Home made Chicken nuggets? With Garlic sauce?

Question

Ok, so I'm not the worlds best cook, but I am adventurous. I want to make the above, but not sure how to quite make them..

I have...

Chicken b*****s

Eggs

Flour

Breadcrumbs

Garlic butter

So I would assume I cut the b*****s into the size I want. Roll them in flour, coat in egg then in the bread crumbs, then fry in the Garlic butter????

Any hints, suggestions or ideas PLEASE!!!

I'm worried it will be YUCK!!

Answer 1

You need garlic powder.

So, in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.

Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

And just in case you wonder how much you use for the ingredients, this might help you;

This is a recipe for 4 people;

2 teaspoons garlic powder, or to taste

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon paprika

1/2 cup seasoned bread crumbs

1 cup all-purpose flour

1/2 cup milk

1 egg

4 skinless, boneless chicken breast halves - pounded thin

1 cup oil for frying, or as needed

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Answer 2

Emeril Lagasse's Oven Baked Pecan-crusted Chicken Fingers

Recipe courtesy Emeril Lagasse, 2002 Show: Emeril Live Episode: Baked, Not Fried

1 cup pecan pieces 1/2 cup bread crumbs

1 tablespoon plus

2 teaspoons Essence

2 large eggs

1/4 cup olive oil

2 pounds boneless, skinless chicken b*****s, cut lengthwise into strips

Chopped parsley, garnish

Honey Mustard Dipping Sauce

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet. In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish. In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes. Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.

Honey mustard dipping sauce

1/2 C mayo

1/4 C mustard

1/4 C honey

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)

Answer 3

Sounds good. I would just brown the nuggets in the garlic butter then finish in the overn so that the garlic and butter don't burn.

Answer 4

Chicken Nuggets

Ingredients

1 lb boneless chicken, cut up into bite-sized pieces (breast, strips, etc.)

2 tablespoons olive oil

4 cloves minced garlic

1 cup seasoned bread crumbs

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (optional)

Directions

1 Marinate chicken, garlic, oil and black pepper for 30 minutes.

2 Combine bread crumbs and cayenne pepper.

3 Coat chicken pieces.

4 Place on jelly roll pan sprayed with non-stick spray.

5 Bake in 475º oven for 15 minutes or until chicken is thoroughly cooked.

Garlic Dipping Sauce

Ingredients

6 cloves garlic, roasted and peeled

1 medium onion, finely diced

1 cup white wine

2 cups heavy cream

salt

fresh ground pepper

Directions

1 To roast garlic Preheat oven to 350°F.

2 Rub individual garlic cloves with olive oil, place in a small oven proof pan, and season with salt and pepper.

3 Cover the pan with aluminum foil and roast for 45 minutes, or until garlic is soft and lightly browned.

4 Peel garlic.

5 Method for Sauce-----------.

6 In a medium saucepan over high heat, combine the garlic, onion, and white wine, bring to a boil, and reduce by three-fourths.

7 Reduce the heat to medium, add cream, and let simmer for 15 to 20 minutes.

8 Season to taste with salt and pepper.

9 Transfer to food processor and puree.

10 May be prepared up to two days ahead, covered, and refrigerated.

11 Bring to room temperature before serving.

Answer 5

HOMEMADE CHICKEN NUGGETS

1 or 2 3 lbs bags of boneless chicken b*****s

1 large can of seasoned bread crumbs

garlic powder, seasoning salt, onion salt, paprika

7 to 10 eggs

vegetable oil

In one good size bowl scramble all of your eggs together and then in another bowl put your bread crumbs and seasonings in and mix together (season to your family's taste) then get out a frying pan fill half way with oil, turn on so it can get hot. Dredge the chicken pieces in the eggs and then mix around in the bread crumb mixture.

When oil is reached about 360°F start deep frying.

Answer 6

I'm not sure how well frying in butter will work... you can put garlic powder or salt into your bread crumbs and that would add the garlic flavor... also, fry it in oil until it's nice and golden brown... and to keep it crispy, do NOT let it sit on paper towels for long. Once you initially get the grease off, put the nuggets onto a cookie sheet/rack so the nuggest can't get moisture built up on the coating which causes them to get soggy...

Answer 7

Ingredients:

    * 1 lb of chicken b*****s or thighs, cut into large chunks or nuggets

    * 3/4 tsp of salt

    * 1 tsp finely ground black pepper

    * flour for dusting

    * cooking oil for deep-frying

    * 1/2 cup butter, room temperature

    * 1 whole head finely crushed & minced garlic

Procedure:

   1. Marinate chicken in salt & pepper for at least 30 minutes. Lightly dust with flour. Deep-fry until golden brown. Drain in lots of paper towels.

   2. In a separate pan, put butter and garlic. Cook in low fire until golden and aromatic. Add the chicken. Mix until chicken is well-coated. Remove from fire. Transfer n a platter.

   3. Serve hot.

Answer 8

Your recipe over all sounds good... be sure to fry over low heat so the butter does not burn...