The Chicken Nuggets, also known as Chicken Nuggets, are a fast food made from breaded and then fried chicken, served with sauces. The recipe is very easy: use a mixer to blend the ingredients, form small flattened balls, pass them first in flour, then in egg and finally in breadcrumbs with the addition of cornmeal which makes them crispy when fried. If you prefer a lighter cooking method you can choose the oven. For similar recipes on the blog see Leftover roast chicken meatballs
Other chicken recipes by clicking the links below
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
- Energy 329.24 (Kcal)
- Carbohydrates 27.52 (g) of which sugars 2.01 (g)
- Proteins 22.27 (g)
- Fat 14.86 (g) of which saturated 2.52 (g)of which unsaturated 7.92 (g)
- Fibers 2.75 (g)
- Sodium 219.90 (mg)
Indicative values for a portion of 132 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz chicken breast
- 1 potato (boiled)
- 1/3 cup onion
- 3 tbsp soft bread crumbs
- 1 1/2 tsp lemon zest (grated)
- 2 sprigs rosemary (finely chopped)
- 2 oz cream cheese
- 1 cup breadcrumbs
- 1/4 cup fine cornmeal
- 3/4 cup flour (all-purpose)
- 2 eggs
- 1 1/4 cup peanut oil
These quantities make about 24 nuggets, enough for 4 people
Tools
The recipe contains IconA affiliate links
- Mixer
- Bowl
- Frying pan
- Paper towels
Steps
Cut the chicken breast, the soft bread crumbs, the onion and the boiled potato into pieces and finely chop the rosemary. Put the chicken seasoned with rosemary, the soft bread crumbs and the onion into the bowl of the mixer.
Add the potato pieces, the cream cheese and salt, then blend in the mixer until you get a creamy mixture. Using a spoon, take small portions about the size of a walnut.
Place the portions on a plate with the flour and coat them well. As you go, set them on a board. Then dip them in the beaten eggs and after that in the mixture of breadcrumbs and cornmeal.
Once breaded, let them rest a few minutes. Meanwhile heat the oil and, as soon as it’s ready, place the nuggets in. Fry on one side, turn them and when they have reached a nice color, drain and let them dry on paper towels. Salt if necessary. Serve the chicken nuggets with mayonnaise or ketchup.
