Boneless & skinless chicken – 500 gms, (You can use chicken breast or thigh)
Garlic powder – 1 tsp
Smoked paprika – 1 tsp
Red Chili powder – ½ tsp
Salt – 1 tsp
All-purpose flour – 1 cup
Panko Breadcrumbs – 2 cups
Eggs – 2 or 3
Canola oil for deep frying
Instructions
Cut the chicken into bite-sized pieces, about 1-inch long. Take them in a bowl.
Add garlic powder, paprika, chili powder and salt. Give a good mix and set aside for 30 minutes.
After about 30 minutes, it’s time to bread the chicken nuggets. Beat the eggs in a bowl. Spread out the flour and breadcrumbs in separate shallow dishes.
Now starts the standard breading procedure. First, coat the chicken pieces with flour on all sides. Then shake off excess flour from each chicken cube and dip them into beaten eggs.
Then take out each piece and let the excess liquid drip off. Finally, coat each chicken cube thoroughly on all sides with breadcrumbs by pressing it firmly on the bed of breadcrumbs.
Once all the chicken nuggets are breaded, you can pop them into freezer for 15 minutes to let the coating firm up.
When you are ready to fry, heat enough canola oil in a deep-frying skillet. Once the oil is hot, reduce the heat to medium and tip in the breaded chicken pieces into hot oil.
Fry the chicken nuggets on medium for 10 to 15 minutes or until the outer coating turns golden brown. If you are using chicken breast, your chicken nuggets will cook quickly, in about 6-8 minutes; if using chicken thigh, it would take about 15 minutes on medium to cook completely; hence adjust the cooking time accordingly.
Take out the hot & crispy chicken nuggets and place on a plate lined with absorbent tissue paper. Serve hot with ketchup or ranch dip. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2019/10/best-ever-homemade-chicken-nuggets/