I have always been proud of my Paleo “Chick-fil-A” nugget recipe from a couple years back, and it has definitely been a hit with readers. If fact, I’m sure a few of you stumbled upon my little blog because of them. But to be honest, I’ve never been satisfied with the texture of the nuggets themselves; while they are very similar to the thin coating that you’ll find at Chick-fil-A, I personally prefer a spongier breading around my chicken nuggets. So while experimenting with breading techniques for a different recipe (I’ll post the results of that one on Thursday), I happened upon my eureka moment – something I like to call “reverse battering.”
You see, I’ve always been taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method. Sounds logical, right? It’d be just crazy to not put flour or breading on nuggets before frying them. But after some YouTube surfing for Chinese recipes, I noticed that sometimes people would bread their food with starch and then egg before throwing it in the oil. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets without having to deal with that whole pesky “wheat flour” or “breadcrumbs” stuff. The trick is in not heating the oil too hot, so as to keep the egg from burning; medium heat works perfectly.