When having dinner with my uncle not too long ago, he made a claim to have invented chicken nuggets as a kid when he asked my grandma to cut chicken into smaller pieces when making shake and bake for a higher coating to chicken ratio.
This week, chicken nuggets are the feature on America's Test Kitchen Cooking Through the Decades, citing the invention of the nuggets in the 1950s (before my uncle was born), oh well, I am not related to the inventor of chicken nuggets, but the love for them must be in my blood anyhow.
For a visit to 1983, ATK provides an awesome recipe for some really amazing chicken nuggets, they are moist, flavorful and perfectly crunchy.
Crispy Chicken Nuggets (from America's Test Kitchen)
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 cups water
1 tablespoon plus 1 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup all-purpose flour
1 cup panko bread crumbs, crushed
2 teaspoons onion powder
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
3 large egg whites
4 cups peanut or vegetable oil
CUT AND BRINE: Cut each chicken breast diagonally into thirds, then cut each third diagonally into 1/2-inch thick pieces. Whisk water, tablespoon salt, and Worcestershire in a large bowl until salt dissolved. Add chicken pieces and refrigerate, covered, for 30 minutes.
COAT CHICKEN: Remove chicken from brine, discard brine, and pat chicken dry with paper towels. Combine flour, bread crumbs, onion powder, remaining salt, pepper, garlic powder, and baking soda in shallow dish. Whisk egg whites in second shallow dish until foamy. Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to plate and repeat with remaining chicken (don't discard flour-crumb mixture. Let sit 10 minutes.
FRY: Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat to 350 degrees, Return chicken to flour dish and turn to coat, pressing flour-crumb mixture gently to adhere. Fry half of the chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on wire rack set inside rimmed baking sheet and place in oven. Return oil to 350 degrees and repeat with remaining chicken. Serve with dipping sauces.
this recipe can also be found at some of my favorite food blog hops