The Chicken Nugget. . .
- lestblight Dec 7, 2009 07:28 AM
I want to make a chicken nugget,, with the familiar texture of those mcdonalds.. fast food ones but with a kick ass sauce.
I am assuming the chicken is spun in the food processor to get the paste like consistency. and then breaded, fried etc
but perhaps someone has a more methodical approach?
any hints. recipes or suggestions are welcomed
I don't think it could hurt to let them set after breading (in a fridge), but to be honest, I'm not sure of the food science behind deep fried food (rarely make it), so I'll yield the question to someone more experienced.
Also, check out the link Linda Whit posted. That recipe looks solid. Be sure your oil is hot enough, and don't forget to season the bread crumbs/flour dip. McDonalds in the U.S. uses a batter, and in the UK/Europe, bread crumbs. Whatever floats your boat.
Make sure you include some small pieces of the Chicken cartilage from the joints on the legs....that way you can get the amazing, last in your mouth all day, morsels that McDonalds have....
ok so in defense to my chicken nugget query.
There is something about a chicken nugget that brings out the boy in me.
and i wanted to know how they make them because i would like to mold them into other shapes.
call it gross.. but im interested.
Plus chicken fingers.. they just dont cut it for me/ i want little nuggets to dip dammit!
I think they would taste better then mcdonalds nuggets since there is a human hand making each.
and i was thinking of a spicy sriracha lime sauce with cilantro for this.