Perfectly Crispy Chicken Nuggets in different fun shapes breaded using flour, egg and breadcrumbs, these nuggets are packed with flavor and so fun to make.
These can be made ahead and stored frozen for upto 2 months healthier alternative to the packed frozen nuggets. These fry just within few minutes perfect for your kids lunch box or as just a quick snack. I have been making these from past few years, kids are never bored of it!
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Chicken Nuggets Recipe
Ingredients
To Mince together
- 250g Boneless chicken thighs (or breasts), cut into small cubes
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/2 Tsp Paprika
- 1/4 Tsp Turmeric (optional for color)
- 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder
- 1 Tsp White Vinegar/Lemon juice
- 2 Tbsp Breadcrumbs
Dry Coating
- All Purpose Flour
- Salt to taste
Wet Coating
- 2 Eggs
- Salt to taste
Breadcrumbs Coating
- 1 Cup | 50g Breadcrumbs (I used Panko but regular breadcrumbs also fine)
- Pinch of Salt
- Onion powder
- Garlic powder
- Paprika
Instructions
- Cut boneless chicken thighs or breasts into small cubes. Mix salt, spices, Vinegar and Breadcrumbs. Blend till Minced. Do not grind too much. Mix everything well.
- Transfer into a parchment paper. Place another parchment paper on it and roll it even. Do not make it too thin though. Freeze for 20 mins or till firm to make shaping easier.
- Shape using cookie cutters or use your hands to make any shape. Transfer them back into the tray. Freeze for 20-30 mins.
- Once firm, they are easier for breading. Coat with the flour mix first, then dip into the Egg Wash. Finally coat with the seasoned breadcrumbs. Place them back into the tray and freeze for 1 hr or till firm.
- Once firm, Deep fry in Vegetable Oil till Golden brown on both sides on medium heat. Takes only few minutes.
- Allow to cool on a cooling rack instead of directly placing on tissues to maintain crispiness. Best served with your favorite Ketchup.
Video
Notes
1. Use Chicken thighs instead of breast for better taste as the fat content is higher. But chicken breast also works fine.
2. Freezing the nuggets after and before coating makes it easier for them not to loose their shapes and the coating outside.
3. You can store the leftovers in an airtight freezer bag or container once they are frozen for upto two months in the freezer. I have been making them for years for my kids lunch box snacks. However they never stayed more than a week or two.
4. Seasoning the breadcrumbs is optional but I found a huge difference in the taste. It made them almost like the store bought ones. Do not skip the salt & onion powder. If you don’t have Onion or Garlic powder, you can use grounded fresh Ginger, Garlic & small part of an Onion instead.