Super Tender Juicy Chicken Nuggets

Method11 steps

1. 1

   Step 1: Cut the chicken breast (1½ lb) into even thick strips and rub all 1½ teaspoons of salt evenly over them.

   Uses 1½ lb raw boneless chicken breast, cut into even thick strips · 1½ tsp salt

2. 2

   Step 2: Use food-safe resealable bags rated for heated water-bath cooking. Arrange the strips in a single layer without stacking. Slowly lower the open bag into water so the pressure pushes out the air, keeping its opening above the surface, then seal it. Prepare a temperature-controlled water bath at 60°C / 140°F.

   Uses All evenly cut and salted chicken strips · Water for water-displacement bag sealing and the controlled sous-vide bath, as needed

3. 3

   Step 3: Fully submerge the sealed bags in the controlled 60°C / 140°F bath. Once the bath has returned to that temperature, hold it there for 1½ hours using the appliance timer. Keep the bags submerged. Continue directly to shaping, coating and frying; check the final cooked centre temperature during frying.

   Uses All sealed chicken bags, with bath water outside the food

4. 4

   Step 4: Remove the chicken from the bags onto a clean board and cut the warm strips into small squares.

   Uses All chicken strips lifted from the bags, leaving bag liquid and bath water behind

5. 5

   Step 5: Press each square gently into a small oval cookie cutter to shape it, then lift out the formed nugget.

   Uses All chicken pieces cut from the cooked strips

6. 6

   Step 6: Put all 2 cups of cooking oil in a suitable deep cooking pot and begin heating it over medium heat. Keep the hot pot attended while preparing the coating.

   Uses 2 cups cooking oil for deep-frying

7. 7

   Step 7: Set out the ½ cup flour, beat the 2 eggs in a separate dish, and put the ¾ cup breadcrumbs in a third dish. Coat each nugget lightly with flour, dip it in beaten egg and roll it in breadcrumbs. Shake off excess and discard any unused coating once all the nuggets are coated.

   Uses All moulded chicken pieces · ½ cup all-purpose flour for coating · 2 eggs, beaten for coating · ¾ cup breadcrumbs for coating

8. 8

   Step 8: Keep the same pot of oil over medium heat until ready for frying.

   Uses The same pot of measured oil heated in step 6

9. 9

   Step 9: Deep-fry the nuggets in batches of about five for around 2 minutes, until the coating is golden brown. Ensure every nugget reaches 74°C / 165°F at its centre, checking the thickest pieces in each batch and continuing to cook as needed. Repeat for the remaining nuggets.

   Fry one batch of nuggets · 2 minUses Coated nugget pieces, leaving unused flour, egg and breadcrumbs in their dishes · The same hot frying-oil supply

10. 10

    Step 10: Lift the cooked nuggets from the oil and drain them on a plate lined with paper towel.

    Uses All fully cooked nugget pieces, leaving the frying oil in the pot

11. 11

    Step 11: Serve the hot nuggets in five portions with your chosen ready dipping sauce if desired.

    Uses All cooked nuggets drained on the plate · Ready dipping sauce of your choice, as desired