Chicken Nuggets
Tastier and healthier chicken nuggets better than the frozen and fast-food versions. Simple ingredients recipe - ready in 30 minutes!
Equipment
- Food processor
- Mixing Bowl
- A pan
Ingredients
- 2 lbs Boneless chicken Use breast meat
- 4 White bread slices
- 6 Tbsp Milk
- Salt to taste
- 1.5 Tsp Black pepper crushed
- 1/2 Tsp Garlic powder
- 1 Egg
- All-purpose flour
- Bread crumbs
Instructions
- Grind the chicken (if using boneless chicken). Mince chicken can also be used.
- Take bread slices and remove the edges, cut into cubes.
- Add the bread pieces, milk and all the spices; salt, garlic powder anb crushed black pepper in the grinder and pulse until everything combines well.
- Check the salt at this time (if you want) by frying a tiny piece of mixture in a pan before making nuggets.
- Use a tablespoon to keep the nugget size in same, and make nuggets. No special shape, you can make nuhggets in any shape you want :)
- Next step is coating: first coat the shaped nuggete with flour, then dip in the beaten egg and then coat with breadcrumbs.
- Nuggets can be stored in the freezer for upto two months.
- Heat oil in a pan. The oil should be MEDIUM HOT
- Add nuggets, and let them fry 3-4 minutes. When the edges changes color flip them and fry until turn golden-brown and crispy.
- Place them on a paper-towel lined plate.
- Enjoy with ketchup, ranch or your favorite dip.
Video
Notes
- Either use mince meat or boneless chicken breast and grind.
- Use spices according to your taste.
- Always a good idea to fry a tiny piece of mixture to taste the spices.
- Wet hands with little water when making nuggets, it will help the flour coating to stick to the nuggets. Oil won't help
- For thick coating, repeat the egg and breadcrumbs coating.
- If using frozen/refrigerated nuggets, bring them to room temperature first before frying. Cold/frozen food straight from the fridge will bring the temperature down. Too low temperature will allow the nuggets to absorb more oil.