This dish, prepared from the most dietary part of the chicken, has become absolutely everyday and familiar. In addition, the odious popularity in the menu of fast food establishments somewhat dampened his reputation. But it turns out that you can cook chicken nuggets in a very original way , the recipe is attached to every taste. And the Mexican version, and Chinese, and with marinade, and with sauce. Serving nuggets to the festive table is even easier, you just need to dream up, based on the recommendations and advice of chefs. See how great chicken nuggets look on a big plate! The photo is simply obliged to inspire you to prepare this easy and beautiful dish. When serving, you can use skewers and toothpicks to make a cold appetizer look unusual. You can serve it with heat, with heat and garnish large nuggets with herbs and vegetables, then you get a wonderful hot dish.
Chicken Nuggets: the first recipe with cheese
What you need to get: half a glass of milk, a quarter cup of flour and grated parmesan, a spoonful of paprika, a spoonful of a mixture of Italian herbs, a kilogram of chicken breast without bones and skin, vegetable oil.
Heat a wide frying pan with a decent amount of oil. Cut the chicken fillet across and obliquely three centimeters wide. Pour milk into a bowl, mix flour, cheese, paprika and herbs in another. Dip the nuggets in milk, then brew in a dry mixture and send to the pan. Do not turn over right away, let them lighten. As soon as a crust forms on all sides, remove excess fat by placing the nuggets in a colander covered with a paper towel. Cover them so that they do not cool down until the next portion is fried. Serve hot.
Chicken Nuggets: Recipe Two, in Crackers
What is needed: one and a half glasses of crumbs of salted crackers, half a kilogram of chicken, a spoon of chopped onion in a blender, half a spoon of salt, vegetable oil.
Cut the chicken into two-centimeter cubes. Combine the cracker crumbs, salt, onions in a bag, put the future nuggets there and mix well so that the breading covers the pieces completely. On a greased baking sheet, spread the chicken and bake at one hundred and eighty degrees for about half an hour. Such nuggets are perfect for salads, for decorating canapes. This is a cold appetizer.
Chicken nuggets: the third recipe with marinade
What you need: a glass of milk, lemon juice, salt, a quarter teaspoon of paprika and black pepper, two chicken breasts - filet without bones and skin, a glass of flour, vegetable oil.
Mix lemon juice, paprika, pepper, salt. Cut the chicken breasts across and pour milk for half an hour, then add the marinade there. The milk will clot, and rightly so. Now you need to put the covered dish with the nuggets to marinate in the refrigerator for at least eight hours. Best to do it overnight. In the morning, remove from the marinade, dry with a napkin, brew in flour and fry quickly - for a minute on each side. The fire must be strong. The pan is heated in advance. You can make the sauce on the remaining marinade.
Chicken Nuggets: fourth recipe, corn breading
What we need: three halves of chicken breast (fillet), egg, water, a glass of finely ground corn grits, a spoonful of paprika, salt, ground red pepper, vegetable oil.
Mix cereals and spices. Beat the egg lightly with a spoonful of cold boiled water. Chicken breast cut into beautiful pieces. Dip in an egg, roll in breadcrumbs and fry in a well-heated pan with vegetable oil until a strong, crispy golden crust. You can serve both as a hot dish and as cold. Such nuggets with sauce are very good.