Main dish
Peaty chicken nugget
Attempt at recreating McDonald’s chicken nuggets.
PrepPr1 hCookCk30 minTotalTot1 h 30 minServesSrv24 nuggetsCa:PCa:P1:0.7
Ingredients
- 800 grams organic chicken breast
- 1 tbsp salt
- 2.5 cups coconut oil (for frying)
- 1-2 teaspoons stearic acid
- 1/2 cup masa harina (to thicken)
- Black pepper (to taste)
Directions
- Salt brine the chicken breast for several hours or overnight, then rinse and pat dry.
- Use a meat grinder or pulse the breast in a blender in short bursts until it reaches a shredded consistency (avoid liquifying).
- Remove excess water by straining the chicken (cheese cloth if you’re propper)
- Add black pepper and gradually mix in masa until the mixture forms a dough-like consistency.
- Shape the mixture into 12 nuggets (consider using a small cookie press or mold for uniformity).
- Heat coconut oil with stearic acid to 375°F in a deep fryer or heavy pot.
- Fry the nuggets until golden and fully cooked, about 5-7 minutes, ensuring not to burn the masa.
- Remove and let drain on a paper towel or rack.
- Serve hot; no additional salt needed due to the brine.
Nutrition Facts
Per serving (1 of 24). Does not change when you scale ingredients.
- Calories 267.6791666666667
- Total Fat 570.2g
- Saturated Fat 457g
- Cholesterol 680.2 mg
- Sodium 6397.6 mg
- Carbohydrate 52.6g
- Fiber 4.3g
- Starch 41.4g
- Protein 253.5g
- Calcium 349.5 mg
- Phosphorus 248.1 mg
- Ca:P ratio 1:0.7
- Vitamin A 1.3 mcg
- Vitamin C 0.1 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 1.1 mg
- B5 (Pantothenic) 0.4 mg
- B6 0.2 mg
- Folate 2.4 mcg
- B12 0.2 mcg
- Copper 0.1 mg
- Zinc 1.5 mg
- Selenium 2 mcg
