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Crispy chicken nuggets without breadcrumbs

Crispy chicken nuggets without breadcrumbs, Prescriptions, Any category, Appetizers, Any kitchen, Hot snacks, American cuisine

Ingredients portion 4

Wheat flour 3 cups

Chicken fillet 900 g

Chicken egg 1 piece

Ground paprika 3 tablespoons

Seasoning 3 tablespoons

Milk 1 cup

Salt 2 tablespoons

Ground red pepper 1 tsp.

Sunflower oil 500ml

Cooking instructions 40 minutes

1 Defrost the chicken fillet, peel off the fat, cut it into not very thick pieces, about 2 cm by 8 cm.

2 In a deep bowl make the sauce: beat the egg, pour in a cup of milk and whisk. While whisking, gradually add a cup of flour, a tablespoon of salt and a tablespoon of paprika. The consistency should be a thin sour cream. If it is too thick, add milk, if liquid, add flour. Put the chicken pieces in the sauce.

3 While the chicken is soaking in the sauce, take a small cellophane bag and put in 1.5 cups of flour, a teaspoonful of ground red pepper (if hot) and a tablespoonful of paprika. Add seasonings to taste, e.g. a tablespoon of chicken seasoning, a teaspoon of ginger and basil. Close the bag and shake to mix the flour and seasoning.

4 Put the sauce-soaked pieces in a bag and shake. The pieces should be completely covered in flour and seasoning. For 900 grams of chicken, you will need to do this twice with the bag – one bag is not enough.

5 Put a deep frying pan on the fire, pour in the sunflower oil. You need a lot of oil, about 0.5 litres. Wait for it to boil.

READ
Beef cutlets

6 When the oil has come to the boil, place the slices in the pan and brown them in the oil. Fry on each side for about 5 minutes until golden brown.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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