Chicken Nuggets
Ingredients:
2 plates (900g) chicken breast
2 1/2 tsp salt, divided
2 tsp black pepper, divided
2 tsp paprika, divided
2 tsp garlic powder, divided
1 cup flour
13 tbsp corn starch, divided
1/2 cup water
2 eggs
oil for frying
Instructions:
Cut up the chicken breast into smaller sections and place in a food processor with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp garlic powder. Process until you get a smooth/slightly chunky texture.
Shape the chicken into nuggets around 1/2 an inch thick and place on a baking sheet. Freeze for 1-2 hours.
For the dry batter combine the flour, 8 tbsp corn starch, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder.
For the wet batter, combine the water, 5 tbsp corn starch, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. Mix until it forms a paste. Now mix in the eggs.
Take the nuggets out of the freezer. Dip them in the wet batter then coat in the dry batter. Fry until golden brown.
Let it soak on a tissue paper or strainer to get rid of extra oil.
