This nuggets recipe uses chicken breast meat that is cut to 1" chunks. The meat is so tasty, tender and juicy. If you are a nugget fan, do try out this yummylicious recipe.
1 egg
1/2 cup milk
8 oz. chicken breast, skinless (cut into 1" chunks)
3 tbsp. plain flour (sifted)
3 tbsp. breadcrumbs
1 tbsp. powdered sugar
1 tsp. salt
1/4 tsp. ground white pepper
Dash of chili powder
Cooking oil for frying
Methods:
- In a blender miller, add the breadcrumbs and process until very fine.
- In a ziplock bag, add the chicken pieces, milk and egg. Close the bag and squish it together. Put the chicken in the fridge for at least 15-20 minutes. I marinate mine for few hours.
- In a heated wok, add oil to about 3 inches, heat to medium high heat until a piece dropped in immediately bubbles up but doesn't burn quickly.
- Put the breadcrumbs, flour, powdered sugar, salt, white pepper, chili powder in a bowl and whisk together.
- Dredge the chicken pieces in the flour mixture and let dry for a few minutes.
- Fry in batches (avoid crowding them) until golden brown (2-3 minutes) and remove to a wire rack. Do not drain on paper towels as it create steam and soften the nuggets.
I serve this nuggets with mashed potatoes drizzled with home-made sauce; and salads at the side.
This nuggets recipe is adapted from 'Dinner then Dessert' by Sabrina Snyder, with amendment of recipe portion to half.
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