🍗 Chicken nuggets
Chicken nuggets are bite-sized pieces of chicken coated in seasoned flour and breadcrumbs and deep-fried until golden. The coating is crisp and the inside soft and juicy, which makes them easy to eat with the fingers. They are a children's favourite and a fast-food staple, usually served with fries and a dipping sauce.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g chicken breast, cut into bite-sized pieces
- 60 g flour
- 80 g breadcrumbs
- 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder
- Salt and pepper
- Oil for frying
Method
- Season the chicken with salt and pepper.
- Mix the flour with the spices and whisk half of it with about 80 ml water into a thin batter.
- Dust the chicken in the dry flour, dip it in the batter, then roll it in the breadcrumbs.
- Fry in hot oil at 175 °C for 4–5 minutes until golden and cooked through, then drain on paper.
How to make it lighter
- Bake at 220 °C for 15–18 minutes or air-fry instead of deep-frying.
- Count the pieces: a portion of 6 is very different from 20.
- Choose a lighter dip such as salsa instead of creamy sauces.
History
The chicken nugget is usually credited to Robert C. Baker, a food scientist at Cornell University, who developed a method for forming and breading chicken pieces in the mid-twentieth century. Fast-food chains made nuggets a mass-market product from the early 1980s.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →