⭐ Serves: 3–4
⭐ Cooking time: 20–25 minutes
🥘 Ingredients
For the nuggets:
- 300–350 g boneless chicken (breast or thigh)
- 1 tsp garlic powder / 3–4 garlic cloves (crushed)
- 1 tsp onion powder (optional)
- 1 tsp pepper powder
- ½ tsp chilli flakes (optional)
- Salt to taste
- 1 egg
- 2 tbsp cornflour
- 1 tbsp maida (optional, for binding)
For coating:
- ½ cup maida
- ½ cup breadcrumbs (regular or panko)
- Salt + pepper (a pinch)
For frying:
- Oil as needed
👩🍳 How to Make Chicken Nuggets
1️⃣ Make the chicken mixture
- Cut chicken into small cubes.
- Add to a mixer along with garlic, pepper, salt, chilli flakes, cornflour, egg and blend into a slightly coarse paste.
- If the mixture feels too soft, add a little more cornflour or 1 tbsp maida.
2️⃣ Shape the nuggets
- Wet your hands, take small portions, and shape into nuggets (oval or square).
- Place them on a plate.
3️⃣ Coat the nuggets
- In one bowl, add maida + salt + pepper.
- In another bowl, keep breadcrumbs.
- Dip each shaped nugget in maida first → then in breadcrumbs.
- Press well so the coating sticks.
4️⃣ Fry
- Heat oil on medium flame.
- Drop nuggets slowly and fry until golden, crispy and cooked inside (4–5 minutes).
- Do not fry on very high flame—outside browns fast but inside remains raw.
Air Fryer / Oven Option
- Brush or spray oil.
- Air fry at 190°C for 10–12 min.
- Oven bake at 200°C for 15–20 min, flipping halfway.
🍟 Serving Suggestions
Serve hot with:
- Tomato ketchup
- Mayo or garlic mayo
- Sweet chilli sauce
- Mustard dip
💡 Tips for Best Nuggets
- Using thigh meat makes nuggets juicier.
- For extra crunch, double coat: dip in egg → breadcrumbs again.
- Add a teaspoon of soy sauce for extra flavour.
