|Remember these guys?|
Did you ever have that one thing in your childhood of which you craved but simply didn't get that often. Mine was chicken nuggets. I LONGED FOR THEM. The golden arches of the McDonald's logo equated to the pearly gates of heaven for me! But ever since Super Size Me came out I just can't. The word artificially enlarged chicken breasts will for ever ring in my ears when I see them.
I can't resist the smooth batter on the outside and boneless chicken on the inside. Over the years I have tried to duplicated it...with utter failure. That was until I came across tempura batter. With a typical southern fried method the chicken was too tough. So I thought if I pounded the crap out of it with a meat mallet (aka my wooden rolling pin) then it would tenderize it. Yes but come on ...I only do that for chicken fried steak. That's a ton of work for fun food.
In the grocery store I came across a package of Tempura batter for mushrooms. I liked it. I thought...hey...that looks familiar! Yup. That was the key ingredient I had been missing. I'm not a fan of mixes because I can't control the salt. On top of which there are too many ingredients in that package for such a simple thing. So did my research and came up with own. I guarantee you have the ingredient in your kitchen. I was happy to find that the tempura creates a seal around the chicken not letting the moisture escape. So you get a crispy outside and a juicy tender inside. Just as it should be.
So why are they better then Chicken McNuggets? Because they are Chicken MackNuggets. Get it...its my last name. Yeah. I made them so it makes it better.
|Homemade Chicken McNuggets|
Chicken "Mack" Nuggets by Momma Cupcake
- 5 cups flour, plus 1 cup for dusting
- 1 cup cornstarch
- 1 teaspoon baking soda
- 3 eggs, whites and yolks separated
- 3-4 cups cold water
- 6 boneless skinless chicken breasts, cut up into 1 inch cubes
- Sift together dry ingredients.
- Stir in water and egg yolks.
- Beat egg whites until smooth and frothy and stir into batter.
- Dust chicken in flour then into Tempura.
- Fry at 350 F in vegetable shortening until each side is golden brown.