Rocklobster
Master Chef
My daughter loves chicken nuggets. I don't like her eating the processed ones so I am going to make up a ton of them and freeze them so she can just take a few out and do them up in the toaster oven when she feels like it. I have a pretty basic recipe using white breast meat and a bit of seasoning, egg, etc. I plan on flouring, eggwash and breading. Now, after this step is where I wonder what the best thing to do is. I am thinking of frying them for three minutes to set the breading and then freeze them separately on cookie sheets. I am concerned about how they will be when they are reheated, bascically cooked twice. Hopefully they won't be little dry morsels. Or, should I just freeze them before cooking? Not sure the breading will stick to the nuggets during cooking from frozen with handling and flipping etc. I wonder how long these processing companies fry their processed chicken products before freezing? I know the insides are already cooked through and they rely on added fat to keep the insides moist and juicey. But, I am using all breast meat with no added fats, other than egg for a binder. hmmmmm....
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