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How do you make chicken nuggets, or bites?

17 years ago

What kind of coating do you use?

I'm trying to decide between a seasoned flour, egg wash, flour again coating or tempura type for dinner tonight...

Either way they'll be dropped into hot peanut oil.

Just wondering what other people like to do..someone might have a recipe that just "seems" right too...LOL

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Comments (13)

lindac
17 years ago
Cut pieces of chicken to size, dredge with flour, dip into egg beaten with a little milk ro water, then into crumbs and dry for about 30 minutes on a rack before frying.
I season the flour with a little salt and pepper and the crumbs witha little powdered mild chilis, and parsley flakes...but you could add garlic salt and/ or parm cheese or grated lemon rind etc etc.
The crumbs can be all sorts of things...crushed soda crackers, dry toasted bread crumbs or matzo meal or even crushed rice crispies.
Linda C
Terri_PacNW
Original Author
17 years ago
Never thought about "drying" them...good tip Linda!
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kim47
17 years ago
I like to season mine with pepper, coat with beaten egg then rolled in panko crumbs. I like to make them a couple of hours earlier and keep in the fridge till it's time to fry, I think it makes the coating stay on better.
Kim
Terri_PacNW
Original Author
17 years ago
Well I cubed up the chicken breasts and let them soak 20 minutes in salt water...drained...tossed in seasoned flour (garlic powder, salt, pepper, cayenne, smoked paprika and poultry seasoning) then in an egg wash that had Hot Sauce in it too..then just back in the seasoned flour...then let "Dry" on a rack for 10 minutes or so...they were deemed delish and "you can do that again" (that's hubby's speak for I like it and am willing to eat that more often)..LOL
~I almost got out the Panko..but didn't feel like dirtying another dish..LOL
shaun
17 years ago
I make these and they're always so moist and crunchy.

Dip chicken in flour, then egg, then panko. Fry in hot oil.
shaun
17 years ago
I meant to post this pic with my above post!!
User
17 years ago
If you use a Tempura type batter they are delicious with Chinese Sweet and Sour sauce.
User
17 years ago
I don't like sweet and sour sauce, but I love the idea of making them with that tempura batter you posted.

Here is how I make mine. I prefer fresh bread crumbs over Panko.

Home Cookin Chapter: Recipes From Thibeault's Table

Breaded Chicken Fingers
=======================

Chicken fingers can be breaded, frozen on a cookie sheet and then placed in zip lock bags. No need to defrost before frying.

chicken breasts cut into fingers
garlic (minced on microplane)
flour seasoned with salt and pepper
fresh bread crumbs
parmesan cheese - fresh grated
eggs

Rub chicken with minced garlic.
Combine bread crumbs and parmesan cheese.
Dip chicken into seasoned flour
then into beaten eggs. Dip into bread crumbs.

Heat oil to 350Â°F and fry chicken fingers. Just do a few at a time. Drain on paper towels and keep warm in a low oven while frying remaining chicken.
patricialynn
17 years ago
I thought I would add my recipe;

I marinate the tenders in sour cream (heavy on the sour cream) after about 1 hour I roll the tenders w/sour cream around in Pepperidge Farms cornbread stuffing mix. Then bake at 350 until done. The sour cream holds the stuffing mix and makes the tenders delicious. Great flavor

Very Crispy and delicious

Patti
canarybird01
17 years ago
Although I used large crumbs in this post, I now use finely ground almond meal for chicken tender nuggets. We also love it instead of bread crumbs for breading fish fillets .

10 - 12 chicken tenders
1 TBS dijon mustard
1 egg
salt & pepper
1/2 cup almond crumbles (ground to large crumbs)

1. Preheat oven to 475F (260C)
2. Beat egg together with with Dijon, salt and pepper. Dip tenders in it and then in almond to coat.
3. Coat oven tray with oil and
and place in middle rack of oven.
4. Bake 12 - 15 minutes until cooked through

Serve with Marilyn's Spicy Peanut Sauce for dipping:
From Marilyn (DanaIN):

1/3 cup smooth peanut butter
1 garlic clove; minced
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water

Combine in a blender until smooth and allow to stand to blend flavors.
***********************************

SharonCb
shaun
17 years ago
Ann, Lou prefers fresh breadcrumbs over the Panko too. He says the panko is too crunchy. But I'm all about the crunch! hahaha!
Terri_PacNW
Original Author
17 years ago
Ann and Shaun..those look very similar...yummm...I think I'll try fresh bread crumbs next time..I have all kinds of pieces of bread in bits in the freezer..

Patti,I like the idea of sour cream to "stick" things too expecially if baking...Mental note that too...
I've soaked in buttermilk before..I'm sure it gives that same taste..

Sharon, your mustard almond sounds good..I've done something similar in a saute pan with pork cutlets.
User
17 years ago
Shaun, that isn't why I don't like Panko. The fresh bread crumbs are just as crispy/crunchy. But fresh bread crumbs have a better flavour that contributes to the finished product. Panko's flavour or lack of flavour doesn't do it for me.

Patty, I like your idea of using the seasoned corn bread stuffing.

Ann

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