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Chicken Nuggets

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Chicken Nuggets

  • Non-Veg
  • Spicy
  • Medium




  • 200 gm Boneless Chicken breast
  • 1/2 cup of All-Purpose Flour (Maida)
  • 1/4 tsp Salt or as per taste
  • Black Pepper powder as per taste
  • 1 egg slightly beaten
  • 1/4 tsp garlic powder
  • 1 cup Breadcrumbs
  • Cooking Oil (for deep frying)


  1. Cut chicken into nugget-size pieces, about 2 inch.
  2. Place the flour in a resealable plastic bag and mix with the garlic powder, salt and black pepper.
  3. Place the chicken pieces in the bag with the flour and toss to coat.
  4. Place the breadcrumbs in a wide plate, season with salt and pepper and set aside.
  5. Whisk the egg with 1 tablespoon water in a bowl.
  6. Remove pieces of chicken from the flour.
  7. Dip one piece at a time in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate.
  8. Repeat with the remaining pieces of chicken.
  9. Put oil in deep fryer or put about 2 to 3 inches in a deep frying pan.
  10. Heat oil on hight heat and check temperature with a toothpick, dip a toothpick into the hot oil just before frying. The oil is ready if it froths.
  11. Fry chicken nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes. Fry in seperate batches.
  12. Serve hot with Mayonnaise dip or tomato ketchup.
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