Making Chick-Fil-A Nuggets at Home | But Better

I've had people tell me Josh, you can't recreate Chick-fil-a

chick

en

nuggets

, they're too good. Oh, Dewey, don't dare me, episode three, but

better

, let's go, we'll be back for episode three, but

better

, the show we're going to. Recreating fast food and our coveted favorite foods that have a cult following, but improving them with real cooking techniques. It's okay, everyone loves Chickie Nuggies. Alright. Unpopular opinion. Are good. They are not that good. I think we can really do better. I'll really, really get a lot of people to like it and then five seconds later someone will be in the comments and be like yeah, let's make

chick

en dip, we'll call it something else.

I'll figure it out. Later, while I'm editing this video, but anyway, with that being said, let's do this, okay? We'll be kind of like Chic-fil-A right now. 12 piece

nuggets

. Thank you all. Very pretty. Here they say it's a pleasure, which is like that, but it also makes me feel a little uncomfortable, how pleasant it was, well, we'll be here, I appreciate it, thank you, let's try one without sauce, okay, listen, that's what all their sauces are fat based, now the Chick-fil company. -a sauce, I don't know what your confusion is, it's like barbecue sauce with mayonnaise, okay, so everyone thinks they get their signature flavor from pickle juice and brine it on a bun for research, turns out it's completely fake, the big Actually, what contributes to its flavor is our good friend msg, also known as monosodium glutamate.

I don't hear any of it that way, it's not good, free, it will give you a headache. That is not true scientifically, there is no more difficult proof and that glutamate does not form amino acids naturally. acid found in many foods we eat, in other words, you are more likely to get League ma than MSG, now that's out of the way, you can get it at almost any grocery store, except, as you know, Whole Foods, obviously. now it's meat, little pieces of chicken floating in brine is a little silly, so we're going to do a simple cure with three tablespoons or 32 grams of kosher salt, one and a half teaspoons or seven grams of monosodium glutamate and three quarters of salt. teaspoon or two grams of granulated sugar beater that together now another thing about the contest is the use of chicken breast instead we will use chicken thigh because you get that juicy, juicy duck great flavor energy so you're going to shave off a pound and a half or 680 grams of chicken thighs into small pieces of about an inch and a half each, once you have cut them all, place them on a tray or cutting board.

Now you don't have to be too calculating with this part, okay? You're not going to use all this salt, make sure you can save it for something else, generously season a little more than normal, all over the chicken with the salt mixture, turn them over and then generously season again, then just toss them lightly and place them in a plastic bag or whatever container you like to use and leave them in the refrigerator for at least 30 minutes, they could sit overnight, it would be even tastier, so once you're ready you'll do your flour dredging. start with 2 cups, that's 295 grams of all-purpose flour, to that you'll add 2 teaspoons or 7 grams of salt half a teaspoon or two grams of monosodium glutamate 1 tablespoon or 11 grams of powdered sugar 2 tablespoons of our 21 grams of garlic in powder 2 teaspoons or 6 grams of sweet paprika and then 1/2 cup or 10 grams of protein II mushroom powder.

Not now, Josh, what the hell do I understand so well? You literally take half a cup of 10 grams of dried porcini mushrooms. put them in a blender and blend until they become a beautiful fine smoky powder. Now let's join them in bing-bang-boom. You have a flour dredge. Now for the liquid portion of the breading station you will need 2 eggs. Those bad boys together and then you'll add 1 cup or 235 milliliters of whole milk. Breading the chicken is super easy in batches. Place the chicken thighs in the flour. Dredge first. Stir until well coated and then shake off any excess. flour your pieces they should look like this and then in the egg and milk mixture to coat them well, also use one hand to wet and one to dry and then go back to the flour aggressively pressing the flour into the chicken, make sure there are no wet spots rinse and repeat with all the chicken pieces, transfer them to a parchment lined baking sheet until all the chickens are done, yes, get a medium sized pot, a 4 to 5 quart one will work great, fill it with enough oil over high heat to end up about 3 inches deep, but make sure you don't fill the pot more than three-quarters full, start heating it to 325 Fahrenheit or 160 degrees Celsius, now all that's preheating let's make our sauce of chicken fillet. to the bowl you will add five tablespoons or 88 grams of mayonnaise one clove of fresh grated garlic five tablespoons of our 70 grams of barbecue sauce a good, very good

home

made is better 1 tablespoon or 16 grams of Dijon mustard 1 tablespoon or 16 grams of yellow mustard 2 teaspoons or 8 grams sure you actually used a smoked, I show you here I have smoked a little salt to taste you can also add the juice of a lemon wedge if you feel like whisking all that together and then flexing into chick-fil -what is your oil is a temperature drop in your breaded chicken keep that temperature and then just fry it for 3-5 minutes in batches of course don't overcrowd this please it is so nice and crispy brown and cook well, If you don't know if they are cooked through, you can do a test, take it out, cut it in half, check to make sure the inside is cooked through and continue doing that by transferring each batch to a baking sheet lined with a rack and now give yourself a applause because you made chicken nuggies, now it's time to see who is the winner.

Anyway, this is strangely difficult to open what you hear and look at this, it has the crunch and the juicy. juicy squirt squirt chick-fil-a on the other hand yes, with me you know what that message says juicy no, that's not real now let's get down to business this is it I've been sitting for a few minutes so dry up the The taste of the bones is very good although it is a tender sauce, so it has all the flavors you want in a chicken sauce. I really have to cleanse my palate before I go to the knife.

This makes the flavor bomb. On the other hand, it is very flat, it is sweet and creamy, but. this taste was like a person this is like a hundred and seventy five Arnold Schwarzenegger is running over this one person we have to crown a king that's me thank you very much big surprise Josh the ego so to make a long story short, I I guess you could say This time it was a pleasure. Do you want to know what else is my pleasure or guys? And in this episode, in particular, my preference generally leans toward chick-fil-a just because it feels like eating it when I do.

I was a kid, so you have that nostalgia factor and I'm really looking forward to recreating it from a Sheffy-type culinary perspective. I really think the kitchen prevailed once again, that's all I have to say, except you know the MSG I use, so there's that. If Chick-fil-a cheated on me, did they cheat on me too? Okay, I want to hear it. One billion dollars. I'm sorry for everything I said. If you enjoyed this video or learned something, leave a like and subscribe and I'll see you below.