This dish is made from the most dietary.parts of the chicken, it became absolutely routine and familiar. In addition, odious popularity in the menu of fast-food establishments somewhat tarnished his reputation. But it turns out that it is possible to cook chicken nuggets in a very original way, the recipe is attached to every taste. And the Mexican version, and the Chinese, and marinade, and with sauce. Submit nuggets to the holiday table and even easier, you just need to dream up, based on the recommendations and advice of chefs. See how great the nuggets look great on a large plate! The photo is simply obliged to inspire you to prepare this light and beautiful dish. When serving, you can use skewers and toothpicks to make a cold snack look unusual. You can serve with the heat, with the heat and garnish large nuggets with greens and vegetables, then you get a wonderful hot dish.
Chicken nuggets: recipe first, with cheese
What you need to get: half a cup of milk, a quarter cup of flour and grated parmesan, a spoon of paprika, a spoon of a mixture of Italian herbs, a kilogram of chicken breast without bones and skin, vegetable oil.
Heat a wide frying pan with a decent amountoils. Chicken fillet cut across and obliquely three centimeters wide. Pour milk into a bowl, mix flour, cheese, paprika and herbs into another. Dip nuggets in milk, then breaded in a dry mixture and send to the pan. Do not turn right away, let them redden. As soon as a crust forms on all sides, remove excess fat by placing the nuggets in a colander covered with a paper towel. Cover them so that they do not cool down until the next portion is fried. Serve hot.
Chicken Nuggets: Recipe Two, in Crackers
What is needed: one and a half cups of crumbs of salty crackers, a pound of chicken fillet, a spoon of onion chopped in a blender, half a spoonful of salt, vegetable oil.
Chicken fillet cut into two centimeterscubes. Cracker crumb, salt, onion combine in a package, put the future nuggets there and mix well so that the breading covers the pieces completely. On a baking sheet greased with butter, spread the chicken and bake at one hundred and eighty degrees for about half an hour. Such nuggets are perfect for salads, for decoration canapés. This is a cold appetizer.
Chicken nuggets: third recipe, with marinade
What you need: a glass of milk, lemon juice, salt, a quarter of a teaspoon of paprika and black pepper, two chicken breasts - fillet without bones and skin, a glass of flour, vegetable oil.
Mix lemon juice, paprika, pepper, salt.Chicken breasts cut across and pour milk for half an hour, then pour the marinade there. Milk will be curtailed, and rightly so. Now you need to put a covered bowl of nuggets marinated in the refrigerator for at least eight hours. Best to do it at night. In the morning, remove from the marinade, dry with a napkin, breaded in flour and fry quickly - for a minute on each side. The fire should not be weak. The pan is heated in advance. On the remaining marinade, you can prepare the sauce.
Chicken nuggets: recipe fourth, in corn breading
What we need: three halves of chicken breast (fillet), egg, water, a glass of finely ground corn grits, a spoon of paprika, salt, ground red pepper, vegetable oil.
Stir the cereal and spices.Lightly beat the egg with a spoon of cold boiled water. Chicken breast cut into beautiful pieces. Dip in the egg, roll in the breading and fry in a well heated pan with vegetable oil until a strong, crisp golden crust. You can serve as a hot dish, and as cold. Such nuggets with sauce are very good.
