Name: Chicken nuggets recipe by Priyanjali Joardar at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: Chicken breast 250 g; Minced garlic 1 tablespoon; Freshly ground black pepper 2 teaspoon; Vinegar 2 tablespoon; Salt to taste; Vegetable oil for frying; Crumb coating; All purpose flour 1/2 cup; Bread crumbs 1 cup; Egg 1; Freshly ground black pepper 2 teaspoon; Salt to taste

Ingredients Serving: 5

Chicken breast 250 g
Minced garlic 1 tablespoon
Freshly ground black pepper 2 teaspoon
Vinegar 2 tablespoon
Salt to taste
Vegetable oil for frying
Crumb coating
All purpose flour 1/2 cup
Bread crumbs 1 cup
Egg 1
Freshly ground black pepper 2 teaspoon
Salt to taste

Instructions

Wash and clean the chicken breast. Pat dry them.
Cut the chicken breast into small cubes.
Marinate the nuggets with salt, vinegar, freshly crushed black pepper and minced garlic. Refrigerate for at least 1 hour.
Take two plates-to one, add all purpose flour and to the other add breast crumbs. Season both with salt and pepper.
Crack an egg in a bowl, add a tablespoon of water and whisk it well.
Take the marinated chicken, at first coat it with the flour to seal the marinade. Then dip in the egg wash and coat it well. Finally coat it with bread crumbs from all sides. Keep the nugget on a plate.
Prepare all the nuggets in the same way. Place the coated nuggets in refrigerator for half an hour for the coating to dry up and stick to the chicken well so that it doesn't come off while frying. If you are in a hurry you may skip the refrigeration and fry it immediately.
Take a heavy bottom wok, heat oil to medium heat. Heat it until a few bread crumbs dropped and the oil sizzles.
Fry the nuggets in batches of 4-5 at a time until they turn crisp and golden, takes about 4-5 minutes.
Drain them on a paper napkin and serve hot with ketchup.

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