Originally posted September 01, 2011

chicken nuggets

chicken nuggets by joanie

Unlike fast food and frozen fare, these chicken nuggets are not full of gross chicken extrusions and weird filling. They're 100% fresh chicken breast meat fried in a simple batter, which gives you a nice white meat that, frankly, can be dry if you overcook it. So don't overcook it. Serve with a nice dip, like honey mustard.

Ingredients

  • 1 lb chicken breasts
  • 1 tbsp Lawry's seasoned salt
  • 2 eggs, beaten
  • 3/4 cup all-purpose flour
  • 1/4 cup corn meal (optional)
  • canola oil for frying
20 nuggets

Directions

Cut chicken into chunks. Place into a food processor and process until ground. Add seasoned salt and process until evenly distributed.

Form meat into 1 tablespoon balls.

Whisk together the flour and corn meal in a bowl. Dredge the ball in the flour mixture and then flatten it into an oval nugget shape. Submerge it in the beaten eggs, and then dredge it once more in flour. Set aside.

Pour enough oil into a relatively narrow but tall pot so it reaches about 2" in depth. If you have a fry thermometer, now's the time to use it. Heat oil on medium heat.

Once the oil reaches 375º, add chicken pieces one at a time. Don't overcrowd; work in batches. Monitor the temperature so it roughly maintains 375º. Once the chicken reaches the desired shade of brown (about 5 minutes), remove and place on a paper towel to drain.

Serve immediately with the dip of your choice.

45 minutes

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Adapted from

For the Love of Food
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