- Prep Time 20 min
- Cook Time 15 min
- Score 9/10
For my birthday I decided to cook something that my fiancee would really love. So I choose chicken nuggets.
Chicken nuggets have been invented in 1950 by a scientist food teacher, Robert Baker. There is a world record for the heaviest chicken nugget having 32.2 kg and 0.99 mm long, created by Empire Kosher in October 2013.
Well, I’ve made some of my own and I am sharing my recipe with you now.
- chicken breast (2 pieces)
- hominy (1 glass)
- 1 egg
- salt, pepper, red pepper powder
- olive oil
- soy sauce
- paper towl
- bowl for prepping the chicken nuggets
How I did it
Prep the nuggets
Slice the chicken breast (not in equal pieces, because it's boring otherwise). Once sliced, through the pieces in a bowl and mix with soy sauce, salt and pepper.
Then, add one egg in the bowl.
Mix until the meat is consistent and juicy from the egg and until there is not egg left in the bowl. After the egg has incorporated well into the chicken breast, I added hominy. But you can add flour (white flour, graham or brown flour, whatever you want or have in the kitchen).
Mix very well until the chicken breast mixture is consistent, well incoporated and the egg "vanished" completely.
Cook the nuggets
Prepare the pot by adding oil and letting it boil. Once the oil starts boiling add the chicken pieces. Make sure the oil covers the chicken pieces perfectly. And, yes, now, it's frying time!
Watch the chicken and Prep the sauce
Watch the chicken indeed because when frying the meat, it cooks quickly and you don't want to get your nuggets burned.
Piece of cake. I took some (dijon) mustard + cream + herbs (oregano, basil, parsley etc) + garlic + salt, pepper, mixed these all together and taste. Great taste I tell you.
Crunchy, moist, delicious, feeling yummy in the tummy. 🙂