Poultry: CHICKEN – NUGGETS

Preparation:

1. Rinse the chicken breasts under running water and dry them well with a paper towel. Remove the silver membranes (if present) and cut out the tendons. Cut the breast pieces into bite-sized pieces (approx. 3-4cm)
2. Put the pieces of meat in a bowl and mix with the ingredients for the marinade. This should be able to act for at least 1 hour. Stir every now and then. Drain the pieces of meat well in a sieve before preparing them.

Preparation:

1. Heat the rapeseed oil in a wok (or deep fryer) to 175 °. In a bowl, whisk the eggs with the spices well. Put the panko flour in a second bowl. First pull the chicken pieces through the beaten egg … let them drain … turn them in panko flour, pressing down on the panko flour.
2. At the same time, put the fries in the preheated oven (temperature according to package instructions). I always put a grease-absorbent pad under the fries (e.g. from Topits). It works fine and I don’t have to turn it around in between. I prepare French fries with hot / convection air.
3. Line a baking sheet with kitchen paper. Let the chicken pieces slide into the hot oil. Repeatedly until the bottom of the deep fryer is covered. Let the pieces of meat take color while turning several times.
4. After about 4-5 minutes, lift the pieces of meat out of the fat bath and place them on the baking sheet to drain. Put the tray in the oven with the fries to keep it warm. Repeat these steps until all of the chicken pieces are fried.

Finish:

1. The fries are now ready and ready to be served. Pour french fries into a bowl and season to taste. Place the chicken nuggets on a meat platter.
2. We have french fries sauce (or who likes majo) and tomato ketchup with the fries. Our grandson likes to eat the chicken nuggets with chilli sauce … he likes it nice and spicy. But here everyone can round off with a sauce to their own taste (or not)

Info:

1. Out of curiosity, I tried panko breadcrumbs. When deep-frying, breadcrumbs increasingly dissolve and become “very” dark in the fat. I fished this out with the help of a tea strainer between the deep-frying processes. This also causes more crumbs to settle on the bottom, which only increases the roasting time.; – ((and then allows the poultry meat to dry out.
2. Our grandson is of the opinion: It doesn’t taste better than normal breadcrumbs. My conclusion: I will stick to my breadcrumbs that I have made myself … that is even cheaper.