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We hope you got insight from reading it, now let’s go back to how to make perfect chicken nuggets (imho) recipe. To cook how to make perfect chicken nuggets (imho) you need 24 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook How To Make Perfect Chicken Nuggets (IMHO):
- You need Batter:
- Provide 45 g Bleached All Purpose Flour,
- Take 1.5 TSP Sea Salt,
- Provide 1 TSP Baking Soda,
- Get 60 g Corn Meal,
- You need 45 g Corn Starch,
- Use 2 TSP White Pepper,
- Provide 1 TSP Onion Powder,
- You need 1⁄2 TSP Garlic Powder,
- You need 1⁄2 TSP Cumin Powder,
- Use 1⁄2 TSP Coriander Powder,
- Provide 1⁄2 TSP Cayenne,
- Get Pinch Dried Mushroom Powder,
- Get 1⁄4 TSP Dried Basil,
- Take 1⁄4 TSP Dried Parsley,
- Get 1⁄4 TSP Dried Rosemary,
- You need 1⁄4 TSP Dried Thyme,
- You need 225 ml Water,
- Prepare Chicken Nuggets:
- Prepare 500 g Skinless Boneless Chicken Breast Into Nuggets,
- Take 1 TSP Baking Soda,
- Provide 1 TBSP Bleached All Purpose Flour,
- Prepare Canola / Peanut / Vegetable Oil, For Frying
- Use Homemade Curry Sauce, For Dipping
Steps to make How To Make Perfect Chicken Nuggets (IMHO):
- 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 and 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.
- Cut into bite size nugget pieces, as evenly as you possibly can. - - Transfer into a large bowl. - - Add in baking soda. - - Toss to coat well. - - Make sure the chicken is well coated.
- Cover with cling film and set aside for 15 mins. - - After 15 mins, rinse thoroughly under running water. - - Pat dry and lightly dust the chicken with flour.
- Dd 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. - - 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.
- You can garnish the nuggets with your favorite herbs or greens. I used nori flakes. - - Serve immediately with homemade curry sauce for dipping. - - You can also serve with your favorite dipping sauce.
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