Crispy homemade nuggets (Print Version)
# Ingredients:
01 -
300 g chicken breast fillets.
02 -
2 teaspoons granulated garlic.
03 -
2 teaspoons smoked paprika.
04 -
150 ml sparkling water.
05 -
120 g plain flour.
06 -
20 g cornstarch (or cornflour).
07 -
1 liter sunflower oil for frying.
08 -
Salt.
09 -
Pepper.
# Instructions:
01 -
Use a blender or food processor to grind the chicken until smooth, or just chop it up finely if needed.
02 -
Put the ground chicken into a bowl. Toss in half the paprika, granulated garlic, salt, and pepper. Mix everything well until it's combined.
03 -
Shape nuggets with your hands and set them onto a plate. Let them firm up in the freezer for about 15 minutes.
04 -
In a large pan, slowly warm the oil until it reaches 180°C (use a thermometer if you’ve got one).
05 -
In a bowl, mix the flour, cornstarch, remaining paprika, granulated garlic, salt, and pepper. Pour in the sparkling water and stir until it's like pancake batter—smooth and runny.
06 -
Dip each nugget into the batter and coat it thoroughly.
07 -
Cook the nuggets in the hot oil for 3–4 minutes per side, or until they’ve got that golden, crispy look. Drain on paper towels afterward.
# Notes:
01 -
Keeps in a sealed container in the fridge for 2–3 days.
02 -
To reheat, put in the oven at 160°C for about 5–10 minutes.
03 -
Freeze for up to 2–3 months without issues.
04 -
Defrost in the oven at 200°C for 20–25 minutes.