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Home made chicken nuggets - what a faff!

(36 Posts)
pragmatist Wed 06-Apr-05 09:58:46

The recipe I followed involved first coating them in some seasoned flour, and then dipping in egg and rolling in breadcrumbs and parmesan mix. But the dipping in egg and rolling in breadcrumbs had to be done twice per nugget! It took forever - much longer than other recipes with more ingredients that I do from scratch. Anyone else find this?

Are there really no shop bought chicken nuggets available that are high on chicken and low on junk rather than processed rubbish?

flashingnose Wed 06-Apr-05 10:00:09

Enid's famous recipe (on here somewhere) is much less faffy - also Crunchie posted one recently which just coated pieces of chicken breast - v easy.

rickman Wed 06-Apr-05 10:00:14

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Nemo1977 Wed 06-Apr-05 10:00:51

there is another recipe on here that was really easy to do
no flour or parmesan in it
no good at links im afraid but if u type nuggets into search messages then it will bring it up

pragmatist Wed 06-Apr-05 10:02:12

Thanks - I'll have a look

bossykate Wed 06-Apr-05 10:02:20

i just avoid nuggets entirely and either buy or make my own goujons (sliced chicken breast) - much easier if you are making them and much better quality of ingredients if you are buying them (usually - always read the labels!)

iota Wed 06-Apr-05 10:03:56

plenty of recepes for easy chicken nuggets on here.

Also IMHO Birdseye frozen chicken dippers are the least adulterated shop bought stuff:- 70% chicken beasts and no additives - just a bit of natural colour/spice

link here

rickman Wed 06-Apr-05 10:05:26

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rickman Wed 06-Apr-05 10:06:14

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iota Wed 06-Apr-05 10:06:41

I know - I'm such a rubbish typist

Twiglett Wed 06-Apr-05 10:08:03

was looking at the Sainsbury's Blue Parrot Cafe nuggets yesterday and they were only 56% (or thereabouts)

why can't you just beat out chicken, dip in egg then roll in seasoned flour or breadcrumbs (does it need a recipe?)

rickman Wed 06-Apr-05 10:08:58

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iota Wed 06-Apr-05 10:10:22

Blue Parrot has hydrogenated veg oil in it - most of the fresh chill stuff does - that's why I buy frozen - no preservatives

GhostofNatt Wed 06-Apr-05 10:13:30

Also if you just leave chicken strips in yoghurt and honey marinade for an hour or more it makes the chicken nice and tnedre then can just do the egg and breadcrumbs thing - pretty easy

Mothernature Wed 06-Apr-05 10:17:58

Chicken Nuggets

Serves 4

Preparation time: 15 minutes
Cooking time: 10 minutes

8 boned, skinned chicken thighs or 3 breasts
Sunflower or vegetable oil for deep-frying
8 tbsp plain flour
Salt and freshly ground black pepper
Cayenne pepper, pimenton, ground coriander, ground cumin or a spice of your choice
2 medium eggs, lightly beaten

Cut the chicken into pieces about 3cm across. Put a deep pan of oil on to heat up. Take three shallow plates and arrange next to the hob. Spoon half the flour into the first, add a generous seasoning of salt, pepper and your chosen spice and mix well. Into the second plate, lightly beat the eggs. Into the third (the one nearest the oil), put the remaining flour, seasoned only with a little salt and pepper.

Test the oil temperature by dropping a cube of bread into it. It should bubble fairly vigorously, and brown in 40 seconds. Taking a few pieces of chicken at a time, coat them in the spiced flour on the first plate, shake off any excess, then dip them into the egg, making sure they are completely covered. Shake off the excess and then roll them in the third plate of flour until completely coated. Shake off excess flour, then drop the chicken into the hot oil. Fry in batches, for 4–5 minutes, turning occasionally, until golden brown. Drain on kitchen paper, then eat while they are still good and hot with a squeeze of lemon juice, a lemony mayonnaise or a shake of tomato ketchup.

To make breaded chicken nuggets, follow the method above but replace the flour on the final plate with fine breadcrumbs. As well as or instead of adding spices to the first lot of flour, you can pep up the breadcrumb coating by adding finely chopped herbs or, best of all, freshly grated Parmesan (use two-thirds breadcrumbs to one-third Parmesan).

Recipe from Waitrose.

SoupDragon Wed 06-Apr-05 10:18:32

I just coat chicken mini fillets in polenta and fry them in a little olive oil. They turn yellowy so look breadcrumbed.

snafu Wed 06-Apr-05 10:21:08

Oooh, polenta, get her!

Cut up a chicken breast into strips, dip in egg, roll in breadcrumbs (season with a bit of tumeric for that authentic Findus orange), fry in olive oil. Easy and, indeed, peasy.

iota Wed 06-Apr-05 10:25:29

moe recipes from another thread here

clary Wed 06-Apr-05 10:39:06

snafu and twiglett, yeah, that's what I do, call it bang bang chicken cause I beat it with a rolling pin (cf annabel karmel) and dd loves "chicken chicken bang bang" (to the tune of "chitty chitty"!

SoupDragon Wed 06-Apr-05 11:20:33

Snafu, it was unopened, past it's best before date polenta I found in the cupboard and thought it might give a more realistic nugget colouring

snafu Wed 06-Apr-05 11:25:19

It's probably the best use for it. Whenever I try to make polenta proper it ends up like car tyres (hmmm, something of a theme emerging in my cooking...)

Enid Wed 06-Apr-05 11:25:44

we do chicken goujons as well but chicken nuggets are a different thing and a big treat in our house

GhostofNatt Wed 06-Apr-05 11:26:14

So many chicken nuggets threads, maybe someone shoudl start one on fish fingers?

bossykate Wed 06-Apr-05 11:26:49

you can do fish gougons y'know

bossykate Wed 06-Apr-05 11:27:00

goujons even

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