Knowra Chicken nugget Chicken nugget A small portion of chicken, usually ground or shaped, coated in breading and cooked by frying or baking. Chicken nuggets are commonly served as finger food.
Comminution : The reduction of solid food into smaller pieces by cutting, grinding, or crushing. Grinding chicken creates the fine meat texture used in many nuggets.
Robert C. Baker : An American food scientist who developed an early formed chicken product in the 1950s. Baker’s work produced a breaded chicken prototype decades before fast-food nuggets became widespread.
Chicken meat : Edible tissue from domestic chickens, including muscle and other usable parts. Chicken supplies the main protein in a nugget.
Chicken tender : A strip of chicken, often cut from the tenderloin or breast, that is commonly breaded and cooked. Tenders are usually recognizable strips of meat rather than small formed portions.
Dipping sauce : A liquid or semi-liquid condiment used by dipping food into it. Sauces add moisture and contrasting flavors to nuggets.
Breading : A coating of flour, crumbs, or similar ingredients applied to food before cooking. The coating forms the crisp outer layer around a nugget.
Cornell University : A private research university in Ithaca, New York, founded in 1865. Robert C. Baker developed his chicken product while working at Cornell.
Mechanically separated meat : Meat recovered from bones by mechanical methods after conventional deboning. Some formed poultry products use mechanically separated meat as an ingredient.
Chicken patty : A flattened portion of ground or chopped chicken formed into a patty. A patty uses similar meat but is larger and shaped for sandwiches or plates.
Ketchup : A sweet and tangy condiment made primarily from tomatoes, vinegar, and seasonings. Ketchup is a common accompaniment for chicken nuggets.
Show all 26