Chef Johns Buffalo Chicken Nuggets

Name: Chef Johns Buffalo Chicken Nuggets
Cook time: 5 min
Yield: 24 nuggets
Cuisine: United Kingdom
Ingredients: 1\u2009½ pounds skinless, boneless chicken thighs; 2 tablespoons fine dry breadcrumbs; 1\u2009½ teaspoons kosher salt; 1 teaspoon paprika; ½ teaspoon freshly ground black pepper; ½ teaspoon seafood seasoning (such as Old Bay®); ½ teaspoon cayenne pepper; 1 tablespoon Buffalo-style hot pepper sauce (such as Frank® RedHot); 1 tablespoon melted butter; ½ cup cornstarch; ⅓ cup self-rising flour; ¼ teaspoon salt

A real chicken nugget, at least in the fast food context, is not just a small solid piece of chicken. It’s more of a deep-fried, mostly-chicken sausage patty, fabricated from various parts of the bird, such as every legal part. But I like to use chicken thighs.

INGRIDIENT

1 ½ pounds skinless, boneless chicken thighs

2 tablespoons fine dry breadcrumbs

1 ½ teaspoons kosher salt

1 teaspoon paprika

½ teaspoon freshly ground black pepper

½ teaspoon seafood seasoning (such as Old Bay®)

½ teaspoon cayenne pepper

1 tablespoon Buffalo-style hot pepper sauce (such as Frank's® RedHot)

1 tablespoon melted butter

½ cup cornstarch

⅓ cup self-rising flour

¼ teaspoon salt

DIRECTION

Step: 1

Place chicken thighs in bowl of a food processor. Add breadcrumbs, kosher salt, paprika, pepper, seafood seasoning, and cayenne pepper. Drizzle in hot sauce and melted butter. Pulse on and off until mixture becomes a coarse paste with very few big chunks, about 18 pulses.

Step: 2

Line a rimmed baking sheet with a silicon mat. Scoop out 24 portions of the chicken mixture with a small ice-cream scoop and place on mat. Cover sheet with plastic wrap. Refrigerate until thoroughly chilled. (Or place pan in freezer for 15 minutes.)

Step: 3

Line a rimmed baking sheet with parchment paper.

Step: 4

Place cornstarch, self-rising flour, and salt into a quart-size zip-top plastic bag. Shake bag to mix thoroughly. Place 3 or 4 scoops of chilled chicken mixture into the bag; shake gently to coat and place on parchment-lined pan. Repeat with the rest of the nuggets. Shape them into flattened ovals, about 5/8-inch thick. Refrigerate pan overnight or until starch on surface is absorbed, flipping over once while they’re in the fridge.

Step: 5

Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).

Step: 6

Fry nuggets in batches for 1 minute. Drain on a rack over a baking sheet; chill about 1 hour or until you’re ready to serve them.

Step: 7

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry the nuggets a second time in batches for 2 minutes. Drain on rack.

NUTRITION FACT

Per Serving: 228 calories; protein 13.2g; carbohydrates 17.9g; fat 11.1g; cholesterol 56.8mg; sodium 766.5mg.

Tasty and not difficult to make , these snack work for any meeting or gathering . When throwing a get-together , big or small , you should don’t forget the appetizers . We’ve gathered of our best appetizer menus that are sure to impress your guests. From dips to spreads and all over in between, you’re must to find the perfect appetizer for any gathering .

For your holiday party, be sure to make the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

15-Minute Dinner Nachos Supreme Author : Campbell's Kitchen

3 Cheese Tortilla Pizza Author : Pablo Levesque

3-Ingredient Baked BBQ Chicken Wings Author : Melissa

3-Ingredient Cookies Author : Janelle

3-Ingredient Parmesan Cookies Author :