Jaimie Oliver is working hard to change the way we eat. This video made back in March worked in converting some kids to appreciate real chicken. I propose that you can actually make a wonderful chicken nugget using chicken breast meat and even more economically, you can use the chicken tenderloin pieces that have been pounded to an even thickness. Whole Foods sells them and I use them when I’m in a hurry.
The key ingredients to a good, crispy nugget are egg whites, baking soda, panko bread crumbs, crumbled corn flakes and if you wish, Parmesean cheese finely grated.
A quick note on the ingredients: using just egg whites lightens the batter and makes it taste less eggy. If you like the addition of the yolk, then go ahead and use it. The egg white batter made for lighter crispier nuggets, but I’ve used the yolks as well and it’s still pretty good. Baking soda helps with the overall color. I also believe that using granulated onion, garlic and a little paprika really helps add to the flavor.
If you don’t have cornflakes (Kellogg’s does make already crumbled flakes, but you can make your own by processing whole corn flakes in a food processor) then just use the Panko bread crumbs and if your are feeling more virtuous, use some of the whole wheat ones mixed with the Italian style. Either way it will be good.
Once you get the proportions down, you’ll be rotating these crispy nuggets in your monthly menus and you won’t buy the frozen ones anymore (except in a pinch). I make the coating in advance and have it in the cupboard for those harried nights. Everyone will enjoy this meal, not just the kids. I’ve served them with marinara sauce for dipping and also just with a squeeze of fresh lemon juice. You could serve with BBQ sauce or honey mustard as well.
While you still might buy the frozen nuggets, once in a while these will beckon you back as they are pretty tasty.
Coating for Nuggets – This coating makes enough to feed 6 hungry kids.
There is no salt in the coating as I recommend salting after the nuggets are fried. You will end up using less salt and not sacrifice any flavor.
1/2 cup flour
1/2 cup cornflakes, crumbled
1 cup Panko style bread crumbs
2 tsp. granulated onion (not powdered)
1/2 tsp granulated garlic (not powdered)
1/2 tsp baking soda
1/4 tsp. Paprika
3 large egg whites, lightly beaten
4 cups peanut oil or other high heat vegetable oil
If you are using chicken breast, make sure to pound it down to a uniform thickness. This will ensure even cooking throughout.
Place all the coating ingredients, (except the egg whites and the oil) into a large container and shake or mix well. I use my Pyrex pie plates, one for eggs and one for coating. Lightly whip the whites until just foamy.
Dip the chicken pieces into the egg whites making sure to coat both sides. Then place into the coating. Press down gently on each side of the chicken so the coating is pressed into the meat.
Heat 3 cups of oil in a large pan. Once the oil is hot, but not smoking, fry the nuggets until golden on each side. This takes about 6 minutes each side. Hold the cooked ones in a warm oven while cooking the rest.
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