2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
This dish, prepared from the most dietary part of the chicken, has become absolutely everyday and familiar. In addition, the odious popularity in the menu of fast food establishments somewhat tarnished his reputation. But it turns out that you can cook chicken nuggets in a very original way, the recipe is attached for every taste. And the Mexican version, and Chinese, and with marinade, and with sauce. Serving nuggets to the festive table is even easier, you just need to dream up, based on the recommendations and advice of chefs. Look how great chicken nuggets look on a big plate! The photo is simply bound to inspire you to prepare this light and beautiful dish. When serving, you can use skewers and toothpicks to make the cold appetizer look unusual. You can serve it hot, hot and garnish large nuggets with herbs and vegetables, then you get a wonderful hot dish.
Chicken nuggets: recipe one, with cheese
What you need to get: half a glass of milk, a quarter cup of flour and grated parmesan, a spoonful of paprika, a spoonful of the mixtureItalian herbs, a kilo of boneless and skinless chicken breast, vegetable oil.
Heat a wide frying pan with a good amount of oil. Cut the chicken fillet across and obliquely three centimeters wide. Pour milk into a bowl, in another mix flour, cheese, paprika and herbs. Dip the nuggets in milk, then breaded in the dry mixture and send to the pan. Do not turn right away, let them brown. As soon as a crust forms on all sides, remove excess fat by placing the nuggets in a colander lined with paper towels. Cover them so that they do not cool down while the next portion is fried. Serve hot.
Chicken nuggets: recipe two, in crackers
What you need: one and a half cups of crumbly s alted crackers, half a kilogram of chicken fillet, a spoonful of chopped onion in a blender, half a spoonful of s alt, vegetable oil.
Chicken fillet cut into two-centimeter cubes. Combine cracker crumbs, s alt, onion in a bag, put future nuggets there and mix well so that the breading covers the pieces completely. On a baking sheet, greased with oil, spread the chicken and bake at one hundred and eighty degrees for about half an hour. These nuggets are perfect for salads, for decorating canapes. It's a cold appetizer.
Chicken nuggets: recipe three, with marinade
What you need: a glass of milk, lemon juice, s alt, a quarter teaspoon of paprika and black pepper, two chicken breasts - fillet without bones and skin, a glass of flour, vegetableoil.
Mix lemon juice, paprika, pepper, s alt. Cut the chicken breasts crosswise and pour milk for half an hour, then add the marinade there. The milk will curdle, and rightly so. Now you need to put the covered bowl with nuggets to marinate in the refrigerator for at least eight hours. It is best to do this at night. In the morning, remove from the marinade, dry with a napkin, breaded in flour and fry quickly - for a minute on each side. The fire must be strong. The pan is preheated. The remaining marinade can be used to make a sauce.
Chicken nuggets: recipe four, corn breaded
What we need: three halves of chicken breast (fillet), egg, water, a glass of finely ground corn grits, a spoonful of paprika, s alt, ground red pepper, vegetable oil.
Stir the cereal and spices. Lightly beat the egg with a spoonful of cold boiled water. Cut the chicken breast into nice pieces. Dip in an egg, roll in breading and fry in a well-heated pan with vegetable oil until a strong, crispy golden crust. It can be served both as a hot dish and as a cold one. These nuggets with sauce are very good.
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