Chicken nugget
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A chicken nugget is a piece of chicken, either whole or composed from a paste of finely minced chicken or chicken skin,(eeeeeww!) which is then coated in batter or breadcrumbs before being cooked. Fast-food restaurants typically deep-fry their nuggets in oil.
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. However, its recipe for Chicken McNuggets was created in 1979 and the product was sold beginning in 1983.
Composition
Chicken nuggets are often made using a high proportion of chicken skin. 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 tissue consumers normally think of when they hear the word "meat". The remainder of the nugget is most likely to be made up of mechanically recovered meat, with some processing additives such as anti-foaming agents (usually polydimethylsiloxane). The meat of the nugget may also be comprised of a reconstituted meat slurry.
See also
