Hey, how's it going? We're sorted. We're a group of mates
from London looking for exceptional
things in food that will make a difference to
you, or just make you laugh. Some of us are chefs, the
rest of us, we're normals. But every video we
make always starts with a suggestion from you. Hello, I'm Jamie,
and this is Barry. Now who's ready for
some chicken nuggets? In front of us, we have
three different types of chicken nuggets, and
three different dips. And four people. That doesn't work. So what we're going to do is
we're going to taste them all, we're going to compare them. But before that, we're going
to show you how to make them. And we're up first. It's time for some baked nugs. We're going to tell you three
things about these nuggets. Number one, they're
baked and not fried. Number two, they're
stupidly simple. And number three, they come with
a delicious punchy tomato dip. And here's what we're using. Chicken breasts. Oh, dear. Chicken breasts. Panko breadcrumbs. Flour. Eggs. And garlic granules. And for the dip, you're
going to need some chili. Garlic. Chopped tomatoes. Olive oil. Balsamic vinegar. Brown sugar. And some mustard seeds. I'm also using one
of these bad boys. We're going to start with our
dip, and it's really simple. We're going to peel and
roughly chop garlic and chili, we're going to chuck it into
a pan with some olive oil, then throw in the mustard
seed until they start popping. In go the tomatoes, a little
bit of balsamic vinegar, sugar, and we'll let that
simmer for half an hour. Just let it simmer. Is that a half and hour? Well it's not a full hour. Just half an hour. Just half an hour. And what's 20 minutes? 20 minutes. Whilst that is simmering, it's
time for our chicken nuggets. And they're very simple. Cue Jamie. Oh, I see what
you've done there. Thanks for that, mate. First up, we need to preheat our
oven to 200 degrees, Celsius. Check. And then we need to
dice our chicken breast into nugget sized pieces. Check. That was quick. You need to wash your hands. Check. Next up, we need to coat our
nuggets in breadcrumbs which is a process called panéing. Or "puh-NAY." No, panéing. [LAUGHS] We're going
to add garlic granules into our flour, along
with some salt and pepper. And then we're basically
going to pass the nuggets through flour, egg,
and breadcrumbs. For the final stage,
we're going to drizzle a little bit of olive oil
over the top of our nuggets, season them with
salt and pepper, and then bake them in the
oven for 15 to 20 minutes, until they're golden and-- Crisp. So our sauce is now done, it now
needs to be blended into a dip. We're using a hand
blender, because well, it makes life easier. And put it straight
into the hot pot. Less washing up. That's done, mate. That's done. Yeah? (BOTH) Ahhh. I mean, that is, for a fact,
chicken nuggets and dip. But I think, Jamie come
and join us over here, we're going to set out to
make a gluten-free version. Traditionally,
nuggets are coated in flour and bread crumbs,
which obviously means gluten. So we're doing a
gluten-free version that is seeds, nuts and spices
that coat the chicken instead. Here's what we're going to use. For our nuggets, we're
using chicken breast, but we're subbing out
flour for corn flour. For our dukkah mix, we use sesame
seeds and pistachios and then a whole bunch of spices. And the whole thing is served
with a fresh yogurt-y dip, with lemon, paprika,
cumin, fresh coriander. Let's keep things nice and easy. We're going to use
this dynamic duo. First step when
making the dukkah. Couldn't be easier. We're throwing all
of our nuts and seeds and spices, pre-weighed out,
into the food processor. Get your nose in there. Oh, wow. That is flavor. Yeah, tastes more
than breadcrumbs, smells more than breadcrumbs,
less gluten than breadcrumbs. Now, you could chop it all by
hand or in a pestle and mortar, but well, effort, innit? For the chicken itself,
exactly the same as last time, we're going to dice the chicken
into nugget sized pieces, and then going to pass them
through corn flour, eggs, and our dukkah mix. Unlike the baking of
the previous recipe, these dukkah nuggets are fried. So shallow fried, bit of
an olive oil in the pan so it coats the bottom the pan. And two or three
minutes on each side. Why don't you come over
here with me for a second? Oh, hi. Whilst Ben's frying
off the nuggets, why don't I show you
how to make our dip? Try and tell me how
this could be simpler. We're going to put
yogurt, paprika-- that is paprika. Is that paprika? Mm hm. Cumin, lemon zest, little bit of
lemon juice, and some coriander into a mini chopper,
and zoom it up. We're only making enough
for these nuggets, so this mini chopper should
be more than big enough. Look at those, J. All the texture, smells. That beat the one
you've just done? No, I want you to
tell me, which ones are you looking forward to try? All of them. No, you have to pick one. These smell better. We'll see. Smell better. There we go, smells amazing. You snorted. I didn't snort. I don't know why. I breathed in a bit too quickly. That's how good they are. I was so excited. They smell great, but
hello, fried chicken nuggets with garlic mayo. It is time to get chef-y. Ben, are you ready
to get chef-y? So ready. Obviously not. So ready. Thought you were going to
give me a bit more than that. We're still going
chicken breast, we're still going to go
nuggets, but this time, we're going to marinate them first,
then dredge them in flour, then deep fry them. And we're serving them
with a homemade mayonnaise. That might sound a little bit
hard and a little bit chef-y, but it's actually super simple. Here's what we're going to use. For the marinade,
buttermilk and hot sauce, with a whole
bunch of spices. For the dredging, which we'll
explain in a little while, we need plain flour,
Cajun spice, and salt. And we're still serving
it with an awesome dip. This is a garlic
homemade mayonnaise. You need egg, Dijon
mustard, oil, and garlic. And to simplify the
mayonnaise making process, we're going to use one of these. Might be mini, but
it sure is mega. First job, I'm going to dice
the chicken into nuggets. And I'm going to make marinade. For the marinade,
we are combining buttermilk and hot sauce
with celary salt and turmeric and fenugreek. And then we are
grinding in black pepper and adding a little bit
of salt and lemon zest. Piling in loads of
flavor at this stage, but also the buttermilk
and the acidity the hot sauce starts to
break down the chicken, so it's super succulent
when you cook it. But it's also super tasty. You can actually
taste the hot sauce. When you marinate things,
sometimes you can't. Which is why we're
going to need this to marinate for several
hours in the fridge with our nugget sized pieces. And the best bit about our
recipe over the other two is that we've got
one that we marinated earlier, which means we get
double the amount of chicken Oh, yeah. I did that on purpose. Pow. Look at that. All you do then is take
out the individual pieces, wipe off excess marinade, and
then dredge it in the flour. Dredging basically
means coat it in flour. This is wet, the flour's
dry, they will stick. We're just adding a little bit
Cajun spice and salt the flour. Excuse you. Squeezing, rubbing
out excess marinade and letting it drip
through your fingers. Attractive, right? I'm going to go wash my hands. Can you wash mine when
you're over there, as well? Uh, no. So the floured
nuggets into the oil, the oil is about 180
degrees, and they will need four or five minutes
to cook through, they'll crisp on the outside, golden. And look at that, the flour
goes lovely and crispy. Come with me and let's
make a mayonnaise. Oh, hey. So making mayonnaise
is not difficult. It's three ingredients, plus,
I'm adding a clove of garlic. To the mini chopper,
I'm going to add the clove of garlic with Dijon
mustard and the egg yolks. I'm going to blitz
all of that together. And then I'm going to
slowly drizzle in the oil. Super important with mayo,
you have the season it. You have to season it. It needs salt. And
while you're seasoning, add a little bit of
lemon juice, it's perfect for freshening it up. Delicious. Deep fried nuggets and
homemade garlic mayonnaise. Ultimate, right? Epic. I'll give you that,
they look impressive. Can we now taste them all? Yeah, let's start this end. Is it just grab and dip? Please. First of all, look
at that bread crust. Are we gonna-- Cheers. Cheers. Cheers. What a crunch. What a tang. That equivalent to the tomato
ketchup kind of dippy thing, it's tangy and spicy
and sweet and delicious. And then you get through
to the meaty, meaty nug. As a comparison. Get involved in the yogurt. Can't wait for this one. Cheers. Cheers. Oh, cheers. Oh! Oh! Who knew nuggets could taste
so different from each other? And they're the same animal. That spice mix is amazing. A whole new level of texture. And flavor. And smells. Keep going. And this is probably the one
we all associate more when it comes to chicken nuggets. Oh! Let's definitely do
a cheers this time. Cheers. Cheers, guys. Cheers. I like the way it scales from
like quite clean, but tangy tomato dip, to kind of a fresh
yogurt, lemony-herby thing. And then you end up
with that, which is just homemade mayo that sticks
to the roof of your mouth, but it's garlic-y and delicious. That is filthy. Is there more garlic than
there is eggs and oil in that? There is a lot of
garlic, isn't there? Because it's raw,
it has the potency. But just one clove. If you have the time to go the
extra mile and marinate it, that buttermilk and hot
sauce is so worth doing. It doesn't scale in quality. They all serve their
own purpose, completely. For me, it's that sauce that
makes all the difference in this one. I'll never be satisfied by
normal ketchup ever again. Would it offend anyone
if I was to do this? That tomato sauce is stand out. I'm doing that. I'm going to pick this
one as my favorite. And I know, I know
it's kind of our one, but I just think the indulgence,
a combination of mayo and chicken, is just so good. You're saying you're
going to go there, go all out. It's naughty, isn't it? So he turns up after
everyone else, comes in late, turns up, cooks one dish and
then says that's his favorite. We could sit here all day
and argue about which one we think is best. But nobody really cares
about our opinion, we care about your opinion. Please, comment down below,
let us know which one would you cook, which one would you eat. I'm going to stay and eat nugs. Do you like chicken nuggets? Did you like our
chicken nuggets? If you like our nuggets
or chicken nuggets, give this video a
like, right now. And don't forget to
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know is linked below. Thanks, and see
you in a few days! Going anywhere nice on your holidays? This weekend? Mm. A baby show. Oh! I know. What, they just put
all the babies out, all in a pen? You just look at them? All you want in a pan!
