Monday, May 7, 2012

McDonalds Chicken McNuggets

McDonalds Chicken McNuggets (*SDS)


Yummmm, McNuggets.... Yeah, no. I don't think anyone has ever heard that come out of my mouth. Considering McDonalds sells 37 million nuggets a day, you probably know someone who is saying or thinking that right now.

This is my recipe. I looked at copycat versions and found many versions that are chunks of chicken or use a food processor to separate the chicken. Neither technique gives you the consistancy of the genuine mcnugget. I found that packaged Ground Chicken is perfect.



You have the ability to form (mold) the nuggets into the various shapes. IMPORTANT: Do not try to make them all the same shape,  you'll be exposed as a fraud immediately. Form them no bigger than 1/2 inch thick so that by the time thay are golden, the meat will be cooked.

Last night on my way home from work I bought a ten pack of nuggets. After the sixth one I started to get an accumulated taste in my mouth, the same as KFC original recipe. Since I've done that before I knew it was MSG or Accent Flavor enhancer. It tricks your tongue into thinking Veggies  are meat and that meat is "meatier". I didn't use MSG but I did use the same trick. Instead of a water and flour dredge I used a concentrated Beef Bullion mixture (2 cubes and 1 cup of water) and flour. No after taste, just flavor.

As a bonus, I've included the Honey Mustard Sauce.

McDonald's Honey Mustard Sauce
  • 1/4 Cup Honey
  • 2 Tbls. Prepared mustard.
Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.


McNuggets 
3 simple ingredients
1 lb Ground chicken breast
1c Self Rising Flour
2 cubes Beef Bouillon

From 15-20 odd sized nuggets. No thicker than 1/2 inch. Place on a flat tray. I bought some pre-made ribs at the grocery store and used the plastic tray for this because it is long and thin (better to fit in my freezer.)



  Take the beef bouillon  cubes and add to 1 cup of hot water ad set aside too cool to room temperature.


 
Separately pour 1 cup of Self-Rising Flour into a plastic bag. I recommend Self-Rising because it has flour, salt and baking powder.
Dredging process:
  • Take frozen chicken and coat with flour.
  • Briefly emerse coated chicken in bouillon
  • Coat chicken completely (again) with flour and freeze for 30 minutes (or longer).


Do no thaw before cooking. Fry until nuggets are golden. Do not wait until brown. You can but they will not look like McDonalds.
*SDS=Sauce Delivery System


~~~~~ Formatted Recipe ~~~~~


McDonalds Chicken McNuggets (*SDS)

Recipe by Glenn Cazenave
McNuggets real enough to fool kids! Oh and healthy as well.
Ingredients
  • 1 lb Ground chicken breast
  • 1 cup Self Rising Flour
  • 2 cubes Beef Bouillon
Cooking Directions
  1. From 15-20 odd sized nuggets. No thicker than 1/2 inch. Place on a flat tray. I bought some pre-made ribs at the grocery store and used the plastic tray for this because it is long and thin (better to fit in my freezer.)
  2. Take the beef bouillon cubes and add to 1 cup of hot water ad set aside too cool to room temperature.
  3. Separately pour 1 cup of Self-Rising Flour into a plastic bag. I recommend Self-Rising because it has flour, salt and baking powder.
  4. Dredging process:
  5. Take frozen chicken and coat with flour.
  6. Briefly emerse coated chicken in bouillon
  7. Coat chicken completely (again) with flour and freeze for 30 minutes (or longer).
  8. Do no thaw before cooking. Fry until nuggets are golden. Do not wait until brown. You can but they will not look like McDonalds.

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