Category Archives: Snacks

Homemade Chicken Nuggets

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These homemade chicken nuggets had the right texture, flavor and consistency of a standard McDonald’s Chicken McNugget. However, it still tasted leaner (healthier) probably because I trimmed all the fat off the chicken pieces.

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I used a mixture of chicken breast meat and thigh meat, hoping the thigh meat would add some extra richness, flavor and moistness after frying. I remember back in the old days, McDonald’s used to only use dark meat, that’s when I liked them the most. You can use all dark meat if you wish, if you do, let me know how they turn out.

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It was easier than I thought it would be. The process of dredging the nuggets in flour, then in egg, and flour again created a nice crispy golden shell.

 

Homemade Chicken Nuggets (approx. 30 nuggets)

adapted from For The Love Of Food

Ingredients:

  • 2 lbs. Chicken (1 lb. white meat + 1 lb. dark meat)
  • 1 teaspoon of Salt
  • 1/2 teaspoon of Parsley flakes
  • 1/2 teaspoon of Oregano
  • 1/4 teaspoon of Pepper
  • 2 Eggs, beaten
  • 1 Cup of Flour + 1 tsp. salt
  • about 1.5 Cups of Oil for frying (I used Corn Oil)

Directions:

1) 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.

2) Cube chicken and place in a food processor. Add parsley, oregano, pepper, 1 tsp. salt and combine well. Blend chicken until it has all been taken apart and is a fine paste.

3) Combine 1 tsp. salt and flour on a plate and have your beaten eggs in a small bowl ready to work with.

4) Roll the chicken paste mixture into approximately 30 ping-pong ball-sized balls (smaller than a golf ball).

5) Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Set nuggets aside.

6) 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).

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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. Add parsley, oregano, pepper, 1 tsp. salt and combine well.

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Blend chicken until it has all been taken apart and is a fine paste.

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Combine 1 tsp. salt and flour on a plate and have your beaten eggs in a small bowl ready to work with.

Roll the chicken paste mixture into approximately 30 ping-pong ball-sized balls.

Roll chicken ball in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Set nuggets aside.

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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).

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Serve with your favorite dipping sauces.

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Next to plain old honey, my favorite dipping sauce is this Thai Sweet Chili Sauce. I love the sweet and spicy combination for chicken nuggets. Try looking for it the next time you hit up an Asian grocery store. I’m sure once you try it you’ll start putting it on everything you eat. Sometimes I make my salad dressing with this sauce too. But that’s for another time.

Beer Battered Veggies.

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Beer battered veggies. I never made them before. I usually use  tempura, Panko, or Italian seasoned breadcrumbs when deep frying veggies.  Reason being that beer batter is thicker and ends up mushy if not done right. Add more flour if you find that the veggies are releasing too much water into the batter. And leave the batter lumpy. The lumpy flour bits will add the crunchiness it needs. I also found that the more watery the veggies are (especially mushrooms – they are sponges) the faster they get mushy if you don’t eat them fast. So it’s best to serve them immediately after frying. The zucchini weren’t that bad though, and held up their crunchiness longer than the mushrooms did after they cooled down. Try this also with shrimp, scallops, onion rings, broccoli or cauliflower.

Another tip is if you’re washing your veggies before dipping into the batter (as you should) make sure they are patted dry with paper towels beforehand. The batter will stick to it more and you will have less splattering oil.

Beer Battered Vegetables

Ingredients:

  • 1 cup all-purpose flour
  • 1 Tbsp. parmesan cheese
  • 1/2 tsp. salt
  • 2 tsp. olive oil
  • 1 egg yolk
  • 1/2 cup beer
  • 1 egg white, beaten to form white peaks
  • 1 medium zucchini, sliced
  • 1 pint white button mushrooms  

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    Directions:

    1) In a mixing bowl, combine flour, Parmesan cheese and salt. Stir in olive oil, egg yolk, and beer. Batter should be lumpy. Fold in the beaten egg white. Dip vegetables in the batter. Fry in deep hot fat, about 375° (shift between medium – medium high heat), a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately (with Ranch dressing if preferred).

    *If batter is too watery from the veggies, add more flour.

  • **The mushrooms will release lots of water when frying, so be careful with splattering oil.

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