It's safe to say that after weeks of lockdown, many of us are starting to miss the simple things in life.
And I'm not talking about hugs with loved ones, a drink at the pub, or the ability to walk to the shops without fearing for your health or the wellbeing of the people you live with - no, no, no. I'm talking about nuggs.
Even more specifically; McDonald's Chicken McNuggets.
And while we're on the subject of McDonald's, check out the recipe for this giant Big Mac:
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Sure, you may think I'm being frivolous during these trying times - but can you honestly tell me you wouldn't demolish a box of 20 nuggs with barbecue sauce by yourself right now if you could? I didn't think so.
And we're not the only ones - just a quick Twitter search will show you that the McDonald's menu favorite is currently on the minds of so many dedicated fast-food lovers out there:
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But thanks to social media chef Joshuah Nishi, you can now make the iconic treat at home with just a few simple ingredients.
Sharing the recipe with his 533,000 Instagram followers back in December, Nishi's video has since resurfaced amid lockdown, as cravings for McNuggets soared to new highs. In fact, some of his social media fans have even hailed Nishi as a "hero" in the comments section.
Check out Nishi's recipe in the video below:
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The humorous cook starts by grinding chicken breasts in a food processor, as he explains: "You can use a grinder if you have one, but I don’t have one I’m guessing a lot of you don’t have one. You can use a blender, works just as good."
You then need to season the meat with salt and pepper, and shape with wet hands into the iconic bow, boot, ball, and bell nugget shapes. The pieces then need to be frozen for two hours. In this time, you need to make up your wet and dry mixes.
In one bowl, add one cup of flour, ½ cup of corn starch, salt & pepper, one tablespoon of onion powder, and one tablespoon of garlic powder.
In another, combine two eggs, ½ cup of water, ¼ cup of corn starch, salt, and pepper.
Once the nuggets have been in the freezer for two hours, you can coat them in the mixes, going from dry to wet to dry to wet.
Finally, fry them in a pan of hot oil for five minutes, flipping them halfway.
Nishi posted his recipe alongside the video:
"Dry Mix - 1 cup flour, ½ cup corn starch, salt & pepper, TB onion powder, 1 TB garlic powder
"Wet Batter - 2 eggs, ½ cup water, ¼ cup corn starch, salt & pepper
"Shape the ground chicken
"Freeze 2 hours, or till hard, this is so you can coat the nuggets and they still keep their shape
"Coat the chicken - dry, wet, dry, wet
"Fry for 5 minutes, flip halfway."
And I'm not going to lie, they look just like the real thing (and this is coming from a guy who worked at McDonald's for 13 months as a teenager). I'll definitely be trying this at home.
For more great recipes from Nishi, check out his Instagram page HERE.