Mini Crispy Chicken Nuggets

Ingredients

• 500 g Ground Chicken (fresh, 80% lean)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• 1 clove Garlic (minced)
• 1 cup All-Purpose Flour (for first coating, lightly seasoned with salt)
• 2 Eggs (large, beaten)
• 2 cups Golden Breadcrumbs (store‑bought or homemade, for final coating)
• 2 cups Vegetable Oil (for shallow frying, high smoke point)
• to serve Ketchup (optional dipping sauce)

Instructions

1. Season the Chicken

   Place the ground chicken in a mixing bowl, add salt, black pepper, and minced garlic. Mix thoroughly until the seasoning is evenly distributed.

   Time: PT5M

2. Shape Mini Nuggets

   With damp hands, scoop about 1‑inch portions of the mixture and roll into small balls, then gently flatten to a nugget shape.

   Time: PT5M

3. Set Up Coating Stations

   Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

   Time: PT3M

4. Coat the Nuggets

   Roll each nugget first in flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs.

   Time: PT5M

5. Fry Until Golden

   Heat vegetable oil in a frying pan over medium‑high heat until it reaches about 350°F. Carefully add nuggets in a single layer; fry 2‑3 minutes per side until golden brown and cooked through.

   Time: PT5M

   Temperature: 350°F

6. Drain and Serve

   Remove nuggets with tongs and place on paper towels to drain excess oil. Transfer to a serving box and serve with ketchup or your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g