Homemade, just like momma used to. Homemade chicken nuggets blow frozen chicken nuggets away and once you use this recipe you probably will not go back to frozen any time soon. Besides superior taste, homemade chicken nuggets are also cheaper. The ingredients that you use are not gone after making one batch and so can go on to be used for other recipes and at later times.
Ingredients and tools:
- A three-pound bag of raw chicken breasts or chicken strips (thawed)
- Four large eggs
- 1/4 cup of milk
- Salt and pepper
- All-purpose flour
- Other spices if desired (see later on in the article)
- Solid vegetable shortening (preferably) or vegetable oil.
- A deep frying pan
- Two medium sized bowls
- Cutting board
- A sharp knife
- Mix eggs and milk together in a mixing bowl and beat to an even consistency.
- Add a few shakes of salt and pepper to the mix and mix again.
- Put a generous amount of flour into the other mixing bowl and mix salt and pepper into it until you can see pepper speckled evenly throughout the mix.
- Place the two mixing bowls aside (next to the stove) and turn to the chicken.
- Cut the chicken strips or breasts into chicken nuggets with your sharp knife on the cutting board into whatever shape you like. Make them as big or as little as you like. I cut mine to a thickness just short of one inch and about twice the size of a McDonald’s chicken nugget. Some people like them thicker with lots of meat and some want just a little meat and a lot of crunch. You can do as you please so long as you adjust the cooking time: longer time for thicker cuts and shorter time for thinner cuts. The cooking time given in this recipe (approximately four minutes each side) is for chicken nuggets the size that I cut them.
- Warm up the shortening or oil on medium to medium-high heat until the pan has about a half-inch layer of oil covering the bottom surface. My stove heat setting ranges from one to ten and I set it at six. You do not want to over-heat the oil or grease — it can catch fire easily. If it begins to smoke, turn your heat down.
- Dip your nuggets or strips into the milk-egg mixture, fully drenching them, and then roll them in the flour mix, making sure to work it into all of the cracks and crevices. Making sure that all the cracks and crevices are covered with the milk-egg mixture helps the flour stick properly in those spots. Do not just put the meat in the bowl with a lid and shake it — you need to work it in with your fingers.
- Gently set the chicken nuggets in the preheated oil and cook for about 4 minutes on each side or until the nugget develops a deep golden-brown color. Be careful to not over-fill the pan. I cook 4 nuggets at a time.
- Set on cooling rack to crisp and cool. After about 5-7 minutes, enjoy!
These homemade chicken nuggets are delicious as described, but there are ways to dress them up. For spicy nuggets, add cayenne pepper, paprika, and a little chili powder to the flour mix. You can also toss them in buffalo sauce after they are cooked and have buffalo chicken nuggets. Another idea is to put them on bread and have awesome chicken sandwiches topped with lettuce, tomato, mayo, etc.