There are those who believe chicken nuggets are just for kids. I feel sorry for those people, because they obviously never tried this recipe. Crispy on the outside, soft and juicy on the inside, these battered chicken nuggets are truly the highlight of any Passover meal. I dress up these chicken nuggets all the time, by adding spices to the batter and serve them up with a delicious assortment of dipping sauces, that kids and adults all go crazy for. This recipe is from my Aunt Rachel, who patiently stands in front of her stove and makes these fresh-to-plate practically every holiday that she can. It is the quintessential batter recipe for anything that you want to deep fry.
Recipe from the #1 Best Seller Kosher for Passover eCookbook 4 Bloggers Dish: Passover (Modern Twists on Traditional Flavors).
Non Gebrokst & Meat
¾ cup Potato Starch
¼ tsp. salt
¼ tsp of basil or oregano
¼ cup vegetable oil
4-6 boneless chicken breasts cut into small nugget chunks
Vegetable oil for frying
1. Heat vegetable oil in large frying pan.
2. In a small bowl combine the first 6 ingredients well. Dip chicken pieces into batter and cover chicken well. Using a fork gently place chicken into hot oil and let fry on each side for about 3 minutes or until golden brown. Remove and drain on paper towel. Serve hot.
Prep Ahead Guide:
You can batter the raw chicken nuggets up to two hours before serving. Keep them on a parchment lined aluminum tray in refrigerator. These are best served freshly fried.
These are also a great item to take on the go for kids. Fry fresh and then pack in to-go containers. Serve cold or at room temperature.