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Alright, don’t linger, let’s approach this how to make perfect chicken nuggets (imho) formula with 24 elements which are definitely easy to find, and we have to process them at the very least through 10 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements of How To Make Perfect Chicken Nuggets (IMHO):

1. Get of Batter:
2. Prepare 45 g Bleached All Purpose Flour,
3. Take 1.5 TSP for Sea Salt,
4. Require 1 TSP Baking Soda,
5. Require 60 g of Corn Meal,
6. Take 45 g - Corn Starch,
7. Provide 2 TSP of White Pepper,
8. Provide 1 TSP for Onion Powder,
9. Make ready 1/2 TSP Garlic Powder,
10. Make ready 1/2 TSP Cumin Powder,
11. Make ready 1/2 TSP of Coriander Powder,
12. Take 1/2 TSP for Cayenne,
13. Need Pinch - Dried Mushroom Powder,
14. Prepare 1/4 TSP of Dried Basil,
15. Give 1/4 TSP - Dried Parsley,
16. Prepare 1/4 TSP - Dried Rosemary,
17. Provide 1/4 TSP Dried Thyme,
18. Prepare 225 ml - Water,
19. Provide - Chicken Nuggets:
20. Prepare 500 g Skinless Boneless Chicken Breast Into Nuggets,
21. You need 1 TSP of Baking Soda,
22. Prepare 1 TBSP - Bleached All Purpose Flour,
23. Give for Canola / Peanut / Vegetable Oil, For Frying
24. Give - Homemade Curry Sauce, For Dipping

How To Make Perfect Chicken Nuggets (IMHO) steps:

1. Pls visit: https://www.fatdough.sg/single-post/2019/08/20/Curry-Sauce for the curry sauce recipe.
2. 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. - - Continue whisking until well combined. - - Gradually pour in 225ml of water while still whisking.
3. Whisk until no large lumps. Whisk, whisk, whisk. - - Cover with cling film and set aside for 30 mins to rest.
4. Prepare the chicken nuggets. - - Place chicken breast on a working surface and cover with cling film. - - 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.
5. Cut into bite size nugget pieces, as evenly as you possibly can. - - Transfer into a large bowl. - - Add in baking soda. - - Toss to coat well. - - Make sure the chicken is well coated.
6. Cover with cling film and set aside for 15 mins. - - After 15 mins, rinse thoroughly under running water. - - Pat dry and lightly dust the chicken with flour.
7. Dd 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. - - Deep fry until golden brown on all sides.
9. 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. You can garnish the nuggets with your favorite herbs or greens. I used nori flakes. - - Serve immediately with homemade curry sauce for dipping. - - You can also serve with your favorite dipping sauce.

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