Chicken Nuggets
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About this item
Random information
- Chicken nuggets were popularized in the late 20th century as a quick, kid-friendly food.
 - Most nuggets start with ground or minced chicken formed into bite-size shapes, then breaded and cooked.
 - Common shapes include “round,” “oval,” “boot,” and “bell”—designed for consistent cooking.
 - They can be cooked by deep-frying, air-frying, baking, or pan-frying.
 - Typical breading layers: seasoned flour → wet batter or egg wash → crumbs for crunch.
 - Dark meat adds juiciness; white meat gives a cleaner bite—many brands blend both.
 - Dipping sauces are half the fun: barbecue, sweet & sour, ranch, honey mustard, or plain ketchup.
 - Homemade versions let you control salt, oil, and additives—panko crumbs give extra crisp.
 - Air fryers can make crispy nuggets with less oil in about 8–12 minutes.
 - Leftovers re-crisp best in an oven or air fryer; microwaving tends to soften the breading.
 
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