In this video, Betty demonstrates how to make Batter-Dipped Fried Chicken Nuggets. This recipe features a batter that can be used for deep-fried chicken, seafood, or vegetables! Kids love these almost as much as adults (we just don’t want to admit it). You don’t actually have to use the yeast if you don’t want to, she says there is only a bit of difference. So, if you don’t want to fry up your nuggets, try the recipe I found on Pinterest which follows this recipe. No video but it is easy to make.
Ingredients:2 ½ pounds uncooked chicken breast, cut into 1-inch cubes (I used 1 ¼ pounds of sliced chicken tenders, but there is enough batter to coat twice as much. You may also use this batter for chicken tenders or half-breasts.)
salt, to taste
freshly ground black peppercorns, to taste
1 teaspoon active dry yeast
¼ cup lukewarm water (105 to 115 degrees F)
¾ cup water
1 egg, well-beaten
1 cup all-purpose flour
½ teaspoon salt
peanut oil, enough to come up to 1-inch in a heavy potCut uncooked chicken breast meat into 1-inch cubes. Salt, to taste. Grind fresh peppercorns over the top, to taste. Mix together, cover, and let sit in the refrigerator for an hour or so. Combine ¼ cup lukewarm water and 1 teaspoon active dry yeast in the container of an electric blender. Let stand for 5 minutes. Add ¾ cup water, 1 well-beaten egg, 1 cup all-purpose flour, and ½ teaspoon salt. Blend for 30 seconds. Pour batter into a bowl. Dip chicken cubes into batter and deep fry in 1-inch peanut oil (350 degrees to 375 degrees F) until golden. Use a slotted spoon to remove the browned chicken nuggets to a platter covered with paper toweling to drain. Continue in batches until all chicken nuggets are cooked. Remove from paper toweling to a nice serving plate. These are terrific served with a sauce, such as Blazin’ Hot Wing Sauce (from bettyskitchen). This batter makes about 2 cups, and you may use it for chicken, seafood, or vegetables.Pinterest
Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick
salt, to taste
freshly ground black peppercorns, to taste
1 teaspoon active dry yeast
¼ cup lukewarm water (105 to 115 degrees F)
¾ cup water
1 egg, well-beaten
1 cup all-purpose flour
½ teaspoon salt
peanut oil, enough to come up to 1-inch in a heavy potCut uncooked chicken breast meat into 1-inch cubes. Salt, to taste. Grind fresh peppercorns over the top, to taste. Mix together, cover, and let sit in the refrigerator for an hour or so. Combine ¼ cup lukewarm water and 1 teaspoon active dry yeast in the container of an electric blender. Let stand for 5 minutes. Add ¾ cup water, 1 well-beaten egg, 1 cup all-purpose flour, and ½ teaspoon salt. Blend for 30 seconds. Pour batter into a bowl. Dip chicken cubes into batter and deep fry in 1-inch peanut oil (350 degrees to 375 degrees F) until golden. Use a slotted spoon to remove the browned chicken nuggets to a platter covered with paper toweling to drain. Continue in batches until all chicken nuggets are cooked. Remove from paper toweling to a nice serving plate. These are terrific served with a sauce, such as Blazin’ Hot Wing Sauce (from bettyskitchen). This batter makes about 2 cups, and you may use it for chicken, seafood, or vegetables.Pinterest
Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick
3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten
Cooking spray
1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray.
3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten
Cooking spray
1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray.
3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.
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