Posted by sherry on July 05, 2001 at 16:50:32:
In Reply to: Homade Chicken Nuggets posted by Vicki Marsh on July 05, 2001 at 13:51:38:
Restaurant Style Chicken Nuggets
Notes:
These are some tasty chicken nuggets.
Ingredients:
2 C. Chicken Breast (Boneless, Skinless, Cubed)
1 C. Flour
1 1/2 C. Cracker Meal
1/4 tsp. Paprika
2 C. Water
2 Chicken Bouillon Cubes
2 1/2 tsp. McCormick Seasonal
Preparation:
Place cool water in bowl add 1/4 teaspoon seasonal and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.
When ready to cook nuggets mix flour, cracker meal 2 teaspoon seasonal and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.
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KFC
SPECIAL TOOLS:
Deep fryer
Ingredients:
vegetable oil (in fryer)--I suggest using Crisco® shortening, 6 cups, packed and pre-heated in your fryer.
1 egg
1 cup water
1/2 cup all-purpose flour
1/2 cup McCormick® Golden Dipt™ tempura mix
2 Tablespoons yellow corn meal
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.
Cooking your Chicken McNuggets®
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, tempura mix, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
4. Coat each piece with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Preheat oven and large cookie sheet to 375°
8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
9. Drain on paper towels 3-5 minutes.
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
11. Serve with your favorite McDonald's dipping sauce. (see below)
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Dayton's Marketplace Honey Mustard Chicken Nuggets
Ingredients:
1 jar Rothschild Raspberry Honey Mustard Pretzel Dip, divided
1 t. fresh chili paste
1/4 t. garlic powder
1 t. freshly ground black pepper
1 1/2 lb. skinless boneless chicken breast halves, cut into one inch pieces
2 c. crushed pretzels
1/2 c. butter melted
Preparation:
Combine 3/4 c Rothschild Raspberry Honey Mustard Pretzel Dip, chili paste, garlic powder and black pepper in a shallow bowl. Whisk to combine.
Place crushed pretzels in another shallow bowl.
Dip chicken pieces in mustard mixture.
Roll in crushed pretzels.
Place on greased rimmed baking sheet.
Drizzle melted butter over.
Bake in preheated 400 degree oven for 12-15 minutes or until chicken is no longer pink in the center. Place on serving dish. Serve with remaining pretzel dip.
15 Servings
Chef:Sue Erickson
1998-22
-12 07:37:46
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