While it seemed as though the crust slightly separated from the meat, creating some air pockets perhaps due to the intense heat circulation, it didn't compromise my eating experience. The final result was fluffy-yet-crunchy perfection, similar to McDonald's McNuggets.Īir fryer: This nugget looked the most appetizing, but it was comparable to the oven-baked nugget in nearly every way. The oven definitely enhanced every aspect of the nugget, and they were exceedingly better than the microwave and toaster-oven versions. The breading was very crunchy to bite through, and the meat was very moist and flavorful. The oven helped produce everything you want from a chicken nugget: a classic favor, juicy meat, and a crispy shell. The breadcrumbs still felt mushy and undercooked.īoth the oven-baked and air-fried nuggets were similar and were good quality.Ĭonvection oven: These simply made me happy. The taste brought me back to my childhood, but it certainly wasn't a great chicken nugget, in my opinion.
ARE PERDUE CHICKEN NUGGETS ALREADY COOKED PLUS
It was much less firm and dense on the inside and had shredded chicken consistency, which was a plus for me. Toaster oven: This nugget had a bit more integrity when it came to puffing up and crisping. The meat also appeared to have a grayish color, which was a turn-off for me. With that, I felt like it lost most of its flavor and moisture. When looking at it, I could see that it became very compact while cooking. There was no crunch.īefore even analyzing the meat, I knew it was tough. The exterior was mushy and wet but the inside was very dense and dry. Microwave: As soon as I bit into this nugget, I immediately thought of it as "hard mush." This seems impossible to achieve, but it was.
The microwaved nuggets had a dense and grey interior while the toaster oven nuggets had a shredded, realistic meat appearance.įor each of the methods, I tried one nugget on their own before cutting open or dipping the other in ketchup. They had the crispiest shell out of them all. They were browned and looked like they were broiled, with some flecks of darker breadcrumbs. They also had a crisp outer shell that I had been hoping for.Īir fryer: Much like the nuggets from the oven, these nuggets came out darker, fluffier, and crispier than the first two methods. I'm not sure why I was surprised, but they puffed up to create a fluffier final product. It also had a lighter color than the oven baked and air fried nuggets.Ĭonvection oven: These nuggets had a more appealing, browned look to them. However, the breading was still not crisp.
Toaster oven: This produced a nugget that felt a bit firmer. They were also very limp and the breadcrumbs had a wet, mushy texture. While they look dark photographed, they were pretty pale in person. Microwave: The biggest difference was that these chicken nuggets looked as though they had shrunk. The cooked nuggets looked similar, but the microwaved ones looked pale and shrunken and the air-fried ones looked broiled.įrom appearance and texture alone, the chicken nuggets looked pretty similar from every cooking method.
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