The process of turning chickens into chicken nuggets occurs in three main sections. The first two, pre-slaughter and slaughter, are common to the creation of many chicken products. The further processing required for making chicken nuggets begins with deboning. The chicken is cut and shaped to the correct size. This is done manually, by a series of automatic blades, or by a process called grinding (a method of deboning in which the softer parts of the chicken carcass are forced through a mesh, leaving behind the more solid pieces, resulting in a meat paste. If used, this paste is then shaped before battering). The pieces are battered and breaded in a large cylindrical drum that rotates, evenly coating all of the pieces in the desired spices and breading. The pieces are then fried in oil until the batter has set and the outside reaches the desired color. Finally the nuggets are packaged, frozen and stored for shipping. While specific ingredients and production methods may vary between manufacturers, the above practices hold true for most of the industry.
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