French-style chicken nuggets made from ground chicken breast mixed with cremini mushrooms and shallots, then fried until crispy and served with a luxurious Calvados and apple cream sauce for an elevated take on a classic comfort food.
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Finely chop the mushrooms and shallots until they are very small.
In a skillet over medium heat, add olive oil and butter. Once melted, add the chopped mushrooms, shallots, thyme, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until all the moisture has evaporated. Set aside to cool completely.
Place the chicken breast in a food processor and blend until it forms a smooth paste.
Transfer the ground chicken to a large mixing bowl. Add the egg whites and heavy cream, and mix until fully incorporated.
Add the cooled mushroom and shallot mixture to the chicken base. Season with additional salt and pepper, and mix until well combined.
Spread the chicken mixture evenly onto a parchment paper-lined baking sheet. Place in the freezer for 45 minutes to firm up.
While the nuggets are chilling, prepare the sauce. Melt 1 tablespoon of butter in a separate skillet over medium heat. Add the diced apple and cook for 3 minutes.
Carefully pour in the Calvados and flambé, allowing the alcohol to burn off. Be cautious as the flames can be high.
Once the flames subside, pour in the hard cider and bring to a simmer. Reduce the liquid by about half.
Add the heavy cream and continue to simmer, reducing again until the sauce has thickened to your liking. Season with salt and pepper.
Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
Remove the chilled chicken mixture from the freezer. Use a round cookie cutter to cut out nugget-shaped discs.
Dredge each nugget in potato starch, shaking off any excess. Then, dip each nugget into your frying batter, ensuring it's fully coated.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully fry the nuggets in batches for about 5 minutes, or until golden brown and cooked through.
Remove the nuggets with a spider strainer and drain on a paper towel-lined plate. Immediately season with salt and pepper. Serve hot with the Calvados cream sauce.
Store cooked nuggets in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to restore crispness. Sauce keeps refrigerated for 2 days and reheats gently over low heat.
deep frying pan or Dutch oven · instant-read thermometer (optional, for oil temperature)
Yes. Shape and bread the nuggets, then refrigerate on a parchment-lined tray for up to 4 hours, or freeze for up to 2 weeks before frying.
Substitute with dry apple cider, brandy, or cognac. Use equal amounts and reduce slightly for less acidity.
Potato starch creates a crispier, lighter crust than all-purpose flour and browns more evenly without absorbing excess oil.
You can air-fry at 380°F for 10–12 minutes, shaking halfway, though pan-frying delivers the intended golden crust and texture.
The cream should thicken noticeably after 2–3 minutes of simmering; it will coat the back of a spoon lightly.
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