Fried Chicken Nuggets

Serves: Makes 20 nuggets

2 (approx. 12-ounce) boneless, skinless chicken breasts
2 (approx. 6-ounce) boneless, skinless chicken thighs
1 teaspoon fresh thyme, chopped
8 ounces (about ½ large loaf) day-old Italian bread or country bread, crusts removed
1 large egg white Canola or peanut oil for deep-frying
1 teaspoon whole milk, or as needed
Fine sea salt and freshly ground black pepper, to taste
Cooking thermometer

1. Pull the small chicken tender from the underside of each chicken breast. With a paring knife, remove and discard the piece of sinew that runs the length of the tender. Set the tenders aside. Cut the thin pointed end off of each breast and add that meat to the tenders. The tenders and trimmings will be used as the binder. Trim the breasts and thighs of any excess fat or sinew and discard.

2. Cut the tenders and trimmings into 1-inch pieces; this should make about 1 cup. If there is less, add enough cut-up breast meat to make 1 cup.

3. Season both sides of the chicken breasts and thighs with salt, pepper and about half of the thyme.

4. To prepare the chicken: Lightly moisten the work surface and lay out a 2-foot-long sheet of plastic wrap, with a short end toward you. Place the thighs end-to-end down the center of the plastic, starting about 4 inches from the bottom edge. Pull the plastic wrap from the bottom up over the chicken, pressing it against the surface of the meat. Slowly roll up the chicken in the plastic wrap, being careful not to catch the wrap in the chicken and pinching in the sides from time to time to compact the roll. Twist both ends of the roll and tie with kitchen twine, forming a compact log. Then repeat with the chicken breasts, laying them end to end, with the thinner ends overlapping. Trim the ends of the plastic and refrigerate the logs for at least several hours, up to one day.

5. Break up the bread and place in the food processor. Pulse to process into chunky bread crumbs. The largest crumbs should be no more than ¼ inch, but do not overprocess. You should have about 2¼ cups. Place in a bowl and set aside.

6. Place the reserved chicken trimmings in a small food processer or blender, add the egg white and puree until smooth. Transfer to a bowl. Whisk in a generous pinch each of salt and pepper. Cover with plastic and refrigerate until ready to use (can make up to one day in advance).

7. To cook the chicken, fill a large pot with water and clip a thermometer to the side of the pot. (A large pot makes maintaining the temperature easier once the chicken is added). Heat the water to 160 degrees F. *

* Note: It is important that the water temperature remain between 155 degrees F and 160 degrees F as the chicken cooks. Keep ice cubes on hand; if the temperature climbs, add a few ice cubes to regulate the temperature quickly.

8. Place the plastic-wrapped thighs in the water and poach for 20 minutes, checking the water temperature often. If the chicken floats to the surface, wedge a wooden spoon in the pot to keep it submerged. After 20 minutes, add the wrapped breasts and poach the chicken for another 30 minutes.

9. Fill a large bowl with ice water. Remove the chicken from the poaching water and place in the ice water; if the thighs still look undercooked, return to the poaching water for a few more minutes. Once they are cold, remove the “logs” from the water and wipe dry.

10. To fry, heat the oil to 325 degrees F in a deep fryer or deep heavy pot. Meanwhile, unwrap the chicken and cut into pieces about 1½ inches in size. Cut the thighs lengthwise in half, then cut each half crosswise into 4 pieces. Cut the breasts lengthwise in half, and then cut each half crosswise into 6 to 7 pieces.

11. Remove the chicken puree from the refrigerator, and whisk it. It should have the consistency of mayonnaise; if it is too thick, add enough milk to make it spreadable.

12. Dry the chicken pieces. Using your hands or a brush, coat each chicken nugget generously with the chicken puree, then place in the bread crumbs and roll in the crumbs to coat, pressing the crumbs so they adhere.  Fry the nuggets, a few at a time, for 2 minutes, or until light brown and crispy. Remove from oil with a slotted or spider spoon and drain on paper towels. Sprinkle with salt and pepper.

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