Chicken Nuggets & French Fries

Our son Gavin LOVES McDonald’s chicken nuggets and French fries…but then again, I think every kid probably does.  As a family, we have tried to eat healthier at home and so we’ve also cut back on how much fast food, take out,  or restaurant food we let our boys eat.  They didn’t eat much to begin with, but still. All that being said, here are the steps that I use to “recreate” McDonald’s nuggets.  This is exactly a recipe (since I don’t cook like that) but think of it more as a guide to point you in the right direction.  I also cooked up some home French fries for Gavin – so I’ll show you how I make those too.

I actually start with the French fries as they’ll take longer to cook.  By the time the fries are done, the nuggets should be ready. I use big potatoes because they are easier to work with and look more like fries when they’re cut too.

Then I chop them up – French fry style.

Now add them to a non-stick pan and begin to fry on the stove (medium/low) heat and drizzle them in some olive oil.  As you’re working on the nuggets, remember to shift the fries around periodically or they might stick together.  Also, if they are getting too crispy you can always turn them down and let them cook more slowly. However, if you overcook on low heat, they can get mushy.  There is fine line that you’ll have to experiment with. Sorry.

Now that the fries are cooking in their pan, find another non-stick pan and heat up about 1″ inch of corn oil or vegetable oil. Begin to prepare the chicken while the oil heats.  I used boneless, skinless chicken breasts and chopped them into bite sized portions. Also, if your oil starts to smoke, it’s too hot.

Next, add an egg to a bowl and stir it up.

Put all your chicken pieces into the egg mixture and let them soak. While that’s happening, in a different bowl, add about 1 cup of flower and 1/4 cup of corn meal.  That’s your base. Depending on how much chicken you are cooking, you might need more breading.  Adjust accordingly using the same ratio (or something close – I just eyeball it). In addition to flour and cornmeal, you should add things like pepper, salt, seasonings, etc.  This can definitely be “to taste” but I’d recommend at least a teaspoon of both salt and pepper otherwise it will taste plain and boring. Even fast food places have special seasonings that they add.  Be creative.  Stir everything together really well.  I also taste the mixture to make sure it tastes somewhat pleasant.  If it tastes like crap, start over or fix it.  Next, I took the chicken pieces and added them to flour/corn meal mixture.  It should look something like this as you take them out.

Next, add the breaded chicken to the oil and turn as necessary.  I’d recommend starting with 1 or 2 to make sure you oil is not too hot.  If it is, they will cook too quickly on the outside (and probably start to burn) and insides will not cook all the way through.  Don’t risk your whole batch of chicken if you’re unsure about the heat. Ideally, it should take 3-4 minutes for the nuggets to cook through without any worry of burning.  And you’ll probably just need to flip/rotate them once.  Either way, keep an eye on them and turn as necessary to make sure they aren’t overcooking.  When they start to look like the below, remove from the oil using a slotted spoon so you can drain the oil out from them.  If you don’t, they get soggy.

By now, the fries should also be done and ready to serve.  Just add some salt and serve.

 

 

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Categories: cooking, kids

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3 Comments on “Chicken Nuggets & French Fries”

  1. June 16, 2013 at 7:05 am #

    Yumm those look so good! Fried nuggets are so popular here in Japan too. with adults and children alike!

  2. June 17, 2013 at 12:15 pm #

    Looks good!

  3. June 27, 2013 at 8:29 am #

    I just discovered your blog – LOVE IT! My husband will appreciate your recipes I try! On my blog, http://www.fancy-fork.com, I had an entire category dedicated to my recipes his ‘approves’! haha

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