Wash chicken breasts and cut into nugget size pieces (may flatten some, if necessary). While wet, lightly sprinkle each of the four spices on one side of the chicken. Turn the pieces over and repeat the process. Put a small amount of cooking oil into a pan, and heat the pan until the oil starts to simmer. Add the chicken, fry until both sides are golden brown and chicken is tender. Do not overcook.
By Robin from Washington, IA
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My son loves the chicken nuggets at McDonalds, which aren't breaded, but are more like a batter. I am looking for a recipe so that I can make a cheaper home version of the McDonald's chicken nuggets.
I found the greatest recipe in the world for Chicken Nuggets. Take chicken strips and cut into small portions and dip in plain yogurt and then dip in plain or seasoned bread crumbs and place in the oven on 375 degrees F for about 20 to 25 minutes and you have the best low cal chicken nuggets in the world. Don't forget to dip in ranch or bar b que sauce. (Enjoy) (02/16/2005)
I don't eat Mcdonalds Chicken Nuggets, they are gross to me. But maybe you could search on Google and find the recipe. If you have ever seen "Super Size Me", you will see why I don't eat them. (03/18/2006)
McDonalds Chicken Nuggets:
Chicken, water, salt, modified corn starch, sodium phosphates, chicken broth powder (chicken broth, salt, and natural flavoring (chicken source)), seasoning (vegetable oil, extracts of rosemary, mono, di- and triglycerides, lecithin). Battered and breaded with water, enriched bleached wheat flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dried whey, corn starch. Batter set in vegetable shortening. Cooked in partially hydrogenated vegetable oils, (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). TBHQ and citric acid added to help preserve freshness. Dimethylpolysiloxane added as an anti-foaming agent. (12/31/2006)
Iams chicken nuggets - in freezer case at health food store - are healthy and delicious. They even make "happy meals" with the nuggets. (06/09/2007)
The best batter recipe that I have for anything fried is:-
flour, salt and a little black pepper, [and when your chicken , fish etc are ready to put in the hot oil], add to the flour mix, enough club soda to make batter. first coat the chicken etc in flour and shake off the excess, then dip in the batter. (06/18/2008)
Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets - it should be ready to work with once half of your nuggets are ready to go in.
Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.
Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.
Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).
Roll a 'chicken ball' in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget. Set nuggets aside.
Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil).