How to make McDonald's Style Chicken Nuggets

McDonald's Style Chicken Nuggets Recipe. Try your own homemade chicken nuggets recipe! This recipe was shared by a chef and a friend of mine last week, which i have tried it myself. If you are curious on how McDonald's Chicken Nuggets are prepared, try follw these interesting steps below.

Ingredients for Chicken Nuggets:

• Vegetable oil (in fryer)
• 1 egg
• 1 cup water
• 2/3 cup all-purpose flour
• 1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1/2 teaspoon Msg
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 chicken breast filets, each cut into 6-7 bite sized pieces. (Dry the chicken  bite sized pieces by patting with kitchen towel).

Method:

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, Msg, pepper, onion powder and garlic powder in a one gallon size zip lock bag.

3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.

4. Coat each piece with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.

6. After freezing, repeat the "coating" process.

7. Preheat oven and large cookie sheet to 375°

8. Deep fry the chicken nuggets at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)

9. Drain on paper towels 3-5 minutes.

10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.

11. Serve with your favorite McDonald's dipping sauce.

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Baked Borek Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Borek Recipe. Enjoy preparing tasty middle eastern pastries and learn how to make Baked Borek.  

Ingredients

For the stuffing

2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked

For the dough

2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing
Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.

Add spinach, tomato and stir for 3 minutes.

Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.

Put the stuffing aside and prepare the dough.

For the dough
Preheat oven to 170 Celsius degrees.

Mix flour and salt using an electric mixer on low speed, add vinegar.

Add water gradually, knead on medium speed until the dough comes together.

Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.

Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.

Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.

Bake for 10 minutes or until golden.

Serve the Borek warm with the salsa on the side.

Chef Osama

More Arabic Food Recipes:

Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

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Arabic fried macroons recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic fried macroons Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Arabic fried macroons.
 
Ingredients

1 1/2     cup flour
1/3        cup semolina
1/3        cup clarified butter
1            tablespoon yeast
¾           cup water
1 ½        table spoon sugar
               Oil for frying
               Sugar syrup (cold)         

Method

- Mix flour and semolina in a deep pot.
- Add butter (hot) and mix it well together.
- Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.
- Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger’s shape. Press on each finger on a grater to take the curved shape with the groves of the grater.
- Fry in a hot oil.
- Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve.

More Dessert Recipes:

Caramel Date Fingers
Baklava Cups
Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava

Save and share Arabic fried macroons recipe

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Labneh Recipe - How to Make Labneh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Labneh  Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Labneh .

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Method

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.
- Most important step in labneh preparation is the first one (water extermination)
during which all bacteria is cleared. 

Chef Osama

More Arabic Food Recipes:

Labne
Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip
Baked falafel with roasted eggplant salad 

Save and share Labneh Recipe

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Beef Shawerma Marinade Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef Shawerma Marinade Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Beef Shawerma Marinade. 

Ingredients

2 onions, thin slices
¼ tsp black pepper, crushed
¼ tsp white pepper, crushed
2 Tbsp sumac
¼ tsp cinnamon, powder
1 tsp paprika
2 Tbsp orange juice
2 tsp orange zest
1 Tbsp Tahini sauce
1 Tbsp yogurt
½ tsp salt
¼ tsp sugar
2 Tbsp vegetable oil

Method

• Rub onions in salt, black pepper and white pepper.
• Mix all ingredients in a large bowl, add onions.
• Marinate beef, cover and refrigerate for a day or two.

N.B (This amount is suitable for marinating ½ K of beef, cut into julienne)

More Arabic Food Recipes:

Chicken Shawarma
Spicy Chicken Shawarma Salad
Middle Eastern Chicken Shawarma
Lamb Shawarma
Tzatziki, chicken and tabouli wraps
Chickpea Burgers & Tahini Sauce

Save and share Beef Shawerma Marinade Recipe

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Caramel Date Fingers Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Caramel Date Fingers Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Caramel Date Fingers. 

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 16 persons

Ingredients

1 cup plain flour or 125 g
1 teaspoon baking powder
1 cup brown sugar or 200 g, firmly packed
1 cup desiccated coconut or 75 g
125 g butter, melted

For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
30 g butter, softened
1 cup date, dried or 150 g, chopped
2 tablespoons golden syrup or 50 g
1/3 cup pistachio nut or 50 g, chopped

Preparation

Combine flour, baking powder, sugar and coconut in a large bowl. Stir in melted butter and mix well. Press into the base of a greased and lined 20cm × 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm.

To prepare the topping, place the NESTLÉ® Sweetened Condensed Milk , butter, dates and golden syrup in a small heavy based saucepan. Cook gently, stirring constantly until mixture turns golden brown.

Spread topping over base, sprinkle over pistachio nuts and return the baking tin to the oven for a further 10 minutes, until golden. Cool in the tin before cutting into fingers.


More Dessert Recipes:

Baklava Cups
Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa

Save and share Caramel Date Fingers Recipe

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How to make Ayam Percik (Pasar Malam Chicken)

Ayam Percik is a popular local delicacy among Malay Singaporeans, which is available at Pasar Malam stalls (night market) and Geylang Serai Bazaars during the month of Ramadan. Ayam Percik (percik means - basting/drizzle/sprinkle) is juicy,  aromatic and so flavourful. This recipe is originaly a Malaysian recipe from Kelantan, makes a great Hari Raya Aidilfitri cuisine. Traditionally, each marinated chicken parts are clipped with a pair of custom-made bamboo tongs, which prevents the chicken meat from shrinking during the grilling process.

Ingredients for Ayam Percik:

• 1.5kg Fresh chicken, cut into 6 pieces, cleaned and drained
• 5 Tbsp Vegetable oil
• 2 tsp Tamarind Pulp
• 4 Lemon Grass, bruised
• 1 Cup Water
• 1 Cup Thick Coconut Milk
• 1½ Tbsp Sugar
• Salt to meet taste

Chicken Marinade:

• ½ tsp Salt
• 1 Tbsp Sugar
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder

Rempah to blend:

• 4 Candlenuts,  (buah keras)
• 6 Cloves Garlic
• 10 Dried Chillies, soaked in Hot Water
• 3 Red Chillies, seeds removed if you like
• 2 cm, ¾ inch Ginger
• 6 Shallots
• 1 inch galangal

How to make Ayam Percik:

1. Mix well until the chicken is coated with the marinade and set aside for at least 1 hour or preferable overnight.
2. In a blender, blend rempah ingredients and ground finely.
3. Over medium heat, fry the spice paste, tamarind and lemon grass stirring continuously to prevent sauce from burning until aromatic.
4. Add water and cook for another 3 minutes.
5. Pour in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6. Grill the chicken over a low charcoal fire or under a grill (griddle pan or charcoal grill), basting frequently and  repeat this process of coating the chicken with gravy, until the chicken is cooked.
7. Serve Ayam Percik while hot with steamed rice.

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