Chick (ayam kampung) Fillet Chiken Nuggets
inggradients
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1−1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2−1/4 teaspoons McCormick Season−all
directions:
Place cool water in bowl, add 1/4 teaspoon season−all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day. When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season−all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.
Place cool water in bowl, add 1/4 teaspoon season−all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day. When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season−all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.
Chick Fillet Coleslaw
6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 − 1/2 cup milk
Mix & Chill 15 minutes.
Meanwhile combine:
1/2 cup mayonnaise
1/2 tsp. celery seed
2−3 drops hot sauce
3 Tbsp. dry minced onion
1/4 − 1/2 cup buttermilk
Mix well with cabbage. Chill. Allow flavors to blend for
several hours before serving.
6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 − 1/2 cup milk
Mix & Chill 15 minutes.
Meanwhile combine:
1/2 cup mayonnaise
1/2 tsp. celery seed
2−3 drops hot sauce
3 Tbsp. dry minced onion
1/4 − 1/2 cup buttermilk
Mix well with cabbage. Chill. Allow flavors to blend for
several hours before serving.
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