Added by sausageman | Tue 27 Dec 2011 @ 02:17
Level of difficulty, Easy Ideal for parties and adult kids, they will vanish from the plate like magic.
Yoghurt or buttermilk to marinate the meat.
Pack of 6 boned chicken thighs•
3 large eggs
6 ounces plain flour or mix half and half with corn meal (polenta) for extra crunch• (crushed cornflakes make a good substitute for corn meal)
2 Tsp paprika
2 Tsp garlic powder
1 Tsp salt
1 Tsp coarse ground pepper
The chicken must be prepared the night before or not less than 4 hours before cooking.
Open out chicken thighs and cut each one into 3 equal sized strips long ways and each strip in half, do this for all 6 thighs.
Place all 36 pieces in a bowl with the yoghurt or buttermilk, cover with cling wrap and refrigerate overnight or for a minimum of 4 hours. This ensures that the chicken will be moist and soft after cooking.
Mix the flour, paprika, garlic, salt and pepper together in a bowl.
In another bowl, beat the eggs and add a tablespoon of Tabasco sauce and mix well.
Heat vegetable oil in a deep fat fryer to 375 F 180 C
Wipe the yoghurt or buttermilk from the chicken and pat it fairly dry.
Coat the chicken pieces with the egg and then with the seasoned flour and repeat, 2 coats of the egg and flour will make for extra crunchy nuggets.
Caution. Do not overload the fryer with chicken or oil as it could overflow and cause a fire.
Deep fry the nuggets in a few batches, it will take about 10 minutes to ensure the chicken meat is cooked through. Cut one open from each batch, if still slightly pink return to the fryer for a few minutes more.
These nuggets are delicious hot or cold.