Homemade Chicken Nuggets

Ingredients

• 700 g Chicken fillets (skinless, boneless, cut into strips)
• 150 g Fine breadcrumbs (preferably panko or classic breadcrumbs)
• 100 g All-purpose flour (for the first coating)
• 1 c. à café Curry powder (adds a spicy note)
• 1 c. à café Ground cumin (complements the curry)
• 1 pincée Nutmeg (freshly grated if possible)
• 1 c. à café Salt (to season the flour)
• 1 c. à café Ground black pepper (to taste)
• 4 unités Eggs (1 for the filling, 3 for the coating)
• 200 ml Sunflower oil (for frying, depth of about 1 cm)
• to taste Ketchup (optional) (for serving)
• a few leaves Green salad (optional) (to garnish the plate)

Instructions

1. Prepare the chicken

   Remove the skin and any small bones from the fillets, cut them into strips, then finely mince using an electric grinder or a blender by pulsing in small batches.

   Time: PT10M

2. Season the meat

   Transfer the minced chicken to the bowl, add 1 whole egg, pepper, curry, cumin, nutmeg and mix with the spatula until you obtain a homogeneous and slightly sticky filling.

   Time: PT5M

3. Prepare the coating

   In three separate containers, place the flour seasoned with salt and pepper, beat the remaining 3 eggs into an omelette, and set the breadcrumbs in the third container.

   Time: PT5M

4. Shape the nuggets

   Using a tablespoon, scoop a portion of the filling (about 30 g); roll it first in the flour, tap to remove excess, form a small disc, dip quickly in the beaten egg, then roll in the breadcrumbs until fully coated. Repeat until the filling is exhausted.

   Time: PT10M

5. Rest before cooking

   Place the formed nuggets on a tray lined with parchment paper. Let rest for 2 minutes so the coating adheres well.

   Time: PT2M

6. Fry the nuggets

   Heat about 1 cm of sunflower oil in the pan to 180°C. When the oil is hot, carefully place the nuggets. Cook 3 minutes on one side until golden, flip and cook an additional 3 minutes. Adjust cooking time by a few seconds if needed.

   Time: PT8M

   Temperature: 180°C

7. Drain and serve

   Remove the nuggets with tongs, place them on paper towels to remove excess oil. Serve immediately with ketchup and a few salad leaves for garnish.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g