Chicken nuggets were made up in the 50s of the XX century. Many think that they were invented in McDonald’s, but they are mistaken. McDonald’s presented their recipe only in 1980. Despite the fact, they weren’t invented in McDonald’s, that’s where they’ve become popular.
The recipe, I wanna share with you today, I can’t call easy, but it’s definitely worth the effort. We won’t do the trivial breading with a scrambled egg, we’ll make a batter with cornflour and semolina instead. As a result, you’ll get a perfectly shaped, crusty on top and gentle inside chicken nuggets.
You can also make semi-manufactures, freeze, and keep in them for a month. And when you’ll need a snack just take out of the freezer, let them warm up a bit for an hour at room temperature and then batter.
Contents
⏱ Cooking time — 1 hour 20 minutes overall. Includes 50 minutes of preparation and cooking + 30 minutes unattended.
🔪 Ingredients
For 2-3 servings:
Minced meat:
- 400 g (14 oz) chicken breast (don’t have? check for chicken breast substitutes)
- 80 g (3 oz) boiled potatoes
- 1 lemon
- A twig of rosemary (optional)
- About 1 l of frying oil
For batter and breading:
- 200 ml (1 cup) of water
- 150 g (5,3 oz) bread or breadcrumbs
- 50 g (1,8 oz) semolina
- 100 g (3,5 oz) cornflour
- Salt
Equipment:
Blender or food processor
🥣 Directions
STEP 1. MAKE A MINCED MEAT AND BREADING
If you have some remaining mashed potatoes or just boiled one that’s good, if no, the first thing you need to do is to boil a potato. Take a small casserole, add some water, salt a bit, dice the potato, and cook until mild (for about 10-15 minutes).
Next – breading. Chop half of a baguette (150 g (5,3 oz)) into random pieces, place them into a food processor/blender and make crumbs, it would be our breading for nuggets.
In case you have neither a food processor nor blender, use bought ones. Place the crumbs 150 g (5,3 oz) on the wide flat plate and put aside.
Next – minced meat. Take 400 g (14 oz) of chicken breast, cut it into a few pieces, and place into a blender bowl. Add 3 tbsp of lemon juice, 2 tbsp of olive oil, 80 g (3 oz) of boiled potatoes and a pinch of salt. Optionally, you can add a rosemary twig or any other spice to your taste.
Turn on the blender and let it work for a couple of minutes to make minced meat.
And again – if you don’t have a food processor or blender, use a meat grinder or buy a ready-to-use and add all the rest ingredients at home.
Form balls from the mass that are a bit smaller than a walnut.
In order, the stuffing doesn’t stick to your hands, moisten them with water or oil. Also, you can form balls using two moisten teaspoons.
Put balls on the plate, cover with a food plastic foil, and place it into the fridge for 15 minutes.
STEP 2. PREPARE THE BATTER AND MAKE NUGGETS.
Mix 50 g (1,8 oz) of semolina and 100 g (3,5 oz) of corn flour, add 200 ml (1 cup) of water and a pinch of salt, and mix again.
When it’s time (after 15 minutes) take the plate with meatballs out of the fridge and do next: take one ball, roll it in the flour, and when it’s all in it, flat it like a rissole 1-1,5 cm (0,4 – 0,6 inches) thick and put on the clean plate.
Do the same with the rest of the balls.
Let’s finish the preparation. Every rissole dip into the batter (mix it beforehand), take them out carefully with a spoon, let the extra batter flow down, and put into the plate with bread crumbs.
In this plate dip the piece into the breadcrumbs from each side and put on the separate plate. Do the same with the rest of the pieces and we’re ready to finish.
At this stage when the nuggets are ready but not fried yet, you can freeze them.
STEP 3. FRY NUGGETS
Take a small casserole, pour 1 l of oil, and place on the fire.
To use the oil more rationally, you can add oil just to cover ½ of nuggets, but this way you’ll need to turn them up when cooking.
Warm up the oil to about 180 degrees, you can check it in this way without a thermometer: place a clean spoon into the oil, if there are bubbles around it, you can fry already. Also, you can drip a bit of batter, if it hisses and quickly becomes golden – the temperature is right.
Carefully place the 4-5 balls into the oil at once.
Do not overcook, they need for about a minute. If you wait longer there’s a risk they would be dry. As soon as you see a beautiful golden crust – take them out with a spatula and place onto a paper towel to absorb the rest of the fat.
Serve with ketchup, mustard, or any other favorite sauce.
🙋♂️ FAQ
What are chicken nuggets made of?
Chicken nuggets are typically made from chicken meat that is breaded or battered, then deep-fried or baked. The chicken is often a combination of breast meat, thigh meat, or processed chicken.
Are chicken nuggets healthy?
Like most foods, chicken nuggets can be part of a balanced diet when eaten in moderation. However, they are often high in calories, fat, and sodium, especially when fried. Opt for baked or grilled nuggets and pair them with vegetables for a healthier meal.
How do I cook chicken nuggets in the oven?
Preheat your oven to 400°F (200°C). Place the nuggets on a baking sheet and bake for about 15-20 minutes, flipping once halfway through until they are golden brown and crispy.
Are chicken nuggets gluten-free?
Not all chicken nuggets are gluten-free as they are often breaded with wheat flour. However, many brands offer gluten-free varieties made with alternative breading like rice or corn flour. Always check the product label if you’re following a gluten-free diet.
Can I freeze chicken nuggets?
Yes, you can freeze chicken nuggets. Store them in an airtight container or freezer bag to keep them from getting freezer burn. They can be frozen for up to 3 months for best quality.
How do I reheat chicken nuggets?
For best results, reheat chicken nuggets in the oven or air fryer to maintain their crispiness. Microwaving can make them soggy.
Can vegetarians eat chicken nuggets?
Traditional chicken nuggets are not suitable for vegetarians as they are made from chicken. However, there are vegetarian and vegan alternatives made from plant-based ingredients.
How many calories are in a chicken nugget?
The calorie content can vary between brands and preparation methods, but on average, a single, commercially prepared, fried chicken nugget contains around 40-60 calories.
Are chicken nuggets suitable for a keto diet?
Traditional breaded chicken nuggets are not suitable for a keto diet as they contain too many carbs. However, there are low-carb or keto-friendly versions available, or you can make your own using almond flour or crushed pork rinds for the breading.
Are chicken nuggets safe for toddlers?
Yes, chicken nuggets can be a fun and easy meal for toddlers. However, be mindful of the size of the nuggets to avoid choking hazards, and always ensure they are cooked thoroughly to a safe internal temperature.
What are some good dipping sauces for chicken nuggets?
Classic choices include ketchup, barbecue sauce, honey mustard, and ranch dressing. For something different, try sweet and sour sauce, buffalo sauce, or a spicy mayo.
What side dishes pair well with chicken nuggets?
Chicken nuggets pair well with a variety of sides, including French fries, coleslaw, baked beans, mashed potatoes, or a simple salad. For a healthier meal, serve with steamed vegetables or a quinoa salad.
Can I use a different type of meat to make nuggets?
Yes, you can use the same breading and cooking method with turkey, pork, or even fish to make different types of nuggets.
Chicken Nuggets
Equipment
- Blender or food processor
Ingredients
- 400 g chicken fillet
- 80 g boiled potatoes
- 1 lemon
- 1 twig of rosemary (optional)
- 1 l frying oil
- 200 ml water
- 150 g bread or breadcrumbs
- 50 g semolina
- 100 g cornflour
- salt
Instructions
- The first thing you need to do is to boil a potato. Take a small casserole, add some water, salt a bit, dice the potato, and cook until mild (for about 10-15 minutes).
- Chop half of a baguette (150 g) into random pieces, place them into a food processor/blender and make crumbs or use bought ones (150 g). Place the crumbs on the wide flat plate and put aside.
- Take 400 g of chicken fillet, cut it into a few pieces, and place into a blender bowl. Add 3 tbsp of lemon juice, 2 tbsp of olive oil, 80 g of boiled potatoes and a pinch of salt. Optionally, you can add a rosemary twig or any other spice to your taste. Turn on the blender and let it work for a couple of minutes to make minced meat.
- Form balls from the mass that are a bit smaller than a walnut. Put balls on the plate, cover with a food plastic foil, and place it into the fridge for 15 minutes.
- Mix 50 g of semolina and 100 g of corn flour, add 200 ml of water and a pinch of salt, and mix again.
- Take the balls out of the fridge, roll them in the flour, and when they’re all in it, flat them like a rissole 1-1,5 cm thick and put on the clean plate.
- Every rissole dip into the batter (mix it beforehand), take them out carefully with a spoon, let the extra batter flow down, and put into the plate with bread crumbs. In this plate dip the piece into the breadcrumbs from each side and put on the separate plate.
- Take a small casserole, pour 1l of oil, and place on the fire. Warm up the oil to about 180 degrees. Carefully place the 4-5 balls into the oil at once. They need for about a minute. As soon as you see a beautiful golden crust – take them out with a spatula and place onto a paper towel to absorb the rest of the fat.
- Serve with ketchup, mustard, or any other favorite sauce.
Nutrition
