1/9/2024 0 Comments Best homemade chicken nuggetsUse a slotted spoon to scoop the nuggets out and place them on a rack to cool down, or a paper towel lined plate. Fry the nuggets, in batches, for 4-5 minutes or until cooked through and golden brown. Fry: Heat the oil in a heavy bottomed pot over medium heat to 375F.Place the nugget on your prepared baking sheet and repeat with the remaining chicken mixture. Flatten the ball and form it into your desired nugget shape. I used a small ice cream scoop to get even sized nuggets. Roll it through the flour mixture, then through the beaten egg, and again through the flour. Scoop about 1 to 2 tbsp of the chicken mixture and form it into a ball. Whisk the flour, cornstarch, and remaining 1/2 tsp of salt in a separate shallow bowl. Dredge and form nuggets: Add the beaten eggs to a shallow bowl.Mix the ground chicken in a bowl with the garlic powder, onion powder, 1/2 tsp of the salt, and pepper. Mix the chicken: Line a baking sheet with parchment paper.Oil – Vegetable, canola, peanut, soybean, safflower, and sunflower oils are all great for frying.Cornstarch – If you don’t have any, you can use an extra 1/4 cup flour.Flavor – I used garlic and onion powders.You can also just 1 lb of chicken breasts pulsed in your food processor or even ground turkey. I’ll be sharing the recipe for that soon, so stay tuned (and it’s mayo-free, hallelujah!). I used to love BBQ sauce growing up, but now I’m more of a honey dijon dipping kind of gal. For my girls that means ketchup (I’m guessing I’m not the only parent in this situation). Of course, chicken nuggets aren’t complete without a dipping sauce. I know a lot of people, my mom included, prefer to use brown paper bags for this purpose. I prefer to drain them on a wire rack so they stay crisp, and it helps remove any excess oil. Store the frozen, uncooked chicken nuggets in a ziptop bag, and fry them straight from the freezer as needed. You can also prepare them all the way up until cooking, as pictured above, then spread them single layer on a lined sheet pan, and freeze until solid. She was beyond happy when she opened it a few hours later to eat (I know so because she told me when she came home that day). On the one rare occasion we had a few of these homemade chicken nuggets leftover, I snuck a few into Isabella’s lunch box. If you decide to give it a try, let us know in the comments what temperature you baked them at, and how long (please, and thank you). I know someone is going to ask me if they can be baked, and I’m guessing the answer is yes. I usually prep it as I’m putting away other leftovers on the night I roast chicken for dinner. This way I’m one step closer to another meal during the week.Īll you need to do then is coat them, and fry them up. Thankfully, mixing up the filling can be done ahead of time. They take a little prep to finely chop the chicken. Truthfully, we’ve yet to get to the freeze ’em stage because they disappear too quickly when I cook them. I could just as easily make my own when leftover chicken was waiting in the wings to be used up, fry them, and freeze them for the kids to enjoy whenever they wanted. Still, some days, I want a break, and want something the kids can heat and eat all on their own, with no help from me.Ī couple of months ago, though, I started feeling like I wanted to cross this store-bought item off my grocery list, and move it to my homemade list. I don’t buy them very often, and not out of guilt, I just can’t stomach when I see the list of ingredients, even in the most healthy of brands. Boxed chicken tenders or nuggets are one of those things. Now is the time to admit I’m human, and while I make 90% of everything we eat from scratch, there are conveniences I give in to from time to time.
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