Homemade Chicken Nuggets

Laura, author of the blog Because , uses a utensil that I love, the De Buyer deep fryer with a draining basket , to bring you a recipe that I'm sure you'll be encouraged to prepare at home: Do you fancy preparing your chicken nuggets? Go for it!

At this time of year, the days are longer and, proportionally, our desire for snacks tends to increase as well. Fried foods are undoubtedly one of the most popular snacks among everyone, especially among children. And although they are delicious, many of us tend to avoid them due to their high fat content. But the truth is that when prepared properly, they do not accumulate as much fat, which allows us to enjoy their pleasant flavour from time to time.

The De Buyer frying pan is undoubtedly a great ally, because it allows you to fry evenly throughout the piece and also has a draining basket , which makes it much easier to remove excess oil.

The chicken nuggets I'm suggesting today are a crunchy and appetizing snack that we can enjoy without any regrets. They are also ideal for snacking in the garden or on the terrace, or why not, to take on an outing.

Pictured: De Buyer basket fryer and Le Creuset ceramic oval mini-cocotte .

Ingredients

For the chicken nuggets:

• 1/2 kilo of lean minced chicken breast
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1 tablespoon of perrins sauce
• 1 tablespoon of mild mustard, Savora type
• 1 bunch of fresh parsley, chopped
• 3/4 liter of olive oil (there will be leftover)

For the batter:

• 50 gr. grated parmesan cheese
• 1 tablespoon garam masala (optional)
• Grated P0an

Elaboration

1. Mix all the ingredients for the nuggets (except for the batter) in a bowl and let them marinate for half an hour.
2. We mix the batter ingredients on the counter or on a board.
3. The chicken is made into balls of approximately the same size, like meatballs, and then coated in breadcrumbs to form a round ball. When the ball is well formed, it is placed in the palm of the hand and flattened in the centre with the palm of the opposite hand to give it a flat shape.
4. In the frying pan with the basket inside, add the oil and put it on medium-high heat, so that it heats slowly and evenly.
5. When all the nuggets are ready, increase the heat a little and raise the basket , resting it on the handles of the pan. Place a batch of nuggets in and lower the basket to fry them. When they are golden, raise the basket, lower the heat and let them drain for a minute in the basket. Then transfer them to a dish with absorbent paper, for a while on both sides to absorb the excess oil. Repeat with batches of nuggets until finished.
6. It is important to do this in batches that are not too full, so that the oil does not drop in temperature too much when we lower the basket. This way, frying will take less time and the nuggets will absorb less oil.

GRADES:

- You may be interested in the blog article " Tips for achieving the perfect fry ".

- If you prefer to buy the whole chicken breast, you can then mince it with a homemade, manual or electric mincer , like those in the store ( here )

- To filter the oil after frying, you may be interested in the oil recovery unit .