Homemade crispy nuggets (Print Version)
# Ingredients:
01 -
1 liter of sunflower oil, for frying
02 -
2 teaspoons garlic powder
03 -
150 ml sparkling water
04 -
300 g chicken fillets
05 -
Salt, to taste
06 -
20 g cornstarch
07 -
Black pepper, as needed
08 -
120 g flour
09 -
2 teaspoons paprika
# Instructions:
01 -
Cut the chicken fillets into very small pieces until smooth. You can save time by using a food processor.
02 -
In a bowl, mix the minced chicken with half the garlic powder and paprika. Sprinkle with some salt and pepper as you like.
03 -
Shape the meat mixture into evenly-sized nuggets using your hands. Put them on a plate and pop them in the freezer for about 15 minutes to firm up.
04 -
Heat the oil in a large skillet to about 180°C. While it warms, mix the flour, cornstarch, the remaining paprika, garlic powder, salt, and pepper into a bowl.
05 -
First, dip the nuggets into the dry ingredients. Add the sparkling water to the dry mix to make a smooth batter, like pancake batter. Then dunk the nuggets in.
06 -
Drop the nuggets into the hot oil and fry for about 3-4 minutes on each side until nice and golden. Let any excess oil drain on paper towels before serving.
# Notes:
01 -
Store in an airtight container in the fridge for up to 2-3 days.
02 -
Reheat in the oven at 160°C for 5-10 minutes.
03 -
Freeze by first chilling the nuggets for 2-3 hours, then transfer to a freezer bag to keep for 2-3 months.
04 -
Cook frozen nuggets in the oven at 200°C for 20-25 minutes, flipping halfway.