Crispy Chicken Nuggets

Chicken nuggets are one of those store-bought foods that are actually really simple and easy to make at home. It is so much more delicious when they are homemade, as we use freshly ground chicken, spices, and a scrumptious crumb coating.

To make our bread coating for the chicken nuggets, we have used CBL Munchee Snak Cracker Biscuits, provided to us by one of our partners, Pyramid. These crackers are sweet, savoury, and seasoned perfectly with a mixture of spices. You can enjoy these crackers as they are or have it with some nuts, cheese, salsa, or even fried curry leaves.

Serving Size: 20

Ingredients:

For the nuggets

• 1 cup CBL Munchee Snak Cracker Biscuits
• ¼ cup flour
• 2 eggs
• 250g boneless chicken (cut into small pieces)
• ½ tsp garlic powder
• ½ tsp chilli powder
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp oil (for kneading)
• 1 ¼ cup oil (for frying)

For the dipping sauce

• 2 tbsp sweet chilli sauce
• 2 tbsp chilli sauce
• 2 tbsp mayonnaise
• ½ tsp garlic powder

Instructions:

1. To get started, add 250g boneless chicken (cut into small pieces) into a blender and grind for around 10 seconds at low speed. Scrape the sides down and blend for another 10 seconds or so until the chicken is evenly minced. Set aside.
2. Then, wash the blender well, before grinding 1 cup CBL Munchee Snak Cracker Biscuits in the blender until they become fine crumbs. Set it aside as well.
3. Next, add ¼ cup flour into a small bowl. In another bowl, beat 2 eggs until smooth.
4. To a new large bowl, add 250g minced chicken, ½ tsp garlic powder, ½ tsp chilli powder, ½ tsp salt, and ¼ tsp black pepper. Using your hands, mix the chicken and spices together until evenly combined.
5. Place the minced chicken mixture on a cutting board or a flat surface. Rub ¼ tsp oil on the chicken and knead it until it becomes smooth, similar to a meatball mixture. This will only take a few seconds. The oil will prevent it from sticking to your hands.
6. Lightly press and spread the chicken into a 1 cm thick rectangular shape. Then, cut it into 1.5-inch pieces to get chicken nuggets. We were able to cut around 20 pieces.
7. To make the crumb coating of the nugget, first coat a chicken piece in flour. Shake off the excess flour, then dip and coat it in the beaten egg mixture. Lastly, coat it with the crushed biscuits, pressing the crumbs a bit firmly on the egg coating so it sticks better. Repeat the same for all the chicken pieces.
8. Add 1 ¼ cup oil to a pot and heat it up at medium high heat for 4 minutes. You can tell that it is heated enough when a nugget is added to the oil and small bubbles rapidly form around it.
9. When the oil is heated, start frying the nuggets in batches (around 5-6 nuggets each time), making sure not to over-crowd the pot. Fry each batch for 1 minute or until they are golden brown in colour, flipping them halfway through for an even cook. 
10. Once fried, place the chicken nuggets on a plate lined with paper napkins. This is to get rid of any excess oil and to make the chicken nuggets crispier.
11. Lastly, prepare the dipping sauce. Add 2 tbsp sweet chilli sauce, 3 tbsp chilli sauce, 2 tbsp mayonnaise, and ½ tsp garlic powder into a small bowl. Mix to combine well. The crispy chicken nuggets are now ready to enjoy!