After checking out the price of the chicken nuggets at a certain fast food chain which will remained un-named, I decided I could come up with some that are cheaper and tastier and doesn't line the pocket of a multi-billion dollar mega corporation
So, here is my recipe for chicken nuggets:
boneless, skinless chicken thighs (you can use boneless, skinless breasts, I like thighs best as they have more flavor)
bisquick or flour
seasoned salt
pepper
paprika
garlic powder
oil
I can't give exact amounts, so this will be general. Mix the spices withthe bisquick or flour to taste. I like a bit more paprika then my hubby does, so I mix until I come up with a mixture we both would like.
Defrost chicken most of the way, then cut into nugget sized bits. I like to do this while still part frozen, it is easier to handle. Finish thawing chicken, drain of any liquid and put in a bowl. Spinkle flour mixture onto chicken and stir to coat. You don't need to have a thick coating,but make sure each piece gets some.
Using a heavy frying pan,add oil to 1/3-1/2 way up the sides and heat oil. How hot the oil needs to be depends on what kind of oil you areusing, this may take some experimentation. I like to use canola or olive oil. To test how hot if you don't have a thermometer, place (carefully) drop a small piece of chicken in, if it doesn't start frying up immediately, the oil is too cool. Once the oil is hot enough,cook a few pieces at a time, youdon't want to over crowd the pan. Let the pieces cook until golden brown on one side and then turn. Once both sides are golden brown,carefully remove the pieces from the pan and drain on a wire rack that has been placed in a sided baking sheet.Don't drain the chicken on paper towel or brown paper, this just lets the chicken sit in the oil and it will be greasy. Repeat until all the pieces are cooked.
A splatter screen for your frying pan is your friend to keep the oil from spitting all over. Also be very careful about putting the pieces into the hot oil, it likes to REALLY splatter if you drop them in
Serveu p as soon as all the chicken is done and has had a chance to rest. If you will be serving these later, place on a cookie sheet in a single layer and allow to cool and put in the fridge. When you wish to serve them, pop them into the oven at 350 degrees and heat thru and they crisp up again. You can reheat in the microwave, but they will be soggy
So, here is my recipe for chicken nuggets:
boneless, skinless chicken thighs (you can use boneless, skinless breasts, I like thighs best as they have more flavor)
bisquick or flour
seasoned salt
pepper
paprika
garlic powder
oil
I can't give exact amounts, so this will be general. Mix the spices withthe bisquick or flour to taste. I like a bit more paprika then my hubby does, so I mix until I come up with a mixture we both would like.
Defrost chicken most of the way, then cut into nugget sized bits. I like to do this while still part frozen, it is easier to handle. Finish thawing chicken, drain of any liquid and put in a bowl. Spinkle flour mixture onto chicken and stir to coat. You don't need to have a thick coating,but make sure each piece gets some.
Using a heavy frying pan,add oil to 1/3-1/2 way up the sides and heat oil. How hot the oil needs to be depends on what kind of oil you areusing, this may take some experimentation. I like to use canola or olive oil. To test how hot if you don't have a thermometer, place (carefully) drop a small piece of chicken in, if it doesn't start frying up immediately, the oil is too cool. Once the oil is hot enough,cook a few pieces at a time, youdon't want to over crowd the pan. Let the pieces cook until golden brown on one side and then turn. Once both sides are golden brown,carefully remove the pieces from the pan and drain on a wire rack that has been placed in a sided baking sheet.Don't drain the chicken on paper towel or brown paper, this just lets the chicken sit in the oil and it will be greasy. Repeat until all the pieces are cooked.
A splatter screen for your frying pan is your friend to keep the oil from spitting all over. Also be very careful about putting the pieces into the hot oil, it likes to REALLY splatter if you drop them in
Serveu p as soon as all the chicken is done and has had a chance to rest. If you will be serving these later, place on a cookie sheet in a single layer and allow to cool and put in the fridge. When you wish to serve them, pop them into the oven at 350 degrees and heat thru and they crisp up again. You can reheat in the microwave, but they will be soggy
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