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Chicken Nuggets
A recipe devoured by kids and adults. My youngest son asks me to make it once a week. Not only these are a better alternative to store bought nuggets – since they are made from scratch, but they are even better tasting. Once you make this recipe, you will never buy the frozen ones. Making this recipe is actually much easier than what you think. Mayo-honey dip or ready sweet chili sauce goes well with these treats. This recipe makes 24 nuggets.
Chicken Nuggets
Description
A recipe devoured by kids and adults. My youngest son asks me to make it once a week. Not only these are a better alternative to store bought nuggets – since they are made from scratch, but they are even better tasting
Ingredients
For the nuggets:
- 1 kg. /2 lb. 4 oz. skinless and boneless chicken breasts
- 3 egg whites
- 1 egg yolk
- ½ cup heavy cream
- 1 teaspoon salt
- 3/4 teaspoon freshly grated white pepper
- A dash of chili flakes
- ¼ teaspoon freshly grated nutmeg
- 11/2 cups panko breadcrumbs
- Canola oil for deep frying
Honey-mayo dip:
- 3 tablespoons mayonnaise
- 1 tablespoon honey
- A pinch of salt
- 1 teaspoon Dijon mustard
Instructions
- Place the chicken breasts in a food processor. Add the salt, pepper, nutmeg, chili flakes and sour cream. Process the chicken breasts into a fine paste. Set aside.
- Using an electric mixer, beat the egg whites for 1 minute until foamy.
- Add the egg yolk and beat for 20 seconds.
- Add the chicken paste to the eggs, and mix well fully integrating the mixture.
- Place the breadcrumbs in a deep bowl.
- Moisten your hands with water, and roll out the chicken paste into egg-sized pieces, flattening and shaping them into nuggets.
- Dip each in the breadcrumbs, making sure to coat well. Flatten each one more time.
- In a fryer, heat oil to an adequate frying temperature. Fry in batches until golden brown.
- For the mayo-honey dip: In a small bowl, mix together the mayonnaise, honey, Dijon mustard and salt. Serve it with the chicken nuggets.
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