Homemade Chicken Nuggets
Ingredients
- 500 gWhite chicken (cut into nuggets)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 1 tbspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlSunflower oil (for frying)
- 1 tspGarlic powder
- 1 tspOnion powder
Method
A golden crust that snaps under the teeth, revealing juicy and tender chicken. The smell of hot oil and paprika fills the room as they come out of the pan.
- 1
Cut the chicken breast into approximately 3 cm pieces. The pieces should be uniform to ensure even cooking to the core.
- 2
Prepare three bowls: one with the wheat flour mixed with sweet paprika, garlic powder, onion powder, grey sea salt, and ground black pepper. The second with the beaten eggs. The third with the breadcrumbs.
- 3
Dip each piece of chicken in the flour (tap to remove excess), then in the egg, and finally in the breadcrumbs. Press firmly so the crust adheres well.
- 4
Heat the sunflower oil in a pan. Sear the nuggets until the crust is rigid and a uniform golden brown. The meat should remain soft to the touch.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, otherwise the oil temperature drops and the breading absorbs the grease.
- For an even thicker crust, you can do a double breading (flour, egg, flour, egg, breadcrumbs).
How long does this dish keep?
Keep for 48 hours in the refrigerator. Reheat in the oven at 180°C for 5-8 minutes to regain crispness.
