Homemade Chicken Nuggets
Votes: 9
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Homemade chicken nuggets - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless, skinless chicken breasts, cut into 4cm pieces.
- 1/2 cup flour
- 1 teaspoon dried garlic
- 1 teaspoon of salt
- 1/4 tsp ground black pepper
- 1 tbsp. breadcrumbs
- 1 large egg, beaten with a tablespoon of water
- 1 cup vegetable oil
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Recipes with similar ingredients: chicken breasts, breadcrumbs, garlic powder
Cooking the dish according to the recipe:
- Place flour and seasonings in a zip-top bag. Add the nuggets and shake well. Repeat with the remaining chicken. Transfer the chicken to a plate.
- Prepare a bowl with an egg and a dish with breadcrumbs, lightly salted.
- Dip the nuggets first in the egg, then in the breadcrumbs, gently pressing the crumbs onto the chicken. Transfer to a plate.
- Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces on each side until browned, about 8 minutes. Repeat with the remaining chicken. Using a spatula, transfer the nuggets to a baking sheet lined with absorbent paper; season with salt. Serve while hot.
Recipe nuggets.
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