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Chicken Nuggets Big Mac Recipe
Chicken Nuggets Big Mac is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken Nuggets Big Mac is something that I have loved my whole life.
To be with this recipe, we have to first prepare a few components. You can have chicken nuggets big mac using 30 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chicken Nuggets Big Mac:
- Prepare Batter:
- Prepare 45 g Bleached All Purpose Flour,
- Get 1.5 TSP Sea Salt,
- Make ready 1 TSP Baking Soda,
- Get 60 g Corn Meal,
- Take 45 g Corn Starch,
- Prepare 2 TSP White Pepper,
- Get 1 TSP Onion Powder,
- Get 1/2 TSP Garlic Powder,
- Take 1/2 TSP Cumin Powder,
- Prepare 1/2 TSP Coriander Powder,
- Take 1/2 TSP Cayenne,
- Make ready Pinch Dried Mushroom Powder,
- Take 1/4 TSP Dried Basil,
- Make ready 1/4 TSP Dried Parsley,
- Prepare 1/4 TSP Dried Rosemary,
- Make ready 1/4 TSP Dried Thyme,
- Get 225 ml Water,
- Take Chicken Nuggets:
- Prepare 2 Skinless Boneless Chicken Breast,
- Make ready 1 TBSP Bleached All Purpose Flour,
- Make ready Canola / Peanut / Vegetable Oil, For Frying
- Make ready Burgers:
- Prepare 4 TBSP Crème Fraîche,
- Take 3 Shallots Finely Minced,
- Take 1 Handful Fresh Parsley Finely Minced,
- Prepare 1/2 Fresh Lemon Juice,
- Prepare 1/2 Fresh Lemon Zest,
- Prepare 4 Big Mac Style Burger Buns,
- Take Homemade Curry Sauce, For Spreading
Instructions to make Chicken Nuggets Big Mac:
- Pls visit: https://www.fatdough.sg/single-post/2019/08/26/Burger-Buns for the big mac style burger buns recipe.
- Pls visit: https://www.fatdough.sg/single-post/2019/08/20/Curry-Sauce for the curry sauce recipe.
- Prepare the batter. - - In a large bowl, whisk together flour, salt, baking soda, corn meal, corn starch, white pepper, onion, garlic, cumin, coriander, cayenne, dried mushroom powder, basil, parsley, rosemary and thyme.
- Continue whisking until well combined. - - Gradually pour in 225ml of water while still whisking. - - Whisk until no large lumps. Whisk, whisk, whisk. - - Cover with cling film and set aside for 30 mins to rest.
- Prepare the chicken nuggets. - - Place chicken breast on a working surface. - - Butterfly the chicken breast length wise and slice it into halves. - - Cover with cling film.
- Using a meat mallet, pound the chicken breast until tender and almost the same thickness throughout. You can do this with a rolling pin as well. - - Slice each chicken breast into halves. You will end up with 8 pieces of chicken. - - Transfer into a large bowl.
- Lightly dust and coat the chicken with flour. - - Add canola oil into a dutch oven, about 2 inches in depth, over medium heat. - - To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.
- Using a skewer dredge the chicken nuggets into the batter. - - Gently spoon into the oil with some of the batter. - - Spoon some of the batter over the chicken while they are frying.
- Deep fry until golden brown on all sides. - - Remove from heat and drain off excess oil on a cooling rack or a plate lined with kitchen paper. - - Repeat the process for the remaining chicken nuggets.
- Assemble the burgers. - - In a bowl, add crème fraîche, shallots, parsley, lemon juice and zest. - - Mix to combine well. - - Taste and adjust for seasonings with salt and white pepper.
- Set aside in the fridge until ready to use. - - Slice each burger buns into 3 tier layers. - - Lightly toast them in a skillet. - - Spread curry sauce on the bottom bun.
- Place a chicken nugget over the sauce. - - Spread the 2nd tier with more curry sauce. - - Place another chicken nugget over the sauce.
- Spread the crème fraîche mixture onto the top bun and finish the burger. - - Repeat the steps for the remaining burgers. - - Serve immediately.
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