You want to feel like a child Again? homemade chicken nuggets. Coated in seasoned crisp breadcrumbs, these tender and juicy bites are hard to beat. The recipe can technically serve 2-4, but we definitely demolished an entire platter on our own.
Toasting the breadcrumbs in the oven is the secret to getting that gorgeous golden color and extra-crispy texture on these nuggets. And while it might sound a bit crazy, seasoning the plain chicken before breading it, then adding salt to the breadcrumbs with the spices will ensure your nuggets are perfectly seasoned from the inside out.
Read on for more tips on our homemade version of a childhood classic. Looking for something to dip your nuggets? Discover our copy Chick-Sauce Fil-A.
What type of chicken do we use?
Although some fast food chains and frozen food brands use a ground chicken mixture for their nuggets, we prefer the boneless, skinless chicken breast. It’s faster and easier to work with than a ground chicken mixture and will produce really tender and juicy nuggets.
How are these nuggets breaded?
We use a classic 3-step breading process for these nuggets, coating them in flour before coating them in beaten egg, then rolling them in toasted seasoned breadcrumbs. If you’re breading yourself, be sure to only use one hand to dip the nuggets into the egg so you have a dry hand to dredge in the flour and breadcrumbs, otherwise you’ll end up breading your own hands . , which is not exactly the goal!
Should I use a grid?
Grilling allows hot air to circulate around the chicken from all sides, guaranteeing you a nugget that will be crispy both top and bottom. If you don’t have a rack, you can bake them directly on a foil-lined baking sheet (we recommend the foil over the parchment paper as the foil will help brown the bottoms of the pans). sprinkles, while parchment paper will just make them soggy). They won’t be as crispy, but they will still taste delicious.
Do it ? Let us know in the comments below.
source : https://folobooks.com/