Chicken Nuggets
Chicken Nuggets
Very flavourful breading, yet not so overpowering that you can't taste the chicken. Exactly what you WISH chicken nuggets would taste like, but never do.
Ready in: 1 hour 30 minutes
Serves: 10
Complexity: very-easy
kcal: 663
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Ingredients
Chicken:--
6 boneless skinless chicken thighs
⅓ cup cold water
1 tbsp lemon juice
1 tsp SIDS CRAZY LEMON
Seasoned Flour:--
1 cup flour
1 tbsp icing sugar
1 tsp paprika
4 tsp SIDS SALT & PEPPER
½ tsp onion powder
½ tsp garlic powder
½ tsp ground rosemary powder
½ tsp dried dill weed
¼ tsp dried basil
¼ tsp sage
¼ tsp dried thyme
¼ tsp celery seeds
⅛ tsp cayenne
Peanut or rice bran oil, enough to fill pan 2 cm
Directions
Cut each chicken thigh into 4-5 pieces, depending on their size as well as the size of nuggets you prefer.
Blitz together water, lemon juice and SIDS CRAZY LEMON.
In large bowl, marinate chicken pieces in lemon water while you prepare the rest of your ingredients.
In a sealable lunch box, add SIDS SALT & PEPPER, flour and seasonings then secure lid and shake until well mixed.
Drop each piece of chicken, a few at a time, into seasoned flour mixture, close top and shake coating well. Gently shake off excess flour.
Place each piece as you go along, onto a cooling rack placed over a baking tray, sprinkle with a little more of the leftover flour mixture, and let rest in the fridge for an hour or so.
Heat the oil to about 175ºC in a deep frying pan. (or Dutch oven)
Carefully drop several pieces into the hot oil, (just don’t overcrowd the pan) and fry for 4-5 minutes, depending on size and thickness of pieces, turning each as needed to lightly brown and crisp a little. (I always do one first, as a test, to see how long. Add just a bit more time when frying a whole batch, as the temp of the oil will drop a bit when adding a lot more pieces) Just do one and see how it does. My chicken thigh pieces took exactly 4 minutes.
Remove pieces of chicken with a fish skimmer or tongs, placing cooked pieces onto a paper towel-lined cooling rack placed over a baking tray to absorb any excess oil. Move pieces several times while frying second batch to make sure all excess oil is absorbed. Then remove to an open spot. Replace paper towel as needed.
Repeat process until all pieces are cooked.
Serve with a ramekin of Chicken Nugget Sauce.