Crispy Chicken Nuggets
Submitted by farmerswife
Homemade chicken nuggets fried golden in a Parmesan, paprika, and oregano coating. Crispy outside, juicy inside, and miles ahead of frozen. Makes 48 nuggets in just 30 minutes.
YIELD
48 servingsPREP
10 minCOOK
20 minREADY
30 minOnce you make homemade chicken nuggets, there’s no going back to the freezer aisle.
Bite-sized pieces of chicken breast get dipped in milk, shaken in a bag with seasoned flour, Parmesan, paprika, oregano, and dry mustard, then fried in batches until the coating turns golden and shatters at the first bite.
The recipe makes 48 nuggets, which sounds like a lot until you watch them disappear.
Kitchen Tips
- The paper bag shake is the fastest way to coat a dozen pieces at once. Close the top and give it a good toss.
- Fry in small batches so the oil stays hot. Crowding the pan drops the temperature and makes the coating greasy instead of crisp.
- Cut chicken pieces evenly so they cook at the same rate. About 1 inch is the target.
- Drain on a wire rack instead of paper towels if you have one. The bottoms stay crunchier.
Ingredients
Directions
In a large frying pan or deep fat fryer, heat 1 inch of oil to 350℉ (180℃).
Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard.
First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat.
Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown.
Drain on paper towels. Serve hot.
Comments
