Crispy Nuggets Kebabs

Ingredients

• 400 gboneless chicken
• 2 mediumboiled potatoes
• 1 smallonion
• 2 tablespoonsginger-garlic paste
• to tastesalt
• 1 teaspoonblack pepper
• 1 teaspoonred pepper
• 1 teaspoonpaprika
• 1 teaspoonground cumin
• 2green chillies
• 1egg
• 2 tablespoonscornflour
• 2 tablespoonsrice flour
• 1egg, beaten
• 64 g (½ cup)cornflour
• 40 g (¼ cup)rice flour
• 56 g (2 cups)cornflake crumbs
• for deep-fryingoil

Instructions

1. 1

   Chop the mixture

   Put the chicken, boiled potatoes, onion, ginger-garlic paste, salt, black pepper, red pepper, paprika, cumin, green chillies, egg and the first 2 tablespoons each of cornflour and rice flour in a mini chopper. Chop until well combined, then shape into kebabs with well-greased hands.

2. 2

   Coat the kebabs

   Dip each kebab in the beaten egg, then coat it in the remaining cornflour and rice flour mixture. Finish with a coating of cornflake crumbs.

3. 3

   Deep-fry and serve

   Deep-fry the coated kebabs, then serve with ketchup and chutney.

What are crispy nuggets kebabs?

This dish takes the familiar idea of a breaded chicken nugget and shapes the mixture into kebabs. The recipe blends chicken with potato, onion and spices before adding a crisp cornflake coating.

Chicken provides the savoury base, while potato helps make the mixture cohesive. The contrast between the soft centre and crunchy outside is what makes this version appealing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 29g protein, 51g carbs, 22g fat.

Chicken and egg provide most of the protein, while potato, cornflour, rice flour and cornflakes contribute most of the carbohydrates. The coating and any oil absorbed during deep-frying account for much of the fat, so serve a portion with salad or vegetables for balance.

Build the kebab mixture

Chicken and potato: chop them with the onion, spices, egg and the first measures of flour until the mixture is well combined. The method does not specify a chopping time, so use the texture of the mixture as your cue.

Spices: black pepper, red pepper, paprika and cumin bring warmth, while green chillies add another layer of heat. Salt is added to taste.

Shape with care

Greased hands: coat your hands well before shaping the mixture into kebabs, as the soft mixture may stick. Keep the shapes reasonably similar so they are easier to coat and fry together.

Make the coating crisp

Egg and flour: dip each kebab in beaten egg, then the remaining cornflour and rice flour. This gives the final cornflake layer a surface to cling to.

Cornflakes: coat the kebabs all over with the crumbs for a crunchy finish. Press the crumbs gently onto the surface so they adhere.

Frying and doneness

Deep-frying: fry the coated kebabs until cooked through and crisp. The source recipe does not give a temperature or cooking time, so check that the centre is fully cooked before serving.

Work in batches if needed to avoid crowding the pan, and let the coating become crisp before turning the kebabs.

Serving ideas

Dips: serve the kebabs with ketchup and chutney, as suggested in the recipe. A fresh salad or sliced vegetables can add a lighter, refreshing contrast.

Meal: pair them with flatbread or rice if you want a more substantial plate. Serve soon after frying to enjoy the crunch at its best.

Recipe notes & tips

• Grease your hands thoroughly before shaping the mixture.
• Set out the beaten egg, flour mixture and cornflake crumbs before you start coating.
• Press the cornflake crumbs gently onto each kebab so they stick.
• Fry in batches if needed to leave room around the kebabs.
• Serve the kebabs soon after frying for the crispest coating.

Variations

• Adjust the heat: use fewer green chillies for a milder batch.
• Coarser crumbs: leave some larger cornflake pieces for extra crunch.
• Add herbs: mix chopped fresh coriander into the kebab mixture.
• Change the dip: serve with yoghurt sauce alongside the ketchup or chutney.
• Shape into nuggets: make smaller pieces from the mixture for bite-sized portions.

Common mistakes to avoid

• Sticky mixture: grease your hands well before shaping the kebabs.
• Loose coating: dip in beaten egg before adding the flour and cornflake layers.
• Patchy crumbs: coat each kebab all over and gently press the crumbs into place.
• Crowded pan: fry in batches so the kebabs have space around them.
• Undercooked centre: check that the middle is fully cooked before serving.

How to store

Refrigerate cooked kebabs in a covered container and eat within 3 days. Reheat until piping hot; an oven or air fryer can help restore some crispness. The recipe does not specify freezing instructions.

Frequently asked questions