Crispiest Chicken Nuggets Kebabs

Ingredients

• 400 gboneless chicken
• 2 mediumboiled potatoes
• 1 smallonion
• 1 teaspoonground ginger
• 1 teaspoongarlic powder
• to tastesalt
• 1 teaspoonblack pepper
• 1 teaspoonred pepper
• 1 teaspoonpaprika
• 1 teaspoonground cumin
• 1egg
• 2 tablespoonscornflour
• 2 tablespoonsrice flour
• 1egg, beaten
• 480 ml (2 cups)cornflakes and breadcrumbs
• for deep-fryingoil

Instructions

1. 1

   Chop the chicken

   Finely chop the chicken and onion together in a mini chopper. Mix them with the mashed boiled potatoes and all the spices.

2. 2

   Add the binders

   Add one egg, the cornflour and the rice flour, then combine.

3. 3

   Chill the mixture

   Cover and leave the mixture to rest in the fridge for 30 minutes.

4. 4

   Shape the kebabs

   Grease your hands well with olive oil and shape the mixture into kebabs.

5. 5

   Coat the kebabs

   Dip each kebab in the beaten egg, then coat it in the cornflake and breadcrumb mixture.

6. 6

   Fry and serve

   Deep-fry the kebabs and serve with ketchup and chutney. You can also shallow-fry or air-fry them.

What are chicken nuggets kebabs?

These kebabs are shaped portions of chicken and potato mixture, coated in crumbs and fried until crisp. The recipe brings together the familiar nugget-style coating and kebab-like shape rather than following one distinct regional tradition.

Potato makes the chicken mixture easy to shape, while rice flour in the mix and the cornflake-breadcrumb coating help give the outside its crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 30g protein, 45g carbs, 19g fat.

Chicken supplies most of the protein, while the potatoes, cornflour, rice flour and crumb coating contribute most of the carbohydrate. The eggs and oil used for frying add fat, with the amount depending partly on how much oil the coating absorbs. Serve a few kebabs with vegetables or salad to balance the plate.

Why the ingredients work

Chicken and potato: the chopped chicken provides the main savoury base, while boiled, mashed potato softens the mixture and helps it hold together.

Rice flour: this is added alongside cornflour to bind the mixture. The recipe also highlights it as a way to increase crispiness.

Cornflakes and breadcrumbs: together they give the coating a varied, crunchy texture. Crush the cornflakes enough to help them stick, while leaving some small pieces for crunch.

Getting the mixture ready

Chopping: process the chicken and onion finely so the mixture is even and easy to shape. Mash the boiled potatoes before adding them, so no large lumps interrupt the texture.

Chilling: the 30-minute rest firms the mixture and makes it less difficult to handle. Keep it refrigerated while you prepare the coating.

Shaping and coating

Oiled hands: grease your hands with olive oil as directed to reduce sticking while you form the kebabs. Aim for portions of a similar size so they cook at a similar pace.

Coating: dip each shaped piece in beaten egg before pressing it into the crumb mix. Cover the sides evenly so the chicken mixture is not exposed.

Frying and doneness

Deep-frying: fry the kebabs until the coating is crisp and golden and the chicken is cooked through. Avoid crowding the pan, as adding too many at once can cool the oil and soften the coating.

Alternative methods: the recipe also suggests shallow-frying or air-frying. Cooking time will vary with the kebab size and method, so check that the centre is cooked before serving.

Serving ideas

Dips: serve the kebabs with ketchup and chutney, as suggested. A sharp or tangy chutney makes a useful contrast to the crisp coating.

On the plate: add a fresh salad or cooked vegetables alongside the kebabs for a more balanced meal.

Recipe notes & tips

• Chill the mixture for the full 30 minutes to make shaping easier.
• Grease your hands before shaping each batch of kebabs.
• Press the coating gently onto the kebabs so it adheres on all sides.
• Fry in batches rather than overcrowding the pan.
• Check a kebab from the first batch through the centre before serving the rest.

Variations

• Adjust the spice: use less red pepper for a milder kebab.
• Add fresh herbs: mix chopped coriander or parsley into the chicken mixture.
• Change the coating: use extra breadcrumbs in place of some of the cornflakes.
• Make smaller bites: shape the mixture into shorter pieces for snack-sized portions.
• Try air-frying: cook the coated kebabs in an air fryer instead of deep-frying.

Common mistakes to avoid

• Skipping the chill: the mixture may be difficult to shape; refrigerate it for 30 minutes.
• Large potato lumps: they can make shaping uneven; mash the boiled potatoes thoroughly.
• Patchy coating: exposed spots may not turn crisp; cover every side with egg and crumbs.
• Crowding the pan: the coating can soften; fry the kebabs in batches.
• Serving before checking: the outside can brown before the centre is cooked; check one through the middle.

How to store

Refrigerate cooked kebabs in a covered container and eat within 3 days. Reheat in an oven or air fryer until hot throughout to help the coating crisp up again; avoid relying on a microwave if you want to retain the crunch.

Frequently asked questions