Gastronomer

Chicken Nuggets

 

This recipe is great nod to childhood and the flavors or amped up for an adult palate.  This recipe is inspired by Chuck Hughes.

 

INGREDIENTS

4 chicken thighs, skinned and deboned
1 large chicken breast skinned and deboned
1 cup yogurt
1 egg
1 tsp Herbes de Provence
1/2 tsp red pepper flakes
1/2 teaspoon garlic
Juice of 1 lemon and zest of lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
1 cup flour, for dredging
3 eggs, beaten
2 cups fresh bread crumbs

 

DIRECTIONS

Cut up the chicken breast and thighs into large cube then pour over the yogurt. Make sure the yogurt covers all of the chicken. Regfrigerate for at least  hours.

After drain off  the yogurt and discard.

Heat oil in a deep fryer.

In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute.
Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the bread crumbs.
Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray.
Deep fry in small batches until golden brown, about 5 minutes.
Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.

 

Serve with your favorite dipping sauce.

 

NOTE: The uncooked nuggets freeze very well.  If you choose to bake the nuggets instead of fry them they may not have a golden color.