Homemade Chicken Nuggets with Gouda Sauce
4 servings
75 minutes
Homemade chicken nuggets with gouda sauce are a classic of American cuisine with a cozy homey touch. Their history dates back to the mid-20th century when fast food became popular. However, this version features a tender texture thanks to creamy filling, special breading with cumin, and an appetizing crispy crust. Aromatic nuggets fried in peanut oil acquire a deep, rich flavor, while the gouda cheese sauce adds an exquisite creamy note. They are best served hot when the cheese sauce is still gooey and perfectly complements the crispy coating. They are great for friendly gatherings, family dinners, or just a cozy evening with favorite flavors. Enjoy every bite of this delicious treat!
1
Finely chop 100 g of white chicken meat. In a blender, grind another 300 g of white chicken meat mixed with cream and 1 egg white. Add salt and pepper, then transfer the resulting minced meat to a bowl. Add pieces of chicken fillet and mix well.
- Chicken breast fillet: 400 g
- Cream: 200 ml
- Egg white: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Unroll 25 cm of food wrap and lay it on the work surface. Place a portion of the minced meat on the wrap and shape it into a sausage with a diameter of 3 cm, wrap it in the film, and tie the ends. Make several such sausages using all the minced meat.
3
Place the sausages in the film into boiling water and cook for 25 minutes, ensuring the water does not boil again. Remove the sausages, let them cool slightly, and unwrap the film. Slice the sausages into 1 cm thick pieces. Store in the refrigerator.
4
Take 3 deep plates: put flour in one, eggs, olive oil, and salt in the second, and breadcrumbs and cumin in the third. Coat each nugget first in flour, then in eggs, and finally in breadcrumbs. Repeat twice. Set aside.
- Wheat flour: 200 g
- Chicken egg: 4 pieces
- Vegetable oil: 4 tablespoons
- Breadcrumbs: 200 g
- Ground cumin: 5 g
5
For the sauce, melt cheese with milk in a pot over low heat without boiling. Place the fondue in the refrigerator.
- Gouda cheese: 100 g
- Milk: 100 ml
6
Heat peanut oil in a pot, dip the nuggets in it (in two batches), fry and brown for about 2-3 minutes. Let the oil drain and place the nuggets on absorbent paper. Serve hot with sauce.
- Peanut oil: 1 l
