04/03/2023
THE MOST DELICIOUS CHICKEN NUGS.
Very tasty, very tender, juicy, and even with cheese sauce, it is simply impossible to tear yourself away, the hand itself reaches for the next piece.
You will need:
For minced meat:
- 400-500 g of chicken white meat (breast),
- 200 ml heavy cream,
- 1 egg white,
- salt pepper.
For breading:
- 100-150 g flour,
- 2-3 eggs,
- 2 tbsp vegetable oil,
- 100-200 g breadcrumbs (preferably homemade),
- salt,
- a pinch of cumin
- odorless vegetable oil for deep frying.
For sauce:
- 100 g of gouda cheese (I used triangles of creamy "almette"),
- 100 ml of milk.
How to cook:
1. Finely chop 100 g of meat into cubes. Put the rest in a blender bowl, add cream, salt, pepper and protein. Beat well until smooth, transfer to a bowl and mix with the pieces.
2. Spread two pieces of cling film on the table. Divide the minced meat into two parts and put on a film. Wrap, forming two sausages, 3-4 cm in diameter. Roll the ends tightly or tie. Bring the water to a boil in a saucepan, dip the sausages into it, and immediately reduce the heat to a minimum so that the water boils barely noticeably. Boil for about 20 minutes. Pull out, cool a little, remove the film and cut into slices 1 cm thick. Place in the refrigerator for 10 minutes.
3. Take three deep plates. Pour flour into one, crackers and cumin into another, beaten eggs with salt and vegetable oil into the third. Roll each nugget first in flour, then in egg mixture, and finally in breadcrumbs. The author of the book recommends repeating the process twice, I did it once.
4. Heat the oil and fry the nuggets until golden brown, about 1 minute on each side. Place on paper towel to remove excess oil. Serve hot with sauce.
5. For the sauce, in a saucepan, over low heat, melt the cheese in milk, without boiling. Mix well and refrigerate.
