Chicken nuggets/burgers

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Chicken nuggets/burgers
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wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu May 19, 05 6:08 pm Post subject: Chicken nuggets/burgers
I want to make some. I tried mincing up chicken and coating it in breadcrumbs, but it was really dry. I t was leftover roast chicken, so I'll try again with fresh, but does anyone have any other pointers or tips to save me wasting any more chicken?

tahir

Joined: 28 Oct 2004
Posts: 45452
Location: Essex

Posted: Thu May 19, 05 6:15 pm Post subject:

Two methods:

Chunky nuggets
Cut your chicken breast into fairly simlar sized chunks, stir fry VERY hot for no more than a couple of minutes, drain and leave to cool, once cool dip in some plain flour coat in beaten egg*** and then home made bread crumbs. These can be cooked fresh or frozen for cooking later.

Thin 'n' crispy nuggetts
Slice thinly across your chicken breast dip in some plain flour coat in beaten egg*** and then home made bread crumbs. These should be cooked fresh.

*** I usually add a little touch of salt and plenty of pepper to my egg.

Kids that have been reared on the processed cr*p can't believe how good they are when they're fed 'em at our house.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu May 19, 05 9:15 pm Post subject:

Can I cook them in the oven? - no deep fat fryer (deprived, obviously!)

I suppose I could just cook bashed chicken breasts in breadcrumbs, now I come to think about it! I've been cooking beefburgers too long! (the self proclaimed fast food addict now demands them every Friday! I'm looking forward to a change, to be honest!) I'd wondered about the HFW 'put pork belly in everything' solution? But they sound a lot easier.

Oooh - its friday tommorow!

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Fri May 20, 05 6:50 am Post subject:

Not quite chicken nuggets but the recipe could be adapted to something similar

Chicken meat boned (100-200g)
chilli
soy sauce
lime juice
garlic
coriander

All blended together to form a mush which can then be shaped into little patties

I guess you could coat them in bread crumbs in you wanted and as far as the binding goes and the flavouring could probably be varied

Also if they turn out a bit dry more lime juice or what ever liquid flavouring you add would probably help

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri May 20, 05 7:57 am Post subject:

wellington womble wrote:

Can I cook them in the oven? - no deep fat fryer (deprived, obviously!)

I do. I just dot them with a bit of butter and bung 'em in until they turn golden and crispy. It works well enough for my nephew!

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 8:08 am Post subject:

Judith wrote:

wellington womble wrote:

Can I cook them in the oven? - no deep fat fryer (deprived, obviously!)

I do. I just dot them with a bit of butter and bung 'em in until they turn golden and crispy. It works well enough for my nephew!

Oh good - I thought it would be OK - it works with fish cakes!

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Fri May 20, 05 8:10 am Post subject:
For that sort of thing we quite happily shallow fry them normally

gavin

Joined: 10 Feb 2005
Posts: 93
Location: Leeds, W Yorks

Posted: Fri May 20, 05 9:31 am Post subject:

tahir wrote:

Kids that have been reared on the processed cr*p can't believe how good they are when they're fed 'em at our house.

Same goes for "fish fingers" - cut a haddock fillet 'across the grain' and do the same.

All best - Gavin

tahir

Joined: 28 Oct 2004
Posts: 45452
Location: Essex

Posted: Fri May 20, 05 9:33 am Post subject:
Yup we do fish fingers too, anybody do a veggie version?

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 9:35 am Post subject:
If they do, we'll have a full menu! Never thought of fish fingers! Thanks guys!

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri May 20, 05 9:38 am Post subject:
Well, just plain mashed potato, cold chopped up greens and a bit of grated cheese, dipped in egg and breadcrumbs and fried, is pretty good. Tomato ketchup compulsory, of course!

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri May 20, 05 12:07 pm Post subject:

I suppose everyone knows this already, but whole chickens are cheaper than chicken breasts. TBH I rarely buy chicken breast, and most of our chicken dishes are made of leftover roast chicken. I bought a le poulet d'or chicken from waitrose today for less than a pair of (admittedly large) le poulet d'or chicken breasts. Plus the chicken was reduced (so I bought two!) I knew they were the expensive bit, but I didn't realise it was that expensive.

Off to look up jointing a chicken!

Deedee

Joined: 10 Jan 2005
Posts: 250
Location: Surrey

Posted: Fri May 20, 05 12:13 pm Post subject:
We are on a bit of an additive free diet here and I make burgers which the boys eat without complaining but for my own knackered tastebuds they are a bit on the plain side any suggestions what I can add for a bit of a kick?

tahir

Joined: 28 Oct 2004
Posts: 45452
Location: Essex

Posted: Fri May 20, 05 12:14 pm Post subject:
I add finely chopped mushroom and onion plus a touch of ground pepper to mine.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri May 20, 05 12:15 pm Post subject:
Tabasco, garlic, blue cheese, all sorts of herbs, finely chopped mushrooms, soy sauce? Not all at the same time!

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