Between McDonald's and KFC nuggets, Lina Caschetto made her choice: “I prefer to cook them at home!
She laughs.
At least we know what's in there.
This Canadian-born chef is a champion of comfort food.
To be convinced, just look at the menu of Homebuddy, the take-out and delivery service that it launched on the first weekend of containment.
There is “the creamiest of mac and cheese” and a tasty portion of nachos au gratin with cheese and spicy beef.
This time, exclusively for Le Parisien, she is showing off another standard of pop cuisine with panache: chicken nuggets, fried in a Japanese tempura batter.
Result: extraordinary small puffed and very light chicken fritters, to be dipped in a mustard and honey sauce.
Taste it and it's guaranteed: you'll never want to eat the fast food version again.
Homebuddy, at Chambre noire, 137, rue Saint-Maur, 75011 Paris.
Instagram: @homebuddyparis.
Last services Monday and Sunday evening.
Pre-order until Saturday 2 p.m.
Difficulty: easy
Time: 30 minutes of preparation and 25 minutes of cooking
Price: 5.17 euros / person
The ingredients for the chicken nuggets recipe
For 4 people
For the sauce:
1 egg yolk
150 g Dijon mustard
1 dash of lemon juice
200 ml sunflower oil
85 g of honey
A pinch of hot pepper (Cayenne, for example)
Salt pepper
For the meat:
4 boneless chicken breasts, skin side down
1.5 teaspoon of fine salt
1 teaspoon of sugar
Large volume of frying oil
For the fine dough:
45 g of cornstarch (cornstarch or other)
240 ml of water
For the flour mixture:
340 g wheat flour
20 g fine salt
1 teaspoon of white pepper
For the tempura batter:
75 g of cornstarch
100g of flour
½ sachet of baking powder
2 eggs
240 ml of cold water
The steps of the recipe
1. Make the sauce
In a bowl, beat an egg yolk, a teaspoon of Dijon mustard, a pinch of salt and a little pepper.
While continuing to whisk, slowly pour 200 ml of sunflower oil until you obtain a mayonnaise.
In the same bowl, add 125 g of Dijon mustard, 85 g of honey, a pinch of salt, a pinch of hot pepper and a little black pepper.
Whisk.
2. Prepare the meat
Chop the chicken supremes and the skin.
You can ask your butcher to do it or you can do it yourself, with a knife or a food processor.
Mix with a teaspoon and a half of salt and a teaspoon of sugar.
Cover with a film and put in the freezer for 10 minutes.
Pour 5 to 6 cm of frying oil in a large saucepan or deep fryer and heat over medium heat.
If you have a thermometer, measure 190 ° C.
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3. Prepare the frying equipment
Prepare three large bowls or deep plates.
In the first, mix 45 g of cornstarch and 240 ml of water.
A fine paste is obtained.
In the second, mix 340 g of wheat flour, 20 g of fine salt and 1 teaspoon of white pepper.
In the third, beat together 75 g of cornstarch, 100 g of flour, ½ sachet of baking powder, 2 eggs and 240 ml of cold water.
We get a tempura machine.
4. Fry the nuggets
Take the meat mixture out of the freezer and shape a nugget, pass it through the bowl of fine dough, then into the bowl of flour and finally into the bowl of tempura maker.
Finally, place it delicately in hot oil.
Do the same with three to four other nuggets, one at a time.
If you prepare too much at once, they may stick.
They must fry until they acquire a nice golden color.
With a skimmer, remove them from the saucepan and place them on a plate lined with paper towels.
Shape and fry the rest of the nuggets in the same way.
Serve with the sauce.
