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Homemade Crispy Chicken Nuggets
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Homemade Crispy Chicken Nuggets

1 h 15 minPara 4Nutri-Score C€€
de @hescooks2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • boneless chicken breast (cut into chunks)Carne500 g
  • eggLácteos1 pieza
  • saltEspecias5 g
  • garlic powderEspecias1,5 g
  • onion powderEspecias1,5 g
  • white pepperEspecias1,5 g
  • cornstarchDespensa4 g
  • ice water (ice cold)Bebidas30 ml
  • all-purpose flour (for the dry coating)Despensa60 g
  • cornstarch (for the dry coating)Despensa30 g
  • all-purpose flour (for the wet batter)Despensa60 g
  • cornstarch (for the wet batter)Despensa60 g
  • baking powderDespensa2 g
  • salt (for the wet batter)Especias5 g
  • paprika powderEspecias1,5 g
  • garlic powder (for the wet batter)Especias1,5 g
  • onion powder (for the wet batter)Especias1,5 g
  • ice water (ice cold, for the wet batter)Bebidas190 ml
  • oil (for deep frying)Despensa1 litro

por ración

Nutrición

394kcal

Carbohidratos
44 g
Proteínas
30 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Procesador de alimentos
  • Bandeja de horno
  • Bol ×2
  • Freidora
  • Termómetro de cocina
  • Espumadera

paso a paso

Preparación

  1. Blend the chicken

    • Blend the chicken breast in a food processor until smooth.
    • Add ice water to keep the mixture cold.
    Paso 1

  2. Season the chicken mixture

    • Mix in the egg, salt, white pepper, garlic powder, onion powder and cornstarch until well combined.
    Paso 2

  3. Shape the nuggets

    • Divide the mixture into small pieces and shape into nuggets (boot, ball, bell or bone shapes).
    Paso 3

  4. Freeze until firm

    • Place the nuggets on a tray and freeze until firm.
    Paso 4

  5. Prepare the coatings

    • Combine the flour and cornstarch for the dry coating.
    • Whisk the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder and ice water into a smooth wet batter.
    Paso 5

  6. Coat the nuggets

    • Coat each nugget in the dry coating.
    • Dip each nugget into the wet batter.
    Paso 6

  7. Fry the nuggets

    • Heat the oil to 170–175 °C.
    • Fry the nuggets a first time until just cooked.
    • Fry a second time until golden and crispy.
    Paso 7

  8. Drain and serve

    • Drain the nuggets on paper and serve hot.
    Paso 8
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