Or as we like to say in our household, Chimkin Nuggers…because that’s how dogs pronounce Chicken Nuggets…yes it’s a little weird, but also incredibly adorable, and if you need a smile during your long day of work, check out @doggosbeingdoggos2 and @doggosdoingthings on Instagram. I promise it will be 15-20 minutes of your life well spent in childish giggles and smiles.
BUT! That’s not why you’re here (always digressing). Tempura Chicken Nuggets! Frankie and I were talking about what we wanted to make on our blizzard workday at home, and I knew I wanted it to be comfort food (because negative windchill does not stimulate my creativity, it stimulates my internal need to bundle up and hibernate) and he threw out making chicken nuggets. Now, I’ve made baked chicken nuggets in ground flax and almond flour when we were on Whole30 full time, but the week before we had visited Kamehachi in Old Town and the idea of tempura chicken nuggets sounded really, really good. PLUS, the batter is so easy to make. Nothing to it. I evaluated a few different recipes to figure out the main ingredients, and when it didn’t seem too convoluted, all we had to do was trial and error on the batter.
What I will say, having now made it, it’s okay that the batter is light and runny – that’s how it gets that light, crispy exterior. Any heavier, and it’ll taste more like soggy bread, and no one wants that. If it’s too thick, add a little more club soda. And for anyone with kids, this upscale chicken nugget is quick, easy, and fun for a weeknight meal! And don’t forget about dipping sauces! Ranch, Ponzu, Soy Sauce, Siracha, Southwest Ranch (our favorite). You name it, it’ll go with it because these babies are incredibly versatile!
Can’t believe that over a year ago, I was afraid to fry anything because I was worried I would screw it up…which isn’t to say you can’t screw up fried food…it is, after all, all in the breading and seasoning, but the cooking part is easy peasy. Anyone can do it, truly, but definitely do your research on breading/coatings because that’s where tastes and approaches can differ. I want to play around with beer tempura batter, but I wanted to do a traditional batter first! I also plan to try this with some veggies and shramps (as it was meant) one of these weekends…maybe even this weekend…now there’s a thought…
MEANWHILE: I have been baking, baking, baking and creating a ton more sample cookies to practice my skills and bolster my growing cookie portfolio! I will say, having the mini projector has been AWESOME! I feel so much more confident with script writing and I can’t wait to show some of my projects in the coming week or so! I’ll even share my set up too! Until then my lovelies! — Cooking MaggiePrint
Tempura Chicken Nuggets
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup flour
- 1/2 cup cornstarch or arrow root powder
- 1 cup club soda
- 1 egg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, plus more for seasoning post-fry
- 1/4 teaspoon cayenne
- Canola Oil for frying
- Combine the flour, cornstarch/arrow root, club soda, egg, salt, and pepper, mixing until just combined. If it’s a little thin, that’s okay. Add chicken and gently stir to coat – DO NOT OVERMIX!
- Heat a few inches of oil in a skillet or dutch oven until shimmering (around 350°). Cook chicken in batches (do not overcrowd!) until cooked through, about 4-5 minutes per batch.
- Place cooked chicken on a rimmed baking sheet lined with paper towel, or on a drying rack. Sprinkle with extra salt. Repeat step 2 and 3 until all chicken is cooked.
- Serve with your favorite dipping sauce or ponzu sauce!