Whiskey smoked Chicken Nuggets

reck.harm

Smoked with a Smoking gun inbetween mixing in the foodprocessor.

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Comments

Jack_Mayer_85396

Hi Harm, what is the method; this sounds really interesting. I have a Smoking Gun and use it as a finishing tool mostly. Thanks!

Kersten_Rienow_115738

Hi Harm, looks good. Interesting method. What kind of batter did you use.

Would you mind to share the recipe?

reck.harm

there's a full (german) writeup on my blog culinarygeekery, which i realize propably isn't all that usefull to you, but i feel like i don't advertise it enough

Anyways it pretty much boils down to the following:

I cut up 600g chicken breast to about 2 cm x 2cm cubes and mixed them with .5% Salt and 1% activa RM.

Put them in a foodprocesser and added some smoke. Closed it and let sit for a couple of minutes. Then i pulsed it to incorperate the smoke and did that same thing 2 more times, which gave me a pretty distinct smokearoma.

I pulsed some more to make a rough paste and vaccum sealed it in a 18cmx24 cm bag. Rolled it flat to make about 1.5cm thick slab. You might have to adjust the bag size depending on your amount.

Cooked at 55°C for 30 min and another 30 min at 61°C. Cooled in ice water and cut into nuggets.

Tha batter is just buttermilk and flour. I soaked them in Buttermilk and double dredged in flour mixed with 1% salt and 1% smoked paprica. Than fried in about 1cm of oil at 180°C or so.

I think the reason it had a noticeable smoke aroma was because it was vacuumsealed directly after smoking, so the aromas didn't really have a chance to dissipate. Also the smoked paprica propably helped.