"Why this recipe works:Some Chicken Nuggets recipes took the least desirable parts of the chicken and put them through a grinder. We opted for skinless, boneless chicken breasts so we would know exactly which parts of the chicken we were eating. Brining the chicken prevented it from drying out, and seasoning the breast meat combated its inherently bland flavor. We cut the brining time in half by slicing the meat into nuggets beforehand. Ground-up panko (Japanese-style bread crumbs) combined with flour and a pinch of baking soda provided a crispy brown exterior for our nuggets. Using whole eggs to adhere the coating made the nuggets too eggy, but the whites alone didn’t have as much binding power. We found that resting the nuggets before frying solved the problem...."
INGREDIENTS
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4 boneless, skinless chicken breasts (about 1 1/2 pounds)
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2cups water
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1tablespoon plus 1 teaspoon salt
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2tablespoons Worcestershire sauceINGREDIENTS
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4 boneless, skinless chicken breasts (about 1 1/2 pounds)
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2cups water
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1tablespoon plus 1 teaspoon salt
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2tablespoons Worcestershire sauce
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1cup all-purpose flour
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1cup panko bread crumbs, crushed
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2teaspoons onion powder
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3/4teaspoon pepper
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1/2teaspoon garlic powder
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1/2teaspoon baking soda
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3 large egg whites
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4cups peanut or vegetable oil
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1cup all-purpose flour
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1cup panko bread crumbs, crushed
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2teaspoons onion powder
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3/4teaspoon pepper
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1/2teaspoon garlic powder
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1/2teaspoon baking soda
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3 large egg whites
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4cups peanut or vegetable oil
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CUTTING NUGGETS
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1. Using a chef's knife, cut each chicken breast on the bias into thirds
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2. Working with the largest piece, turn the cut end toward you and slice into 1/2-inch-thick pieces
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3. With your knife almost parallel to the cutting board, cut the two smaller thirds into pieces...
