One day, my friend said he wanted to eat some chicken nuggets. I had never made them at home before, but the recipe is simple, so I quickly looked up a few variations and got started. I used chicken breast, breadcrumbs, spices, an egg, and fried everything on the stove. They disappeared off the plate immediately.
Quick Info
Total Time: about 35 minutes
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes (depends on the skillet and the thickness of the pieces)
Servings: 2-3 people, depending on appetite
Difficulty: easy
Recipe Type: warm snack, appetizer, quick chicken recipe
Ingredients
1 boneless chicken breast
1 cup breadcrumbs (not too fine)
Salt
Pepper
1 teaspoon garlic powder
2 teaspoons sweet paprika
1 egg
1 teaspoon dried dill
Oil for frying (amount varies depending on the skillet)
Instructions
1. Wash the chicken breast, pat it dry with a paper towel, and cut it into bite-sized, thin pieces, about the size of a nugget. Don’t cut them too thick, so they cook evenly and quickly.
2. Place the cut pieces in a bowl, sprinkle with salt and pepper, mix, and set aside for 10 minutes. This time helps the spices to infuse a bit.
3. Crack the egg into a separate bowl. Beat it with a fork and add a pinch of salt, pepper, and dried dill. The egg should be well combined.
4. In another bowl, combine the breadcrumbs with paprika, garlic powder, salt, and pepper to taste. Mix well to ensure it is evenly seasoned.
5. Pour oil into a skillet – it doesn’t need to be a lot, just enough to cover the bottom so the nuggets can fry on both sides.
6. Take each piece of chicken and quickly dip it in the egg – it shouldn’t be soaked, just have a thin layer.
7. After the egg, coat the chicken piece in the breadcrumb mixture. Make sure each piece is fully covered.
8. Place the chicken pieces in the hot oil. Don’t overcrowd the skillet; it’s better to cook them in batches.
9. Fry them on each side until they turn golden and crispy. The time varies depending on how thin the pieces are. A few minutes on each side is usually sufficient.
10. Remove the nuggets to a plate lined with paper towels to drain excess oil.
11. Let them cool for a few minutes, then you can serve them.
Why I Make This Recipe Often
It’s quick, requires few ingredients, and is easy to adapt. It’s perfect when you crave something warm and crispy without too much effort. They disappear quickly, especially with a simple dipping sauce on the side.
Tips and Variations
Tips
Don’t cut the chicken pieces too thick for even cooking.
The breadcrumbs shouldn’t be too fine; otherwise, the crust won’t be crispy.
Don’t overcrowd the skillet to prevent the nuggets from becoming soggy.
If you want to avoid the frying smell, use the exhaust fan from the start.
Substitutions
You can use turkey breast instead of chicken if you prefer.
The dried dill in the egg can be omitted if you don’t like the flavor.
If you don’t have breadcrumbs, you can try crushed cornflakes, but the texture will be slightly different.
Variations
If you want spicier nuggets, add a pinch of hot paprika or cayenne pepper to the breadcrumbs.
For extra flavor, you can add grated Parmesan to the breadcrumb mixture.
They can also be fried in sunflower oil or any other oil with a high smoke point.
Serving Ideas
They can be served with garlic sauce, ketchup, or a simple yogurt dip.
They are great as a warm appetizer or as a main dish with a salad on the side.
Frequently Asked Questions
1. Can I use frozen chicken breast?
Yes, but you need to fully thaw it and pat it dry; otherwise, too much water will come out in the skillet.
2. Can the nuggets be baked?
In theory, yes, but this recipe is designed for frying, so the texture will be different in the oven.
3. Can I make the recipe without eggs?
You can use milk or a yogurt and water mixture instead of eggs, but the crust won’t hold together as well.
4. What can I substitute for garlic powder?
It can be omitted, or you can use a very small amount of fresh minced garlic.
5. How salty should the breadcrumbs be?
Season the breadcrumbs to taste. I use moderate salt because both the egg and chicken already contain salt.
Nutritional Values (estimate)
One serving (for 1/3 of the recipe) has approximately 340-400 kcal, depending on how much oil is absorbed in the crust. The protein mainly comes from the chicken breast and egg, so 30-35g per serving. Carbohydrates come from the breadcrumbs (about 20-25g per serving). Fats can vary between 12-18g per serving. These are just estimates, as they depend on the thickness of the crust and how much oil is absorbed during frying.
Storage and Reheating
Nuggets are best when freshly made while they are still crispy. If you have leftovers, you can store them in the fridge in a sealed container for up to a day. When reheating, the crust won’t be as crispy, even if you heat them in a skillet or oven. For quick reheating, you can use the oven or a dry skillet, a few minutes on each side. I do not recommend reheating in the microwave, as they become soft. They are not suitable for freezing after frying.
The recipe is simple, clear, quick, and doesn’t require special techniques or utensils.
Quick Info
Total Time: about 35 minutes
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes (depends on the skillet and the thickness of the pieces)
Servings: 2-3 people, depending on appetite
Difficulty: easy
Recipe Type: warm snack, appetizer, quick chicken recipe
Ingredients
1 boneless chicken breast
1 cup breadcrumbs (not too fine)
Salt
Pepper
1 teaspoon garlic powder
2 teaspoons sweet paprika
1 egg
1 teaspoon dried dill
Oil for frying (amount varies depending on the skillet)
Instructions
1. Wash the chicken breast, pat it dry with a paper towel, and cut it into bite-sized, thin pieces, about the size of a nugget. Don’t cut them too thick, so they cook evenly and quickly.
2. Place the cut pieces in a bowl, sprinkle with salt and pepper, mix, and set aside for 10 minutes. This time helps the spices to infuse a bit.
3. Crack the egg into a separate bowl. Beat it with a fork and add a pinch of salt, pepper, and dried dill. The egg should be well combined.
4. In another bowl, combine the breadcrumbs with paprika, garlic powder, salt, and pepper to taste. Mix well to ensure it is evenly seasoned.
5. Pour oil into a skillet – it doesn’t need to be a lot, just enough to cover the bottom so the nuggets can fry on both sides.
6. Take each piece of chicken and quickly dip it in the egg – it shouldn’t be soaked, just have a thin layer.
7. After the egg, coat the chicken piece in the breadcrumb mixture. Make sure each piece is fully covered.
8. Place the chicken pieces in the hot oil. Don’t overcrowd the skillet; it’s better to cook them in batches.
9. Fry them on each side until they turn golden and crispy. The time varies depending on how thin the pieces are. A few minutes on each side is usually sufficient.
10. Remove the nuggets to a plate lined with paper towels to drain excess oil.
11. Let them cool for a few minutes, then you can serve them.
Why I Make This Recipe Often
It’s quick, requires few ingredients, and is easy to adapt. It’s perfect when you crave something warm and crispy without too much effort. They disappear quickly, especially with a simple dipping sauce on the side.
Tips and Variations
Tips
Don’t cut the chicken pieces too thick for even cooking.
The breadcrumbs shouldn’t be too fine; otherwise, the crust won’t be crispy.
Don’t overcrowd the skillet to prevent the nuggets from becoming soggy.
If you want to avoid the frying smell, use the exhaust fan from the start.
Substitutions
You can use turkey breast instead of chicken if you prefer.
The dried dill in the egg can be omitted if you don’t like the flavor.
If you don’t have breadcrumbs, you can try crushed cornflakes, but the texture will be slightly different.
Variations
If you want spicier nuggets, add a pinch of hot paprika or cayenne pepper to the breadcrumbs.
For extra flavor, you can add grated Parmesan to the breadcrumb mixture.
They can also be fried in sunflower oil or any other oil with a high smoke point.
Serving Ideas
They can be served with garlic sauce, ketchup, or a simple yogurt dip.
They are great as a warm appetizer or as a main dish with a salad on the side.
Frequently Asked Questions
1. Can I use frozen chicken breast?
Yes, but you need to fully thaw it and pat it dry; otherwise, too much water will come out in the skillet.
2. Can the nuggets be baked?
In theory, yes, but this recipe is designed for frying, so the texture will be different in the oven.
3. Can I make the recipe without eggs?
You can use milk or a yogurt and water mixture instead of eggs, but the crust won’t hold together as well.
4. What can I substitute for garlic powder?
It can be omitted, or you can use a very small amount of fresh minced garlic.
5. How salty should the breadcrumbs be?
Season the breadcrumbs to taste. I use moderate salt because both the egg and chicken already contain salt.
Nutritional Values (estimate)
One serving (for 1/3 of the recipe) has approximately 340-400 kcal, depending on how much oil is absorbed in the crust. The protein mainly comes from the chicken breast and egg, so 30-35g per serving. Carbohydrates come from the breadcrumbs (about 20-25g per serving). Fats can vary between 12-18g per serving. These are just estimates, as they depend on the thickness of the crust and how much oil is absorbed during frying.
Storage and Reheating
Nuggets are best when freshly made while they are still crispy. If you have leftovers, you can store them in the fridge in a sealed container for up to a day. When reheating, the crust won’t be as crispy, even if you heat them in a skillet or oven. For quick reheating, you can use the oven or a dry skillet, a few minutes on each side. I do not recommend reheating in the microwave, as they become soft. They are not suitable for freezing after frying.
The recipe is simple, clear, quick, and doesn’t require special techniques or utensils.