Homemade Chicken Nuggets

Homemade chicken nuggets have a crisp coating and a juicy centre. Fry them in batches and arrange the coating ingredients in order of use. Serve them straight away with a favourite sauce and a portion of salad.

Ingredients

500 g chicken breast
2 eggs
4 tablespoons wheat flour
100 g breadcrumbs
1 teaspoon sweet paprika
Salt and pepper to taste
Oil for frying

Method

Pat the chicken dry with paper towel. Remove any membrane and cut into pieces of similar size, not too thick, so they cook evenly. Season with salt, pepper and paprika.
Set out three shallow dishes. Put flour in the first, beat the eggs with a fork in the second and put breadcrumbs in the third. Place an empty plate nearby for the coated pieces.
Coat each piece in flour and shake off the excess. Dip in egg, then cover thoroughly with breadcrumbs. Press the coating gently onto the sides as well.
Heat a layer of oil in a frying pan. Add enough pieces to sit separately. Fry over medium heat for several minutes on each side, until golden and completely cooked through.
Transfer to paper towel. Cut into the thickest piece to check that the centre is not raw. Cook the remaining batches in the same way and serve straight away.

Time and portions

Preparation time: about 35 minutes. Serves 4.

Tips and variations

Evenly sized pieces are easier to fry. Remove very thin pieces earlier and check thicker ones separately. The coating can brown before the centre is cooked, so do not rely on its colour alone.
Leave space between pieces in the pan so each one is easy to turn and the oil maintains its temperature. Remove burnt crumbs before the next batch.
If the coating darkens quickly, lower the heat. If the oil does not sizzle gently when a piece is added, give it more time to heat. Do not leave the pan unattended.
Add dried herbs or a little garlic granules to the breadcrumbs. For a thicker coating, dip the pieces in egg and breadcrumbs a second time.
Prepare the sauce ahead. Garlic, tomato or herb yoghurt sauce all work well. Serve with cabbage salad or cut vegetables.

Getting an even coating

Patting the chicken dry helps the flour stick. Shake off excess flour, as a thick, dry layer can separate from the chicken. Beat the egg until the white and yolk are combined, then dip each piece on all sides. Press the breadcrumbs on gently without squeezing the meat. Arrange the coated pieces separately so the coating does not rub off before frying.

You can use one hand for the dry ingredients and the other for the egg to keep crumbs from building up on your fingers. If the breadcrumbs become very clumpy, add a fresh portion. Do not save coating ingredients that have touched raw meat or egg for reuse.

Baking and serving

The nuggets can also be baked. Arrange them apart on a baking tray lined with baking paper, drizzle with a little oil and bake at 200°C until golden and completely cooked through. Turn carefully halfway through. The time depends on the thickness of the pieces and the oven, so cut into the largest piece before serving. The baked coating will differ from the fried version but can still be crisp.

Serve the nuggets on a plate or platter, with sauce in a separate dish. Do not cover the hot coating tightly, as steam will soften it. If making a larger batch, arrange the cooked pieces in a single layer. Once cool, refrigerate leftovers in a closed container and reheat thoroughly before eating.

FAQ

Why does the coating fall off?

The chicken may be wet, the flour layer too thick or the egg coverage incomplete. Handle the coated pieces carefully and avoid turning them unnecessarily.

Can I use a different meat?

Yes. Use turkey breast cut into similar pieces. Adjust the cooking time to their thickness and check that the meat is completely cooked.

What sauce goes with nuggets?

Garlic, mild tomato or yoghurt sauce are good choices. Serve the sauce separately to keep the coating crisp.