Chicken Mcnuggets Recipe

January 17, 2012 by staff 

Chicken Mcnuggets RecipeChicken Mcnuggets Recipe, Last week I was stuck in bed with the flu. While I was dozing off, my husband was stumbling. He happened to stumble upon a cooking video site called I’m Cooked – it’s similar to YouTube in that anyone can submit their video footage, but way different in that it’s only for cooking videos. Don’t check it out unless you plan on spending hours there – there are so many great video recipes it’s hard to stop!

Anyways, the video that my husband happened to stumble upon was one on how to make chicken nuggets. When I caught the voice in the video saying to blend the chicken, I perked up and had my husband restart the video so I could also watch. This was the “secret” to making reconstituted chicken nuggets (like that kind you find in many fast food chains).

The recipe seemed pretty straight forward. And, I’ve made it twice in 2 days b/c it was such a hit the first time that we didn’t have enough for lunch the next day! And, they were sooooo easy to make! The original recipe called to breading the nuggets in breadcrumbs, but I chose a simple flour coating. They were fabulous!

2 boneless skinless Chicken Breasts (that’s 4 breast fillets)
1 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs, beaten
1 Cup of Flour
about 1.5 Cups of Oil for frying (I used Sunflower seed oil)

Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in.

Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.

Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.

Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).

Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Watch this video to see how to do it. Set nuggets aside.

Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).

Serve with honey of honey mustard (1 Tablespoon of honey + 1 teaspoon of mustard) or spicy honey mustard (1 Tablespoon of honey + 1 teaspoon of mustard + a few dashes of your favorite hot sauce) or catchup or ranch dressing – get the idea , just use your favorite condiment(s).

Makes about 34 nuggets

Edit: I would like to address some problems people have had with this recipe.? Note, not everyone has had these issues.

Too dense:? You may be able to avoid this next time by making them smaller.? The balls I made were about 3,5cm (1,5 inches) in diameter.
Not enough flavor: When I made the batch again I also realized that the flavor was a bit plain, my husband suggested next time to add salt/flavoring to the flour mixture.
Oil temperature: I’m sorry I didn’t supply a cooking temperature for the oil.? I don’t currently have a way to measure the temperature of my oil which is why I suggested to sprinkle in some flour – if it bubbles quickly and right away, it’s ready.
Over crowding in your pan: As to the over-crowding issue, I over crowded my nuggets and had no issues as all.? The reason I may not have had a problem is because I used a cast iron pan (click on the link to the left to see the type of pan I use) and they heat very evenly throughout.? If you don’t have a cast iron pan you may want to add less nuggets per frying batch.

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