Frying chicken is a lot simpler than it sounds, and frying your own chicken nuggets is a great way to learn the process. Don’t be daunted by the task. Once you have this recipe in your tool-belt, you’ll be able to fry up all sorts of goodies. Growing up in Georgia, fried chicken has a special place in my heart. Let’s get started!
- Boneless, Skinless Chicken Thighs
- Oil (vegetable shortening, vegetable oil, etc)
- Hot Sauce
- Corn Starch
- Baking Powder
- Large pot
- Two Bowls
- Paper Towels
Begin by trimming any fat from the chicken thighs, and cut them into nugget-sized pieces. In one bowl, whisk together your eggs, hot sauce and milk. You only need a splash of milk. Add salt and pepper. In your other bowl, whisk together flour, cornstarch and baking powder. You’re looking for a ratio of about 4 : 1 : 1/2. The cornstarch and baking powder will make the batter fry up really crisp and golden. Generously add spices to the flour-mixture. Now you can begin heating you your oil. You’ll want to use a high-heat oil, something like peanut oil, or vegetable oil. Don’t use olive oil, you can actually burn it. Heat your oil on medium-high. Begin to batter your chicken. Dip in the wet bowl, then the dry, then wet, then dry. Two dips in each bowl, start with the wet and end with the dry. I suggest you designate one hand you “wet” hand and the other your “dry.” Use only the appropriate hand in the appropriate bowl, this will limit batter clumping up on your fingers. Depending on how much chicken you’re making, batter and fry in batches to make sure everything cooks evenly. Fry 8 minutes per batch, stirring and monitoring constantly. Fry a nugget or two first to make sure the heat and time is right, and cut it open, to ensure it cooks through. Pull the nuggets out and drain on a paper towel lined plate. Then, just plate up a serve! Break out the sauce!