Making Wendy's Spicy Chicken Nuggets | But Better

Ground Chicken:

1. To a large bowl, add all of the chicken along with the sugar, salt, MSG, pepper, and garlic powder. Mix together until everything is evenly combined.
2. Run the seasoned meat through a meat grinder into a bowl.
3. In a separate small bowl whisk together the soy protein concentrate and the duck fat until evenly combined and a paste forms. Fold that paste into the ground mixture until evenly incorporated. 
4. Line two baking sheets with parchment paper. Grease the parchment paper with cooking spray. Fill a small bowl with cold water and set next to the ground meat mixture. 
5. Shape the ground chicken into oval nuggets, wetting your hands as needed to prevent the ground meat from sticking. Place on the prepared baking sheets. Cover with plastic wrap and freeze for 30 minutes, or until solid. 

‍Spicy Chicken Sauce: 

1. To a blender add the spicy chili crisp, garlic cloves and rice vinegar and blend on high until mostly smooth and evenly combined.
2. In a small bowl, whisk together the mayo, spicy chili crisp mixture, honey, cayenne, paprika and salt to taste. Place in the fridge until ready to serve. 

‍Chicken Nuggets: 

1. Set up 3 large bowls in a row. In the first bowl whisk together the flour, 1 tsp (4g) granulated sugar, 1 Tbsp (14g) kosher salt, sweet paprika, 1.5 tsp (5g) cayenne powder and 1 tsp (4g) MSG. 
2. In a second bowl whisk together the eggs, black pepper, 2 tsp (7g) MSG, garlic powder, onion powder, 1 Tbsp (14g) kosher salt, 2 tsp (10g) cayenne powder, smoked paprika, 1 tsp (5g) granulated sugar, and buttermilk. 
3. In the third bowl add the panko breadcrumbs. 
4. Fill a large heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and paper towels and place that next to the hot oil.
5. Remove the nuggets from the freezer. First coat the nuggets in the flour, making sure they are completely coated in flour, before shaking off any excess. 
6. Next coat the nugget in the egg mixture followed by the panko. Sprinkle a baking sheet with panko and place the nuggets on top; this will prevent them from sticking. Repeat breading the remaining nuggets. 
7. Gently drop the nuggets into the hot oil, in batches, and fry for 3-5 minutes or until crispy, cooked through and golden brown. Drain on the prepared baking sheet. Repeat with the remaining nuggets. Serve immediately with the spicy chicken sauce.