Soft and crispy chicken nuggets with herb-infused batter

Chicken nuggets and saladNot just for children, these bite sized pieces of heaven have a soft and juicy centre with a crisp golden brown coating of herb infused batter. To re-live your childhood fast-food cravings, why not cook up some chunky chips to go with your nuggets, for a Friday night in front of the telly!

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  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 1h

Ingredients

  • 4 x free range chicken breasts (cut into ‘bite sized’ pieces)
  • 300 millilitres milk
  • 100 grams plain flour
  • 1 large egg
  • Salt and pepper to taste
  • Handful of mixed herbs
  • 1 litre vegetable oil (for cooking)

Instructions

  1. Set the water bath to 65˚C.
  2. Place the chicken pieces into the pouch, making sure they lie flat and don't overlap. Depending on the size of the chicken breasts, you may need to use 3 or 4 pouches.
  3. Vacuum each pouch and place in the water bath for 40 minutes.
  4. Using the Clifton at Home immersion grid will ensure that the chicken is fully submerged under the water.
  5. If serving immediately, whisk the flour, egg and milk together to create the batter. Add in the mixed herbs, salt and pepper to add flavour.
  6. Heat up the vegetable oil in a wok.
  7. Once the chicken breasts are cooked, take them out of the sous vide machine and place each piece into the batter, to coat fully with the mixture.
  8. Before placing the chicken into the wok, let the excess batter drain off the meat.
  9. Cook the chicken pieces in the hot vegetable oil.
  10. Once the batter is golden brown remove from the wok and place in a sieve to let the excess oil drain off.
  11. Serve with a light salad or some homemade cheeky chunky chips for an all round Friday night favourite!
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