Giant Chicken Nugget

published on 15 June, 2018 at 10:11

Ingredients:

450g Ground Chicken

Olive Oil for Brushing

For the Dry Coating.

120g Flour

60g Cornflour

1 Tsp Sugar

1 ½ Tsp Milk Powder

½ Tsp Ground Ginger

¼ Tsp Mustard Powder

1 ½ Tsp Salt

½ Tsp pepper

1/8 Tsp Allspice

1/8 Tsp Turmeric

1/8 Tsp Cinnamon

1/8 Tsp Cayenne Pepper

For the Wet Batter.

2 Eggs

120ml Water

2 Tbsp Flour

2 Tbsp Cornflour

¼ Tsp Salt

¼ Tsp Sugar

¼ Tsp Soy Sacue

Instructions:

Season your chicken and form into a nugget shape on some baking paper approximately 12-15mm thick (half and inch)

Freeze your chicken nugget for 3 hours.

Mix together all of the ingredients for the dry coating.

Remove the nugget from the freezer and coat in the dry rub.

Mix together the eggs and water for the batter.

Add in the remaining batter ingredients for the batter and pout into a tray big enough to hold the nugget.

Coat the nugget and then freeze for 3 hours.

Place the nugget on baking paper and then brush generously with olive oil.

Bake in the oven at 225°C or 430°F 20-25 minutes. Ensure the internal temperature reaches 73°C or 165°F

Serve with sauces and salad

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