Crispy chicken nuggets is not just for kids anymore. What a great option for tailgate Sunday football. This is a great finger food that is quick and easy to fix. Everyone loves a crunchie but bursting with flavor chicken nugget. The nooks and crannies flooded with of a the hint of spice from the cayenne pepper and creole seasoning. Juicy tender meat on the inside makes the perfect bite. To enhance the flavor of your chicken nuggets pair it with bourbon BBQ sauce, Yum Yum, Ranch dressing, or Honey Mustard sauce.
Chicken nuggets are small pieces of deboned chicken that is breaded or battered, then deep fried or baked to perfection. The choice of breast or thighs is up to you. I love the breast meat but I have always learned the thigh is the juicy part of the chicken. The breast meat can dry out if you don't use a sludge to keep it moist.
Frequently Asked Questions
Why do chicken turn out dry?
Anything you overcook will dry out. Cooking the chicken too fast can cause it to be dry.
How I keep the chicken moist and tender if I use the breast?
There are a couple of ways to keep chicken breast moist, 1. use a brine with sugar, salt and water. 2. create a sludge mixture with flour, corn starch, sugar, and water.
How can I reheat chicken nuggets and still have a crispy outside?
The best way to reheat chicken nuggets is in the oven 350° for 10 minutes or until warm throughout, or an air fry 350° f for 3-5 minutes.
Ingredients Crispy Chicken Nuggets
4 chicken breast
2 Tbsp Old Bay
2 tsp Paprika
2 Tbsp Garlic powder
2 Tbsp Onion powder
2Tbsp Kosher Salt
2 tsp white pepper
2 Tbsp Soy Sauce
2 tsp cayenne pepper
1 cup bread flour
Sludge
1 tsp baking powder
1 tsp corn starch
1tsp sugar
1cup bread flour
1/4 cup water
Let's Cook!
Clean and cut the chicken into 2 inch nuggets. Using a zip lock bag add half of all the seasoning and all the soy sauce for your marinating sauce. Marinate in the fridge for 3 hours.
Add the remaining seasoning the bread flour. In a second bowl add the bread flour, sugar, baking powder, cornstarch, and water to create a slurry.
Add the nuggets to the sludge, make sure they are fully coated. Drain off any excess slurry.
Place the nuggets in batches in the seasoned bread flour. Place a top on the flour and give the bowl 4-5 hard shakes.
Heat the cooking oil to 320°F , you want the chicken to cook on the inside and golden brown on the outside.
Place each nugget on a cookie sheet rack to drain any excess grease. Create your dipping sauce and serve.
Bon Appetit, ENJOY!
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