- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 435
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 19 g
- Cholesterol
- 161 mg
- Sodium
- 367 mg
Homemade chicken nuggets are perfect for a snack or an appetizer, or for a weeknight dinner if you serve them with a salad. Ree gives the chicken extra flavor by mixing it with minced green onions.
- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 435
- Total Fat
- 31 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 19 g
- Cholesterol
- 161 mg
- Sodium
- 367 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a deep-fry thermometer- Add the ground chicken, egg, grated garlic, minced green onions, heavy cream, seasoning salt, black pepper and paprika to a bowl and mix until well combined.
- Form into 16 nuggets of about 2 tablespoons each, first into a ball then into a disc and place on a parchment-lined baking sheet. Place the baking sheet in the freezer for 15 minutes to firm up the mixture and make them easier to bread.
- Make a breading station. In a shallow dish, mix the cornstarch and flour. In a second dish, beat some eggs, and place the panko breadcrumbs in a third.
- Dredge the chicken discs in the flour, shaking off the excess. Dip into the egg, then roll in the panko breadcrumbs until sufficiently coated and add to a parchment-lined sheet tray.
- Heat the oil in a large heavy-bottomed pot over medium-high heat to 375 degrees F.
- Fry the nuggets in two batches for 1 to 2 minutes per side. Remove to a paper-lined plate, then serve with ketchup and mustard.
