Homemade chicken nuggets usually aren't very good. That's why people go to Wendy's to get the spicy nuggets, and as usual, we will be challenging that today.
4 chicken breasts
1/2 cup finely chopped chicken skins
1.25 tablespoons kosher salt - 11g
2 teaspooons sugar - 9g
1 teaspoon MSG - 5G
1 teaspoon white pepper - 3g
1 teaspoon garlic powder - 5g
1.5 cups all purpose flour - 225g
1 tablespoon kosher salt - 4g
1 teaspoon MSG - 5g
1 teaspoon sugar - 4g
1 tablespoon sweet paprika - 4g
1.5 teaspoons cayenne - 5g
Dip and panko:
2 whole eggs
1/4 cup buttermilk -54g
1.5 tablespoons smoked paprika - 10g
2 teaspoons cayenne powder - 6g
2 teaspoons fresh cracked black pepper - 10g
2 teaspoons MSG - 10g
1 tablespoons kosher salt - 10g
1 teaspoon sugars - 5G
2 teaspoons garlic powder - 8g
1 teaspoon onion powder -4g
2 cups kikkoman panko breadcrumbs -138g
Spicy Garlic Aioli:
3 tablespoons spicy chili crisp
2 tablespoons rice vinegar
1 tablespoon miso -20g
2/3 cup mayo - 121g
2 teaspoons cayenne -6g
2 teaspoons sweet paprika - 6g
2 teaspoons honey - 20g
3 cloves finely chopped garlic - 14g
Salt to taste
To a large bowl, add sliced chicken along with chopped chicken skin. Add granulated sugar, kosher salt, MSG, ground white pepper, garlic powder, and mix together.
Run through a meat grinder.
Shape chicken into nuggets and place onto a parchment-lined and greased baking sheet.
Cover with plastic wrap and place in the freezer for 30 minutes.
For the flour dredge, combine all-purpose flour, sugar, kosher salt, sweet paprika, cayenne, and MSG. Mix together.
For the dip, crack in 3 whole eggs along with fresh cracked black pepper, msg, garlic powder, onion powder, kosher salt, cayenne powder, smoked paprika, granulated sugar, and whisk together completely before whisking in buttermilk.
For the third bowl, fill with panko bread crumbs.
Heat a heavy bottom pot filled with vegetable oil to 350F.
Toss nuggets in the flour mixture followed by the dip and finally into the panko bread crumbs.
Place nuggets on a baking sheet lightly dusted with panko and repeat with the remaining pieces of chicken.
Fry in batches for 3-5 minutes. Drain on a wire rack set in a rimmed baking sheet.
Spicy Chicken Sauce Method:
To a blender, add spicy chili crisp, garlic cloves, rice vinegar, and blend on high speed until smooth.
To a small bowl, add mayonnaise and spicy chili crisp mixture, honey, cayenne powder, smoked paprika, salt to taste, and whisk together.