Crumbed Chicken Nuggets

    1 hour

    These chicken nuggets are crumbed then deep fried. Eat while they are still hot with a squeeze of lemon juice or some lemony mayonnaise.

    8 people made this

    Serves: 4 

    • 8 chicken thighs or 3 breasts skinned and boned
    • 8 tablespoons flour
    • 3 eggs, lightly whisked
    • sunflower oil for frying
    • 1 pinch salt and pepper, to taste
    • 1 pinch cayenne, ground coriander, cumin or herbs and spices of your choice

    Preparation:20min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:1hour 

    1. Cut the chicken into 3cm pieces.
    2. Put a deep pan of oil on to heat up.
    3. Take three shallow bowls and arrange next to the stove.
    4. Spoon half the flour into the first and add a generous seasoning of salt, pepper and your chosen spice then mix well.
    5. Into the second bowl place the lightly whisked eggs.
    6. Into the third put the remaining flour, seasoned only with a little salt and pepper.
    7. Test the temperature of the oil by dropping a cube of bread into it. It should bubble fairly vigorously and brown in 40 seconds.
    8. Taking a few pieces of chicken at a time coat them in the spiced flour in the first bowl, shake off any excess then dip into the egg making sure they are completely covered.
    9. Shake off any excess and roll them in the third bowl of flour until completely coated.
    10. Shake off any excess flour and place them into the hot oil.
    11. Fry for 4-5 minutes turning occasionally until golden brown.
    12. Drain on paper towel.

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    Reviews in English (3)


    Something else. Firstly the recipe although simple is very good. me and my girlfriend used chinese five spice as the additional herb, and served it with fried rice and a sweet and sour sauce to make a brilliant meal.  -  26 Jul 2010  (Review from Allrecipes UK & Ireland)


    this is really good thanks for sharing the recipe  -  14 Nov 2014  (Review from Allrecipes UK & Ireland)


    Very simple, easy to make snack or addition to a meal. thanks  -  26 Jul 2010  (Review from Allrecipes UK & Ireland)