Food & Drink

From Huw Thornton


  • 2 lbs ground chicken
  • 1 cup cooked, chopped bacon
  • 6 egg whites (save yolks for breading)
  • 3 cups heavy cream
  • Fine breadcrumbs
  • Ground black pepper to taste
  • Salt


  1. Puree ¾ chicken, egg whites, cream, and pepper in blender.
  2. Mix puree in a bowl with remaining ground chicken and chopped bacon, add salt.
  3. Make nugget-sized chicken balls out of the mix. Roll nuggets in egg yolks, then in the breadcrumbs.
  4. Deep-fry in a pot of boiling 2 quarts canola oil (set to 350 degrees) until golden brown, let them dry on a paper towel.