Crispy Butchers Nuggets Recipes

CRISPY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F. Grease a baking sheet or line with parchment paper.
• Crush corn flakes into fine crumbs. Combine crumbs with Panko, cornmeal, and half of the seasonings.
• Combine milk, beaten egg and remaining seasonings. Toss chicken the egg mixture and then dip each piece into the crumb mixture pressing the crumbs to adhere.
• Place chicken on prepared pan and spray generously with cooking spray.
• Bake 18-22 minutes or until chicken reaches 165°F.

THE BEST CRISPY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F.
• Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
• Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
• Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

CRISPY BUTCHER'S NUGGETS

Steps:

• Combine 3 tablespoons bread crumbs, kosher salt, black pepper, cayenne, rosemary, garlic, milk, and Worcestershire sauce in a bowl. Mix to create a slurry. Let sit for 15 minutes to hydrate bread crumbs.
• Mix ground lamb and ground beef together gently in another bowl using 2 forks. Mix in bread crumb slurry using the same 2-fork method until just combined. Wrap in plastic wrap and refrigerate for 1 hour.
• Place flour, eggs, and bread crumbs in 3 separate shallow dishes. Portion out nuggets using a 1 1/2-tablespoon scoop. Roll nuggets in flour; shake off excess. Dip into beaten eggs using your free hand, shaking off excess between fingers. Transfer to bread crumbs and coat with your dry hand, pressing gently to make sure surface is covered. Sprinkle leftover bread crumbs over a plate and add the nuggets. Refrigerate, uncovered, for 1 hour.
• Meanwhile, combine mayonnaise, mustard, ketchup, and chipotle powder in a bowl for sauce. Refrigerate until ready to use.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry nuggets in the hot oil until golden, 3 to 4 minutes. Transfer to a paper towel-lined plate and let rest and finish cooking for 3 to 4 minutes before serving with sauce.

CRISPY CHICKEN NUGGETS

Steps:

• Place chicken in a medium bowl. Season with salt and pepper, add yogurt, and toss until coated. Let stand at room temperature 15 minutes (or refrigerate, covered, up to 2 hours).
• Place panko in a shallow bowl. Using a fork, toss a few chicken pieces at a time in panko to coat; pat to adhere.
• Pour enough oil in a large straight-sided skillet to reach 1/2 inch up the sides. Heat over medium-high; oil will be ready when a panko crumb sizzles when tossed in. Working in batches, cook chicken, turning halfway through with tongs, until golden brown and cooked through, 4 to 5 minutes per batch.
• Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating in cooking oil with a slotted spoon before cooking remaining batches.)