Will Work for Fat {Copy Cat Chick-Fil-A Nuggets}

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Today Foods 1 is diving deeper into fats with a prezi presentation about fats. Students met the healthy fat sister and the unhealthy fat brothers here. Great humor, I thought. Then we discussed and looked at the physical differences between saturated and unsaturated fats. Crisco, YIKES!

BUT, I wanted them to try the different fats as we took on a Chick-Fil-A copycat recipe. It was the perfect way for them to taste and see the differences between the types of fats we’re talking about.

IMG_8793Here goes, three different types of fat: crisco, canola and olive oil.

Which one tastes better, looks better and ultimately wins?

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We had varying opinions.

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The taste test included four dipping sauces with the 6-piece sample: ketchup, BBQ, honey mustard and ranch.

IMG_8800How did one get to sample the three types of fat?

IMG_8805Working on their fat notes presented from prezi, of course!

They WILL work for fat!

IMG_8806Students will define fat’s function, classify fats and cut and glue sources of fat. Who knew they’d be so interested in fat today?

Mrs. Brown knew.

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Students will work for FAT: Copycat Chick-Fil-A nuggets fried in different fats.

That’s a fattening story… I’ll conclude with the recipe from Stockpiling Moms that was requested by the students. I do hope they will make these at home.

CopyCat Chick-Fil-A Nuggets
Prep time:  15 mins
Cook time:  5 mins
Total time:  20 mins
Serves: 4
Ingredients
  • 1 large egg
  • 1 cup milk
  • 1 lb. skinless and boneless chicken breasts
  • 1¼ cup flour
  • 2 Tbsp powdered sugar
  • 2 tsp salt
  • 1 tsp pepper
  • ½ tsp chili powder
  • peanut or canola oil for frying
Instructions
  1. In a large bowl whisk milk and egg together.
  2. Place chicken on counter and cut into cubed bite size pieces; trim any fat that you may see.
  3. Put the chicken in the milk mixture and mix so that all is coated and place in refrigerator for at least 30 minutes.
  4. In another large bowl combine the dry ingredients listed above and stir
  5. In cast iron pot or sauce pan pour in oil so that its at least an inch deep on med/high heat.
  6. Remove the chicken from refrigerator and place about 8 pieces in milk mixture and then into the flour mixture.
  7. Make sure all the chicken is coated with the flour and then place into the hot oil.
  8. Cook each side for at least 2-3 minutes or until golden brown (You want to make sure that chicken is no longer pink so you can cut one piece to test it out).
  9. Place the chicken on some paper towels to soak up any oil.
  10. Repeat the same steps with the rest of the chicken and serve.
 Do you try copycat recipes at home?

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