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Batter Fried Chicken Nuggets

Bettyskitchen's picture
  Chicken breast 2 1⁄2 Pound, cut into 1-inch cubes
  Salt To Taste
  Freshly ground black peppercorn To Taste
  Active dry yeast 1 Teaspoon
  Lukewarm water 1⁄4 Cup (4 tbs) ((105 to 115 degrees F))
  Water 3⁄4 Cup (12 tbs)
  Egg 1 , beaten
  All-purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Peanut oil 200 Milliliter

1. Cut uncooked chicken breast meat into 1-inch cubes. Add salt, to taste. Grind fresh peppercorns over the top, to taste.
2. Mix together, cover, and let sit in the refrigerator for an hour or so.

3. Combine ¼ cup lukewarm water and 1 teaspoon active dry yeast in the container of an electric blender. Let stand for 5 minutes.
4. Add ¾ cup water, 1 well-beaten egg, 1 cup all-purpose flour, and ½ teaspoon salt. Blend for 30 seconds. Pour batter into a bowl.
5. Dip chicken cubes into batter and deep fry in 1-inch peanut oil (350 degrees to 375 degrees F) until golden.
6. Use a slotted spoon to remove the browned chicken nuggets to a platter covered with paper toweling to drain. Continue in batches until all chicken nuggets are cooked.
7. Remove from paper toweling to a nice serving plate.

8. Serve with your favorite dip.

Recipe Summary

Difficulty Level: 
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes

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