Homemade crispy nuggets (Print Version)
# Ingredients:
01 -
300g chicken breast fillets.
02 -
2 teaspoons garlic powder.
03 -
2 teaspoons paprika.
04 -
20g cornstarch.
05 -
120g all-purpose flour.
06 -
150ml sparkling water.
07 -
Salt.
08 -
Pepper.
09 -
1 liter sunflower oil for frying.
# Instructions:
01 -
Dice the chicken breast into small pieces, then blend it until it turns into a puree. Using a food processor can save time.
02 -
Put the chicken mixture in a bowl. Sprinkle half of the garlic powder, paprika, salt, and pepper. Stir everything together well.
03 -
Shape the mixture with your hands into nugget-sized pieces. Lay them flat on a plate and pop into the freezer for 15 minutes.
04 -
Warm up the sunflower oil in a large skillet to a temperature of 180°C.
05 -
In another bowl, whisk together the flour, remaining paprika, garlic powder, cornstarch, salt, and pepper. Pour in the sparkling water to create a smooth batter, similar to pancake mix.
06 -
Dip each nugget into the batter, ensuring they're fully covered.
07 -
Deep fry the nuggets in the hot oil for about 3-4 minutes on each side until they're nice and golden. Use paper towels to drain the excess oil after frying.
# Notes:
01 -
Store in a sealed container in the fridge for 2-3 days.
02 -
To reheat: warm in the oven at 160°C for 5-10 minutes.
03 -
Freeze for up to 2-3 months.
04 -
Defrosting: bake directly from frozen at 200°C for 20-25 minutes.