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

Ingredient Substitutions

• Instead of Fine breadcrumbs: crushed dry biscuits, corn flour
• Instead of All-purpose flour: whole wheat flour
• Instead of Curry powder: garam masala powder
• Instead of Ground cumin: ground coriander
• Instead of Nutmeg: nutmeg powder
• Instead of Eggs: plant-based egg substitute (for the coating)
• Instead of Sunflower oil: peanut oil, canola oil
• Instead of Ketchup (optional): barbecue sauce, mayonnaise

Equipment Needed

• Electric grinder or blender
• Bowl (mixing bowl)
• Silicone spatula
• Measuring spoon (tsp)
• Baking sheet with parchment paper
• Heavy-bottomed skillet
• Kitchen tongs
• Paper towels
• Cooking thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Mince the chicken without over‑mixing
• Ensure an even coating (flour → egg → breadcrumbs)
• Cook in well‑hot oil (≈180°C) to avoid excessive oil absorption

Chef Tips from the Video

• Add a small pinch of smoked paprika to the coating for an even more appetizing color.
• For a stronger flavor, let the seasoned filling rest in the fridge for 30 minutes before shaping.

Troubleshooting

Storage

Refrigerator: Store cooked nuggets in an airtight container for 2‑3 days in the fridge.

Freezer: After cooking, let cool then place in a freezer bag. Keeps up to 2 months. Reheat in the oven at 180°C for 10 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours, otherwise risk of bacterial growth.

Make-Ahead Tips

• Prepare the filling and shape the nuggets the day before; keep them in the refrigerator and fry them the same day.
• Uncooked nuggets can be frozen on a tray, then transferred to a bag once solidified.