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We hope you got benefit from reading it, now let’s go back to chicken nuggets big mac recipe. To cook chicken nuggets big mac you need 30 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to make Chicken Nuggets Big Mac:
- Provide Batter:
- Use 45 g Bleached All Purpose Flour,
- Get 1.5 TSP Sea Salt,
- You need 1 TSP Baking Soda,
- Take 60 g Corn Meal,
- Get 45 g Corn Starch,
- Take 2 TSP White Pepper,
- Provide 1 TSP Onion Powder,
- Get 1⁄2 TSP Garlic Powder,
- You need 1⁄2 TSP Cumin Powder,
- Take 1⁄2 TSP Coriander Powder,
- Use 1⁄2 TSP Cayenne,
- Take Pinch Dried Mushroom Powder,
- Use 1⁄4 TSP Dried Basil,
- Prepare 1⁄4 TSP Dried Parsley,
- Take 1⁄4 TSP Dried Rosemary,
- You need 1⁄4 TSP Dried Thyme,
- Take 225 ml Water,
- Take Chicken Nuggets:
- Use 2 Skinless Boneless Chicken Breast,
- Use 1 TBSP Bleached All Purpose Flour,
- You need Canola / Peanut / Vegetable Oil, For Frying
- Use Burgers:
- Get 4 TBSP Crème Fraîche,
- You need 3 Shallots Finely Minced,
- You need 1 Handful Fresh Parsley Finely Minced,
- Get 1⁄2 Fresh Lemon Juice,
- Use 1⁄2 Fresh Lemon Zest,
- Provide 4 Big Mac Style Burger Buns,
- You need Homemade Curry Sauce, For Spreading
Instructions to make Chicken Nuggets Big Mac:
- Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the big mac style burger buns recipe.
- Pls visit: https://www.fatdough.sg/single-post/2019/08/20/Curry-Sauce for the curry sauce recipe.
- Prepare the batter. - - In a large bowl, whisk together flour, salt, baking soda, corn meal, corn starch, white pepper, onion, garlic, cumin, coriander, cayenne, dried mushroom powder, basil, parsley, rosemary and thyme.
- Continue whisking until well combined. - - Gradually pour in 225ml of water while still whisking. - - Whisk until no large lumps. Whisk, whisk, whisk. - - Cover with cling film and set aside for 30 mins to rest.
- Prepare the chicken nuggets. - - Place chicken breast on a working surface. - - Butterfly the chicken breast length wise and slice it into halves. - - Cover with cling film.
- Using a meat mallet, pound the chicken breast until tender and almost the same thickness throughout. You can do this with a rolling pin as well. - - Slice each chicken breast into halves. You will end up with 8 pieces of chicken. - - Transfer into a large bowl.
- Lightly dust and coat the chicken with flour. - - Add canola oil into a dutch oven, about 2 inches in depth, over medium heat. - - To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.
- Using a skewer dredge the chicken nuggets into the batter. - - Gently spoon into the oil with some of the batter. - - Spoon some of the batter over the chicken while they are frying.
- Deep fry until golden brown on all sides. - - Remove from heat and drain off excess oil on a cooling rack or a plate lined with kitchen paper. - - Repeat the process for the remaining chicken nuggets.
- Assemble the burgers. - - In a bowl, add crème fraîche, shallots, parsley, lemon juice and zest. - - Mix to combine well. - - Taste and adjust for seasonings with salt and white pepper.
- Set aside in the fridge until ready to use. - - Slice each burger buns into 3 tier layers. - - Lightly toast them in a skillet. - - Spread curry sauce on the bottom bun.
- Place a chicken nugget over the sauce. - - Spread the 2nd tier with more curry sauce. - - Place another chicken nugget over the sauce.
- Spread the crème fraîche mixture onto the top bun and finish the burger. - - Repeat the steps for the remaining burgers. - - Serve immediately.
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