About this recipe:This is an adaptation of a recipe I found a long while ago. My Granddaughter loves chicken nuggets but the ones you buy are all batter and I wanted her to have all chicken so I adapted this recipe which works well. You can use three chicken breasts instead of the eight chicken thighs, if desired.
your choice of ground cayenne, pimenton, ground coriander, cumin or herbs and spices of your choice
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Method Prep:15min › Cook:10min › Ready in:25min
Cut the chicken into 3cm pieces.
Put a deep pan of oil on to heat up.
Take three shallow bowls and arrange next to the hob.
Spoon half the flour into the first and add a generous seasoning of salt, pepper and your chosen spice and mix well.
Into the second bowl place the lightly beaten eggs.
Into the third put the remaining flour, seasoned only with a little salt and pepper.
Test the temperature of the oil by dropping a cube of bread into it. It should bubble fairly vigorously and brown in 40 seconds.
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. Shake off any excess and roll them in the third bowl of flour until completely coated. Shake off any excess flour and drop them into the hot oil.
Fry for 4-5 minutes turning occasionally until golden brown. Drain on kitchen paper.
Eat while still good and hot with a squeeze of lemon juice, a lemony mayonnaise or a shake of tomato ketchup.
Kids love helping with the coating of the chicken but adult supervision is imperative when it comes to the frying bit.
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