Chicken Nuggets
Ingredients:
For the Chicken:
250 grams Boneless Chicken Breast, cut into roughly 1-inch pieces
1 teaspoon Ginger-Garlic Paste
1 teaspoon Chili Powder (adjust to your spice preference)
1 teaspoon Black Pepper Powder
1 teaspoon Soy Sauce
1 teaspoon Tomato Sauce
1 teaspoon Salt (or to taste)
2-3 tablespoons Bread Crumbs (plus more for coating)
For Coating:
1/2 cup All-Purpose Flour (Maida)
1 Egg
2 tablespoons Milk
1/4 teaspoon Black Pepper Powder
Pinch of Salt
1 cup Bread Crumbs (plain or seasoned)
Oil, for deep frying
Preparation
Marinate the Chicken:
In a bowl, combine the cut chicken pieces, ginger-garlic paste, chili powder, black pepper powder, soy sauce, tomato sauce, and salt.
Mix well to ensure the chicken pieces are evenly coated with the marinade.
Add 2-3 tablespoons of bread crumbs to the marinated chicken. This will help bind the mixture later.
Mix again and let the chicken marinate for at least 15-20 minutes at room temperature, or longer in the refrigerator for a more intense flavor.
Grind the Chicken Mixture:
Transfer the marinated chicken mixture to a food processor or a mixer-grinder.Grind the mixture until it forms a smooth, paste-like consistency. Be careful not to over-process it.
Shape the Nuggets:
Lightly grease a flat tray or plate with oil.Take the ground chicken mixture and knead it gently for a minute or two. This will help in shaping.Take a small portion of the mixture and shape it into your desired nugget shapes (oval, round, or any other fun shape). Place the shaped nuggets on the greased tray.
Prepare the Coating Stations:
Set up three shallow dishes or plates for the coating:
Dish 1: All-purpose flour.
Dish 2: In a bowl, whisk together the egg, milk, black pepper powder, and a pinch of salt.
Dish 3: Bread crumbs.
Coat the Nuggets:
Take one shaped chicken nugget at a time.First, dredge it in the all-purpose flour, ensuring it’s evenly coated. Shake off any excess flour.Next, dip the floured nugget into the egg-milk mixture, making sure it’s fully coated. Let any excess drip off.Finally, coat the nugget generously with bread crumbs, pressing gently to help them adhere.Place the coated nuggets on a clean plate or tray.
Fry the Nuggets:
Heat enough oil in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for frying but not smoking.
Carefully add the coated chicken nuggets to the hot oil in a single layer, being careful not to overcrowd the pan. Fry in batches if necessary.Fry the nuggets for 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).Remove the fried nuggets with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve:
Serve the homemade chicken nuggets hot with your favorite dipping sauces like ketchup, mustard, mayonnaise, or a homemade sauce.
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