Chicken nuggets are chicken products made from meat slurry that is breaded or battered, then baked or deep-fried. Although the dish is highly caloric, it used to be considered a healthy alternative to the beef that was already offered. The nuggets were invented in the 1950s by a food science professor at Cornell University named Robert C.
American Chicken Nuggets
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesChicken nuggets are chicken products made from meat slurry that is breaded or battered, then baked or deep-fried. Although the dish is highly caloric, it used to be considered a healthy alternative to the beef that was already offered. The nuggets were invented in the 1950s by a food science professor at Cornell University named Robert C.
Ingredients
1 pound ground chicken breast
1 teaspoon garlic salt
1 teaspoon onion powder
kosher salt, to taste
1 cup all-purpose flour
5 tablespoons cornstarch
1 large egg, lightly beaten
1/4 cup whole milk
3/4 cup seltzer water
oil, for frying
Directions
- Line a baking sheet with parchment paper and set aside.
- Place the chicken, garlic salt, onion powder, and salt in a food processor and purée until it forms a paste. Portion the chicken into 1/2 ounce pieces and flatten out slightly on the prepared baking sheet. Place in the freezer for 2 hours.
- Meanwhile, combine half of the flour, 4 tablespoons of the cornstarch, and salt in a medium bowl. In another medium bowl, stir the egg with the milk. Working with 1 nugget at a time, dip the nugget into the dry ingredients, tossing to coat completely. Transfer the nugget to the milk and egg mixture, again tossing it gently to coat completely, then back into the flour mixture one more time. Place the remaining flour and cornstarch in a bowl and whisk in the seltzer. Working with one nugget at a time, toss the nugget in the batter. Change the parchment paper on the baking sheets and transfer the nuggets to the baking sheet.
- Heat 2-inches of oil in a large saucepan until a deep-fry thermometer reaches 325°F. Working in batches, fry the nuggets, turning gently to make sure that they color evenly, for 1 1/2 minutes, or until lightly golden brown. Using a slotted spoon, transfer to a baking sheet and refrigerate for 1 hour.
- Increase the heat for the oil until a deep-fry thermometer reaches 375°F. Working in batches, fry the nuggets until golden brown, about 3 minutes. Using a slotted spoon, transfer to a paper towel-lined baking sheet and season with salt. Serve with your favorite dipping sauce.
