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Brining makes our nuggets juicy, and they’re coated twice for maximum crunch.
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what does one do with 4 cups of oil after frying up the nuggets?
Could you clear up how to cut the chicken. By the way it is describe, I don’t see how you get what is shown in the picture.
We recommend storing frying oil in the freezer for optimal preservation; you can use it within 2 months.
What is the purpose of the baking soda in this recipe?
@valerie_e I think it has to do with the texture, since it acts as a sort of “leavening” in fried foods.
Made these for dinner last night. What a hit. The chicken stayed moist and the coasting was crunchy. My husband said I didn’t need to make fried chicken anymore because he would take this over fried chicken any day. Thanks.
This recipe is amazing. For sauce, try Sriracha and honey mixed or sourcream, finely chopped cilantro, and lime juice mixed.
According to the broadcast, here are some explanations on some of the ingredients:
-Baking soda to help in browning when cooking.
-Egg Whites to make the dry ingredients stick to the chicken as opposed to Whites and Yolk together, which make the crust ‘cakey’
-Panko to give crunch.
On the show, they said there were recipes for 3 sauces online. I can only see the Honey Mustard one. Bummer.
Hi Janelle, here are the other two: http://www.cookscountry.com/recipes/BBQ-Sauce/26118/ & http://www.cookscountry.com/recipes/Sweet-and-Sour-Sauce/26117/
Sounds Good. Maybe I will like chicken breast now,I’m going to give them a try.
Fantastic!
I got a 10 of 10 from my Mcdonalds Chicken Nugget loving boys for this recipe as the best chicken nuggets ever!
Ever made by me.