Chicken Nuggets

Ingredients

Measurement units: Metric Metric (strict) Imperial (British) Imperial (USA) Imperial (Australia) Custom...

• About 370g chicken breast (2)
• 100ml water
• 50g plain flour plus an additional 2 tablespoons
• 1 egg
• 2g salt
• 1g onion salt
• 2 litres vegetable or sunflower oil for deep frying

Preparation Time: 10 minutes
Cooking Time: 7 minutes
Serves: 3 – 4

Method

1. Put the 50g of plain flour, the egg, water, onion salt and regular salt into a large mixing bowl and whisk them together to make the batter.
2. Cut the chicken into nugget sized pieces.
3. Pour the oil into a deep, medium sized sauce pan and put it over a medium heat to heat it up to 180°c.
4. Put the additional flour onto a plate, season it with salt & pepper and then evenly coat the chicken pieces in the seasoned flour.
5. Put all of the floured chicken pieces into the batter mix.
6. Check that the oil is hot enough by dropping a few drops of the batter into it. The batter should immediately start bubbling vigourously and float to the surface.
7. When the oil is hot enough, one by one, pick up each of the chicken pieces and carefully drop them into the oil (not from a great height). Don’t overcrowd the pan, there should be enough room for the chicken pieces to freely move around (you may need to cook them in batches)
8. Deep fry the chicken nuggets for about 7 minutes, until the batter has turned golden brown. Then remove them from the oil and put them onto a plate lined with kitchen paper to drain off the excess oil.
9. If you are cooking the chicken nuggets in batches, put the plate into a 120°c oven to keep warm.
10. Serve. We were going to serve them with fondant potatoes, caramelised parsnip purée and braised leeks with a sauce vierge, but it didn’t seem right so we went with chips and peas instead.

Useful Information

Can it be frozen? Yes, for up to 1 month.
Can it be prepared in advance? Yes, if frozen, it can be finished up to 1 month in advance.
Will leftovers be nice? No