Tom Kerridge's chicken nuggets recipe
Chicken nuggets with smoked paprika and anchovy mayo These homemade chicken nuggets are posh people-pleasers. Serve as a moreish canapé at your next party. Equipment and preparation: for this recipe you will need a food processor. 3 free-range egg yolks1 tbsp white wine vinegar1 tbsp Dijon mustard1 lemon, juice only10 salted anchovy fillets1 tbsp smoked paprika500ml/18fl oz vegetable oil 3 free-range egg yolks 1 tbsp white wine vinegar 1 tbsp Dijon mustard 1 lemon, juice only 10 salted anchovy fillets 1 tbsp smoked paprika 500ml/18fl oz vegetable oil vegetable or sunflower oil, for deep-frying200g/7oz semolina flour, plus extra for dusting100g/3½oz tapioca flour (available online or from health-food specialists)½ tsp bicarbonate of soda330ml/11fl oz sparkling water4 skinless chicken breasts, cut into nugget-sized piecespinch cayenne pepperpinch sea salt flakes vegetable or sunflower oil, for deep-frying 200g/7oz semolina flour, plus extra for dusting 100g/3½oz tapioca flour (available online or from health-food specialists) ½ tsp bicarbonate of soda 330ml/11fl oz sparkling water 4 skinless chicken breasts, cut into nugget-sized pieces pinch cayenne pepper pinch sea salt flakes Method For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) In a large bowl, mix together the flours and the bicarbonate of soda. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes.To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise. For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) In a large bowl, mix together the flours and the bicarbonate of soda. In a large bowl, mix together the flours and the bicarbonate of soda. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes. To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside. Recommended wines Beer recommendations: Beavertown Neck Oil Session IPA, Sierra Nevada Pale Ale and Shepherd Neame Bishops Finger Kentish Strong Ale.