A craving for chicken nuggets. Good thing I have a recipe on the blog!
Except that this recipe is one of the very first on the blog, and there is nothing to keep. Finally, the recipe is good, but the photos and texts are a horror. So I decided to make a new post.
Nuggets are always better when they’re homemade. There are several ways to do them. You can simply take a chicken fillet and bread it. It’s delicious, especially if you choose a crispy breading like corn flakes. But, if you want to get a little closer to those on the market, you will prefer a softer texture.
In my preparation, I put lots of good things. Free-range chicken of course, but also potatoes, bread crumbs and cheese. The goal is to have softness and taste. It couldn’t be easier to make, and it’s really delicious.
Soft chicken nuggets:
350 g chicken cutlets (farmer)
60 g cantal in-between
2 yolks eggs
2 slices of crustless bread
Peel the potatoes, and coarsely chop them.
fry the potatoes for about 5 minutes in a little oil. They just need to soften.
In the blender, put the chicken cut into pieces, the bread, the parmesan and the egg yolks eggs.
Mix this preparation, then add the warm potatoes and season. Mix well.
Make balls of the mixture and flatten them slightly before rolling them in the breadcrumbs.
Fry these nuggets in a little hot oil over low heat until golden brown.
To finish: you will make about 25 nuggets with these quantities. You can keep some in the freezer for next time.
You can sauté some chopped onion with the potatoes. it is also possible to add spices. And of course, you can vary the cheeses. It’s also good with parmesan.