Nuggets de Frango do @CheffOtto
Nuggets de Frango do @CheffOtto is a easy Brazilian recipe that serves 4. 250 calories per serving. Recipe by Riltin on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $22.61 total, $5.65 per serving
Ingredients
- 500 g Chicken Breast (ground) (ground or finely minced; can use pre‑ground chicken from freezer)
- 1 pinch Salt (adjust to taste)
- 1 pinch Black Pepper (freshly ground if possible)
- 4 cloves Garlic (minced or crushed)
- 1 Tbsp Requeijão (Brazilian cream cheese) (soft, spreadable; can substitute with regular cream cheese)
- 1 Tbsp Mayonnaise (any brand; adds moisture and richness)
- 1 Egg (beaten; for coating)
- 1 cup Panko Breadcrumbs (Japanese style breadcrumbs; gives extra crunch)
- 2 cups Vegetable Oil (for deep‑frying; can reuse oil from previous fry)
Instructions
Prepare the Chicken Base
Place the 500 g of ground chicken in a mixing bowl. Add a pinch of salt, a pinch of black pepper, the minced four garlic cloves, 1 Tbsp of requeijão and 1 Tbsp of mayonnaise. Mix thoroughly until the mixture is homogeneous.
Time: PT5M
Shape the Nuggets
With damp hands, scoop about a tablespoon of the chicken mixture and shape it into bite‑size nuggets or fun dinosaur shapes. Place the formed nuggets on a plate lined with parchment.
Time: PT5M
Prepare Coating Station
In a shallow dish, beat the egg. In another shallow dish, spread the panko breadcrumbs.
Time: PT2M
Coat the Nuggets
Dip each chilled nugget first into the beaten egg, letting excess drip off, then roll it in the panko until fully covered. Place coated nuggets back on the parchment sheet.
Time: PT4M
Heat the Oil
Add 2 cups of vegetable oil to the frying pan and heat over medium‑high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, drop a small breadcrumb in; it should sizzle and turn golden in 5‑7 seconds.
Time: PT4M
Temperature: 350°F
Fry the Nuggets
Carefully lower a few nuggets into the hot oil using tongs. Fry for 2‑3 minutes, turning once, until they are golden‑brown and the internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on paper towels.
Time: PT5M
Temperature: 350°F
Serve
Serve the hot nuggets immediately with your favorite dipping sauce (e.g., ketchup, spicy mayo, or a salty sauce).
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: contains gluten, contains dairy, contains egg
Allergens: egg, dairy, wheat
Ingredient Substitutions
- Instead of Chicken Breast (ground): ground turkey, ground chicken thigh
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper, paprika
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Requeijão (Brazilian cream cheese): cream cheese, soft goat cheese
- Instead of Mayonnaise: Greek yogurt (1 Tbsp)
- Instead of Egg: egg white (2), flax egg (1 Tbsp flaxseed + 3 Tbsp water)
- Instead of Panko Breadcrumbs: regular breadcrumbs, crushed cornflakes
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Food Processor or Meat Grinder
- Mixing Bowl
- Measuring Spoons
- Whisk or Fork
- Frying Pan or Deep Fryer
- Tongs or Slotted Spoon
- Paper Towels
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Mix the chicken base until fully combined; a wet mixture will affect shaping.
- Shape and chill the nuggets before coating to prevent them from falling apart.
- Maintain oil temperature around 350°F; too low makes soggy nuggets, too high burns them.
Chef Tips from the Video
- Chill the shaped nuggets for a few minutes before coating; this makes the coating adhere better.
- For extra flavor, add a pinch of smoked paprika or dried herbs to the panko.
- After frying, place nuggets on a wire rack over a baking sheet instead of paper towels to keep them crisp.
Troubleshooting
Mixture is too wet and falls apart when shaping
Add 1‑2 Tbsp of panko or a little flour to the mixture until it holds its shape.
Nuggets turn dark brown quickly
Use fresh oil or lower the heat slightly; old oil darkens faster.
Nuggets are soggy, not crispy
Make sure oil is at 350°F before adding nuggets and avoid crowding the pan.
Storage
Refrigerator: Store cooked nuggets in an airtight container for up to 2 days. Reheat in a hot oven to retain crispness.
Freezer: Freeze raw, coated nuggets on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Fry from frozen, adding 1‑2 extra minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Shape and coat the nuggets, then freeze them raw; fry directly from frozen when needed.
- Cook a larger batch, let cool, and store in the fridge for quick snack re‑heating.
Frequently Asked Questions
What is the cultural significance and history of homemade chicken nuggets in Brazilian snack cuisine?
In Brazil, fried chicken bites—often called "nuggets" or "coxinhas de frango" when shaped—are popular street‑food and home‑cooking snacks, especially among students and families looking for quick, crunchy protein. They reflect the Brazilian love for fried foods and the adaptation of fast‑food concepts into homemade versions.
What are traditional regional variations of chicken nuggets in Brazilian cuisine?
While the basic fried chicken nugget is common nationwide, some regions add local ingredients such as queijo coalho (curd cheese) or use farinha de mandioca (cassava flour) instead of panko. In the Southeast, a touch of lime zest is sometimes added for brightness.
How is a typical Brazilian chicken nugget served in its authentic setting?
They are usually served hot with a side of ketchup, mustard, or a spicy mayo‑based sauce, and often accompanied by a cold soda or fresh juice. In home settings they may be part of a larger snack platter with fried potatoes and cheese sticks.
On what occasions are homemade chicken nuggets traditionally enjoyed in Brazil?
Homemade nuggets are a staple at casual gatherings, children’s parties, football‑watching sessions, and as a quick after‑school snack. They are also a go‑to comfort food for busy weekdays.
What other Brazilian dishes pair well with these homemade chicken nuggets?
Serve them alongside pão de queijo (cheese bread), pastel de carne, or a fresh salad of lettuce, tomato, and corn. A side of vinagrete (Brazilian vinaigrette) adds a tangy contrast.
What are the most common mistakes to avoid when making Super Crispy Homemade Chicken Nuggets?
Common errors include over‑mixing the chicken which makes it mushy, using oil that is too cool (resulting in soggy nuggets), and overcrowding the pan which drops the oil temperature. Also, forgetting to season the mixture can leave the nuggets bland.
Why does this recipe use mayonnaise in the chicken mixture instead of more cream cheese?
Mayonnaise adds moisture and a subtle tang without making the mixture overly heavy, while a small amount of requeijão provides a creamy texture. Using too much cream cheese can make the mixture too soft and difficult to shape.
Can I make Super Crispy Homemade Chicken Nuggets ahead of time and how should I store them?
Yes. Shape and coat the nuggets, then freeze them on a tray. Transfer to a zip‑top bag and keep for up to one month. Fry directly from frozen, adding a minute or two to the cooking time.
What texture and appearance should I look for when the nuggets are done?
The exterior should be golden‑brown and crisp, with a slight crackle when you bite into it. Inside, the chicken should be moist, white, and the internal temperature must reach 165°F (74°C).
What does the YouTube channel Riltin specialize in?
The YouTube channel Riltin focuses on practical, no‑frills home cooking tutorials, often featuring quick, budget‑friendly recipes that use everyday pantry ingredients and simple techniques.
How does the YouTube channel Riltin's approach to Brazilian cooking differ from other Brazilian cooking channels?
Riltin emphasizes speed, minimal equipment, and improvisation—like reusing leftover oil or using pre‑ground chicken—whereas many other Brazilian channels showcase more elaborate, traditional preparations with multiple steps and specialty ingredients.
Last updated: September 6, 2026
