Chicken Nuggets

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·        1/2 cup all-purpose flour

·        1 teaspoon granulated garlic

·         Salt and ground black pepper

·        2 boneless, skinless Crysbro chicken breasts, cut into 1 1/2-inch pieces

·        1 cup breadcrumbs

·        1 large egg

·        1 cup vegetable oil



  1. Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate. Season with salt and pepper and set aside.
  2. Whisk the egg and 1 tablespoon of water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set aside on a clean plate. Repeat with the remaining pieces of chicken.
  3. Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and fry until light golden brown on each side, about 8 minutes in total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt, while hot and serve.
Nethmi Rodrigo

Nethmi Rodrigo

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