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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 before being cooked. Fast food restaurants typically deep-fry their nuggets in oil. Oven baking is the usual and more healthy 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.[citation needed] 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[citation needed]. 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 skins. This is because without the skin the consistency would not be sticky enough for the nuggets to hold together[citation needed]. 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".[citation needed] The remainder of the nugget is most likely[original research?] to be made up of mechanically separated meat, with some processing additives such as anti-foaming agents (usually polydimethylsiloxane).
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