Chicken Nuggets

Ingredients

• 3chicken breasts, cut into bite-size pieces
• 120 g (2 cups)panko breadcrumbs, crushed
• 2 teaspoonsSlap Ya Mama seasoning
• 2 teaspoonspaprika
• 2 teaspoonsblack pepper
• 1 teaspoongarlic powder
• 2eggs
• 60 ml (1/4 cup)double cream
• for fryingoil

Instructions

1. 1

   Mix the coating

   In a shallow dish, combine the crushed panko breadcrumbs with all the seasonings and mix well.

2. 2

   Whisk the dip

   In a second shallow dish, whisk together the eggs and double cream.

3. 3

   Coat the chicken

   Dip each piece of chicken in the egg mixture, then coat it in the seasoned breadcrumbs.

4. 4

   Heat the oil

   Heat oil in a large frying pot over medium-high heat.

5. 5

   Fry in batches

   Fry the nuggets in batches for 4–6 minutes, or until golden brown and completely cooked through.

6. 6

   Drain the nuggets

   Lift out the nuggets and place them on a plate lined with kitchen paper.

7. 7

   Serve with sauce

   Enjoy the nuggets with your favourite dipping sauce.

What are chicken nuggets?

Chicken nuggets are bite-size pieces of chicken coated in a crisp crumb and cooked until done. They are a familiar American-style comfort food, often served with a dipping sauce.

This version uses panko for a light, crunchy coating and seasons the crumbs directly. A quick egg-and-cream dip helps the coating cling to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 67 calories, 7g protein, 4g carbs, 2g fat.

The chicken provides most of the protein, while the panko supplies much of the carbohydrate. The coating, eggs, cream and frying oil contribute fat; the supplied per-serving figures are 67 kcal, 7 g protein, 4 g carbohydrate and 2 g fat. Pair a portion with vegetables or salad for a more balanced plate.

The seasoned panko coating

Panko: Crush the breadcrumbs as directed so the coating adheres more evenly to the small chicken pieces.

Seasoning: Slap Ya Mama, paprika, black pepper and garlic powder go straight into the crumbs, distributing their flavour across the nuggets.

Coating each piece

Egg mixture: Whisk the eggs and cream together until combined, then dip each piece of chicken through it.

Crumbs: Let excess egg mixture drip off before coating the chicken. Press the crumbs gently onto the surface so they stay in place when frying.

Frying for crunch

Batch size: Fry in batches rather than crowding the pot. This gives the pieces room to cook and makes them easier to turn or lift out.

Doneness: Use the stated 4–6 minutes as a guide, looking for a golden coating and chicken cooked completely through. Piece size and oil temperature can affect timing.

Serving the nuggets

Dipping sauce: Serve with your favourite sauce, as suggested in the method. Put it on the side so the crumb stays crisp until each piece is dipped.

On the plate: A salad or cooked vegetables make a fresh contrast to the fried coating; add them alongside rather than changing the nugget method.

Timing and preparation

Set-up: Prepare both shallow dishes before heating the oil, then coat the chicken while the frying pot comes up to temperature.

Frying: The recipe gives 4–6 minutes per batch, so the total cooking time depends on how many batches your pot can safely hold.

Recipe notes & tips

• Cut the chicken into similarly sized bite-size pieces so they cook at a similar pace.
• Use shallow dishes to make dipping and coating each piece easier.
• Coat the chicken just before frying so the crumbs do not become soggy while waiting.
• Fry in batches, leaving space around the nuggets in the pot.
• Drain each batch on kitchen paper before serving.

Variations

• More paprika: Increase the paprika for a stronger, earthier seasoning.
• Extra garlic: Add more garlic powder to the breadcrumb mixture for a bolder savoury flavour.
• Peppery coating: Use additional black pepper for a sharper bite.
• Different dip: Serve with another favourite dipping sauce.
• Smaller nuggets: Cut the chicken into smaller, evenly sized pieces and keep an eye on the cooking time.

Common mistakes to avoid

• Uneven pieces: Cut the chicken to a similar size so the nuggets finish cooking more evenly.
• Loose coating: Let excess egg mixture drip off and press the crumbs gently onto the chicken.
• Crowded pot: Fry in batches so the nuggets have room to cook properly.
• Rushed frying: Check that the centre is cooked through rather than relying on colour alone.
• Soggy coating: Drain the cooked nuggets on kitchen paper and serve soon after frying.

How to store

Refrigerate cooled nuggets in a covered container for up to 3 days. Reheat in an oven or air fryer until hot throughout to help restore some crispness; the coating may soften during storage.

Frequently asked questions