Homemade Chicken Nuggets with Gouda Sauce

Appetizers | American cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

It's best to shape the sausages from pre-chilled minced meat, as this will give it a firmer consistency.

Ingredients

Chicken fillet - 14.1 oz
Cream - 7 fl oz
Egg white - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Wheat Flour - 7.1 oz
Chicken Egg - 4 pieces
Vegetable Oil - 4 spoons
Breadcrumbs - 7.1 oz
Ground Cumin - 0.2 oz
Peanut Butter - 1 qt
Aged gouda cheese - 3.5 oz
Milk - 3 fl oz

Step by Step guide

Step 1

Finely chop 100 g of white chicken meat. In a blender, process an additional 300 g of white chicken meat, mixing it with cream and 1 egg white. Season with salt and pepper, then transfer the resulting mixture to a bowl. Add the pieces of chicken fillet and mix well.

Step 2

Unroll 25 cm of plastic wrap and lay it on a work surface. Place a portion of the ground meat on the wrap and shape it into a sausage with a diameter of 3 cm, then wrap it in the plastic and tie off the ends. Repeat this process to make several sausages, using all the ground meat.

Step 3

Place the sausages wrapped in plastic into a pot of boiling water and cook for 25 minutes, making sure the water does not boil vigorously. Remove the sausages, allow them to cool slightly, and unwrap the plastic. Slice the sausages into 1 cm thick pieces. Store in the refrigerator.

Step 4

Take 3 deep plates: in one, place flour; in the second, add eggs, olive oil, and salt; in the third, put the breadcrumbs and cumin. Coat each nugget first in flour, then in the egg mixture, and finally in the breadcrumbs. Repeat this process twice. Set aside.

Step 5

For the sauce, melt the cheese with milk in a saucepan over low heat, avoiding boiling. Place the fondue in the refrigerator.

Step 6

In a pot, heat peanut oil and carefully lower in the nuggets (in two batches). Fry and brown for about 2–3 minutes. Let the excess oil drain and place the nuggets on paper towels. Serve hot with dipping sauce.