Homemade Chicken Nuggets
serves 4-6, about 3 dozen nuggets
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 cups water
1 Tablespoon plus 1 teaspoon kosher salt
2 Tablespoons Worcestershire sauce
1 cup unbleached all-purpose flour
1 cup panko crumbs, crushed
2 teaspoons onion powder
1/2 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon baking soda
3 extra large egg whites
4 cups peanut or vegetable oil
Cut each chicken breast diagonally into thirds. Turn each third so that the cut side is facing you, then cut each third diagonally into 1/2 inch pieces. Whisk the water, the tablespoon of salt, and Worcestershire in a large bowl until the salt dissolves. Add the chicken pieces and refrigerate, covered, for 30 minutes.
Remove the chicken from the brine, discard the brine, and pat the chicken dry with paper towels. In a shallow dish, combine the flour, panko crumbs, onion powder, garlic powder, remaining salt, black pepper, and baking soda. Whisk the egg whites in a separate shallow dish until foamy. Coat half the chicken with the egg whites and dredge in the flour mixture, pressing to adhere. Transfer to a plate and repeat with the remaining chicken; set aside for 10 minutes (don't discard the flour mixture).
Adjust an oven rack to middle position and preheat to 220 ° F. Heat the oil in a large Dutch oven or heavy bottom saucepan to 350° F. Return chicken to flour mixture and turn to coat, pressing to adhere. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on a wire rack set inside a rimmed baking sheet and place in the preheated oven. Return oil to 350° F and repeat with remaining chicken pieces. Enjoy!
Cool fried nuggets, transfer to a freezer-safe ziploc bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 350° F. Place nuggets on a rimmed baking sheet and bake, flipping once, until heated through, about 15 minutes.
Printed from thegalleygourmet.net