Peaty chicken nugget

Attempt at recreating McDonald’s chicken nuggets.

• ⏲️ Prep time: 60 min
• 🍳 Cook time: 30 min
• 🍽️ Servings: 24 nuggets

Ingredients

• 800 grams organic chicken breast
• Salt (for brining)
• 2.5 cups coconut oil (for frying)
• 1-2 teaspoons stearic acid
• Masa harina - fortified with folic acid (that’s bad. I don’t remember why) added to thicken, amount as needed)
• Black pepper (to taste)

Directions

1. Salt brine the chicken breast for several hours or overnight, then rinse and pat dry.
2. Use a meat grinder or pulse the breast in a blender in short bursts until it reaches a shredded consistency (avoid liquifying).
3. Remove excess water by straining the chicken (cheese cloth if you’re propper)
4. Add black pepper and gradually mix in masa until the mixture forms a dough-like consistency.
5. Shape the mixture into 12 nuggets (consider using a small cookie press or mold for uniformity).
6. Heat coconut oil with stearic acid to 375°F in a deep fryer or heavy pot.
7. Fry the nuggets until golden and fully cooked, about 5-7 minutes, ensuring not to burn the masa.
8. Remove and let drain on a paper towel or rack.
9. Serve hot; no additional salt needed due to the brine.