Transfer the flour mixture to a gallon-sized ziplock bag. ![]() Drain pickle juice from the chicken and add the chicken to the egg mixture. In the meantime, make the flour mixture by mixing together the flour, powdered sugar, paprika, salt, and black pepper. After the chicken is done marinating, mix the milk and the egg in a large mixing bowl. Cover and set aside in the fridge for 20-40 minutes. I used Pamela’s Gluten-Free Baking Mix in lieu of all-purpose flour making these a perfect gluten-free option for all the Littles. For the Chicken Nuggets: In a large bowl, toss together the chopped chicken, kefir, and pickle juice. If you are using a large pot, add enough oil so the oil is 4 inches deep. Enough to give the batter a perfect crispy finish, but still not too sweet when balanced with the spices. Cooking the chicken nuggets Heat oil to 350 degrees in a deep fryer, or a large pot. You’ll never guess the secret ingredient. Perhaps you heard the chorus of angels singing? Friends, the recipe is better than good, and with only a short list of ingredients, you can feel better about indulging on these delicious nuggets. 2 eggs 1 cup flour 2 tablespoons sugar 1 teaspoon salt 1 teaspoon paprika 12 teaspoon pepper 12 teaspoon msg (Accent, leave it out if you prefer) 12 teaspoon oregano 12 teaspoon basil 14 teaspoon garlic powder 14 teaspoon onion powder peanut oil directions Pound chicken breasts till they are thin enough for your taste. Really? How could that be possible? And, how on earth would I coax the recipe out of my friend?Īnnie emailed me the too-good-to-be true recipe later that day. boneless, skinless chicken breasts buttermilk pickle juice large egg all-purpose flour powdered sugar corn starch salt and pepper vegetable or peanut oil HOW TO MAKE CHICK-FIL-A CHICKEN NUGGETS: My chicken breasts were on the large side so I only used 2 this time. Ingredients 4 medium boneless, skinless chicken breasts 1 jar pickle juice 1 cup milk, divided 1 egg 2 cups flour 2 tbsp confectioners sugar salt &. When my friend Annie told me she had a chicken nugget recipe that was as good, or even better, than Chick-fil-A, I raised an eyebrow. I like to add some seasoning to the brine for extra flavor Add the chicken to the brine and allow it to marinate for 30 minutes in the refrigerator. In a medium bowl combine apple sider vinegar and milk. I think our oldest could live happily ever after on the spicy chicken sandwich. Combine spices in a small bowl and set aside. Once the chicken is cooled, remove the pieces from the paper towel and serve.The Littles love Chick-fil-A. Remove chicken from oil when cooked and put the pieces on a paper towel covered plate. If you have a low level of oil in the pan, make sure to flip your nugget pieces so they are evenly done. The ingredients list on Chick-fil-As website contains four components: chicken, seasoning, seasoned coater, and milk wash. Add a few chicken pieces to the oil, about 4 or 5 at a time, and fry until the chicken’s internal temperature is 165° Fahrenheit. Drop in hot oil (work in batches), and cook for around 4 minutes. Do not leave any spots that are not covered with flour. Remove the chicken pieces from the brine, and dredge in the flour mixture shaking off any excess flour. Put the chicken pieces in the plastic bag and shake bag to coat chicken completely with flour mixture.Īdd 4 cups of peanut oil to a large frying pan and heat oil to 350° Fahrenheit. Add at least 1 inch of peanut oil to a dutch oven and heat to 350F/180C. Allow to drain on a cooling rack or paper towel. ![]() Cook chicken in oil without overcrowding the pan for 5-6 minutes, until deeply golden brown. Remove the chicken from the milk mixture, allow excess to drip off, and coat well with flour. Toss the chicken with the well beaten egg.Ĭombine the flour, powdered sugar, salt, pepper, and paprika in a large zipper plastic bag. In a gallon-sized bag or another bowl, mix flour, confectioners sugar, and season with salt and pepper. Remove chicken from marinade and move it to a new bowl. In a deep skillet or electric skillet, heat 1 inch oil. ![]() For dipping sauce, combine mustard, barbecue sauce and honey set aside. Add batter to the chicken mixture and toss to coat. Meanwhile, combine the next 8 ingredients to form a thick batter. Marinate at room temperature for 30 minutes. In a large bowl, add the uncooked chicken, dill pickle juice, and buttermilk together to marinate for an hour or more. In a bowl, add chicken and pickle juice toss to coat.
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