Subj : Fats Food Copycats - 02
To   : All
From : Dave Drum
Date : Tue Jun 11 2024 07:12 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Copycat Mcdonald's Chicken McNuggets
Categories: Poultry, Vegetables, Breads
     Yield: 22 Nuggets

     1 lb Boned, skinned chicken
          - breast; in 1" cubes
 1 1/2 ts Salt; divided
   1/2 ts Black pepper; divided
     2 lg Eggs
   1/2 c  Cornstarch
     1 c  A-P flour
     1 ts Onion powder
     1 ts Garlic powder
   1/2 ts Dry mustard powder
     1 c  Water
          Oil; for frying

 In a food processor, pulse the chicken until it starts to break down.

 Next, add 1 egg, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
 (For a nugget with some kick, try adding spices from this spicy
 nuggets recipe.) Blend the mixture until it achieves a smooth and
 thick paste-like consistency.

 Dip your hands in water and then grab a little less than 1 ounce of
 the chicken mixture. Gently shape into a flattened nugget shape of
 your choice, then set aside onto a parchment-lined sheet pan. Repeat
 until all of the chicken mixture has been shaped into nuggets.

 Add the cornstarch to a shallow bowl. Then, take each nugget piece and
 dredge it through the cornstarch, shaking off any excess. Return the
 nuggets to the lined sheet pan.

 In a medium bowl, whisk together the flour, garlic powder, onion
 powder, mustard powder and remaining salt and pepper. Add the egg and
 water and beat until a smooth, thin batter forms.

 Dunk each cornstarch-coated nugget into the batter, allowing the
 excess to drip away before returning the nuggets to the lined sheet
 pan.

 When all the chicken nuggets are coated in batter, transfer the sheet
 pan to the freezer and let the nuggets chill for 1 to 2 hours until
 the batter is set.

 When ready to cook, fill a deep fryer or deep skillet with 2-3 inches
 of oil. (Newbie to frying? Here are our best frying tips.) Preheat
 the oil to 350oF/175oC and then carefully lower 3 to 4 of the chilled
 nuggets into the oil. Let the nuggets cook for 3-4 minutes per side,
 turning once to ensure all sides cook and turn golden. Remove to a
 towel-lined plate to drain and cool.

 Editor's Tip: You can transfer the cooked nuggets to a clean sheet
 pan and keep them warm in your oven while frying the rest of the
 nuggets.

 Serve the nuggets warm with your favorite selection of dipping sauces

 Taste of Home Test Kitchen

 Makes: 20 - 24 chicken nuggets

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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