** While I think oven-roasting my older nugget recipe turns out pretty well, this recipe wouldn’t fare well in the oven.Īnother cool thing about this technique is that it uses half the starch you’d typically use in a nugget recipe, despite the fact that it feels like you’re eating more breading than usual. These salt-brined, probiotic dills are delicious and made without any added vinegar or junk. ** For pickle juice, we prefer the juice that comes with these Bubbies Kosher Dills. Some recipes would taste better without pickle juice in those circumstances, marinate the chicken in 1/2 cup water mixed with 1 tbsp kosher salt. ** Use this technique as a basis for other nugget-like recipes, like my Sweet and Sour Chicken recipe. Serve warm with ketchup, barbecue sauce, or honey mustard. Use a splatter screen to prevent splattering.Ĥ. You’re looking for an oil temperature around 350F. Be sure to watch the heat, as the skillet will get warmer over time adjust heat as needed. The oil should reach halfway up the chicken pieces while cooking, add more oil if needed. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. As you finish each batch, place the cooked pieces on a plate lined with paper towels put them in the oven to stay warm. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch.ģ. Repeat until you have filled your skillet be careful not to overcrowd the chicken pieces. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg (eggcess!), then carefully add it to the oil. In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. On your stove, warm the lard or coconut oil in a cast iron skillet over medium heat for 3 minutes. Beat the eggs in a wide bowl and set aside.Ģ. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Move the chicken around to make sure it drains properly. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Combine the chicken pieces and pickle juice in a resealable plastic bag marinate for at least 1 hour but up to six hours. The trick is in not heating the oil too hot, so as to keep the egg from burning medium heat works perfectly.Ģ lbs boneless, skinless chicken breasts, cut into bite-sized piecesġ/4 cup arrowroot starch or tapioca starchġ/4 cup lard or refined coconut oil, more if neededġ. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets without having to deal with that whole pesky “wheat flour” or “breadcrumbs” stuff. But after some YouTube surfing for Chinese recipes, I noticed that sometimes people would bread their food with starch and then egg before throwing it in the oil. Sounds logical, right? It’d be just crazy to not put flour or breading on nuggets before frying them. You see, I’ve always been taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method. So while experimenting with breading techniques for my Sweet and Sour Chicken recipe, I happened upon my eureka moment – something I like to call “reverse battering.” But to be honest, I’ve never been satisfied with the texture of the nuggets themselves while they are very similar to the thin coating that you’ll find at Chick-fil-A, I personally prefer a spongier breading around my chicken nuggets. If fact, I’m sure a few of you stumbled upon my little blog because of them. I have always been proud of my Paleo “Chick-fil-A” nugget recipe from a couple years back, and it has definitely been a hit with readers.
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