We’ve turned this classic chicken nugget on it’s head. With high quality meat we created a meatier, juicer nugget thanks to sodium tripolyphosphate. It was also a no-brainer to enhance the batter by adding in Batter Bind S for that perfect crisp and texture. Try these nuggets today.
Difficulty
Intermediate
Ingredients
- Chicken Nugget Ingredients:
- 1000g (2.21lbs) Chicken Breast with Skin
- 2g (½ tsp) Sodium Tripolyphosphate
- 10g (5 tsp) Salt
- Batter Ingredients:
- 100g (¼ cup +2 tbsp) All purpose Flour
- 70g (⅔ cup) Batter Bind S (extra for dusting)
- 70g (¼ cup 1 Tbsp) Cornstarch
- 2g (½ tsp) Baking Soda
- 7.5g (1 ½ tsp) Salt
- 5g (1 tsp) Sugar
- 300g (1 ½ cups) Soda Water
- 2000g ½ Gallon Neutral Flavored Oil
Equipment
- Food Processor
- Stand Mixer w/ Paddle Attachment
- Rolling Pin
- Baking Paper
- Sheet Pan
Timing
Active Time: 20 Minutes
Total Time: 1 Hour 30 minutes
Yield
~30 Nuggets (depending on size)
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Prepare Chicken Nugget Base
In a heavy bottom pot with a thermometer preheat oil to 350°F.In a food processor blend the chicken breast, sodium tripolyphosphate, and salt. Process until the mixture is smooth. No more than 45 seconds.On a baking sheet lined with baking paper spread the meat until it is an even thickness of about ¼ in. Cover with another baking sheet and place in the freezer for 25 minutes. *Use a 2 inch ring mold (or whatever shape you would like, dino nuggets anyone?) punch out as many shapes as you can. If done right you should end up with just over 30 nuggets. You can also fry the oddly shaped scraps as Popcorn Chicken too! Use an offset spatula to remove the nuggets and place them on a second baking sheet lined with baking paper. Refrigerate until needed.* Alternately you can roll the meat into a log with plastic wrap and place it in the freezer for 30 minutes to an hour. This will allow you to slice the chicken into uniform sized nuggets with no waste.
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Create Batter
Meanwhile, in a small bowl sift together AP flour, Batter Bind S, cornstarch, baking soda, salt, and sugar.Whisk the soda water into the dry mixture until just barely combined. Do not over mix this batter, it is okay if there are a few small lumps.
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Batter Nuggets and Serve
Dust the nuggets in a small amount of Batter Bind S before moving them to the batter.Plunk 6 nuggets at a time into the batter, allow any excess batter to run off before placing in the fryer. Cook for 1 minute before flipping and cooking for another minute. If they are golden brown and floating they are done.Remove from the fryer and blot dry on paper towels before serving.
Summary
Recipe Name
Chicken McNuggets Copycat Recipe
Author Name
ModernistPantry
Published On
Preparation Time
Total Time
