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Chicken Nuggets | Better Than McDonald's McNuggets
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Aug 23, 2023
No more drive-up window needed, these easy to make chicken nuggets are so good. Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ #betterthanMcDonalds #chickennuggets Used in this video: Camp Chef Propane stove https://amzn.to/2MG9vo9 Finex Dutch oven http://finexusa.com/ Cowboy cooking apron https://www.kentrollins.com/shop-1 Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/chicken-nuggets/ ====================== Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your signed copy here: https://www.kentrollins.com/shop-1 Also available at bookstores nationwide, and Amazon http://amzn.to/2uBl4EM
View Video Transcript
0:00
Hey, you'd be looking for some muck nuggets, you say, chicken style, and you don't know where to go and the land is too long
0:06
Folks, you ain't got to go through there anyway, because look here, I'm going to show you. This is one of theirs
0:11
This is one of mine. So let's talk about chicken nuggets cowboy style
0:15
Come on, I'll get to grease hot. Hey, thank y'all for stopping by
0:29
the backyard on a skirt alert day what skirt alert yep I'm telling you it is
0:34
breezy that's what we call a skirt alert you can see old boy she's a going pretty good this morning she is but what are we talking about I'm gonna blow you
0:42
away because y'all been asking for it hey cowboy Kent won't you be doing
0:46
something with them chicken mec nuggets so folks I done went over there to what the
0:52
burger king and the McDonald's and we are gonna compare and then we're gonna see can
0:57
we make something better and whew, it is going to be good because I'm going to take you back
1:01
sort of to some old traditional ways of frying that chicken to make it best you be doing a henhouse
1:06
strut as you be going along everywhere. Everything going to be so good. So without further ado
1:12
let's get after it. Well, if we're talking about chicken mcnuggets and what is a mucknugget
1:18
chin? It's a chicken smashed and a mick. Nuggy. Yes. Yes. There you go
1:27
Now, y'all see me in there. I don't went and got me one of them good boneless chicken breasts
1:36
Pretty good size, you can see it was. Trim off any excess fat that might be a lot of it
1:41
And then I want you to cut it in about thirds. And then we're going to go back and cross-section it
1:47
to where everything is about an inch by inch cube. Because we're making chicken cubes, not McNuggets here today
1:53
That's what we're going to do. Put them in a bowl. And then I need you just cover them
1:57
with buttermilk and I like to let them set about four hours in the icebox. Let's
2:01
talk about what we're going to put on it to make it even taste better and that is a cup
2:07
and a half of all-purpose flour. So there is one and there is a half right on the money
2:14
and we're going to put this one in there just for windage. Yep, because some will get lost
2:18
today I promise you. And to that, hey y'all have seen me reach in the cupboard or the chuck
2:24
box and get it money times. Not only is it a great thing. to thickened gravies and make things even taste better and better stay on quick
2:31
But also, folks, it is a great first aid kit you never even knew about
2:34
Uh-huh. What? You didn't know you could use this for first-aid purposes
2:38
Yes, I'm talking about galded. Whoa! Galded? Let me tell you, folks, you be out there on a ranch and you be horseback and you be riding a long, long time
2:50
Maybe it'd be really hot and sweaty or it's been raining. There's a lot of things that's going to chafe down there, and I'm just telling you that it can create
2:57
Like diaper rash. Yes, diaper rash. Yeah. Sprinkle this cornstarch on there, and I mean it is the best thing
3:05
I have used it on many cases of diaper rash, but today we're using it to help the batter stay on the chicken
3:11
Y'all didn't know this was sort of like a whole deal to where you're going to get not only cooking, but first aid and knowledge, did you
3:18
This is such a good thing. So we're going to put in about that much, which is the right amount
3:23
To that we going to add some dry ground mustard which is a good good which is that much Mm And I just want to tell you the recipe and anything that we be using will be listed down there in the little link below where you can just click on it
3:36
It'll take you over to the website and it'll show you where recipes, click the tab
3:40
There's a bunch of them there. Smoked paparika. I'd be loving me some smoked paprika and I like about two tablespoons of it because it gives some great flavor
3:50
It does. minced garlic. Now when I was experimenting with this I was using fresh I was using minced
3:57
Now to me the fresh stays on there a little better and it gives it a little more flavor right there on top
4:02
So we're going to put some of that in there too which is that amount. Then some onion powder as my good friend Juston Wilson would say which is that much
4:13
I don't know that you really feel those are accurate measurement. If you want to come over here and dig that out of there precisely that is two tablespoons of
4:21
onion powder. I don't know. I have weighted with my hand, I know. And then folks, we
4:26
talk about that stuff that's called what? Red River Ranch Original. Now, it's got a little
4:30
citrus base to it. It goes real really with this. Great for a fried food and batter. So good
4:35
And we're going to put that much in there, which is the right amount. Then we're going to take
4:39
this delicate little whisk that we have. Get it all mixed up really well. And that
4:46
smoked paparica folks is going to give this the color that is just talking about
4:51
traditional fried chicken. I mean, there's sort of a reddish tint in there, and that's what I'll be
4:56
after. Now, set this one aside. Get you another vessel. What do we have here, folks? The
5:04
Incredible Edible Salteen Cracker. Yep, I have used them for many things I have, but they also
5:12
good for a little finishing touch of good crunchyness. And then I just need you to go to mashing them
5:19
Now, this is not going to get mixed in there. This is an after fact
5:23
You'll see it as it comes around the corner and everything gets to going, but I need you to crumble them up pretty good
5:30
Shan, she don't like... Big chunks. Big chunks, like this, hot. She likes it
5:36
What is this deal? It's going to give it that extra crispy, crunchy taste
5:41
You buy it in there. That stuff is good. So, we got our flour mixture
5:47
We got our saltine crackers. that are crumbled up to my specifications
5:51
and we got our chicken breast that is soaked in buttermilk for four hours
5:56
Now, we need to be talking about a vessel that you're going to fry chicken in. What are we talking about
6:00
I'm talking cast iron, because it's going to hold heat and it's going to make things fry better
6:05
But what do you fry chicken in? Let me just rewind back to my childhood
6:11
14, 12. You're going to have to go a long way. 11
6:16
Grandma and my mother both get in that kitchen. what do we fry chicken with? Lard. I'm talking pure old hard lard, and you can find that it's still
6:24
out there today, and it's going to give it that unique flavor that we need. Now, you could be doing
6:31
peanut oil, but why would you when I done told you about the lard, and it is cheaper also? So we got our
6:37
oil over here heating. We're going to start at about 330 degrees because we don't want it so hot
6:42
when we get in there before that chicken gets done in the center. It's too brown on the outside
6:45
So we're gonna start about 325 and let it cook on there and we'll crank it up just a tad
6:50
and chicken nuggets is fitting to happen Well while our oil is finish up heating we go ahead and batter all this chicken and get it right because folks you need to do this about five to ten minutes ahead of time so everything can sit there and adhere really well to them chicken nuggets So I got me a fork Let me see what in here Look you there It is a piece of chicken So we going to go first in here then we going to go back over here Then we going to go back over here again Stay with me now Then we going to go back one more time And then we going to go back one more time And then we going to go back
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go to the cracker crumbs and you just going to have to get your hand on it a little now
7:26
because you need to make sure that everything is stuck there and look what we have a chicken nugget
7:32
cowboy styles well our oil has got the 325 here in the fine eggs and this has been resting for
7:38
about five minutes so just lay one up in here drop him over in here and let's watch the sizzling
7:45
effect go on now as you get them in there that oil's going to try to cool off a little
7:51
little more so this is when you can crank your heat up to get you there because
7:55
we're going to need to run pretty close 325 to 340 for a while and we'll
8:00
finish up a little hotter nap but keep an eye on your old temperature and keep
8:05
eye on the beagle because he'll still a chicken nugget if he get a chance
8:51
Drive up, wonder, folks. We don't got that figured out. Now, a lot of y'all been asking me, too, where do you get that good two-burner stove
8:58
That's a camp chef deal that we've had for quite a while, and I really enjoy it when it's
9:02
really windy like this, where I ain't got a bill on fire. And that little screen do come in handy to block some wind, but you'll see a link on there
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where you can find you one too. And I need to cook, you need you to cook these about three to five minutes until you get
9:14
that really good, dark, rich, golden brown crust. I mean, talking like, mm
9:20
And then I need to just let them cool on the wire. Iraq. And then I need you to do a scientific experiment, okay? So our first contestant coming out to us from
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what? The Burger King. Now look here, he's called a crispy golden nuggets. Well, they do got a pretty
9:38
good golden color, so let's see what's in here. And look, it's some kind of what we call
9:44
looks like chicken and it's white meat. So, hey, you never know. We're going to let the beagle be the first one to
9:51
sample, Big has probably eat as many chicken nuggets as anybody in the world. Now we come to what
10:00
The Golden Arch's 10-piece chicken McNugget. Now when you put these up again, the Burger
10:07
King guy, you can see they're similar in size and shape. This one might be a little thicker
10:13
and it feels like maybe so it's got a little better crust to it. So let's break this and open
10:19
and you can see that there is something in there called chicken Uh Now one other thing I want to tell you Now I want you to look this says 10 chicken nugget box right Now okay
10:31
This is a 10-piece chicken cowboy mcnugget style that we're going to need a bigger box for. Okay
10:41
That's what I'm talking about. Now, you can buy a bigger box or you can just make these at home
10:46
That's what I'd do. Now, I'm going to be looking for this one right here. this one right here because that's one I like
10:51
And folks, you can make you some of that sweet and sour sauce or just some ketchup or anything
10:56
I like them just like this. And if you got some that good gravy, you know
11:00
whewy, that white gravy and some mashed taters. Good primes. Mmm. Now, they have a lot of spectators too
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I get so much flavor jumping out there. Yeah, I know. Try that one
11:16
What do you think? Big says he thinks dad. are the best
11:20
Uh-huh. Folks, they're so easy. So tasty, rich, crispy crust, jumps out with all that good flavor
11:28
Fried and lard, you can't beat it, and you never even left the house
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You've got to get these good taste testers involved every time you get a chance. And we've been fostering some dogs
11:37
You know me and Shannon. She is like the dog whisper. Now, Major, he has made quite the hand
11:42
and got him a lot of fans of big. He's the main man. This here is what we call Petey
11:47
And Petey's looking for him a home and right beside Shan is something that we got this morning, and we call her Sadie
11:53
She's sort of in the family way, folks, and she's going to make a good dog
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We're going to have us some good puppies. Now, everybody should have a chicken nugget
12:01
Big? Major. Duke is absent today. Petey? I'll give one to Sadie
12:08
And you can give one to Sadie. Hey. Yeah. She says, I don't think I ever had one of them
12:18
I'm talking folks, we're going down to the hen house right here and we're going to do a little bit of that chicken stretch
12:28
And then we're going to do the chicken mug nuggets, the cowboy way
12:38
Well, as always, me and Shan and all the pups, we thank you for dropping by
12:42
We do. We never take it for granted that you watch our videos because what? y'all are family to us and we are family be my puppies and all my YouTube family is that how it goes
12:55
and as always folks I tip my hat to all our service men and women and veterans who have kept that old flag of flying over camp
13:01
shan thank you my love for always making me look better Andy thank you sir to all y'all out there
13:07
watching hey come on in here be our family because that's what it's about
13:11
God bless you each and everyone and I'll see you down the cowboy classic
13:16
chicken mug nugget trail. Through them golden arches. What are we talking about? Chicken..
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Don't we got one! Feed you little heathen. I have to rewind so I got it all in gear, don't mean
13:36
No waiting in line, no getting in the gar. Gart. Nugget time
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