Friday, January 10, 2014
Amit's Chicken Nuggets
Two years ago a student came to GBS who had been a chef and over the years owned a number of eating establishments. Several times he has cooked for us but this is the the one the boys have requested over and over. At our house it's known as "Amit's Chicken Nuggets".
3 boneless, skinless breasts
1 1/2 cups hot water
6 chicken bullion cubes
2 tsp. Mrs. Dash seasoning
1 cup milk
1/2 cup flour
1 box of Panko bread crumbs
Put water and bullion cubes in a large bowl and allow the bullion cubes to soften. Slice chicken breasts at an angle so that you have a fillet about 1/3 inch thick (this is most easily accomplished when the breast is partially frozen). After making sure the bullion cubes are dissolved, add the 2 tsps. of Mrs. Dash's seasoning and then place chicken in the mixture. Mix well and allow to sit while you gather your other ingredients and set up for the next step.
Place the flour, milk, and bread crumbs in separate shallow dishes. I line mine up so that I can go from one to the next like this:
Heat a 1/4 inch oil in the skillet on medium-high heat and when the oil is ready begin adding the chicken. Remove marinated chicken, dip in flour, quickly dip in milk, and then dip in Panko bread crumbs covering completely. Place in hot oil and brown on one side. When browned, turn to the other side. The time depends on the thickness of your cut and the heat of the oil. Drain on paper towels and keep warm in the oven until all the cutlets are fried.
You may need to add some more oil periodically. Oil can be a tricky thing - too hot and it burns the outside without cooking the inside - too cool and your food soaks up too much oil. It's best to start with the heat a little above the halfway point on your dial and experiment from there.
They take a little bit of cooking time but the prep time is minimal. Paired with a baked potato and a salad, it makes a full meal.