces. Whisk water, 1/2 tablespoon salt and Worcestershire in medium bowl until salt dissolves. Add chicken and refrigerate, covered, for about 30 minutes. Remove chicken from brine, discard brine, and pat chicken dry with a paper towel. Combine flour, bread crumbs, onion powder, remaining salt, pepper, garlic powder and baking soda in a shallow dish. Whisk egg whites in a second shallow dish until foamy. Coat chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to a plate and let sit for 10 minutes. Heat oil in Dutch oven. Return chicken to flour mixture and turn to coat. Fry half of chicken until a deep, golden brown, about 3 minutes. Turn halfway through cooking. Drain chicken on a paper towel. Repeat with remaining chicken and serve with dipping sauces.
You can easily double the recipe and freeze, cool fried nuggets for up to a month. To serve, heat oven to 350 and bake for 15 minutes, flipping once.

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