Chicken Nuggets
A home-style recipe for Chicken Nuggets. Serves 4, ready in about 40 minutes, with steps for the usual way and for the air fryer.
Ingredients
- 6 slices bread, for the crumbs
- 500 g boneless chicken breast, in pieces
- 1 tsp ginger-garlic paste
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red chilli powder
- 1 tbsp cornflour (optional)
- 2 eggs, beaten with a pinch of salt
- Oil, for deep frying
- Ketchup or chilli sauce, to serve
Missing something?
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No bread? Use roti or paratha as a wrap.
The usual way: fried
- For the crumbs, toast the bread until dry and crisp all through, then crush it finely with a rolling pin or in a chopper.
- Mince the chicken in a chopper with the ginger-garlic paste, salt, black pepper, chilli and cornflour until it forms a smooth, sticky paste.
- With wet hands, shape into about 24 small nuggets, 1½ cm thick.
- Dip each nugget in the egg, then press it into the crumbs so it is well coated.
- Heat the oil on medium heat. Fry a batch at a time for 4–5 minutes, turning, until golden and cooked through. Drain on paper and serve with ketchup.
Tip: Freeze coated nuggets on a tray, then keep them in a bag; fry from frozen for 1–2 minutes longer.
In the air fryer (about 35 min)
- Mince chicken with spices, shape into nuggets, dip in egg and coat in breadcrumbs.
- Spray with oil and air fry at 200°C for 10 to 12 minutes, turning halfway, until golden.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.