Saturday, August 18, 2012

Chez Helene Chicken Nuggets

This is my attempt to make the nuggets that everyone loves, but NOT everyone wants to go get because of all the controversy lately.  They are very close in taste and exact in texture.  I got this recipe from Amy at “my name is snickerdoodle”.
  • 6 chicken tenders or 2 boneless, skinless chicken breasts
  • 1 egg, scrambled
  • 1 C. milk
  • 1 C. all-purpose flour
  • 2 T. confectioners’ sugar
  • 1 T. kosher salt
  • 1 t. black pepper
  • 1 C. canola or vegetable oil (for frying)

  1. Cut all fat, skin, or tendons from the chicken and cut into 1 inch cubes
  2. Combine egg and milk in a bowl and add the nuggets
  3. Allow to marinate for 2 – 3 hours in the refrigerator
  4. Drain the nuggets in a strainer
  5. Preheat canola or vegetable oil to 350 degrees or until a little sprinkle of flour fizzles in the oil
  6. Combine the flour, sugar, salt, and pepper in a gallon Ziploc bag and add the nuggets to coat each one well
  7. Using tongs, add several nuggets, but make sure each has enough room to move
  8. Cook for 3 - 4 minutes total, flip around so all sides are browned
  9. Remove all and allow the nuggets to drain on a paper towel lined plate
  10. Serve immediately

Tips and Tricks:
  • I serve this with Honey Mustard or Pepper Jelly Sauce.  Check out my recipe for each.
  • The confectioners’ sugar is the SECRET ingredient for this recipe.  You won’t taste that it is there, but you’ll miss it if you leave it out.

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