Ingredients
Method
Seasonings for Chicken Nuggets
- Take a mixing bowl and pour ¾ cup of milk into it. Add salt, black pepper powder, white cumin seeds powder, dried fenugreek, and mustard powder. Mix well. Pour in melted butter and add garlic paste, soy sauce, and red chili sauce. Mix well.
- Make breadcrumbs from 3 slices of bread.
- Combine the seasoning mixture and the breadcrumbs. Mix well.
- Now put the boiled chicken, the seasonings and breadcrumbs mixture, and 2 chopped fresh green chilies into a chopper.
- Chop all the ingredients into a uniform paste and refrigerate it for 25 to 40 minutes.
Chicken Nuggets Batter
- To prepare the chicken nuggets batter, whisk 3 eggs in a separate bowl. Add all-purpose flour and cornflour. Mix well. Season it with salt and black pepper powder and mix well.
- Now prepare rusk crumbs from 7 to 8 rusks.
- Take the mixture out of the refrigerator after 40 minutes of marination. Lubricate your hands with the oil. Take a small portion from the paste to make a nugget.
- Prepare the nuggets into different shapes and sizes you like.
- Dip the nugget into the batter and then dredge in the rusk crumbs.
- Prepare all the nuggets in the same manner and then refrigerate them for 20 to 30 minutes.
Frying the Nuggets
- Take a large frying pan or a skillet and pour cooking oil for deep frying. Heat the oil enough before dropping the nuggets in the pan.
- Fry the nuggets on low flame till light golden brown on all sides. Flip the sides as needed. In 7 to 8 minutes, the nuggets will be cooked through.
- Take them out of the pan when cooked through with a strainer. Drain the excess oil back into the pan by holding the strainer above the pan for a while. You can place the nuggets on the paper towel to get the excess oil absorbed into it. Serve the chicken nuggets with ketchup or with the dip of your choice.
