Name: Avaliação de Chicken Nuggets por Yehanoha em 4 Chick'n, Gölbaşı/Ankara, Turquia
Item: Chicken Nuggets
Rating: 3.6
Author: Yehanoha

Bite-sized pieces of chicken, coated in batter or breadcrumbs and deep-fried until golden: chicken nuggets are a product of the American food industry rather than of any kitchen, and they are rated on BiteCritic because people order them constantly, in fast-food chains, pubs and children's menus. The form was developed in the 1950s by Robert C. Baker, a food scientist at Cornell University, who worked out how to bind ground chicken and make a coating that would stick through frying and freezing; McDonald's launched its version nationally in 1983 and made the shape universal. Two families exist. The industrial nugget is ground or finely chopped meat, often with skin, pressed into a mould and coated; the restaurant nugget, sometimes sold as chicken bites or popcorn chicken, is a cut piece of whole breast or thigh. The difference is visible on the inside and should decide most of the score.

A whole-meat nugget starts with chicken breast or boneless thigh cut into pieces of twenty to thirty grams, often brined or marinated in buttermilk for a few hours so it stays moist. The coating is either a seasoned flour dredge, an egg wash and breadcrumbs or panko, or a wet batter of flour, cornflour and sparkling water or beer; a double dredge gives the craggy surface that holds sauce. Frying is at 175 to 180°C for four to six minutes, until the coating is deep gold and the centre reaches 74°C; crowding the fryer drops the temperature and gives a pale, greasy result. Industrial nuggets arrive at a kitchen par-fried and frozen and are finished in a fryer or oven in a few minutes, which is why they taste the same everywhere. Sauces are standard: barbecue, honey mustard, sweet chilli, ketchup, mayonnaise-based dips.

Cut one in half before you judge. Whole-muscle meat shows fibres and juice; a smooth, uniform, slightly spongy interior means processed meat, and it should not be scored as if it were chicken breast. The coating should be crisp, well attached and seasoned, not a soft shell that slides off or a thick batter with a gap under it. The meat should be hot through, moist and taste of chicken, not of salt and phosphate. Mark down greasy, pale coatings, dry or stringy meat, a frozen-tasting centre, nuggets held under a heat lamp until the crust goes leathery, and a plate where the dip is the only flavour. Count matters less than quality: six good whole-meat pieces beat twenty pressed ones. Crisp fries and a proper dipping sauce are expected, not credited.

Chicken Nuggets

Türkiye

4 Chick'n

Tavuk parçaları güzel pişmişti, içleri suluydu. Dışındaki pane katmanı bence kalındı. Tavuk kanatları oldukça büyüktü sosu güzeldi. Yine de fiyatı düşünüldüğünde ne gerek vardı ki durumu oluyor. Bir daha gidermiyim sanmıyorum. Tavuk parçaları çok seviyorsanız belki olabilir.

Avaliação de Chicken Nuggets por Yehanoha em 4 Chick'n, Gölbaşı/Ankara, Turquia

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