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Delicious homemade chicken nuggets made with real chicken breast, inspired by fast-food favorites. These nuggets feature a seasoned meat base and a light, crispy tempura-style batter made with club soda for an extra airy crunch.
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Process chicken with seasonings and cornstarch into a paste. → Shape into nuggets, coat with cornstarch, and freeze for 30 minutes. → Whisk together the batter ingredients with club soda until runny. → Dip nuggets in batter and deep fry at 350°F for about 4 minutes.
Process chicken with seasonings and cornstarch into a paste. → Shape into nuggets, coat with cornstarch, and freeze for 30 minutes. → Whisk together the batter ingredients with club soda until runny. → Dip nuggets in batter and deep fry at 350°F for about 4 minutes.
Delicious homemade chicken nuggets made with real chicken breast, inspired by fast-food favorites. These nuggets feature a seasoned meat base and a light, crispy tempura-style batter made with club soda for an extra airy crunch.
Roughly cut the chicken breast into small cubes.
Add the chicken cubes to a bowl and season with 2 tsp salt and 1/2 tsp white pepper.
Mix in 2 tbsp of cornstarch to the chicken.
Transfer the chicken to a food processor and pulse until it reaches a paste consistency that rolls around like a meatball.
Portion the meat mixture (a falafel scoop works well) and flatten them into nugget shapes.
Use white pepper for the meat mixture if you want the inside of the chicken to remain perfectly white.
Freezing the nuggets before battering is essential to help them keep their shape during the frying process.
The club soda creates a lighter, crispier texture in the batter compared to still water.
Avoid overcrowding the pot when frying so the oil temperature doesn't drop too much.
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