Chicken nuggets

by on July 4, 2013
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Mix together brine liquid
. 2 cups Warm water – 1 tablespoon sugar – 1 tablespoon salt – 2 tablespoons Worchestershire
Refrigerate Brine liquid for two hours or until cold
Cut boneless chicken breasts into equal parts about 1/2 inch across
Brine chicken pieces 30 minutes in refrigerator
Meanwhile create coating mix
. One cup AP flour – 1 cup Panko breadcrumbs – 1 teaspoon salt – 1 teaspoon pepper – 2 teaspoon onion powder – 1 teaspoon garlic powder – one half teaspoon baking soda
Put coating mix into a paper bag
Start preheating 4 cups vegetable oil to 350°F . Oil should be deep enough to completely submerge chicken pieces
Drain chicken pieces and pat dry
Beat three egg whites 30 seconds . No yolks
Toss chicken pieces in egg whites
Drain excess white from the chicken pieces and put into paper bag
Shake bag to coat pieces and then remove pieces set aside for 10 minutes
After 10 minutes put back into bag and shake again
Remove Half dozen pieces with spider strainer and put into oil for exactly 3 minutes
Place on cookie sheet in oven at 200°F to keep warm
When or has returned to 350° add six more pieces
Repeat as necessary
See recipes below for dipping sauces

Honey mustard dipping sauce
1/3 cup honey, 1/2 cup mustard, salt and pepper to taste

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