- You know that popular chicken chain,
with the crazy delicious nuggets
and the wildly problematic politics?
Well it turns out,
the thing that makes those nuggets so delicious is MSG.
By the way, I'm talking about Chick-fil-A.
(upbeat music)
So MSG is in a lot of things, including Chick-fil-A.
And since no one has been able to replicate
the supposed symptoms of "Chinese Restaurant Syndrome"
in a laboratory, it's safe to say that we can go ahead
and make this recipe.
So first of all, we're gonna need chicken.
And we're just gonna cut it into bite-sized pieces.
Now that we've chopped our chicken,
we need to make our dry brine.
We're gonna start with three tablespoons of fine sea salt,
one tablespoon of sugar,
one tablespoon of MSG,
and then just 1/2 a teaspoon of garlic powder,
and 1/4 teaspoon of paprika.
We're just gonna whisk it all together.
And you'll know it's whisked
when the paprika and garlic are evenly distributed,
so it should look kind of pink.
Now we're gonna set aside our dry brine
and make our egg wash.
To do this, all you need is an egg
and one tablespoon of whole milk.
And let me just whisk 'em together
until you have a homogenous mixture.
So now we're just gonna take our chicken pieces.
Toss them into the brine we just made.
Just want everybody to get some love.
Wanna make sure
that everyone gets coated.
So now we're just gonna let this chicken
hang out for 15 minutes
and we're gonna prepare our flour mixture.
You just need a cup of flour,
a tablespoon of salt,
2 1/2 teaspoons of MSG,
1/4 cup of sugar, powder not table sugar,
a teaspoon of garlic powder,
and 1/2 teaspoon of sweet paprika.
Let me just give it a little mix
until the paprika is evenly distributed.
For our dipping sauce,
which I like to call Chick-fil-lie sauce,
you just need two tablespoons of honey barbecue,
one tablespoon of mayonnaise,
one tablespoon of yellow mustard,
and 1/4 teaspoon of garlic powder.
All you need to do, take a fork,
just whisk that together until it's one even color.
Before we bread our chicken,
we need to rinse this brine off.
And then we're just gonna blot off the excess moisture.
Dry the little nugs out.
Okay, so now we're ready to bread.
And you can do this in batches,
you just want to take a few nuggets at a time.
Get 'em into the egg, get 'em all coated.
You don't need to go too crazy,
you just need something for the flour to stick to.
Shake off excess, oops.
And just start tossing them in the flour,
but do so a little less violently then how I just did it.
And then just give everybody a toss.
Let everybody get to know each other.
All right, we're gonna let these hang out in the flour
while we heat up our oil.
So once we've heated our oil to 375 degrees,
you just want to give the chicken one more toss in the flour
since some of the moisture has kind of soaked through.
And then I'll give it an extra thick coating.
And then you just want to add a few at a time.
Tap off excess flour.
Swirl everybody around.
Careful not to splash yourself with hot oil.
When they're a nice golden brown like this,
go ahead and fish 'em out.
You now have a delicious plate of crispy, savory,
MSG-ful nuggets to enjoy
in the comfort of your own tolerant home
with some waffle fries, maybe a Diet Dr Pepper or lemonade.
And the best part is that you can eat 'em on a Sunday.
That's pretty good.