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Homemade Crispy Chicken Nuggets
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Homemade Crispy Chicken Nuggets

1 h 15Pour 4Nutri-Score C€€
par @hescooks2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless chicken breast (cut into chunks)Viandes500 g
  • eggProduits laitiers1 morceau
  • saltÉpices5 g
  • garlic powderÉpices1,5 g
  • onion powderÉpices1,5 g
  • white pepperÉpices1,5 g
  • cornstarchÉpicerie4 g
  • ice water (ice cold)Boissons30 ml
  • all-purpose flour (for the dry coating)Épicerie60 g
  • cornstarch (for the dry coating)Épicerie30 g
  • all-purpose flour (for the wet batter)Épicerie60 g
  • cornstarch (for the wet batter)Épicerie60 g
  • baking powderÉpicerie2 g
  • salt (for the wet batter)Épices5 g
  • paprika powderÉpices1,5 g
  • garlic powder (for the wet batter)Épices1,5 g
  • onion powder (for the wet batter)Épices1,5 g
  • ice water (ice cold, for the wet batter)Boissons190 ml
  • oil (for deep frying)Épicerie1 litre

par portion

Nutrition

394kcal

Glucides
44 g
Protéines
30 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Robot multifonction
  • Plaque de cuisson
  • Saladier ×2
  • Friteuse
  • Thermomètre de cuisine
  • Écumoire

pas à pas

Préparation

  1. Blend the chicken

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

  2. Season the chicken mixture

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

  3. Shape the nuggets

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

  4. Freeze until firm

    • Place the nuggets on a tray and freeze until firm.
    Étape 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.
    Étape 5

  6. Coat the nuggets

    • Coat each nugget in the dry coating.
    • Dip each nugget into the wet batter.
    Étape 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.
    Étape 7

  8. Drain and serve

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