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These homemade chicken nuggets are just what you need to please everyone in the family without buying store-bought versions. They're crunchy outside, juicy inside, quick to make, and taste way better than anything from the supermarket.
I make these nuggets every Friday for our family movie night. My kids now like them better than fast food ones and they love helping me make them.
Ingredients
- Chicken fillets: these form the main part and are soft and lean, perfect for making juicy nuggets
- Flour: helps the coating stick to the chicken and creates just the right texture
- Eggs: work as the glue between the meat and coating for perfect coverage
- Breadcrumbs: give that irresistible crunch, go for fine breadcrumbs for best results
- Fresh ground salt and pepper: basic seasonings that bring out the chicken's natural flavor
- Oil: needed for cooking, pick one with a high smoke point like sunflower oil
Step-by-Step Instructions
- Getting the meat ready:
- Take chicken fillets out of the fridge 30 minutes before you start so they reach room temperature. This makes sure they cook evenly and stay tender. Cut the fillets into 2 cm wide strips then season them well with fresh ground salt and pepper.
- Setting up your coating station:
- Put three bowls side by side. Pour flour in the first bowl. Beat eggs in the second bowl until smooth. Put breadcrumbs in the third bowl. This line-up makes the coating process much easier.
- Coating the nuggets:
- Take each chicken piece and first dip it in flour, making sure it's fully covered. Gently shake off any extra. Next, dunk it in the beaten eggs, then finally into the breadcrumbs, pressing slightly so they stick. For extra crunchy nuggets, dip them in egg then breadcrumbs a second time.
- Cooking them just right:
- Heat oil in a pan over high heat. When the oil's hot, add the nuggets without crowding them. Cook for 2-3 minutes on each side until they turn golden brown. Then lower the heat and keep cooking for a few more minutes, turning them often to make sure they're cooked through while staying juicy inside.
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I'm really proud of this recipe because it won over my husband who was a big fast food fan. Our favorite moment is watching our guests' eyes get big with surprise when they find out these nuggets are homemade.
Storage
These nuggets stay good in the fridge for 2-3 days in an airtight container. You can also freeze them raw after coating. Put them on a tray without touching each other and freeze for 2 hours before moving them to a freezer bag. They'll keep for up to 3 months this way. When cooking from frozen, just add a few extra minutes to the cooking time.
Tasty Variations
Don't be afraid to try different seasonings. Mix dried thyme or rosemary into the breadcrumbs for more complex flavor. A dash of smoked paprika or garlic powder will add another dimension. For a spicier version, mix some chili powder into the flour. Kids usually love the classic version but adults will enjoy these personal touches.
Perfect Side Dishes
Serve these nuggets with a yogurt and fresh herb sauce as a lighter alternative to ketchup. They go great with homemade fries of course, but also with roasted veggies or a simple green salad for a more balanced meal. For a complete lunch, put them in a wrap with raw veggies and a light sauce.
Frequently Asked Questions
- → Can I use another meat instead of chicken?
Yes, you can swap chicken for turkey or even fish for an equally tasty twist.
- → What kind of breadcrumbs give the best crunch?
Try crushed cornflakes or panko breadcrumbs for an extra crispy coating.
- → How can I prep these nuggets ahead of time?
Bread the chicken beforehand, then store it in the fridge. Cook it just before serving for the best results.
- → Can I bake these nuggets instead of frying them?
Yes, place them on a lightly greased baking tray and bake at 200°C for 20 minutes, flipping them halfway through.
- → What side dishes go well with these nuggets?
Pair them with fries, a fresh green salad, or some grilled veggies for a wholesome meal.