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00:00Pretzel Crusted Chicken Nuggets with Mustard Dipping Sauce
00:03These pretzel crusted chicken nuggets are about to become your new obsession,
00:08and honestly, you won't even feel sorry about it.
00:11For the saltwater brine, use 6 cups of cold water and 3 tablespoons of kosher salt.
00:16For mustard dipping sauce, use 3 quarters of a cup of mayonnaise and 1 tablespoon of Dijon mustard.
00:22For chicken nuggets, use 4 boneless, skinless chicken breasts cut into 1-1⁄2 to 2-inch chunks and 1 cup of pretzel crumbs.
00:32Let the chicken sit in this saltwater bath for exactly 30 minutes.
00:36Use an instant-read thermometer to check that the internal temperature reaches 165 degrees Fahrenheit
00:42when inserted into the thickest part of a nugget, or simply slice one in half to ensure there's no pink remaining.
00:47An instant-read thermometer takes the guesswork out of determining when your nuggets are perfectly cooked
00:53to 165 degrees Fahrenheit without overcooking.
00:57Replace the all-purpose flour with 1-3 cup of a gluten-free flour blend.
01:01A 1-to-1 ratio works perfectly.
01:04For a spicy version, add 1 quarter teaspoon of cayenne pepper to the pretzel crumb mixture.
01:09A crisp wheat beer or pilsner complements the pretzel coating beautifully
01:13while cutting through the richness of the mustard sauce.
01:15The key to restaurant-quality results lies in maintaining consistent oil temperature,
01:20using a candy thermometer to keep oil between 340 to 360 degrees Fahrenheit.
01:26Store leftover nuggets in the refrigerator for up to 3 days in an airtight container.
01:32Bread the nuggets up to 4 hours in advance and refrigerate on a baking sheet covered with plastic wrap.
01:37precedent-cutter
01:50などは、これらが一番ヤシナロスの先載ようのチームの組み付けで、
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