How to Make Chicken Nuggets

CHICKEN NUGGETS / Asian small-scale product

Fresh processed meat product, coarse mixture

Raw materials: (calculated for 5 kg batch)
95.00 % Chicken meat, boneless 4.750 kg
5.00 % Chicken skin (from breast) 0.250 kg

(per kg of raw materials) (total for 5 kg)
12.00 g Common salt 60.00 g
3.00 g Phosphate 15.00 g
50.00 g Potable water (chilled) 250.00 g

(per kg of raw materials) (total for 5 kg)
10.00 g Sugar (refined) 50.00 g
20.00 g Garlic fresh, chopped 100.00 g
6.00 g White pepper, ground 30.00 g
1.00 g Monosodium glutamate (MSG) 5.00 g


  1. GRIND Chilled chicken skin 3mm
  2. Chilled chicken meat, 5 mm
  3. MIX Ground raw materials, additives and seasonings
  4. MOULD Mixture in a rectangular tray, 10-15 mm thick
  5. FREEZE At -7°C to facilitate cutting into nuggets
  6. CUT Into desired size (e.g. 20×30 mm)
  7. ROLL In breading or in bread crumbs
  8. STORE Packed and deep-frozen at -18°C
  9. PREPARE Deep-fry at +180°C until golden brown

Gunter Heinz & Peter Hautzinger – Meat Processing Technology

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