$2 Chicken Nugget Meal Recipe | Chef Joshua Weissman
Joshua Weissman shows you how to make crispy, juicy chicken nuggets for just $2.
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Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Grater
- Deep-fry thermometer
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Pot
- Colander
- Spatula
- Slotted spoon
- Tongs
- Pitcher
- Glass
- Kettle
- Stove
- Oven
- Plate
- Paper towel
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs, cut into ½” pieces
- 1 cup (240ml) whole milk
- 1 Tbsp (10g) kosher salt
- 1 1/2 tsp (8g) MSG, (optional)
- 2 tsp (8g) garlic powder
- ½ tsp (0.5g) onion powder
- 1 tsp (3g) paprika
- ½ cup (120ml) dill pickle juice, (optional)
- 1 1/2 cups (225g) all-purpose flour
- 2 tsp (7g) kosher salt
- ½ tsp (0.5g) finely ground black pepper
- 1 tsp (1g) celery powder, (optional)
- 2 Tbsp (15g) powdered sugar
- 1 tsp (4g) MSG, (optional)
- 1 tsp (4g) garlic powder
- Vegetable oil for frying
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