I love homemade food made from the scratch. Whenever I buy from the supermarket, I always check the nutrition information. Every time I read through it, I cringe! Most of the ingredients written are hard to pronounce and never heard of. Most of the processed food in the supermarket are laden with preservatives, sodium, and chemicals. I never buy processed food when I can make it with simple ingredients at home.
These spicy chicken nuggets are great for afternoon tea time snacks. The kids love to munch on these too as an after-school snack. You may make these ahead of time and freeze them. Whenever you are ready, fry them and enjoy with your favorite dip. You may bake these too to make it healthier. So, here it is how to make it. I am sure if you try at home you will never go back to the store-bought ones.
Preparation Time: 15 mins Cooking Time: 15 mins
Other Time: 60 mins Serves: 4-6
1 teaspoon vinegar
1 ½ teaspoons salt or to taste
½ teaspoon black pepper freshly ground
3 cups breadcrumb
1 teaspoon Italian seasonings
½ teaspoon red chili powder or to taste
½ teaspoon garlic powder
¼ teaspoon onion powder
½ cup oil for shallow fry
Wash and pat dry the chicken. Cut into bite size pieces. Marinate the chicken with vinegar, 1 teaspoon of salt and black pepper powder and set aside for 30 minutes.
Transfer the breadcrumbs in a shallow dish and add the remaining salt, onion powder, garlic powder, Italian seasonings and red chili powder. Mix well with a fork until well incorporated.
Lightly beat the egg in a bowl and set aside.
Take one piece of chicken at a time and dip into the beaten egg. With a help of a tong transfer it to the breadcrumb mixture. Now with the help of your hand crumb coat the chicken piece from all sides. Transfer to a plate lined with parchment paper. Repeat with rest of the chicken pieces.
Transfer the plate in the freezer for 30 minutes.
Heat oil in a pan with sides. When the oil is hot, add the crumbed chicken pieces and fry in batches until golden brown in color.
Drain and keep on a plate lined with kitchen towel to absorb the excess oil.
Serve with tomato ketchup or dip of your choice. Enjoy!
Use dry hands to crumb coat the chicken. You may store the crumb coated chicken in the freezer for a month and defrost before frying. You may bake the chicken nuggets too. Pre-heat the oven to 425F (220C) and bake for 20-25 minutes or until the nuggets are light golden in color.
Photos by the author
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