Chicken Nuggets From "But Cheaper"

Name: Chicken Nuggets From "But Cheaper"
Cuisine: American
Ingredients: 2 lbs(907g) boneless skinless chicken thighs, ½.” inch pieces; 1 cup(240ml) whole milk; 1 tablespoon(10g) kosher salt; 1.5 teaspoons(8g) MSG *optional*; 2 teaspoons(8g) garlic powder; 1/2 teaspoon(>1g) onion powder; 1 teaspoon(3g) paprika; 1/2 cup(120ml) pickle Juice *optional, only if you have pickles*; 1.5 cups(225g) all-purpose flour; 2 teaspoons(7g) kosher salt; 1/2 teaspoon(>1g) finely ground black pepper; 1 teaspoon(1g) celery powder *optional*; 1/2 teaspoon(>1g) onion powder; 2 tablespoons(15g) powdered sugar *optional*; 1 teaspoon(4g) MSG *Optional*; 1 teaspoon(4g) garlic powder; Frying oil; Marinated chicken

5 steps

Updated at: Thu, 17 Aug 2023 01:01:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories791.2 kcal (40%)

Total Fat39 g (56%)

Carbs48.7 g (19%)

Sugars3.3 g (4%)

Protein58.3 g (117%)

Sodium1909.3 mg (95%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Chicken Nugget Marinade

907gboneless skinless chicken thighs

1/2.” inch pieces

1 cupwhole milk

10gkosher salt

½ cuppickle Juice

optional, only if you have pickles

Chicken Nuggets

225gall-purpose flour

15gpowdered sugar

Instructions

Chicken Nugget Marinade

Step 1

In a bowl, add all ingredients but chicken and whisk until combined, then add chicken and cover with plastic wrap. Let it marinate for 10 minutes or overnight.

Chicken Nuggets

Step 2

In a medium-sized bowl, add all the ingredients except the oil and marinated chicken, and mix until combined.

Step 3

Strain your chicken from the marinade through a large mesh strainer with a bowl underneath, and reserve the leftover marinade.

Step 4

In batches, toss your chicken in your dredge, coat thoroughly, and place it back in the marinade and finally back in the flour. Coat once more, put aside on a baking sheet, and dredge the rest of your chicken.

Step 5

Fill up a heavy bottom pot just over halfway, at least 2” inches of vegetable oil, and heat to 350F. In batches, fry your chicken and cook for 3 - 5 minutes or until golden brown, with an internal temperature of 165F. Remove and place on a wire rack, lightly season with salt immediately. Enjoy with a side of your favorite sauce or dressing.

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