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Crispy Chicken Nuggets Biography

source (google.com.pk)

 Do you get tired of serving your children grisly, greasy chicken nuggets from the freezer or a fast food restaurant? Cook’s Country Magazine has the solution. A recipe that results in tender, juicy, well-flavored chunks of chicken breast with a crispy coating.

I don’t fry foods often, even though I’m from the South, aka the Land of Fried Foods. Frying makes such a mess, and I hate kitchen clean-up!

But these Crispy Chicken Nuggets, let me tell you. They are well worth the trouble AND the clean-up.

Crispy Chicken Nuggets with Honey Mustard   To keep the chicken nuggets moist, they are first brined in a solution of water, salt, and Worcestershire Sauce. I’m a huge fan of Worcestershire sauce and am always amazed by how many things it can make taste better. If in doubt, use Worcestershire sauce is a perfectly good kitchen rule. Brining helps keep the meat juicy while frying and it also gives a wonderful seasoning to the meat.

To create an extra-crispy coating, the chicken nuggets are coated in a flour/panko crumb mixture, left to rest for 10 minutes, and then recoated. A touch of baking soda in the mixture helps the nuggets brown quickly in the oil.

The recipe calls for crushed Panko crumbs and after a few minutes of rather unsuccessfully trying to crush them with the bottom of a measuring cup, I put them through a quick whirl in my food processor.

I like to fry in peanut oil, but Yikes! that stuff seems to be getting more and more expensive. You could always use Vegetable oil as a lower cost alternative.

I’m a big fan of chicken nuggets and honey mustard so I made a homemade honey mustard dipping sauce. Whether you cook these crispy chicken nuggets up for a weeknight meal or serve them on a platter for a football game, there are sure to be plenty of smiling faces.

Crispy Chicken Nuggets with Honey Mustard
Crispy Chicken Nuggets
 Prep time
45 mins
Cook time
6 mins
Total time
51 mins
 Homemade Chicken Nuggets with a crispy coating served with a honey mustard dipping sauce. You won't want fast food nuggets ever again.
Recipe type: Main Dish
Serves: 4-6
Ingredients
    4 boneless, skinless chicken breasts (about 1½ pounds)
    2 cups water
    1 tablespoon plus 1 teaspoon kosher salt, divided
    2 tablespoons Worcestershire sauce
    1 cup all-purpose flour
    1 cup panko crumbs, crushed
    2 teaspoons onion powder
    ¾ teaspoon pepper
    ½ teaspoon garlic powder
    ½ teaspoon baking soda
    3 large egg whites
    4 cups peanut oil
    ½ cup mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon yellow mustard
    2 tablespoons honey
    ⅛ teaspoon cayenne pepper
Instructions
    Cut chicken breasts into 1-inch chunks.
    In a medium bowl, whisk together water, 1 tablespoon of salt, and Worcestershire sauce until salt dissolves.
    Add chicken, stir to coat chicken well, and place in refrigerator for 30 minutes.
    While chicken is brining, combine flour, panko bread crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda in a pie plate or shallow dish. In a second shallow dish, whisk the egg whites until foamy.
    Remove chicken from brine and discard the brine. Pat chicken dry with paper towels.
    Coat chicken in egg white and then dredge in flour mixture. Place on a plate and let sit 10 minutes.
    Heat oil in a large Dutch oven over medium-high heat to a temperature of 350 degrees.
    Recoat chicken in flour mixture, pressing mixture on with your fingers.
    Working in 2 batches, fry chicken until golden brown, flipping once. This will take approximately 3 minutes total. Place chicken on top of a wire rack set in a large, rimmed baking sheet. Chicken can be kept warm in a 200 degree oven.
    To make dipping sauce, combine mayonnaise, both mustards, honey, and cayenne pepper in a bowl.

Pieces of chicken breast are coated in crispy cereal and then pan fried in these kid-friendly Crispy Chicken Nuggets.
Crispy Chicken Nuggets on www.tasteandtellblog.com

I’ve never been that great at making New Year’s resolutions. I love making goals, but the whole “make these grand goals at the beginning of the year when everyone else is” – I’m not so great at. And I totally understand why people vow to eat better when January 1st rolls around. If you were here on my blog during the month of December, you know that I had more than my fair share of the sweets and not-so-good-for-you foods. So I totally see why everyone is detoxing and cutting back.

But like I said, I’m not so great at that. If I were, you’d be getting a whole month full of good for you foods. And I do have a some recipes coming at you. But let’s just say that I’m not promising a lot of low cal, low sugar, low carb recipes this month. :)

With that aside, I bring you chicken nuggets. And while they are not considered health food, I think there is a lot to be said about making your food at home, with ingredients you know, starting from scratch.

My kids adore chicken nuggets. In fact, that is one of the very few forms of meat that my oldest son will eat. So when I saw these chicken nuggets in Every Day with Rachael Ray several months back, I knew I needed to try them. I was intrigued by the breading – crispy rice cereal (aka Rice Krispies) – and I was curious to see how they actually worked out for the breading.

The verdict was that these were pretty awesome chicken nuggets – probably the best that I’ve made at home. I’m pretty sure my husband and I enjoyed them just as much as the kids. You definitely wouldn’t guess that the breading was cereal, but I thought it actually worked quite well. And while they are pan fried, it’s better than deep frying them. I just don’t think you’d get the same texture or crispiness if you baked these. But there is no doubt that these are better for you than what you’d get in any kid’s meal!!

And bonus – these could totally be gluten-free if you use the gluten-free Rice Krispies. Win!!
Crispy Chicken Nuggets recipe on www.tasteandtellblog.com
Crispy Chicken Nuggets
 Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 Pieces of chicken breast are coated in crispy cereal and then pan fried in these kid-friendly Crispy Chicken Nuggets.
Serves: 4 servings
Ingredients
    1 egg
    salt and pepper
    2½ cups crispy rice cereal, crushed (like Rice Krispies)
    1¼ lbs boneless, skinless chicken breasts, cut into 20 pieces
    ¼ cup olive oil
    2 tablespoons butter
Instructions
    In a bowl, lightly beat the egg. Season with salt and pepper. Place the cereal in a second bowl.
    Heat the oil and butter in a medium skillet over medium heat.
    Dip the chicken pieces in the egg, then coat in the cereal. Add the chicken to the hot skillet and cook, turning occasionally, until browned and cooked through, about 7 minutes

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Crispy Chicken Nuggets 

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Crispy Chicken Nuggets 

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Crispy Chicken Nuggets 

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Crispy Chicken Nuggets 

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Crispy Chicken Nuggets 

  Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Crispy Chicken Nuggets 

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Crispy Chicken Nuggets 

  Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Crispy Chicken Nuggets 

  Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Crispy Chicken Nuggets 

  Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos 

Crispy Chicken Nuggets 

  Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos