Wednesday, April 3, 2013

Homemade Chicken Nuggets


It seems that the amount of fried food I've cooked since Ryan came into my life has increased tenfold (ok, probably more). But it goes even further than that: steamed and sautéed sides have been traded for creamed dishes, veggies for starches and buttery biscuits or croissants now make an appearance at most meals.

Even though this new wave of cooking isn't necessarily the healthiest (in fact, far from it), I'm not really one to complain about some battered and fried dinner fare. Plus, I've been wanting to try my hand at homemade Chick-fil-A-inspired nuggets for a while now and Ryan makes for a perfect test audience. I opted for this recipe and was pleased with the end result (and so was Ryan, but I think that goes without saying when dealing with anything fried).

Tip: I turned down the oil during the first batch of nuggets due to some extreme splattering, so by the time I started the second batch, it had cooled substantially and these nuggets ended up taking a much longer time to cook, which resulted in a super crispy exterior. If you don't like a little extra crunch, make sure you heat the oil back up before starting another batch.

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