There’s always an argument over who has the best chicken nuggets (Wendy’s), but why can’t the answer be you? It turns out making chicken nuggets from scratch isn’t all that complicated. Forget the 20-piece, it’s time to make a 50-piece! I mean you, of course. I only made 15 or so because I’m watching my figure.
Due to our history together, I feel I must warn you that these don’t involve bacon or booze. I know almost every non-dessert I’ve made has had one of the two, and I don’t want you to get your hopes up. Chicken nuggets are just a damn fine food that’s easier to make at home than you think. I might even try to mold them into dinosaurs next time.
This really is all it takes to make your own chicken nuggets. Well, you’ll also need oil in which to fry them and a food processor to pasteify the chicken. Unless of course you’re really strong and can shred it by hand, in which case I’m sorry I ever doubted you. You’re a man among boys.
You can use whatever seasoning you like too. I kept it pretty standard the first time around, but there’s no reason you couldn’t include some chipotle or chili powder to make them spicy chicken nuggets.
I put the chicken paste way in the back because it’s not the prettiest food you’ll ever see, but DAMN does that flour look good!
My initial plan was to shape them all like McDonald’s McNuggets, but soon I abandoned that out of hunger. Who has time to waste shaping chicken blobs?
In retrospect, I should have rolled the chicken balls in the flour and egg and then formed them. The breading would be a little less even but it would be a whole lot easier. Live and learn. Then get Luvs.
Make sure you fully cook the chicken nuggets, or you’re definitely going to die. I don’t want that on my conscience. It would actually be a pretty inconsiderate way to pay me back for all those minutes I spent slaving away in the kitchen for you.
Question: does anyone how to dispose of used oil? I’ve just been pouring it in tanning oil bottles and sneaking it onto the shelves at the drug store. There has to be a more convenient way though.
It’s nuggettime, baby! Pour out a dozen different dipping sauces and go to town. Don’t feel bad if you eat the entire 2 lbs of chicken nuggets. We’re not here to judge you. If anything we’re jealous of your eating prowess.
The original recipe is from Soupbelly. I used all white meat because I had that stupid commercial stuck in my head, but throwing some chicken thighs into the mix seems like a brilliant plan to boost the flavor. As for the seasoning, at the end of the day, they’re your nuggets. Spice ’em how ever you want!
- 2 lbs. Chicken (1 lb. white meat + 1 lb. dark meat)
- 1 teaspoon of Salt
- 1/2 teaspoon of Parsley flakes
- 1/2 teaspoon of Oregano
- 1/4 teaspoon of Pepper
- 2 Eggs, beaten
- 1 Cup of Flour + 1 tsp. salt
- about 1.5 Cups of Oil for frying (I used canola)
- Heat oil in a heavy-duty skillet on medium-high heat.
- Cube chicken and place in a food processor. Add parsley, oregano, pepper, 1 tsp. salt and combine well.
- Blend chicken until it has all been taken apart and is a fine paste.
- Combine flour and 1 tsp. salt on a plate and have your beaten eggs in bowl ready to work with.
- Roll the chicken paste mixture into approximately 30 ping-pong ball-sized balls.
- Reflect on how great the movie Balls of Fury was.
- Roll chicken ball in flour, then in egg, and then in flour again.
- Press the ball down to make a nugget.
- Shape into dinosaur if you’re able.
- Place as many nuggets as possible in the oil, and fry until the bottoms are golden.
- Turn and fry until the other side is golden. Will take about 4-5 minutes per side.
- Remove to a towel-lined plate.
- Stack on cutting board next to mustachioed ketchup.
- Eat all cooked nuggets while next batch is frying.