A Chicken nugget is either whole or composed from a paste of finely minced chicken and sometimes purposefully added chicken skin, which is then coated in batter or breadcrumbs before being cooked. Fast-food restaurants typically deep-fry their nuggets in oil. Oven baking is the usual method of preparation at home.
The chicken nugget was invented in the 1950s by Robert C. Baker, a food science professor at Cornell University, and published as unpatented academic work. Dr. Baker's innovations made it possible to form chicken nuggets in any shape. McDonald's is often falsely credited with the invention of the chicken nugget. Its recipe for Chicken McNuggets was created in 1979 and the product was sold beginning in 1980.
Chicken nuggets are often made using a high proportion of chicken skins. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together. Food labeling law dictates that skin used to make the nugget need not be distinguished from the muscle consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimethylsiloxane).
Research and Markets Offers Report The 2009-2014 Outlook for Children's Chicken Nugget Ready Meals in the United States
Aug 02, 2010; Wireless News 08-02-2010 Research and Markets Offers Report The 2009-2014 Outlook for Children's Chicken Nugget Ready Meals in...
Research and Markets Adds Report: The 2009-2014 Outlook for Children's Chicken Nugget Ready Meals in the United States.
Jul 30, 2010; Research and Markets has announced the addition of the "The 2009-2014 Outlook for Children's Chicken Nugget Ready Meals in the...