Chicken Nuggets | HomeMade Chicken Nuggets | Chef Sanjyot Keer

Full written recipe for Chicken nuggets

Ingredients:
Chicken (boneless) 500 gm
Salt a pinch
Pepper powder a pinch
Garlic powder 2 tsp / garlic 2-3 cloves
To coat:
Refined flour
2-3 Eggs (whisked)
Bread crumbs
Methods:
Wash and clean the boneless chicken well, cut the chicken in small pieces and transfer it in grinding jar or a food processor for mincing the chicken, along with it, add salt & pepper and garlic powder and mince well. Make sure everything is combined well. If in case you don’t have garlic powder, you can use few garlic cloves.
Transfer the chicken mixture on a butter paper, dip a spatula in cold water and rectify shape it in 1 cm thick rectangle slab, further cut and shape in 1.5 × 2-inch rectangle or your preferred size and shape, it could be a square or a rectangle.
Take three different bowls, in one bowl add refined flour, in other add whisked eggs and salt a pinch and in the third one, add breadcrumbs and add salt & black pepper to taste.
Start by coating the chicken nugget by first coating it with refined flour, then dip and coat with whisked eggs and give a finally coat it with breadcrumbs. Coat all the chicken nuggets in same way and keep it aside until you fry them.
Once you coat it, you can keep it in a zip lock bag and store it in deep freezer and fry it when you wish to eat them.
To fry, set oil in wok, heat the oil and deep fry the coated chicken nuggets on medium flame until crisp and golden brown and the chicken is cooked.
Serve them hot and crispy with tomato ketchup or any dip of your choice.



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