Discover the Ultimate Shortcut: How to Create Delicious Chicken Nuggets Without Using Eggs
What To Know
- For extra crispy nuggets, double-coat the chicken by dipping it in the flour mixture, then in water, and then back in the flour mixture.
- If you don’t have a deep fryer, you can shallow fry the nuggets in a skillet with a few inches of hot oil.
- To reheat, place the nuggets on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through.
Chicken nuggets are a beloved snack or meal, but many recipes rely on eggs as a binder. If you’re allergic to eggs or simply don’t have any on hand, don’t worry! You can still enjoy crispy, flavorful chicken nuggets with a few simple substitutions.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Instructions
1. Prepare the Chicken
- Pat the chicken pieces dry with paper towels.
- Season the chicken with salt and pepper.
2. Create the Coating
- In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, and black pepper.
3. Coat the Chicken
- Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
4. Heat the Oil
- Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C).
5. Fry the Nuggets
- Carefully drop the coated chicken nuggets into the hot oil.
- Fry for 5-7 minutes, or until golden brown and cooked through.
6. Drain and Serve
- Remove the chicken nuggets from the oil and drain them on paper towels.
- Serve immediately with your favorite dipping sauce.
Tips for Success
- For extra crispy nuggets, double-coat the chicken by dipping it in the flour mixture, then in water, and then back in the flour mixture.
- If you don’t have a deep fryer, you can shallow fry the nuggets in a skillet with a few inches of hot oil.
- To make sure the nuggets are cooked through, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Variations
Gluten-Free Chicken Nuggets
- Replace the all-purpose flour with gluten-free flour.
Whole Wheat Chicken Nuggets
- Replace the all-purpose flour with whole wheat flour.
Spicy Chicken Nuggets
- Add 1/2 teaspoon of cayenne pepper to the flour mixture.
Herb-Infused Chicken Nuggets
- Add 1 tablespoon of your favorite dried herbs (such as oregano, basil, or thyme) to the flour mixture.
Healthier Chicken Nuggets
- Bake the chicken nuggets in a preheated oven at 400°F (200°C) for 15-20 minutes, or until cooked through.
- Use air fryer-safe cooking spray and cook the nuggets in an air fryer at 400°F (200°C) for 10-12 minutes.
Final Note
Making chicken nuggets without eggs is a simple and delicious way to enjoy this classic dish. With a few simple substitutions and techniques, you can create crispy, flavorful nuggets that will satisfy any craving. So next time you’re in the mood for a tasty snack or meal, don’t let the lack of eggs hold you back!
Answers to Your Most Common Questions
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs, but they may take slightly longer to cook.
Q: What can I use as a dipping sauce for my chicken nuggets?
A: You can use any dipping sauce you like, such as ketchup, honey mustard, barbecue sauce, or ranch dressing.
Q: How can I store leftover chicken nuggets?
A: Store leftover chicken nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, place the nuggets on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through.