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Composition for Chicken Nuggets Big Mac:

1. You need Batter:
2. Provide 45 g for Bleached All Purpose Flour,
3. Take 1.5 TSP - Sea Salt,
4. Prepare 1 TSP Baking Soda,
5. You need 60 g for Corn Meal,
6. You need 45 g of Corn Starch,
7. You need 2 TSP for White Pepper,
8. You need 1 TSP - Onion Powder,
9. Get 1/2 TSP Garlic Powder,
10. Make ready 1/2 TSP Cumin Powder,
11. Get 1/2 TSP - Coriander Powder,
12. Get 1/2 TSP Cayenne,
13. Get Pinch Dried Mushroom Powder,
14. Require 1/4 TSP of Dried Basil,
15. You need 1/4 TSP of Dried Parsley,
16. Get 1/4 TSP of Dried Rosemary,
17. Need 1/4 TSP Dried Thyme,
18. You need 225 ml for Water,
19. Get for Chicken Nuggets:
20. Provide 2 Skinless Boneless Chicken Breast,
21. Prepare 1 TBSP of Bleached All Purpose Flour,
22. Prepare Canola / Peanut / Vegetable Oil, For Frying
23. Take for Burgers:
24. Require 4 TBSP of Crème Fraîche,
25. Get 3 - Shallots Finely Minced,
26. Provide 1 Handful - Fresh Parsley Finely Minced,
27. Take 1/2 Fresh Lemon Juice,
28. You need 1/2 - Fresh Lemon Zest,
29. Give 4 Big Mac Style Burger Buns,
30. Take of Homemade Curry Sauce, For Spreading

Chicken Nuggets Big Mac step by step:

1. Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the big mac style burger buns recipe.
2. Pls visit: https://www.fatdough.sg/single-post/2019/08/20/Curry-Sauce for the curry sauce recipe.
3. Prepare the batter. - - In a large bowl, whisk together flour, salt, baking soda, corn meal, corn starch, white pepper, onion, garlic, cumin, coriander, cayenne, dried mushroom powder, basil, parsley, rosemary and thyme.
4. Continue whisking until well combined. - - Gradually pour in 225ml of water while still whisking. - - Whisk until no large lumps. Whisk, whisk, whisk. - - Cover with cling film and set aside for 30 mins to rest.
5. Prepare the chicken nuggets. - - Place chicken breast on a working surface. - - Butterfly the chicken breast length wise and slice it into halves. - - Cover with cling film.
6. Using a meat mallet, pound the chicken breast until tender and almost the same thickness throughout. You can do this with a rolling pin as well. - - Slice each chicken breast into halves. You will end up with 8 pieces of chicken. - - Transfer into a large bowl.
7. Lightly dust and coat the chicken with flour. - - Add canola oil into a dutch oven, about 2 inches in depth, over medium heat. - - To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.
8. Using a skewer dredge the chicken nuggets into the batter. - - Gently spoon into the oil with some of the batter. - - Spoon some of the batter over the chicken while they are frying.
9. Deep fry until golden brown on all sides. - - Remove from heat and drain off excess oil on a cooling rack or a plate lined with kitchen paper. - - Repeat the process for the remaining chicken nuggets.
10. Assemble the burgers. - - In a bowl, add crème fraîche, shallots, parsley, lemon juice and zest. - - Mix to combine well. - - Taste and adjust for seasonings with salt and white pepper.
11. Set aside in the fridge until ready to use. - - Slice each burger buns into 3 tier layers. - - Lightly toast them in a skillet. - - Spread curry sauce on the bottom bun.
12. Place a chicken nugget over the sauce. - - Spread the 2nd tier with more curry sauce. - - Place another chicken nugget over the sauce.
13. Spread the crème fraîche mixture onto the top bun and finish the burger. - - Repeat the steps for the remaining burgers. - - Serve immediately.

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