How to Make Chicken Nuggets at Home

Ingredients

• 1 kg minus a quarter (700 g) chicken, cut into medium pieces
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon sugar
• Note: you can use fresh garlic, onion and ginger but their flavor is strong — do not add too much.
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1/4 tablespoon baking powder
• 1) For baking in the oven:
• 1 egg
• 1 tablespoon liquid milk
• a pinch of black pepper
• 1/2 cup crushed crackers
• 1/2 cup crushed cornflakes
• 2) For standard frying:
• 1/2 cup flour
• 1/2 cup cornstarch
• 3) For frying with a liquid batter:
• Batter:
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda)
• 1 1/2 cups water, or as needed
• Starch and flour mix:
• 1/2 cup starch (cornstarch)
• 1/2 cup flour
• We have 3 methods to prepare the nuggets:
• 1) Oven baking:
• Start by preparing the coating if you want to bake the nuggets in the oven... in a bowl mix the egg with the milk and pepper
• 2) Regular frying:
• If we want to fry the nuggets with the traditional coating... mix the flour and starch in one bowl; in another bowl beat the egg with the pepper and milk; in a third bowl mix the cornflakes and crushed crackers
• Take a nugget piece and dip it in the flour and starch, then in the egg mixture, and finally in the cornflakes and crushed crackers mixture
• Fry them in hot, abundant oil at medium heat until the nuggets are cooked and browned, then remove them from the oil and place them on kitchen paper towels to absorb the oil
• 3) Frying with the liquid batter:
• In a bowl combine all the liquid batter ingredients with only half the amount of water and mix well... if the mixture is thick, gradually add the remaining water and whisk to remove lumps and smooth the batter
• In a bowl mix the flour and starch
• Take a nugget piece... dip it in the starch and flour mix, then in the liquid batter and fry it in abundant oil at medium heat so the nuggets cook inside then
• Remove them from the oil and place them on paper towels to absorb the oil
• Chicken nuggets recipe from the cook and friend of Sho Tabkhin Al-Yawm website:
• Umm Taha Al-Hamawi
• Click on Umm Taha's name to visit her page on our site and enjoy her recipes
• To prepare potato salad the Umm Taha way click this link: How to make the tastiest potato salad
• From Umm Taha's recipes also try oven-baked kibbeh

Method

1. In a food processor or electric grinder, add the chicken with all the remaining ingredients and process until the chicken is coarsely ground and everything is well combined.
2. Wet your hands with water, shape the mixture into nugget pieces, and freeze them for about 20 minutes.
   Timers: 20 min
3. In another bowl, mix the ground crackers with the cornflakes.
4. Take a nugget, dip it in the egg mixture, then in the cornflakes and cracker mixture, and place the nuggets on a baking tray lined with parchment paper or lightly greased with a little oil.
5. Bake for about 20 minutes at 200°C until the nuggets are golden on both sides.
   Timers: 20 min
6. Serve the chicken nuggets with salad, French fries, and ketchup.
7. Note: You can freeze the nugget pieces. After shaping the nuggets, place them on a tray lined with a clear plastic bag (without frying, baking, or coating) and leave the tray in the freezer for about six hours. Then remove the pieces from the tray, store them in a freezer bag, seal it well, and keep it in the freezer.