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.
Tried this recipe?Let us know how it was!