What could be better than #homemade #chickennuggets. Its free from nitrates and you can make it low sodium. I made a big batch with a kilo of ground chicken, 300g of buttermilk soaked bread and my 11 secret herbs and spices...just kidding...only salt, pepper, and the usual dried spice powder. Roll em in flour > eggwash >panko and they’re off to the fryer.
I prebaked the rest until half cooked so it will hold its shape when stored in the freezer. It yields about 45 to 50 nuggets if using a small ice cream scooper. Deep fry or pan fry before serving.
Kids’ verdict? “Sooo crunchy mom! And juicy on the inside!” 😁
If a 10 piece sa drive-thru not enough for you? You can have all 50 to yourself if you make your own. 😂
What’s your favorite dipping sauce?
500 g ground chicken
200g bread cubes (I used Ichipan Wheat Bread)
1/4 cup buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt (or chicken powder)
1 tsp pepper
Flour
1 egg beaten
Panko
Mix the first 8 ingredients until smooth. You may pan fry s small portion to test the seasoning.
Using a small ice cream scooper, scoop out the chicken mix and drop in the flour to coat. Gently remove and shape into nuggets. Drop in beaten egg then in panko to coat them really well. You can use cookie cutters to shape the nuggets into other shapes like hearts and circles.
Pan fry until golden brown and serve with ketchup or your favorite sauce.
Alternatively, you can double this recipe and partially bake them on nonstick cookie sheets (without oil) for 15 mins on 150C until it holds its shape. Let cool, pack and and freeze them.
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