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This eternal children’s favourite (which, be honest, is frequently enjoyed by adults too) is actually very easy to make and, unlike the chicken nuggets in McDonald’s, they contain a lot more than 45% chicken.
- About 370g chicken breast (2)
- 100ml water
- 50g plain flour plus an additional 2 tablespoons
- 1 egg
- 2g salt
- 1g onion salt
- 2 litres vegetable or sunflower oil for deep frying
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Serves: 3 – 4
- Put the 50g of plain flour, the egg, water, onion salt and regular salt into a large mixing bowl and whisk them together to make the batter.
- Cut the chicken into nugget sized pieces.
- Pour the oil into a deep, medium sized sauce pan and put it over a medium heat to heat it up to 180°c.
- Put the additional flour onto a plate, season it with salt & pepper and then evenly coat the chicken pieces in the seasoned flour.
- Put all of the floured chicken pieces into the batter mix.
- Check that the oil is hot enough by dropping a few drops of the batter into it. The batter should immediately start bubbling vigourously and float to the surface.
- When the oil is hot enough, one by one, pick up each of the chicken pieces and carefully drop them into the oil (not from a great height). Don’t overcrowd the pan, there should be enough room for the chicken pieces to freely move around (you may need to cook them in batches)
- Deep fry the chicken nuggets for about 7 minutes, until the batter has turned golden brown. Then remove them from the oil and put them onto a plate lined with kitchen paper to drain off the excess oil.
- If you are cooking the chicken nuggets in batches, put the plate into a 120°c oven to keep warm.
- Serve. We were going to serve them with fondant potatoes, caramelised parsnip purée and braised leeks with a sauce vierge, but it didn’t seem right so we went with chips and peas instead.