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Old 12-10-2016, 09:40 PM   #11
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Welcome to DC buill. A you now know, this is the place for answers for cooking problems. So now you have a few answer to your problem and you can make your daughter happy.

Personally, I like Dawg's recipe with the mayo. For prepping all you dirty are a couple of disposable plastic freezer bags. Less cleanup.
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Old 12-11-2016, 03:23 AM   #12
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I just use seasoned flour, egg and panko breadcrumbs for my chicken nuggets and they become really nice.
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Old 12-11-2016, 01:37 PM   #13
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Welcome to the asylum buill.

Lot's of good advice so far.

I'm not a batter lover. I tend to just use a flour coating seasoned as the mood hit's me.

One thing I've learned is to let what you've prepared rest for a good while so that the moisture can be absorbed into the meat and/or coating.

One of the reasons for the coating to fall off is that moisture trapped between the layers turns to steam and that pushes the layers apart.

I hope you return and fill us in on your future results and that your little girl get's the nuggets she enjoys from a parent that loves her.
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Old 12-11-2016, 04:44 PM   #14
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thanks for replys going to try again tomo although might try in pan rather than destroying deep fat fryer this time im going to leave the mix in the freezer for a while as that is the only step i didint follow from the youtube vid. yes im that bad i need youtube videos! once i have nuggets mastered im gona learn how to make one of those potato things i have heard you can turn them into chips or french fries as americans call em
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Old 12-11-2016, 05:13 PM   #15
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buill, You don't need the freezer but letting them rest might be the answer you seek. (That's what the freezer thing does)

And please let us know how you fair with the nuggets and "those potato things."
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Old 12-12-2016, 03:59 PM   #16
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hell yes! tried again this time time kept the water in the freezer for an hour fist then made the batter and put it back in the freezer while the oil heated in the pan not the deep fat fryer as im still cleaning that from last attempt and i didint use baking soda and what i have been left with is a very nice chinese style chicken ball which i think is a result of using too heavy a coat of batter. but if i can thin it out she will love em! as is i love em as is.
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Old 12-12-2016, 08:21 PM   #17
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Good for you my friend.

Freezer, Fridge, or Counter. Letting them rest is the key to the coating sticking IMO.

Now just what are "those potato things." ?

Since you've got the nuggets worked to your satisfaction you can refine your dipping sauce.
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Old 12-13-2016, 04:01 PM   #18
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Wow... You mention you are a beginner. Looks like you got better luck then when i started cooking.

Another good version of chicken nuggets is before you dip or batter them, pre season them then do your battering stuff. When frying those internal seasonings will be lockef in.

That is how they do sauceless hot wings, the kind that are not hot at first but make yout nose run the more you eat.
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