I went online to search for a few homemade nuggets as I felt that instant nuggets are not very good for long term as I do not know which part of the chicken meat they used and what other ingredients are added into it.
There are a lot of different chicken nuggets recipe around and I chose 1 to try making. This recipe requires me to use the food processor to mince the meat into gluey texture.
Although a lot of work is needed for this version of chicken nuggets, Jaydan and Jayson gets to eat a healthier version nuggets and I am happy about it!
HOMEMADE CHICKEN NUGGETS
Ingredients
- About 432g of boneless, skinless chicken breasts (Cut into small pieces)
- 1 tbsp of potato flakes
- 60ml of cold water
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 60g of finely crushed corn flakes (use for coating the chicken nuggets)
- 20g of parmesan cheese
- 20g of butter
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| Potato Flakes that I bought from JEM FairPrice. If you are able to find other brands of potato flakes that is in original flavour, it will be fine too! |
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| Parmesan Cheese from KRAFT |
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| Chicken being cut into small pieces before putting into my food processor |
Steps
- Crush the corn flakes in food processor until fine crushed (Can put all the corn flakes in a ziplock bag and crush it.)
- Stir crushed corn flakes with parmesan cheese
- In a clean processor, combine chicken pieces, potato flakes, water, butter, garlic powder, salt and black pepper until gluey texture. (Takes quite awhile to pulse it as the chicken is not easy to blend.)
- Roll and flatten chicken mixture into nugget size (About a tbsp of mixture) - use wet hands to prevent the chicken mixture from sticky onto hands
- Roll the shaped mixture into corn flake mixture (Press gently for the flakes to stick to the chicken)
- line them on a plate and put into the freezer for about 30 minutes to harden it
- Once harden, take out the required portion and put into airfryer
- Bake at 160 degree for 12 minutes
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| Cornflakes being crushed into powdery form. |
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| Rolling the chicken mixture into the crushed flakes. |
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| After being coated with the crushed flakes, before putting into freezer. |
The remaining portion of the nuggets can be transfer into a ziplock bag and freeze them for future use. Remember that it could only be kept for about 1 month for freshness.
For my case, I bought a whole chicken from market and took out the flash of the chicken. Also, the chicken breast from NTUC, Sheng Siong are mostly thawed meat. Hence, it is not reccomended to be use in this recipe if you would like to make and freeze it for future use.
Always remember, once meat is thawed, do not refreeze it.
In case anyone is curious about the food processor I used, it is this. Bought from ISETAN Westgate.
Will review about it next time. Overall, it is a nice food processor.
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