How to cook nuggets at home

Chicken nuggets are known to most Russians on the menu of the famous McDonald's fast-food restaurant. Many housewives want to adopt the recipe, thereby saving hard-earned money. This is not surprising, because a tender fillet in a golden crisp will not leave anyone indifferent. If you serve a dish with sweet and sour or barbecue sauce, a delicious meal is provided even to the most sophisticated gourmet. There are many recipes that can be translated into reality on their own. Consider them in order, highlight the main features of cooking nuggets.

Rules for making nuggets

1. Nuggets are made not from minced chicken, but from chopped pieces of chicken. For this, the fillet must be washed, peeled and cut into slices. Some housewives prefer to pickle meat in their favorite way (mayonnaise, spices, lemon juice, etc.). In this case, the exposure time in the marinade should not exceed a quarter of an hour.
2. After pre-processing the chicken, it is necessary to roll the meat first in flour, then in an egg whipped with a fork, and then dip in breading. Depending on the method of preparation, one can distinguish breading from crispy crackers (ground), cereal, cracker (cookies), semolina, etc.
3. Many housewives prefer to add chopped greens (dill, parsley), walnuts or almonds, green or onions, chopped garlic, seasonings to the mixture. It all depends on personal preferences, the main thing - do not overdo it with the quantity.
4. Nuggets are fried in 7-10 pieces, depending on the size of the dishes. At the same time, the pieces should not touch each other, otherwise they will stick together. Put the meat in batter alternately at intervals of 2-3 seconds. The duration of deep-frying is 5-7 minutes. Moreover, if the pieces are completely immersed in oil, there is no need to turn them over.
5. Some housewives prefer to cook nuggets in the oven, such a move is not forbidden. To do this, the device must be heated to 200 degrees, after which lay the chicken pieces in batter and breading on a special grill. The appliance is placed on a baking sheet, then sent for 20 minutes to the oven.
6. After cooking, line a flat dish or tray with paper towels. Put the nuggets on a plate, leave for a certain period until the fat has completely drained. To make the final product crispy, wait a quarter of an hour.

Chicken Nuggets: A Classic Recipe

• vegetable oil - 430-450 ml.
• chicken fillet - 750 gr.
• premium flour - 60-70 gr.
• breading (crackers) - 160 gr.
• salt - 15 gr.
• ground pepper (black) - on the tip of the knife
• granulated garlic - 5 pinches
• chicken egg - 3 pcs.

1. Wash and dry the chicken fillet, chop it into pieces resembling nuggets in size. Break the eggs into a separate container, beat them with a fork until smooth. You can use a whisk, but it is important to prevent the formation of foam.
2. Prepare the breading mixture. To do this, mix the flour with granulated garlic, ground pepper, salt and your favorite seasonings (to taste). Knead everything, prepare a second bowl. Pour breadcrumbs into it.
3. Start processing the chicken. First, dip each slice in the flour with spices, shake off the excess with your hands. Then send the nuggets one by one into the egg and immediately bread in the bread. Perform manipulations with each piece of chicken, put the prepared "raw materials" on a separate dish.
4. Shake off the extra grains of crackers, otherwise when roasted, they will drown in oil and burn. If you wish, you can freeze the finished workpiece on a tray, and then move them into a bag or container. After that, it is convenient to fry the nuggets without first defrosting.
5. To start frying, prepare a decent amount of vegetable (refined) oil. Pick up a cauldron or a high pot / pan, pour in the product and heat it at medium power.
6. After the oil is warmed up to the desired mark, put the prepared pieces of the filet in the breading into it. Make sure that there is enough space for each piece, they should not be in contact.
7. Fry on medium heat for about 5 minutes until the pieces are covered with a golden crust. The cooking time depends on the size of the pieces and the temperature of the oil. After cooking, catch the nuggets with a slotted spoon and lay them on paper towels.

Kefir Chicken Nuggets

• chicken breast (fillet) - 750 gr.
• dried paprika - 15 gr.
• ground black pepper - 6 gr.
• kefir (fat content 2.5-3.2%) - 260 ml.
• small salt - 12 gr.
• vegetable oil - 380-400 ml.
• wheat flour (premium) - 120 gr.
• ground turmeric - 10 gr.

1. Wash the chicken breasts, dry them and cut into small pieces. Shake the kefir, pour it into a deep bowl. Pour dried paprika, salt, pepper and flour into the second bowl.
2. Dip each piece of chicken first in kefir, then in flour. After that, repeat the steps again to get a double batter-breading.
3. Pour oil into a deep heat-resistant dish, heat it, reduce heat to a medium mark. Put roasting nuggets, bring to the appearance of a golden crust.
4. Prepare a flat dish and line it with paper towels. After frying, put the nuggets on a plate, leave to drain, pat with towels. Serve with garlic sauce, adding chopped herbs.

Chicken Nuggets with Cheese

• chicken egg - 2 pcs.
• wheat flour - 125 gr.
• chicken fillet - 700 gr.
• breadcrumbs - 55 gr.
• Parmesan cheese - 65 gr.
• fresh dill - 15 gr.
• ground black pepper - 7 gr.

1. This nuggets recipe differs from others in that the dish is prepared without adding salt. A similar feature is achieved by the content of the Parmesan cheese, which is quite salty in nature.
2. To start cooking, wash and chop the fillet into slices. Take two containers, the first will be used for egg batter, the second - for breading.
3. Beat the eggs in a bowl, beat with a fork or whisk. Wash fresh dill, chop it very finely. Grate the cheese on a grater with small holes.
4. Mix Parmesan with dill and breadcrumbs, add ground pepper. Roll each nuggets first in flour, then dip in egg mass and sprinkle with breadcrumbs with cheese.
5. Fry the fillet in a saucepan, pre-bring the butter to a hot state. Ready time is 5-7 minutes depending on the size of the nuggets.
6. After frying, remove the fillet with a slotted spoon, put it on a dish lined with paper towels. Leave to drain excess fat, soak nuggets with napkins if desired. Start tasting after 15 minutes.

Corn Breaded Garlic Nuggets

• flour - 115 gr.
• chicken egg - 1 pc.
• chicken fillet - 480-500 gr.
• salt to taste
• breadcrumbs for breading - 60 gr.
• dry garlic in granules - 12 gr.
• black pepper - 5 gr.
• corn flakes (classic, sugar free) - 130 gr.
• dried ginger - on the tip of a knife
• ground turmeric - 1 pinch

1. Remove the breast from the bones, remove the skin and film. Rinse the meat under the tap, dry with paper towels. Chop the fillet into small slices that form the size of the nuggets.
2. Mix granulated garlic, turmeric, ginger, salt, chopped pepper in one dry mixture. Season each slice with seasoning, transfer to a deep bowl and leave for a quarter of an hour.
3. Mash corn flakes in any convenient way, mix with breadcrumbs. Place the egg in a separate bowl, beat with a whisk or a fork. Add some salt.
4. First, dip the chicken slices in flour, shake off excess. After that, dip in the egg mass and bread well with cornflakes. Remove excess again, start frying.
5. Pour refined oil into a pan or deep frying pan (deep fryer). Dip the chicken pieces inside one by one. Fry for about 7 minutes without turning. If there is little oil, processing is carried out on both sides for 4-5 minutes.
6. After all the manipulations, lay the nuggets on a dish lined with paper towels. Leave for a quarter of an hour to drain all the fat. Start tasting after partial cooling.

Chicken Nuggets with Sesame Seeds

• flour - 135 gr.
• egg - 2 pcs.
• chicken fillet - 650 gr.
• sesame seeds (white or black) - 45 gr.
• fresh dill - half a bunch
• breadcrumbs - 80 gr.
• salt to taste
• ground black pepper - 3 pinches

1. Prepare the chilled chicken fillet in advance: wash it, remove the films and skin, and dry with napkins. Chop the breast in small slices, grate first with salt, then with ground pepper.
2. In a deep bowl, beat the eggs to make the mass homogeneous. In another bowl, mix crackers with sesame seeds, add pre-chopped dill.
3. Sift flour on a separate plate, proceed to the formation of nuggets. To start, dip the chicken into flour, then into the egg and breading with sesame seeds. Leave the blanks on the dish, start frying.
4. Pour the oil into the pan so that the chicken in it floats freely. Dip the slices into a hot composition, fry until golden brown (about 6 minutes). After cooking, catch the nuggets with a slotted spoon, leave them on paper towels to drain the fat.

Practical tips

1. Do not rush to send the nuggets into the oil until you are sure that the composition has warmed up to the desired mark. To test, dip a slice of fillet in batter in a pan with oil, evaluate the result. If you see that spots of golden color have appeared, proceed to cooking. At the same time, the oil should hiss and gurgle.
2. It is known that the main secret of successful cooking of nuggets lies in breading. If possible, do not use the purchased composition, bread crumbs can be prepared independently. To do this, dry the bread in the oven, mash it with a pestle and season with spices.
3. To ensure that the chicken fillet is coated with flour evenly, send the bulk product into a food container. Then add pieces of meat there, close the container and shake the container for 5 seconds. The procedure is carried out with 2-3 slices at a time.
4. To reduce the duration of the frying, beat off the cooked pieces of the fillet a little. For color saturation, add ground paprika, black pepper and salt to the breading and batter. If desired, nuggets can be made in the oven at 200 degrees.

It is known that nuggets do not belong to low-calorie dishes. Their preparation occurs by frying in a large amount of vegetable oil. For this purpose, a cauldron, deep frying pan or deep fat fryer is used. The red-hot oil should completely cover the chicken fillet so that it literally floats in the composition.

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