Molecular Gastronomy Spherification Recipe: FoodNRecipe's Chicken Nuggets and Pearls

August 24, 2012 7:40 PM EDT | By Anthony Smith
Chicken Nuggets
Chicken Nuggets and Pearls: Because you're not Thomas Keller, either. (Photo: Creative Commons)

Thomas Keller has an Oysters and Pearl dish at his restaurants that many cite as the crown jewel in his world-renowned restaurant empire. At FoodNRecipe, we're not as well-renowned. We'd say we are half or less-than-half as renowned as Thomas Keller is. But that doesn't mean we can't have our own signature recipes, especially ones that have their own pearls.

This is our Chicken Nuggets and Pearls recipe. You can cut a really big corner by buying chicken nuggets from the store, but come on. Seriously. This is pretty much one of the easiest things you'll ever make.

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Part One: Prepare the Pearls

-Combine 100 grams of hot pepper jelly, 100 grams of distilled water, and 2 grams of sodium alginate with an immersion blender until completely combined.

-Let it sit for at least an hour.

Part Two: Prepare the Chicken Nuggets

-Preheat the oven to 400 degrees F.

-Brown one-half a cup of butter with four pieces of finely chopped stage.

-Cut three chicken breasts into bite-sized pieces the size of nuggets.

-In another bowl, mix one cup of Italian bread crumbs, one-half a cup of grated Parmesan, 1 teaspoon of dried thyme, and 1 tablespoon of dried basil.

-Dip the chicken pieces in the brown butter, then roll them in the bread crumbs.

-Put them on a baking dish in a single layer, and bake them for twenty minutes.

Part Three: Assemble

-Put the chicken nuggets on chinese soup spoons, or any other cool spoons you have with deep wells.

-In a cold water bowl, combine two teaspoons of calcium lactate with two-hundred grams of water. Stir till dissolved, then pipe little droplets of the hot pepper jelly/sodium alginate mixture into it. Let the caviars "cook" for one minute, then wash them in a water bath.

-Put the caviar "pearls" on top of the chicken nuggets and serve them up.



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