Homemade Chicken Nuggets
A family favourite the kids will love, made with simple wholesome ingredients.
These nuggets start with chicken breast blended together with fino bread and a warm mix of spices, giving a tender inside and a crisp golden shell without any factory additives. Making them at home puts you in charge of the meat, the salt and the seasoning, and they cook just as well fried, baked, or in the air fryer.
How to Prepare
Blend the chicken breasts with the fino bread, salt, black pepper, paprika, onion powder, garlic powder and ginger powder into a smooth mixture.
Shape the mixture into nugget shapes.
Prepare the coating: whisk the milk, egg and flour into a batter.
Dip each nugget in the batter, then coat in the seasoned breadcrumbs.
Fry in hot oil until golden and cooked through (or bake / air-fry).
Serve hot with your favourite dip.
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Freeze the shaped nuggets before frying for a neater shape and extra crunch.
Ingredient Swaps
The fino bread can be swapped for a cup of fine breadcrumbs or lightly moistened toast for the same texture. Boneless chicken thighs work in place of breasts if you prefer a richer, juicier bite. And if you are out of milk for the coating, thinned yogurt does the job just as well.
Common Questions
Why is bread added to the chicken mixture?
The bread absorbs excess moisture and gives the nuggets a firm, tender texture instead of a rubbery one.
Can the nuggets be baked instead of fried?
Yes, arrange them on a lightly oiled tray and bake in a hot oven until golden; they also work in the air fryer.
How do I get a crisp outer crust?
Dip each piece in the milk, egg and flour mixture, then coat it well in the seasoned breadcrumbs before cooking.
Can I prepare and freeze the nuggets?
Yes, freeze them on a tray after coating, then store in a bag and cook straight from frozen.
Which sauces pair well with them?
Garlic sauce, ketchup or barbecue sauce all suit them depending on taste.
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