Recently, I heard on a national daytime medical show that most chicken nuggets from fast food chains are only 50% chicken. The other 50% may consist of “chicken by product” which could include chicken skin, cartilage, connective tissue, feet, tails, and organs. Well, that was enough to get me stop buying my favorite McMeal! Instead, I tried this homemade chicken nuggets recipe from Food Network Star Melissa d’Arabian. I like it because I know exactly what I am eating. Granted, it isn’t as fast or convenient as a fast food drive through, but it’s a great alternative when you have the time to make nuggets yourself.
1/2 cup all-purpose flour
1 tsp. granulated garlic
Kosher salt and ground black pepper
2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 cup prepared breadcrumbs
1 large egg
1 cup vegetable oil
- Place the flour in a resealable plastic bag and season with the garlic, 1 tsp. salt and 1/4 teaspoon pepper.
- Place the chicken pieces in the bag with the flour and toss to coat (work in batches).
- Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.
- Whisk the egg and 1 Tbsp. water in a medium bowl.
- Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate.
- Repeat with the remaining pieces of chicken.
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total.
- Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate.
- Salt while hot and serve.
Food Mingle Blog Alternatives and Substitutions:
- You might want to try baking the chicken rather than frying it in oil. I fried them per the directions and they were tasty.
- For an even healthier alternative, substitute turkey for the chicken.
- I skipped the last step of salting the chicken because it was already coated with a salted breading.
Yield: 4 servings
Source: http://www.foodnetwork.com, courtesy Melissa d’Arabian