Tuesday, January 26, 2010

Panko-Crusted Tandoori Chicken McNuggies

I was going to make Naan, but gave up because I couldn't find any recipes. It could be because I was searching for Paan. Thanks France.

For the marinade

Two large chopped cloves of garlic
Half an inch of ginger
1 teaspoon garam masala
1/4 teaspoon cumin
4 table spoons lemon juice
1 table spoon soy sauce (soy sauce can actually go in ANYTHING)
five splashes Frank's Red Hot. No other hot sauce. Ever. My brother is a connoisseur of this shit.

(sorry but this is a photo taken by my iphone of my camera)

Put the chicken chunks (I only made one breast) and marinade in a zip lock baggie, probably two zip lock baggies. Let them sit for like three hours? I hate waiting for things to marinade because I always start when hungry. I decided to make an appetizer (Cabbage. Boil. Butter. Salt.). Time Elapse. Now the marinade is ready and I've stopped caring. I kinda just want Ramen. Oriental Flavored.

I take the chunks out of marinade, making sure I get off all garlic pieces, twirl them a bowl containing two egg whites, and them roll them in a panko-tandoori mixture:

I put 1/2 a cup of panko and 2 teaspoons of tandoori seasoning on a plate. Mix as best as possible, though the tandoori will setting to the bottom. As the panko disappears you can add more, but the tandoori should still be enough.

Put the nuggies in aluminum foil, crunching it closed at top, and put it in the oven for 15 minutes at 400 degrees.

Now they are done and I am eating them.

They are mushy so I am now looking up how to use panko. This site is bullshit because these nuggies are really soggy. Like I took chicken and rolled it in tandoori flavored instant mashed potatoes.

I made a pretty good side dish (bananas, chocolate/peanut butter chips) and dipping sauce:

2 table spoons plan yogurt
Some tandoori seasoning
two squeezes lemon juice (so weird that lemon doesn't curdle yogurt)

Too bad the things I'm dipping in it have the outer texture of regurgitated food. I think if I just did the marinade, then rolled it in tandoori and then baked it, it would be great. Or maybe just used bread crumbs. But I am so over effort right now. What am I not over? Supertramp Crime of the Century.

Watching Dark City. I love that guy... never mind, it's Keifer playing Igor.


  1. For the crispiest coat, consider frying deeply. But Tandoori Masala is delicious, regardless.

  2. a friend sent me the link to your bacon chocolate chip cookies and i had to keep reading... anyways, try using 4C seasoned breadcrumbs instead of the panko. deep frying works best, but they also turn out good baked. the seasoning in the 4C crumbs are in my opinion what makes them good. with the additional spices, they can only get better. oh, and they won't be soggy if done right