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Why are things in nugget forms delicious? Chicken Nuggets - Little bite-sized bundles of meatiness dipped into an array of sauces.
However, there is something spectacularly sad about a lot of fast food and store-bought chicken nuggets. A nugget is exactly that, a hunk, a chunk, a lump. A nugget doesn’t look like anything more than that, I don’t believe a chicken nugget should either.
I want to show you how to make homemade chicken nuggets at home. And it is very easy, super easy. Only about 10 minutes or less of prep. With about 10 to 20 minutes of fry time.
4 Chicken Breasts (Pechuga de Pollo)
2-3 Eggs (Huevos)
2 Tablespoons Soy Sauce (Salsa de Soya)
1-2 Cups of Flour (128-256g Harina)
2 Tablespoons Corn Starch (2 Cucharas Maicena)
1 Cup Frying Oil, like Corn Oil (Aceite para fritar, como Aceite de Maíz)
Two paths diverged in a wood and I marinated the whole chicken breasts and cut them up later. Or you can travel down the other path if you need to marinate more quickly, in about 20-30 minutes. For this, cut your chicken breasts into appropriate nugget size.
For size, think about how a smaller size nugget cooks quicker and should be easily eaten in 1-2 bites.
To marinate, break the eggs into your marinating container. I love the locking lid plastic containers for marinating. Another great system, is to use heavy-duty, sealable plastic bags. It is usually about 1 egg per 2 chicken breasts.
Put the eggs in your container, add the soy sauce. Again, about the same ratio as the eggs, 1 tablespoon per breast. Obviously, if you have really big chicken breasts, then you might need to use more eggs and soy sauce.
I like to marinate over night, but chicken can really take a marinade quickly. So, if you are short on time and want to do it in only 30 minutes, you can leave the chicken and marinade outside of the refrigerator and let the whole mix get to room temp.
Only 2 steps left for chicken nugget fantasticness. Assuming you have already cut up your nuggets, mix the flour and cornstarch together. This is the only breading for the nuggets, which I think makes them great. The focus is on the taste of the chicken and it shines through in this recipe.
Make sure to drain as much of the marinade off of the chicken, but you do not have to pat them dry. The moisture will help the flour stick to the chicken. Dredge the chicken pieces in the flour and shake off the excess flour before putting into the frying pan.
Heat your oil in your frying pan. Two things to remember. You want hot oil, but it should not be smoking. That’s why olive does not work, it has a low smoking point.
I wait until the oil has been heating for a bit, then I add one piece to see how hot it is. Importantly, the hot oil will bubble and possibly splatter, so be careful. If I see the one piece is bubbling and hot, then I add the other pieces of meat, trying not to overcrowd the pan. In my opinion, as long as the pieces are not touching, then they are not overcrowded.
Fry your chicken nuggets to a golden brown. This should not take more than 5 to 10 minutes. When they are finished, remove from the heat and let them drain on a paper towel.
I do not add any salt, as there is salt in the soy sauce in the marinade. And there will be salt in the dipping sauces.
Eat with your favorite sauce. I like a good barbecue sauce or a homemade honey mustard. For a honey mustard, just use about a 1:1 ratio of honey and mustard.
Or if you want to enjoy the chicken nuggets without a sauce, they are just as delicious as well.
Check out an upcoming recipe for what I like to call General Tsao’s Chicken or Chicken Nuggets & Broccoli.