Homemade Chicken Nuggets
The ultimate comfort food, Homemade Chicken Nuggets are crispy on the outside and tender inside, served with a creamy gouda sauce that makes them irresistible. This easy weeknight dinner is sure to please everyone at the table. Make them tonight!
Equipment
- Skillet
- Frying Pan
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 400 g Chicken Breast
- 20 cl Liquid Cream
- 1 whole Egg White
- to taste Salt
- to taste Pepper
- 200 g Flour
- 4 whole Eggs
- 4 tbsp Oil
- to taste Salt
- 200 g Breadcrumbs
- 5 g Powdered Cumin
- 1 litre Peanut Oil
- 100 g Gouda
- 10 cl Milk
Instructions
- Cut 100g of chicken breast into small cubes. Set aside.
- In an electric mixer, mix 300g of chicken breast, the cream and the egg white very finely.
- Season with salt and pepper, then pour the stuffing into a salad bowl.
- Add the diced chicken and mix well.
- Place about 25 cm of cling film on the worktop and place some of the stuffing on it.
- Form a 3 cm diameter chicken roll in the film. Roll the chicken’s cylinder in the film, tighten and tie the ends to enclose the stuffing.
- Make several rolls to use all the stuffing.
- Cook the chicken roll in a pan of simmering water for 25 minutes. The water should not boil.
- After cooking, allow to cool for a few moments and unpack the chicken roll.
- Then cut the chicken roll into slices about 1 cm thick. Set aside in the fridge.
- Put 3 soup plates in front of you: one containing the flour, the other the eggs with the oil and salt and the last one containing the breadcrumbs and cumin.
- Roll the nuggets in the flour, then in the eggs and then in the breadcrumbs. Repeat the operation a second time. Set aside.
- In a saucepan, melt the gouda and milk over low heat. Do not boil.
- Set aside the melted mixture in a cool place.
- Heat the oil in a saucepan.
- Plunge the nuggets into it (in half).
- Leave to cook and brown for about 2 to 3 minutes.
- Drain and pat the nuggets dry on absorbent paper.
- Serve them hot with the Gouda cream where you will soak them before eating them!
- Variation: you can also brown the nuggets in a frying pan with a knob of butter.
- Tip: the sausages are easier to form with a firm stuffing and therefore very cold. Do not hesitate to place it in the freezer 30 min before you start.
Notes
- Tip 1: Store leftover nuggets in an airtight container in the fridge for up to 3 days. They can be reheated in the oven to maintain their crispiness.
- Tip 2: You can freeze uncooked nuggets before frying. Just ensure they are well-wrapped in cling film and placed in a freezer bag. They can be cooked directly from frozen, adding a few extra minutes to the frying time.
- Tip 3: Serve your nuggets with a variety of dipping sauces like ketchup, honey mustard, or ranch for an extra burst of flavor.
- Tip 4: Feel free to experiment with different cheeses or herbs in the gouda sauce or even add spices to the breadcrumb mixture for a unique twist.
- Tip 5: Consider making a large batch ahead of time. You can cook them all at once or freeze half for later use. This is a great way to have a quick meal ready anytime.