Deep Fried Chicken Nuggets

    (84)
    30 minutes

    Chicken cubes in batter, deep fried. Obviously not for everyday but they're stil way healthier than takeaway.


    74 people made this

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breasts
    • 2 cups (500ml) vegetable oil
    • 1 egg, beaten
    • 1/3 cup (80ml) water
    • 1/3 cup (45g) plain flour
    • 1 1/2 tablespoons sesame seeds, toasted
    • 1 1/2 teaspoons salt

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Rinse chicken with cold water and pat dry with paper towels. Cut into 2x2x2cm pieces.
    2. Fill a deep fryer with oil, no more than 1/3 full. Heat to medium heat.
    3. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt; stirring until a smooth batter is formed.
    4. Dip chicken pieces in batter and drain off any excess. Add battered chicken a few pieces at a time to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

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    Reviews and Ratings
    Global Ratings:
    (84)

    Reviews in English (57)

    by
    83

    A family favorite! I use milk in place of water; eliminated sesame seeds, and added garlic powder and pepper. I fried these up in a skillet on medium high heat. They cook very quickly. This dish also fries up nicely without the egg/milk batter - just coated in flour and seasonings. Grandkids love them with a little honey-barbeque sauce to dip.  -  12 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    69

    This is the first time I'm rating something with one star, ever. I'm very sorry to say that these were the worst chicken nuggets I've ever eaten. They couldn't crisp up (I use a fry thermometer so I know it wasn't the temperature), the batter was disappointingly thin, and they were virtually flavorless. I can't believe something fried could be such a disaster. I reread the recipe over and over again to see if I missed something or did something wrong - I followed this recipe to a "t". I'm guessing it's the water that didn't work out. I'm going to stick with flour/eggs/breadcrumbs from now on.  -  18 May 2006  (Review from Allrecipes USA and Canada)

    by
    47

    WOW- much better than I anticipated- although next time I will reduce the salt. The batter looked too thin to me, but actually came out great. Almost reminded me of fish & chips batter. I think they would be better with a little seasoning like onion/garlic powder. Used an electric skillet with about an inch of corn oil. Thanks for submitting!  -  16 Sep 2005  (Review from Allrecipes USA and Canada)

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