Hello greedy friends!
How about delicious chicken nuggets with homemade ketchup.
I stumbled upon a cooking show about breading chicken, with dehydrated mashed potatoes instead of breadcrumbs. I found the idea interesting and I made the recipe, to my sauce
Nuggets, we like it a lot, especially children. Especially when you can eat them with your fingers. When it's homemade, it's so much better and most importantly, it's super easy to do.
It changes the deconstructed and re-amalgamated chicken nuggets of the food industry and the big fast food chains!
I'm not going to sue here, I admit that I've already eaten some of these, but homemade, it has nothing TO SEE!
Take good products and half of work and taste is already done. French chicken if possible. we run local trade if we can
Preparation: 15 minutes
Cooking: about 10 minutes
- 4 beautiful chicken breasts (French) let's play a little chauvinists
- 3 egg whites
- Fine herbs of your choice (parsley, chives, tarragon) or a mixture of 3
- 1 packet of potato flakes
- Neutral oil
- 40g butter
- Salt, pepper
Place the egg whites on a shallow plate and the potato flakes with the chiseled herbs in another.
Lightly beat the whites to obtain a frothy mixture.
Dip chicken pieces first in egg whites and then in potato flakes.
Cover the pieces with eggs and potato flakes.
Do not hesitate to leave the chicken on the plate so that the flakes adhere well, and this for each side.
Set aside the pieces as you go on a plate or dish
Heat oil with a little butter in a frying pan, in sufficient quantities in the bottom of the pan once hot.
Put the chicken nuggets in the hot oil one by one and brown.
You can make them in the oven, (they will be less fat, but a little drier. Or at the deep fryer (well there the calories fly away and our hip turn with, but it will be softer)
Turn over and let it brown on the second side. Allow a total of 7 to 8 minutes of cooking over medium heat.
As a bonus I give you the recipe for homemade ketchup
For 1 jar of about 40 cl of ketchup
- 800g ripe tomatoes (or 800g canned off-season peeled tomatoes)
- 2 cloves of garlic
- 2 onions
- 6 cl wine vinegar
- 2 tbsp mustard
- 70g brown sugar
- 1 pinch cinnamon or 1 cinnamon stick
- 2 cloves
- 1 pinch cumin grains or ground
- Espelette pepper
- 1 pinch of 4 spices
- Olive oil
- Salt, pepper
Peel the onions and dice them. Wash and seed the tomatoes. Cut them into coarse pieces as well.
Peel the garlic cloves, de-fatten them and cut them into pieces.
Heat olive oil in a frying pan. Add onions and fry over medium heat for about 10 minutes
Add all the other ingredients, cover and simmer for about 30 minutes, then mix in a blender.
Strain the ketchup sauce if necessary and return to heat for 1 hour over low heat (position 2 or 3 (depending on the plate you have). Time to obtain a preparation with thick consistency.
If you don't use all the ketchup, you can sterilize the preparation in glasses jars, with joint if possible
For this, have the jars in very hot water. Let them dry in the open air opening down. Scald the rubber seals. and let it also dry in the open air
Fill jars with ketchup, put joints and close jars. (if you make more than one jar)
Place a cloth in the bottom of your pressure cooker. Put the jars on top. If necessary, add an empty jar so that the jars are securely wedged together.
Fill the pressure cooker with water (3 cm above the jars).
Close the lid and initiate sterilization. From the whisper of the valve, cook for 30 minutes
Label with the name of the product and the date of manufacture. Store in a cool, dry place away from the light.
Under good storage conditions, this ketchup can be stored for up to 6 months.
If you liked this recipe for chicken nuggets, feel free to leave me a note before you leave