Chicken McNuggets

500-600 g of raw chicken breast meat

1 egg

1 teaspoon of kosher salt

1/2 cup of cornstarch

 1/2 cup of water

Batter:

2 teaspoons of onion powder

2 teaspoons of garlic powder

1 tablespoon of paprika

1/2 teaspoon of white pepper

1/2 cup of flour

1. In a food processor, blend the chicken, 1/2 of the egg (whipped with a fork) salt and chicken powder until chicken resembles a paste. 

2. Form the chicken into tablespoon sized nuggets. I used a  Dredge the nuggets in cornstarch to fully coat. 

3. Transfer the nuggets to the freezer to set for at least an hour. 

4. In a mixing bowl, mix the flour, seasonings, other half of the egg and water. Mix well until a smooth batter form. 

5. Using chopsticks or tongs, dip into the batter. Let excess batter drip off. 

6. In a saucepan or deep skillet, bring oil to 180° C. and place battered nuggets into fry. Fry for 3 minutes until nuggets are floating and remove to a draining rack. Return nuggets to oil for 2 more minutes to double fry.