May 17, 2011

Crispy Chicken Nuggets From Scratch

Top to bottom: Coated in bread crumbs,
frying in the pan, and ready to eat =)
I made chicken nuggets from scratch recently. This is not normally something I crave but I figured what the heck and gave it a try. In all honesty, I don't normally work with raw meat so I was a bit nervous. I'm pretty happy I put my fear aside as they turned out to be quite moist and yummy! The only thing I would like to play around with is the bread crumbs. Although tasty, they did need more seasoning.


Ingredients you will need

  • 3 Skinless Boneless Chicken Breasts
  • 1 Cup of GF flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Pepper
  • 1 Tablespoon of your favourite Herb Seasoning or Garlic Powder
  • 1 Egg  & 1/4 Cup of Vegetable Oil, whisked together
  • 1/2 Cup grated Parmesan Cheese
  • 1/4 of Vegetable Oil for pan frying. 


Prep

  • Tenderise chicken if you like. I placed the chicken breasts in between 2 sheets of wax paper and used mallet to pound them.
  • With a sharp knife, cut the chicken breasts into the nugget size of you choosing
  • Now you will need 3 separate  shallow containers ( I used Tupperware ). For container one, combine GF flour, salt, pepper and seasonings. In container 2 whisk together egg and vegetable oil. In container combine GF bread crumbs and Parmesan cheese.
  • Place the chicken strips in flour mixture and coat evenly.  Next, dip chicken into the egg/vege oil mixture and finally coat the chicken with the bread crumb mixture in container 3.
  • Line a baking sheet with wax paper and place chicken strips on top. Then place in fridge for 30-40 min before frying.
  • Heat vegetable oil on med high heat.  and add chicken strips. Cook each side until golden brown, about 3-4 minutes.





    As you will see from the photo, I paired my chicken nuggets with steamed veggies, a warm Queijo and some apple butter dipping sauce.  The left over nuggets that we didn't eat went into the freezer for a future meal. 




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