Chicken nuggets copied at home | What’s going on here anyway

 Chicken nuggets copied at home |  What's going on here anyway

For years there have been various rumors about the chicken nuggets from McDonalds and without wanting to participate: These things are definitely not that nutritious. Whether it’s wood, rat or just paper – I have no idea about it and, to be honest, don’t want to know. I am also not interested in what is in my sausage slices, because as long as they taste good, I am reasonably satisfied (I realize, of course, that this is a rather limited or naive perspective, but once I start thinking about each food item, it goes away all enjoyment of eating – and eating, among other things, has to be fun …)

On the other hand: I treat myself to this form of junk food once or twice a year – not because I want to allow myself to do it, but simply because I feel like it. I already believe that with a certain mixture of stupid food you build up a passable defense system – a bit like in the one Simpsons episode, when it turned out that Mr. Burns is so broken that all the pests are in Bodies are in each other’s way and because of that he just keeps on living. Or so. You know.

Back to the topic: Joshua Weissman just sat down and made his own chicken nuggets at home. They are, of course, much more nutritious than the original (as nutritious as you can be in that area) and actually his video is “too much” for me in some places – but that’s how chicken nuggets are and that’s how Youtubers act.

Why do I bring it anyway? Because it can’t hurt if you roughly know how to do these things yourself:

The coveted chicken McNugget is no secret. It’s all in the technique and as it turns out, that’s pretty easy too! And with that, welcome to episode 8. of But Better. 🙂

Ingredients you’ll need:

Rye Barbecue Sauce:

1 cup (270g)ketchup
1/4 cup panela(63g)or dark brown sugar
1 tablespoon (7g) smoked paprika
1 tablespoon (10g) garlic powder
1.5 teaspoons (4g) kosher
1 tablespoon (15g) nice dijon mustard
2 tablespoons (25g)Worcestershire
1.5 tablespoons (16g) chinkiang vinegar or black vinegar
3 tablespoons (35g) rye whiskey *optional*
1/2 cup water
3 tablespoons (35g)white distilled vinegar
Splash of shirodashi *optional*


1.5 lb chicken breast
.25 lb chicken skin
2 tsp (14g) salt
1tsp (7g) sugar
1/2 teaspoon (1g) MSG

Thin Batter:

1 240ml cup water
1/4 cup corn starch (45g)

Flour Mixture:

3 cups all-purpose flour
1 heaping (22g) tablespoon kosher salt
1/2 teaspoon (2g) MSG
1 teaspoon (3g) white pepper fresh ground
1 teaspoon (2g) celery powder

“Tempura” Batter:

1/2 cup (75g) corn starch
3/4 cup (103g) all purpose
1.25 teaspoon (4g) baking powder
1/4teaspoon (1g) baking soda
2 eggs
1 cup (240ml) chilled water

And then make it a little bigger, because big chicken nuggets are always better than small ones.

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