Homemade Chicken Nuggets

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 622
• Protein: 36 g
• Carbs: 50 g
• Fat: 30 g

Ingredients

• 500 g White chicken ( cut into nuggets )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 1 tbsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Sunflower oil ( for frying )
• 1 tsp Garlic powder
• 1 tsp Onion powder

Instructions

1. Poultry preparation

   Cut the chicken breast into approximately 3 cm pieces. The pieces should be uniform to ensure even cooking to the core.

2. Setting up the breading

   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. Standard breading

   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. Frying and browning

   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.

Chef's tips

• 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).

Storage

Keep for 48 hours in the refrigerator. Reheat in the oven at 180°C for 5-8 minutes to regain crispness.