Скачать или смотреть Making Homemade Chicken Nuggets

Tastier and better for you than store bought or fast food nuggets - these are a delight! Yes, they are work to make...but, if you enjoy cooking projects, you won't be disappointed!
For the recipe, percentages are based on total meat weight. It's easiest to measure in grams, just for math. For example, the salt is 1.1%, so if your meat weighs 1000g, the calculation is 1000x.011 (or 1.1%), which equals 1g of salt. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
The recipe:
50/50 chicken breasts and thighs, cubed (OR just thighs or breasts)
1.1% kosher salt
Mix thoroughly; cover and chill 1-2 hours.
Mix in:
0.7% chicken bouillon powder
0.5% garlic powder
0.27% onion powder
0.4% white pepper
OPTIONAL: 0.4% sodium phosphate, dissolved in 8.4% distilled water
Puree in food processor until chicken becomes a smooth paste.

For the coating/batter, whisk together:
8% AP flour
8% Rice flour
3.6% corn starch
0.7% chicken bouillon powder
0.35% baking powder
0.85% white pepper
0.7% paprika

Form ~1tbs of chicken into nuggets, coated in flour mixture. Freeze on parchment paper.
Add ~20% water to the remaining flour mixture, until it resembles a thin pancake batter.
Coat nuggets in batter and let excess drip off on wire rack.
Deep fry (or bake) until the internal temperature registers at least 165F.
Let cool slightly on paper towel and enjoy!