Somehow people got the idea that a chicken nugget was
supposed to be a solid piece of chicken. That’s not a nugget. That’s just a too
small piece of fried chicken. A real nugget, at least in the fast food context,
is more of a deep-fried, mostly-chicken sausage patty, fabricated from various
parts of the bird, such as, every legal part.
I loved the Buffalo approach, and it allowed me to dip
something in blue cheese dressing, which is always nice, but there are lots of
directions you can go with this. So, whether you make these as directed, or
come up with your own game plan, I really hope you give these delicious chicken
nuggets a try soon. Enjoy!
Ingredients for 24 Buffalo Chicken Nuggets:
1 1/2 pound chicken thigh
2 tablespoons fine dry breadcrumbs
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay seasoning (here is a link to a copy cat recipe)
1 teaspoon paprika
1/2 teaspoon cayenne
1 tablespoon Franks hot sauce
1 tablespoon melted butter
For the starch coating:
1/2 cup corn starch
1/3 cup self-rising flour (or mix 1/3 cup all-purpose flour with 1/2 tsp baking powder and 1/8 tsp salt)
1/4 teaspoon salt
- After coating, let sit in fridge until starch on surface
is absorbed. For best results, flip over once while in fridge.
- Fry for 1 minute at 300 F., then chill, and finish when ready
to serve by frying for 2 minutes at 375 F., or until cooked through. Exact time
depends on size and shape of your nugget.
49 comments:
Was wondering the size, how many tablespoons is your sorbet scoop?
CJ! Thank you dearly for the copycat recipe of Old Bay! Loved it!
a "deez nuts" joke? really?
Hi Chef,
Would something else be needed to help bind the ingredients, as I presume the Frank's is doing to some degree, if a version of this recipe would exclude Frank's? This looks great for the kiddos - except mine are still acquiring a taste for hot sauce.
I was referring to the young politician!
I think it's 1 oz
can i use panko or batter to increase the external layer?
Can i use panko or batter to cover the nuggets?
Hi Chef John, can i do oven baked like what you did for crispy honey sriracha wings here http://foodwishes.blogspot.com/2015/01/crispy-honey-sriracha-chicken-wings.html instead of deep fried?
If so, how should i adjust the coating?
What cup size food processor did you use? I saw your video and have decided to finally buy myself a food processor.
After the first fry and once they are cool then frozen do you just add the frozen nuggets to the 375 oil or do you let them defrost a bit ?
Could you probably tell me which food processor you are using?
A great little recipe Chef. I especially like the frying tips as this is one technique I have not done well many times. And as always thanks for the great videos.
Chef John,First off would like to say I very much love your blog,I love to cook so this is excellent.I would just like to run an idea buy you on this recipe. how do you think high temp. cheese would be in this,swiss,chedder,ect.?
What type of oil do you fry in? Peanut, vegetable, etc?
I'm a bit leery about deep frying things, will this recipe work with pan frying or baking?
You are the Gary Puckett of the chicken nugget
I hope this doesn't mean your skipping throwing the bones this year.
I'm just here to help you double dip. Seriously, my grandkids will love these and me when I make this. Thanks for sharing.
If we want ta make regular nuggets and not buffalo what seasoning should we use and how much?
Thank you for writing down the steps
I'd like to know if you have a from-scratch recipe for that bleu cheese dressing.
Ok so the thighs are boneless... I assume you reserved the bones and will be tossing them soon. C'mon man, I gotta make my "big game bet!" How can I make an educated decision with out the chicken bone toss?!!
These look DELICIOUS!
I love your videos - you always make me laugh. I have a request: Sometimes I cook for people with food issues, for instance, no salt (kidney stones), no dairy (lactose intolerant), no hot spices (ulcer). All in the same person. I like salt, cream and butter and spicy food, but when I get to cook for others, those things need to be added at the table. Would you, once in a while, please make a dish that takes the issues into consideration? Thanks! I'll be watching!
"deez nuts" never gets old. I picked that up in my early 30's and now at 47 still whack somebody with it every once in a while.
Chef, the deez nuts pun made my week!!!!
Making these tomorrow night with your Nashville Hot Chicken Sauce.
Lard rules!
Hey Chef John, right before I saw this I saw maangchi make Kkanpunggi. She used egg and potato starch with the twice fry method. You use no egg, flower, baking powder, corn starch. What are the differences between the results? I would love to use potato starch with no egg, would it work if I used flower and baking soda? Suggestions?
paul
Wow! Never ever did I realize that nugget is made that way. Definitely something to try for the big game!
Thanks for the Old Bay spice mix recipe !
Pick yourself up and dust yourself off...where dem bones?
Another excellent recipe.
Tip for those unwilling to buy a deep fryer: A hand-held infrared thermometer is the answer. You heat your oil on the stove in a suitable pot or pan, monitor the temperature with the gadget, and it all works perfectly.
I was never able to successfully deep-fry anything until these things came along; the temperature of the oil MUST be correct, and without a good deal of deep-frying experience, it is impossible to get it right without some kind of thermometer.
So get one if you're not very confident in the kitchen but keen to enter the sublime world of deep-frying!!
My friends think I am a culinary genius in spite of the fact I always tell them about Foodwishes and Chef John.... Thank you for all the inspiration and flavor you bring to my table!!
But if you don't have the wings,how will you predict "the big game" winner?
What type of oil should I use for frying?
Could I do these in the oven and achieve crispiness?
Hello Chef John, are you using this: http://foodwishes.blogspot.com/2013/03/creamy-blue-cheese-dressing-chicken.html or something thicker for the blue cheese dip?
Is there a different method for baking instead of frying? Our kitchen isn't ventilated and fdrying is torture for days.😁
Can you cook them in the oven?
Thanks for sharing this recipe. I didn't realize I had been making chicken nuggets the wrong way all these years. The chicken thigh was moist, delicious and hard to overcook- not saying I have an issue with overcooking, which I totally do, but I'm not saying it.
These nuggets look great, but come on, Chef John, who's gonna win the Super Bowl?
Can you cook them in the oven?
I am moving soon.. This is one of the recipes I want to try when I get to the nw location. Everything looks so good!
Such a good recipe. The chicken nuggets were amazing. I made mine without the franks sauce and opted to make my own honey mustard dip. So good.
Made these today for the big game, and they turned out great. The onion rings (to the left) were tasty, but didn't come out as well as their accompanying video unfortunately.
https://m.imgur.com/DOP4Y6E
Your oven fried wings are excellent. How would you oven fry these nuggets?
This post is great. Thank you for the post about Special Diet.I like this kind of
people who share their knowledge with others.
After doing the initial fry, my husband and I have found these can be baked or microwaved instead of frying them the second time. Not nearly as tasty (no nugget is as good as a fried one!), but still pretty darn good.
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