Chicken nuggets are a beloved food for people of all ages. These tasty morsels of breaded and fried chicken are a staple on many restaurant menus and freezer aisles But have you ever wondered how these addictive nuggets are actually made?
In this article, we’ll walk through the step-by-step process of how chicken nuggets are prepared, from start to finish. Understanding the ingredients and techniques used to create this popular snack will give you insight into exactly what goes into each bite.
Selecting the Chicken
The first step in making chicken nuggets is selecting the right cut of chicken. Boneless, skinless chicken breast is most commonly used. It provides a lean, firm texture that holds up well to breading and frying.
Some recipes also incorporate chicken thighs, which add more moisture and fat for additional flavor. A combination of breast and thigh meat is sometimes used. Regardless of the cut, fresh, high-quality chicken is key.
Preparing the Raw Chicken
Once the optimal chicken has been chosen, it’s cut into smaller nugget-sized pieces, usually 1-2 inches in size. Any fat or sinew is trimmed off.
The raw chicken is then seasoned to enhance its flavor A simple mix of salt, pepper, garlic powder, and paprika is typical The seasoning penetrates the chicken and provides a solid flavor base.
Creating the Breading
Now it’s time to build up the crispy breading layer that gives chicken nuggets their irresistible crunch. This usually starts with a thin coating of flour, which helps the rest of the breading adhere.
The floured nuggets are then dipped into a bowl of whisked eggs. This eggs acts as a glue, allowing the outer breading to stick.
Finally, the egged chicken pieces are tossed in the main breading blend. A combination of panko breadcrumbs, crushed corn flakes, or plain breadcrumbs seasoned with salt, pepper, and spices creates the crunchy coat.
Frying the Nuggets
Once breaded, the nuggets are ready to be fried. The oil is heated to around 350-375°F, then the nuggets are fried in batches for 2-3 minutes on each side, until golden brown and crispy.
Maintaining the proper oil temperature is crucial for an evenly cooked and crunchy crust. Draining the fried nuggets on a paper towel absorbs excess grease.
Baking as a Healthier Option
For a lighter alternative, chicken nuggets can also be oven baked. The nuggets are breaded as normal, then baked on a parchment lined pan at 400°F for 15-20 minutes until cooked through and crisp.
Though this produces a slightly different texture, baking significantly reduces the fat and calories compared to frying.
Cooling, Saucing, and Serving
Once cooked, the nuggets must cool slightly before saucing or serving to prevent softening the crisp coating. Quick cooling can be achieved by placing them on a wire rack.
The nuggets are now ready to be paired with dipping sauces and sides. Ketchup, ranch, honey mustard, and barbecue sauce are some classic choices. Fries, coleslaw, and creamy mac and cheese make ideal accompaniments.
When serving, the nuggets should be hot and crisp. Quick last minute reheating maintains the ideal texture if needed. This completes the journey from raw chicken to delicious breaded nuggets!
Storage and Reheating
For leftovers, cooked nuggets can be refrigerated in an airtight container for 3-4 days. Frozen nuggets keep for 2-3 months in the freezer, then are reheated in the oven until hot and crispy. The microwave makes them soggy.
Proper storage retains the signature crunch of these snacks, while reheating brings back the hot, just-fried appeal.
Making Chicken Nuggets at Home
You can also easily recreate this process at home using simple ingredients like chicken breasts, eggs, breadcrumbs, and oil.
With the proper technique, homemade nuggets taste just as delicious as the store-bought kind. It provides satisfaction knowing exactly what is going into your food.
Follow the steps above, experiment with flavors and textures, use quality ingredients, and stick to the right cooking temperatures for irresistible homemade chicken nuggets the whole family will love.
Common Questions about Chicken Nuggets
What are the main ingredients in chicken nuggets?
The core ingredients are chicken (usually breast meat), flour, eggs, breadcrumbs, and seasoning. Some recipes also include small amounts of milk or oil.
What breading is best for crispy nuggets?
For maximum crunch, panko breadcrumbs or a blend of panko and cornflake crumbs is ideal. Panko provides an extra crispy, flaky texture.
Is frying or baking healthier for chicken nuggets?
Baking chicken nuggets significantly reduces the amount of fat and calories compared to frying. However, frying gives the signature crispy, crunchy exterior.
How long do cooked chicken nuggets last in the fridge?
Cooked chicken nuggets can be refrigerated for 3 to 4 days in an airtight container before quality starts declining. Freeze for longer storage.
What’s the best way to reheat chicken nuggets?
Oven baking is best, at 375°F for 10-15 minutes until hot and crisp. The microwave often makes them soggy. Air frying also works well for quick reheating.
The Satisfaction of Homemade
After learning the intricacies of how these snacks are crafted, consider trying your hand at preparing chicken nuggets from scratch. When you control the ingredients and process, you can customize them to your taste and dietary needs. Homemade allows you to access the addictive flavors and textures of this favorite food anytime.
So next time you sink your teeth into a perfectly crispy, juicy chicken nugget, you’ll have a complete understanding of the journey those bite sized pieces of chicken underwent during their transformation from raw meat to craveable snack. Dig in and savor the fruits of this delicious process!
Homemade Chicken Nuggets With Sweet ‘n’ Sour Sauce Recipe
For the Nuggets:
- 1 pound (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon (5 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 teaspoon (3 g) chicken-flavored broth powder, such as Orrington Farms
- 1/2 teaspoon finely ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Neutral oil such as canola or nonstick cooking spray, for greasing
For the Sauce:
- 1/2 cup (160 g) apricot jam or preserves
- 2 tablespoons (40 g) corn syrup
- 2 tablespoons (30 ml) water
- 5 teaspoons (25 ml) distilled white vinegar
- 1 1/2 teaspoons (4 g) cornstarch
- 1 teaspoon (3 g) chicken-flavored broth powder, such as Orrington Farms
- 1/2 teaspoon (3 ml) soy sauce
- 1/2 teaspoon (3 g) yellow mustard
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon finely ground white pepper
To Coat and Fry:
- 1/2 cup (2.5 ounces; 70 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- 1 teaspoon (3 g) chicken-flavored broth powder, such as Orrington Farms
- 1/2 teaspoon (1.5 g) baking powder
- 1/2 teaspoon finely ground white pepper
- 3/4 cup (180 ml) water
- 4 cups (950 ml) vegetable oil, for frying
- For the Nuggets: In a medium mixing bowl, using clean hands, mix chicken and salt until thoroughly combined. Cover and refrigerate for at least 45 minutes and up to 2 hours.
- Lightly grease a baking sheet. Transfer chicken to bowl of food processor. Add broth powder, white pepper, garlic powder, and onion powder and process, scraping down sides with spatula as needed, until a smooth and uniform paste forms, about 1 minute. Using lightly wet hands, divide chicken into 1 tablespoon (15g) portions. Roll portions into balls and gently flatten between palms, forming 1/2-inch thick nugget shapes. Place formed nuggets on lightly greased baking sheet.
- Meanwhile, For the Sauce: In a small saucepan, combine jam, corn syrup, 2 tablespoons (30ml) water, vinegar, cornstarch, broth powder, soy sauce, mustard, cayenne pepper, garlic powder, and white pepper. Using an immersion blender, blend until throughly combined and smooth. Set over medium-high heat and cook, stirring occasionally, until mixture boils and becomes clear, 2 to 3 minutes. Transfer sauce to a heatproof bowl and let cool at room temperature. Set aside.
- To Coat and Fry: In a large bowl, thoroughly whisk together flour, cornstarch, broth powder, baking powder, and white pepper, at least 30 seconds. Working 1 piece at a time, coat chicken nuggets in flour mixture, pressing gently to adhere, then shake off excess and return to baking sheet. Let dusted nuggets rest for 15 minutes; reserve flour mixture.
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Serious Eats / Tim Chin - In a Dutch oven, heat oil over medium-high heat until it registers 350°F (175°C) on an instant-read thermometer. Set a wire rack in a rimmed baking sheet. Add 3/4 cup (180ml) water to flour mixture and whisk until smooth. Add half of nuggets to batter and toss gently until submerged. Working in 2 batches, remove nuggets one at a time from batter, allowing any excess batter to drip back into bowl, and carefully add to hot oil. Cook nuggets, flipping every 30 seconds, until nuggets puff up and begin to brown, 4 to 5 minutes. Transfer nuggets to prepared wire rack. Return oil to 350°F and repeat with remaining nuggets. Let second batch of nuggets rest on wire rack for at least 5 minutes before moving to next step to let coating set.
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Serious Eats / Tim Chin - Bring oil to 375°F (190°C). Carefully return all nuggets to oil and cook, flipping occasionally, until deep golden brown and very crispy, about 4 minutes. Return nuggets to rack and let stand for 2 minutes. Serve with sauce.