Jamie Oliver Crunchy Garlic Chicken Nuggets Recipes

Steps:

• To prepare your chicken: Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick-you want the meat to be totally coated.
• To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp.
• To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

Steps:

• In a tupperware bowl that has a lid, combine the chicken, water, oil, garlic, and pepper.
• Marinade the chicken for 30 minutes to 1 hour. Shake the bowl about half way through to recoat the chicken with the marinade.
• In a separate bowl mix together the bread crumbs, salt, and cayenne pepper. Set aside.
• Drain the chicken.
• In a one gallon Ziploc, mix together the chicken and bread crumb mix.
• Preheat the oven to 425.
• Layout the chicken on a cookie sheet in a single layer. (Throw out excess breading that may be in the bag. It will burn if not on the chicken.).
• Cook at 425 for 15 minutes. Flip them half way through.

Steps:

• For the Chicken Nuggets:.
• In a bowl, add the egg, garlic powder, black pepper, flour, and champagne; whisk thoroughly.
• Season cubes of chicken with herbed salt.
• Coat the chicken nuggets in the champagne batter.
• Cook the nuggets in hot oil, drain/cool.
• Place the nuggets in a serving container i.e. little tin buckets.
• Garnish with parsley.
• For the Aioli Sauce:.
• Combine, in a small bowl, champagne vinegar, garlic, cayenne pepper, and egg yolk.
• Whisk in the olive oil.
• Add salt and whisk more.