Homemade Chicken McNuggets -

I have been craving McNuggets like crazy! I don’t know why. I just know that I had to have some. I saw on our local news show, Fox Rising with Chef Troy, a recipe for homemade ones and thought, “Ok, I can do that!” I did a little digging for ingredients in my kitchen and here’s what I came up with and I must say, they were pretty good. A little more practice and I think they could be great!

My whole family thought they were really good! One thing I noticed, since they are made with real ingredients and not the fake stuff, none of us ate as many as we normally would. After five most of us were really full. So, not only are they healthier, but they are more filling.

Some tips! Don’t pack your nuggets really tight and hard (like meatballs) when you’re forming them. Big no-no! Use a light hand or they will be really heavy. Toss them gently back and forth from one hand to the other. Watch the video below to see how to do it.

Have an even frying temp. Too hot and you’ll over brown the outside and too cool they won’t get golden. Don’t overcrowd your fryer or the temperature will cool down. I recommend deep frying, but you can pan fry, the effect may be a little different but still really good.

Ingredients:

3-4 chicken breasts

1 tsp. Salt

1/2 tsp. Italian seasoning

1/2 tsp. Onion Powder

1/8 to 1/4 tsp. Garlic Powder

1/2 tsp. Pepper

1 cup of Flour

1 Egg

1/2 cup Water

Directions:

Cut chicken breasts into large chunks and put in a food processor. Grind until all chopped up. Not a really pretty site, but it’s a must. Put in a large bowl. Mix in the salt, pepper, Italian seasoning, onion powder, and garlic. Mix well with your hands so that you get the seasonings all mixed in. Wash your hands!

In a dish add 1/2 cup flour; this will be to dredge your nuggets. In a bowl beat egg with water to make an egg wash. In another dish add the rest of the flour with a little salt and pepper; this will be your top coat.

Heat oil in fryer or pan. Take about a tablespoon or smaller worth of meat and dredge in the plain flour. Toss lightly between your hands to get the extra flour off. Dip in the egg wash and let some of the extra drip off. Lightly roll in the seasoned flour. Toss lightly again and set aside. They will take shape as you toss them from side to side and then you can mash them very lightly. You should get about 30 nuggets.

Then gently put them in the oil. Watch carefully and turn over when golden brown. Take out when both sides are golden brown and put on a wire cooling rack so that they don’t sit in grease and they stay crispy till all the nuggets are done.

Eat with your favorite dip!