Home Dinner Chicken Nuggets

Chicken Nuggets

by Olexiy Bayev
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This post is also available in: Русский (Russian)

Chicken nuggets or in Russian – ‘kusochek’ 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.

What you Need to Cook Chicken Nuggets

INGREDIENTS:

Minced meat:

  • 400 g chicken fillet
  • 80 g boiled potatoes
  • 1 lemon
  • A twig of rosemary (optional)
  • About 1 l of frying oil

For batter and breading:

  • 200 ml of water
  • 150 g bread or breadcrumbs
  • 50 g semolina
  • 100 g cornflour
  • Salt

EQUIPMENT:

Blender or food processor

How to Make Chicken Nuggets: Step-by-Step Instructions 🔪

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) 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) on the wide flat plate and put aside.

Next – minced meat. 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.

Make minced meat for chicken nuggets

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.

Form balls from the mass for chicken nuggets

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 of semolina and 100 g of corn flour,  add 200 ml of water and a pinch of salt, and mix again.

Prepare the batter for chicken nuggets

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 thick and put on the clean plate.

Roll the ball in the flour for chicken nuggets

Do the same with the rest of the balls.

Place the balls on a clean plate for chicken nuggets

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.

Put the balls on the separate plate for chicken nuggets

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.

Place the balls into the oil for chicken nuggets

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.

Place the nuggets onto a paper towel for chicken nuggets

Serve with ketchup, mustard, or any other favorite sauce.

Serve chicken nuggets

Chicken Nuggets

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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.
Chicken Nuggets easy to make step-by-step recipe
CourseDinner
CuisineAmerican
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings3
Calories3518kcal

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

Calories: 3518kcal | Carbohydrates: 76g | Protein: 30g | Fat: 358g | Saturated Fat: 278g | Cholesterol: 131mg | Sodium: 371mg | Potassium: 557mg | Fiber: 5g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 4mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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