AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyIntermediateUpgrade your regular chicken nuggets with a tasty airy batter. Paired with an easy anchovy mayo, Battered Chicken Nuggets are elevated to the next level.
In a large bowl, combine 3/4 cup semolina flour, tapioca flour, baking soda. Whisk until combined.
Whisk in the sparkling water until a loose batter forms.
Heat a pan of oil until the oil reaches 350°F.
Add 1/4 cup of the semolina flour in a small bowl. Dip each chicken nugget in the flour and then dip them into the batter.
Working in batches, fry the nuggets for 3-4 minutes until golden brown. They will float when they are ready.
Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
For the mayo, blend together the mayonnaise, anchovy fillets, and smoked paprika into a smooth paste in a food processor.
Serve hot and with the anchovy mayo or any other favorite dip.
Ingredients
Directions
In a large bowl, combine 3/4 cup semolina flour, tapioca flour, baking soda. Whisk until combined.
Whisk in the sparkling water until a loose batter forms.
Heat a pan of oil until the oil reaches 350°F.
Add 1/4 cup of the semolina flour in a small bowl. Dip each chicken nugget in the flour and then dip them into the batter.
Working in batches, fry the nuggets for 3-4 minutes until golden brown. They will float when they are ready.
Remove from the oil with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
For the mayo, blend together the mayonnaise, anchovy fillets, and smoked paprika into a smooth paste in a food processor.
Serve hot and with the anchovy mayo or any other favorite dip.