A recipe for homemade, crunchy chicken nuggets. Perfectly cooked chicken on the inside, crunchy coating on the outside.
When you have toddlers and young kids yearning for chicken nuggets, this is a recipe you can count on to supersede both the quality and the flavor of drive-thru nuggets. I get a little peace of mind knowing exactly what’s in the chicken nugget and how they were made.
These chicken nuggets are crunchy, crispy and fry up fast. I would even go as far as to say these just might be the best chicken nuggets you (and your littles) have ever tasted. Homemade makes all the difference in the world. Enjoy.
HOW TO KNOW WHEN YOUR OIL IS READY
If you do not have a thermometer to judge the temperature of your oil, try this flour trick: Sprinkle in a bit of flour into the heated grease and it sizzles up right off-the-bat, your oil is good to go. However, if it sizzles up, blackens and puts off an unpleasant odor, I think it’s safe to say you need to crank down the heat. Now, if you add a sprinkle of flour and you hear…crickets, no sizzle, nada — it’s time to turn the heat up.
A recipe for homemade, crunchy chicken nuggets.
- 1 pound boneless skinless chicken breasts, patted dry
- 1 tablespoon TAK House Seasoning separated
- 2 1/2 cups All-Purpose flour
- 1 cup whole milk
- 2 large eggs
- 3 dashes of hot sauce
- 3 cups canola oil
On a large work surface, using the tenderizer side of a meat mallet (or a rolling pin), pound out chicken breasts so that they are no more than a 1/2" in thickness. Cut the pounded out breasts into strips, about 2" wide. Then, cut the strips into pieces 1 1/2 - 2" in diameter. Sprinkle with 2 teaspoons of TAK Seasoning, and toss to combine. Set aside while you prepare your dredging station.
Have ready three breading trays, pie dishes or shallow pans. In the first pan, add 1 cup of flour. In the second, whisk together milk, eggs and hot sauce. In the last tray, mix together 1 1/2 cup of flour and 1 teaspoon of TAK Seasoning.
Before you begin dredging the chicken, bring the oil to proper temperature. Add oil to a large cast iron skillet or Dutch oven over medium-high heat, and allow to reach 350-375°. To dredge the chicken, thoroughly coat it in the tray with plain flour, followed by a dip in the egg mixture, and then, a thorough coating in the seasoned flour.
Have ready a wire rack, with a few paper towels underneath to catch any oil drippings. Carefully drop nuggets into the oil, taking care not to overcrowd the skillet. You will likely need to fry in 2-3 batches. Fry nuggets for 2 minutes, then turn and fry for 2 minutes more. Transfer cooked nuggets to wire rack to cool slightly.
Would pair well with: