Ingredients

Check off ingredients as you go

For 15 large nuggets or 20 smaller ones

• 500g (1 lb) chicken breasts, coarsely ground
• 1 tsp onion powder or 1 small onion, blended
• 1/2 tsp garlic powder
• 1 egg + 1/2 cup water
• 1 tsp mustard (optional)
• 70g (1/2 cup) all-purpose flour
• 30g (1/4 cup) breadcrumbs or tempura batter mix
• Sunflower oil (for frying)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl, combine the ground chicken, salt, pepper, and onion powder. Mix well. The mixture should be soft and slightly sticky.

2. Gently shape the nuggets (it’s easier if you lightly flour your hands or use a large spoon).
3. On a plate, mix the flour, breadcrumbs, garlic powder, and pepper. Place the nuggets in the mixture and coat all sides. Transfer to a clean plate.

4. In a bowl, beat the egg, add the water and mustard (it will seem thin, that’s normal). Dip each nugget in the egg mixture, then coat again in the flour/breadcrumb mixture.
5. Heat a large skillet with a generous amount of oil. When it reaches the right temperature, add the nuggets. Ideally, cook 5 at a time to prevent the oil from cooling too much and the nuggets from absorbing excess oil. Cook about 4-5 minutes per side until golden brown. Transfer to paper towels.

Serve hot with your favorite dipping sauce!

Tips and Time Management

You can skip grinding the chicken and simply cut it into bite-sized pieces.

For appetizers, make mini versions.

For busy weeknights, double the recipe and freeze the nuggets (before or after frying).

If you’ve made them ahead, simply reheat in a preheated 180°C (350°F) oven for about 10 minutes.

To bake in the oven, preheat to 200°C (400°F) and bake on a lightly oiled baking sheet for 15 minutes. Flip halfway through.

For tempura-style nuggets, follow the tempura chicken recipe but freeze the shaped nuggets from step 2 for 30 minutes to 1 hour before coating.