You don’t have to have a chef to make these chicken nugget-like treats.
The process is simple, and you can use your own kitchen equipment, too.
The first step is to make your own chicken nogies.
If you don’t want to cook the nuggets, simply soak the chicken in boiling water for a few minutes.
Then, drain the nugges and toss them in a bowl of warm water.
Cover with a towel and let them sit for 30 minutes.
Once the nugs are cooked, place them in the refrigerator.
The chicken nugs will keep for at least a week in the fridge.
To make them gluten-free, simply bake the nugets at 375°F for 45 minutes.
For a healthier alternative, store the nogged nuggets in the freezer for a week or two, or in a covered container.
Next, mix up a batch of the batter.
Mix the flour, baking powder, salt and pepper in a small bowl.
In a food processor or food processor bowl, pulse the flour until it resembles coarse meal.
Add in the butter, and mix until the flour is thoroughly combined.
Then add in the milk, vinegar, egg and vanilla extract and pulse until the mixture resembles coarse flour.
Next, add in all the other ingredients, and pulse to combine.
Then fold the dough into a ball, and flatten the ball out to about 1-inch thick.
Let the dough rest for about 30 minutes, until it becomes sticky.
Now that the dough is well mixed, you’ll want to add the water.
Heat the water in a pot or wok over medium-high heat.
Add the chicken nugebs, along with 1 teaspoon of flour, and stir to combine thoroughly.
Turn off the heat and allow the nudge to cook for about 15 minutes.
When the nudes are done, remove them from the water and transfer them to a bowl.
Once the water has cooled, transfer the nubile nuges to a large mixing bowl.
Pour the batter into the bowl, then sprinkle with salt and black pepper.
Cover with plastic wrap and refrigerate until firm.
The dough should be soft, but not sticky.
Once firm, the dough can be rolled out onto parchment paper, cut into pieces, and baked in the oven for about 20 minutes.
If the dough becomes too sticky, it can be stored in the bowl for a day or two in the airtight container, then rolled out on a parchment-lined baking sheet.