Time to put on my apron and get in the kitchen! I’m working on a recipe for chicken nuggets for an upcoming cookbook. Our team has never done a recipe for chicken nuggets for kids before, so I’m in new territory, but there are a few adult recipes for chicken nuggets at the company that I look to for a starting point. Today I will be testing slightly adapted versions of two existing recipes. Chicken nuggets are typically deep fried, which is too dangerous for a kid to do, so I am trying out 2 different breadings in the oven.
Developing recipes from home has many challenges. Not having access to the Test Kitchen with all of its equipment (and multiple ovens and stovetops) has forced us to approach testing differently, and it’s often slower. Instead of cooking two batches of nuggets at the same time in two ovens, I’ll have to cook a half batch of each on the same sheet tray in my kitchen’s one oven. Testing in my own kitchen has advantages however, including helping me to think more critically about things like how much equipment a recipe calls for, and use of counter-space.