Chicken Nuggets
Homemade chicken nuggets made from a blended chicken paste, double-coated in flour and a sparkling water batter, then fried until golden.
Ingredients
- Chicken breast 400 grams, for the chicken mixture
- 1 egg, for the chicken mixture
- Salt 1 teaspoon, for the chicken mixture
- Garlic powder 1 teaspoon, for the chicken mixture
- Onion powder 1 teaspoon, for the chicken mixture
- Black pepper, to taste, for the chicken mixture
- Plain flour 3 tablespoons, for the dry coating
- Plain flour 4 tablespoons, for the wet batter
- Paprika 1 teaspoon, for the wet batter
- Cornflour 1 teaspoon, for the wet batter
- Black pepper, for the wet batter
- Baking powder 1 teaspoon, for the wet batter
- Salt, to taste, for the wet batter
- Garlic powder 1 teaspoon, for the wet batter
- Onion powder 1 teaspoon, for the wet batter
- Sparkling water 250 millilitres, for the wet batter
- Vegetable oil, for frying
Instructions
- Cut the chicken breast into pieces and add to a blender with the egg and the chicken mixture seasonings (salt, garlic powder, onion powder, black pepper). Blend until it becomes a smooth paste.
- Line a tray with baking paper and shape the mixture into nugget shapes, wetting your hands slightly to stop the mixture sticking.
- Place the tray in the freezer for about 2 hours.
- Prepare two bowls: one with the dry coating flour, and one with the wet batter ingredients whisked together.
- Heat oil in a pan. Coat each nugget first in the flour, then dip into the wet batter, and carefully lower it into the hot oil.
- Fry until golden brown, or until the nuggets float to the surface, which means they’re ready.