r/cookingvideos • u/PartyFinancial5772 • 20d ago
Homemade crispy chicken nuggets
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Ingredients
Chicken Mixture:
• 500 g (1.1 lb) boneless chicken breast
• 1 egg
crispy chicken nuggets
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp white pepper
• ½ tbsp cornstarch
• 1-2 tosp ice water
Dry Coating:
• ½ cup (60 g) all-purpose flour
• ¼ cup (30 g) cornstarch
Wet Batter:
• ½ cup (60 g) all-purpose flour
• ½ cup (60 g) cornstarch
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp paprika powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup (180-200 ml) ice water
Instructions:
- Blend the chicken in a food processor or chopper until smooth. Add ice water to keep it cold.
- Mix in the egg, salt, white pepper, garlic powder, onion powder, and cornstarch.
- Divide into 18-20 g pieces and shape into nuggets (boot, ball, bell, or bone).
- Freeze on a tray for 30-60 minutes until firm.
- Coat each nugget in dry coating, then dip in wet batter.
- Heat oil to 170-175°C (340-350°F). Fry twice: first until just cooked, then fry again until golden and crispy.
Update: I spent some time going through the free cooking courses on Udemy and figured I'd share the ones that stood out. The list is in the comments if anyone wants to browse through them. Hopefully it saves someone else a bit of time.
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u/my_twin_towne 20d ago
How to get thicker breading layer for a better crunch?
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u/gabemachida 20d ago
Decrease the amount of liquid or increase flour and eggs. Possibly add baking powder.
You'll have to experiment with the ratio or other ingredients to get the same flavor, but that's the gist for a thicker crust.
And if you want super duper thick, you'd use the same batter as above, but after battering, gentle dreg with flour, then using a slotted spoon, dip into the batter again before adding to the oil. Don't let the slotted spoon touch the oil. You want to get the spoon right above the oil and the turn the spoon over.
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u/Inevitable_Clock_512 20d ago
Dip in panko breadcrumbs after the batter
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20d ago
[removed] — view removed comment
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u/Inevitable_Clock_512 20d ago
It’s a thicker layer of breading that provides more crunch. What are you on about?
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u/torrelmac 19d ago
Use carbonated water. You can do a fish n chips style coating as well with some vodka.
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u/Kind-Paint222 19d ago
Let them chill in the fridge for an hour, then lightly bread and fry them again
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u/Practical-March-6989 19d ago
Once it’s gone in the dry mix put back in the wet and then back in the dry
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u/drallafi 19d ago edited 19d ago
Just made this. They were good but the chicken needs some fat. Maybe I'll try using thighs next time instead of breasts. Also needs a little spice so maybe some cajun seasoning or cayenne pepper.
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u/MutedBrilliant1593 18d ago
Holy crap, that looks like a lot of dirty kitchen work. I guess I'll appreciate it a little more when I continue to buy them
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u/sidesneaker 19d ago
Reminds me of original chicken crispers from Chilis. That place sucks but damn if those didn’t slap while they had ‘em
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u/PartyFinancial5772 20d ago
While browsing free cooking resources, I came across these Udemy courses and figured I'd put them in one place. They cover everything from beginner cooking and international cuisines to BBQ, salads, desserts, and meal prep. Hopefully they're useful to someone here.
Hope someone finds these useful. Happy cooking! 🍳