Chicken Nuggets

Please do not marinate chicken for more than 30 minutes. To crush Panko, put it in the zipper lock pocket and gently tap it with a stick pin. It is easy to double this recipe and freeze it. Barbecue sauce, honey sauce or sweet and sour sauce

1. After cutting and salting the photo, cut each breast meat one-third at a time, then cut each third of each diagonal into 1/2 inch thick piece. Stir the water with a large bowl and spoon the salt and Worcestershire until the salt melts. Add chicken nugget, cool, cover and keep for 30 minutes

2. Remove the chicken from the chicken brine, discard the salt water, then dry the chicken with a paper towel. Mix flour, breadcrumb, onion powder, remaining salt, pepper, powder of garlic and baking soda into a shallow dish. The egg white was stirred with a second shallow dish until foamy. Half of the chicken is spread with chicken meat protein and mashed in a mixture of wheat flour and mushrooms. Transfer to a plate and repeat with the remaining chicken meat (please do not throw away the mixture of flour). It will take 10 minutes.

3. Fry the oven rack to the center position and heat the oven to 200 degrees. Heat the oil in the large Dutch oven at a high temperature of 350 degrees Celsius. Return chicken to flour, turn the coating over and press the surface gently to crush the mixture. Half of the chicken is fried in deep golden color for about 3 minutes in the middle of cooking process. The chicken is discharged from the wire rack, placed in a border grill and placed in an oven. Return the oil to 350 degrees and repeat with the rest of the chicken. With dipping sauce (refer to related recipes of headlines)

MAKE AHEAD: Cool fried gold nuggets, transfer them to zip pocket and freeze for up to 1 month. For service, adjust the oven rack to the center position and heat the oven to 350 degrees. Put a cake on a chrome baking tray and bake it, turn it over once until it is heated for about 15 minutes.

For many recipes, it is necessary to even cut the size of the chest and then cut it finely. I found a way to get the gold block of the same size even if I skipped the influence

It is certainly the best chicken in history, but breast meat is moist! This is the only way I can cook chicken whole. Simple, easy, fast, no mess - every time is perfect. I used a frying pan made of stainless steel and cast iron. A large and simple "roast chicken" technique. I think not only fat but also bread juice in a frying pan. It is added to the recipe rotation. It is suitable for family and company dinner. Instead of a frying pan, I used a frying pan with a border, put chicken and potato around chicken and put rice in a pot. Broccoli is very nice brown and tasty!

It is certainly the best chicken in history, but breast meat is moist! This is the only way I can cook chicken whole. Simple, easy, fast, no mess - every time is perfect. I used a frying pan made of stainless steel and cast iron. A large and simple "roast chicken" technique. I think not only fat but also bread juice in a frying pan. It is added to the recipe rotation. It is suitable for family and company dinner

Bread flour food is the most successful food cooked by air fryer. I cooked homemade chicken nuggets with traditional flour, eggs, panko breadcrumbs, and frozen chicken nuggets were taken out directly from the bag and tested. Both versions will complete a very fragile surface within 15 minutes. Homemade chicken nuggets keep moist and soft with crisp coating. It is impressive. Air fryers are also suitable for heating fried foods. In a simple and quick way to provide a new lifestyle to Chikapata, breadcrumbs soften all night in the refrigerator, the last few fries are brought back from the restaurant and there are several more hot dogs. . It is not as fast as your leftovers, but it makes the coating more satisfying.

The process of converting chicken into chicken is divided into three main parts. The first two before slaughter and before slaughter are the co-creation of many chicken products. Further processing necessary to make chicken begins with oozing. Cut the chicken into small pieces and cut it into the correct size. This is done either manually by a series of automatic blades or by a method called crushing (by the method of boning, where the softer part of the corpse is forced through the mesh, leaving a stronger part, when using a meat sauce, Wrap up the small pieces in a large cylindrical drum and rotate the drum to uniformly apply all debris to the desired spices and crumbs until until the batter solidifies and the outside gets the desired color Fry these pieces and finally package the pieces, freeze them and store for transportation.