Chicken nuggets are made with a mixture of boneless chicken, bread, egg and a few powdered spices. These are then coated with an egg wash, refined wheat flour, and bread crumbs before deep frying to a golden-brown and crispy exterior. The steps to follow to make chicken nuggets at home are quite easy and you can learn them by reading my recipe.
KEY TAKEAWAYS
- Chicken nuggets are a favorite snack item, especially to kids.
- Serve them hot with ketchup, mayo, or a cheesy dip.
- Chicken nuggets taste crispy and spicy.
- Other similar nuggets are fish nuggets, paneer nuggets, prawn nuggets, and vegetable nuggets.
The Ingredients:
To make the nuggets:
- 500 grams chicken (small boneless pieces)
- 4 slices bread (edges removed)
- 1 tsp white pepper powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tsp garlic powder (or paste)
- 1 tsp onion powder (or 1 small onion grated and squeezed)
- 1 chicken cube (optional)
- 2 tsp soy sauce
- 1 egg
- ¼ cup milk
To coat and fry the nuggets:
- 2 eggs
- Refined wheat flour (maida) as required
- Bread crumbs as required
- Oil as required for frying
This recipe came from the lady who runs the Xerox shop near school. While taking copies of my son’s assignment, I noticed her having lunch in a small box. I asked her what it was, and she proudly said, “My mom’s special – chicken nuggets and bread.” She shared the recipe with me between customers.
I made it at home that weekend. My husband said it had depth, and the boys loved it very much. Now, this is our study-day treat. That moment reminded me that even in spaces filled with papers and machines, there is a quiet thread of warmth that runs straight to the kitchen.
How to Make Chicken Nuggets? (Step by Step Guide with Images)
Step 1: In a food processor, take 4 slices of bread (edges removed). Tear them into pieces as shown in the image. Blend them to make a powder.
(Pro tip: Removing the edges of the breads does not make the nuggets hard).
Step 2: Now, take 500 grams of boneless chicken, cut into smaller pieces, wash and strain them for about 6 to 7 minutes to dry.
(Pro tip: Take chicken thighs for softer nuggets. However, chicken breasts are also recommended).
Step 3: Now, in the food processor, put in the washed boneless pieces of chicken and then add 1 tsp of white pepper powder, 1 tsp of black pepper powder, 1 tsp of salt, 1 tsp of garlic powder, 1 tsp of onion powder, 1 chicken cube (optional), 2 tsp of soy sauce, 1 egg, and ¼ cup of milk to it. Blend them all into a smooth paste.
(Pro tip: If you do not have garlic powder, you can use garlic paste and, if you do not have onion powder at home, take a small onion, grate it and squeeze it nicely before adding).
Step 4: Now, grease your hands with oil and start shaping the nuggets. Shape them all and keep them aside on a tray for some time to set properly.
(Pro tip: You can make 28 to 30 nuggets with 500 grams of boneless chicken).
Step 5: In the meantime, prepare the coating for the nuggets. In a separate bowl, crack 2 eggs and whisk them to make an egg wash.
(Pro tip: Ideally, one egg is enough to coat 19 to 20 nuggets maximum).
Step 6: In another bowl, take refined wheat flour (maida) as required and bread crumbs as required in another. Arrange them in one place.
(Pro tip: Bread crumbs can be either store-bought or homemade).
Step 7: Now, take a nugget and coat it nicely with the maida.
Step 8: Then, dip it in egg wash. Use a fork to flip it and coat it nicely on both sides.
Step 9: Finally, coat it with bread crumbs nicely from all sides.
Step 10: Repeat steps 7, 8, and 9 to coat all the nuggets and keep them on a tray for about 5 minutes to set properly.
(Pro tip: If you do not need frying all the nuggets, store it in a Ziplock bag in the freezer and thaw them before frying when needed).
Step 11: In the meantime, heat an adequate amount of cooking oil in a kadai to deep fry the nuggets on a medium flame. When the oil is sufficiently hot, turn the flame to low and put in the nuggets into it one by one very carefully from one side not to splash hot oil on you.
Step 12: Flip each nugget after a minute of frying using a pair of tongs or chimta.
Step 13: Flip a couple of times after that and fry the nuggets. Now, turn the flame to high for about a minute or so to fry the nuggets until they achieve a nice and crispy golden-brown exterior. Now, check their doneness first and then remove them onto a plate.
Step 14: Your tasty and crunchy homemade chicken nuggets are now ready to enjoy. Arrange them on a plate and serve them hot with dip made with mayonnaise, tomato ketchup, chili and mustard sauce.
Recipe Card
Chicken Nuggets
Ingredients
To make the nuggets:
- 500 grams chicken small boneless pieces
- 4 slices bread edges removed
- 1 tsp white pepper powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1 tsp garlic powder or paste
- 1 tsp onion powder or 1 small onion grated and squeezed
- 1 chicken cube optional
- 2 tsp soy sauce
- 1 egg
- ¼ cup milk
To coat and fry the nuggets:
- 2 eggs
- Refined wheat flour maida as required
- Bread crumbs as required
- Oil as required for frying
Instructions
- In a food processor, take 4 slices bread (edges removed). Tear them into pieces as shown in the image. Blend them to make a powder. (Pro tip: Removing the edges of the breads does not make the nuggets hard).
- Now, take 500 grams of boneless chicken, cut into smaller pieces, wash and strain them for about 6 to 7 minutes to dry. (Pro tip: Take chicken thighs for softer nuggets. However, chicken breasts are also recommended).
- Now, in the food processor, put in the washed boneless pieces of chicken and then add 1 tsp of white pepper powder, 1 tsp of black pepper powder, 1 tsp of salt, 1 tsp of garlic powder, 1 tsp of onion powder, 1 chicken cube (optional), 2 tsp of soy sauce, 1 egg, and ¼ cup of milk to it. Blend them all into a smooth paste. (Pro tip: If you do not have garlic powder, you can use garlic paste and, if you do not have onion powder at home, take a small onion, grate it and squeeze it nicely before adding).
- Now, grease your hands with oil and start shaping the nuggets. Shape them all and keep them aside on a tray for some time to set properly. (Pro tip: You can make 28 to 30 nuggets with 500 grams boneless chicken).
- In the meantime, prepare the coating for the nuggets. In a separate bowl, crack 2, whisk them to make an egg wash. (Pro tip: Ideally, one egg is enough to coat 19 to 20 nuggets maximum).
- In another bowl, take refined wheat flour (maida) as required and bread crumbs as required in another. Arrange them in one place. (Pro tip: Bread crumbs can be either store-bought or homemade).
- Now, take a nugget and coat it nicely with the maida.
- Then, dip it in egg wash. Use a fork to flip it and coat it nicely on both sides.
- Finally, coat it with bread crumbs nicely from all sides.
- Repeat steps 7, 8, and 9 to coat all the nuggets and keep them on a tray for about 5 minutes to set properly. (Pro tip: If you do not need frying all the nuggets, store it in a Ziplock bag in the freezer and thaw them before frying when needed).
- In the meantime, heat an adequate amount of cooking oil in a kadai to deep fry the nuggets on a medium flame. When the oil is sufficiently hot, turn the flame to low and put in the nuggets into it one by one very carefully from one side not to splash hot oil on you.
- Flip each nugget after a minute of frying using a pair of tongs or chimta.
- Flip a couple of times after that and fry the nuggets. Now, turn the flame to high for about a minute or so to fry the nuggets until they achieve a nice and crispy golden-brown exterior. Now, check their doneness first and then remove them onto a plate.
- Your tasty and crunchy homemade chicken nuggets are now ready to enjoy. Arrange them on a plate and serve them hot with dip made with mayonnaise, tomato ketchup, chili and mustard sauce.
