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Date: | Thu, 10 Sep 1998 19:49:37 -0700 |
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After scouring the stores looking for dairy and corn free chicken
nuggets, I gave up and made my own. I remembered this recipe I'd used a
long time ago from a Sunset cookbook and modified it a bit as far as the
seasonings go. I made them for dinner tonight and made extra. The idea
is to freeze the extra and heat them in the oven. Don't know if that
part will work well yet :-) They are cooling on a rack so they hopefully
won't get soggy.
Kathy P.
Crisp Chicken Nuggets
3 whole chicken breasts (about 1 lb. each) skinned, boaned and split
1 c. flour
2 tsp seasoning mix (I used Shilling All-Purpose Salt-Free Seasoning)
(original recipe called for 1/2 tsp paprika instead of seasoning mix)
1 tso salt
1/8 tsp pepper
3/4 c. beer
Oil for frying
In a deep pan, heat 2 inches of oil to 350F.
Meanwhile, cut chicken meat into 1 1/2 inch chunks. In a large bowl,
stir together flour, seasoning, salt and pepper with a wire whisk.
Gradually wisk in beer, blending until smooth.
Place chicken in batter and stir to coat. Using tongs, lower chicke
pieces one at a time into hot oil. Do not overcrowd the pan. Cook until
meat is no longer pink in center when slashed and coating is golden
brown, 4-5 minutes. Drain well on paper towels. Repeat with remaining
chicken pieces.
Serve with dipping sauce of your choice.
There is also a variation to substitute 1/4 cup of cornmeal and 3/4 cup
of flour. Season with 2 tsp chili powder and 1/4 tsp cumin and 1/4 tsp
oregano. I've made this in the past and they are much crunchier with the
cornmeal.
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