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Three-Bowl Chicken Nuggets
Homemade chicken nuggets with a crispy crust and juicy meat inside, prepared in a triple breading.
Ingredients
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COMPONENT to taste
- to taste
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Method
Cut the chicken breast into finger-thick, bite-sized pieces.
In the first bowl, prepare the marinade: mix two parts mayonnaise with one part each of hot and sweet mustard.
In the second bowl, whisk the egg with mineral water in a one-to-one ratio, and be sure to season with salt.
Sift the all-purpose flour into the third bowl.
Coat the chicken pieces one by one: first in the mayo-mustard mixture, then in flour, next in the egg wash, and once more in flour.
Let the nuggets rest in the flour for an extra-crispy crust.
Heat vegetable oil or lard in a skillet to 180–185°C (355–365°F).
Fry the nuggets until done, turning them with tongs.
Transfer the finished nuggets to a paper towel-lined bowl to drain excess oil.
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