Nuggets
WHAT YOU WILL NEED
From ingredients
4 products
SIMPLE PROCESS
Step by step recipe
The secret to these nuggets is the cheese batter, which forms a crispy shell during frying and locks in the chicken's juices. Pound the chicken to an even thickness for consistent cooking. The batter – made with cheese, eggs, and mayo – creates a sturdy coating that stays attached. Fry in hot oil until golden brown, working in batches to keep the oil temperature steady.
Prep the Chicken
Rinse chicken breast (1000 g / 2.2 lb), pat dry with paper towels. Cut into pieces about 2×2 inches (5×5 cm). Cover with plastic wrap and pound to ½ inch (1 cm) thickness. Season with salt and pepper if desired.
Make the Batter
In a blender, combine semi-hard cheese (100 g / 3.5 oz), eggs (110 g / about 2 large), and mayonnaise (80 g / ⅓ cup). Blend until smooth and pasty.
Coat the Nuggets
Dip each chicken piece into the batter, making sure it's fully coated. Let any excess drip off. Use a fork or tongs to keep your hands clean.
Fry
Heat about ½ inch (1 cm) of vegetable oil in a skillet to 170°C (340°F). Fry the nuggets in batches, without overcrowding. Cook for 3–4 minutes per side until golden and crispy. Drain on paper towels.
Serve
Serve hot with your favorite dipping sauce (ketchup, mustard, ranch) and fresh vegetables. Enjoy!
CHEF'S TIP
Choose Fresh Chicken Breast
Use fresh, boneless skinless chicken breast for the juiciest results. If frozen, thaw completely and pat dry to remove extra moisture.
Pound Evenly
Cover the chicken with plastic wrap and pound to about ½ inch (1 cm) thickness – this ensures even frying and tender meat.
Use Melt-Friendly Cheese
Semi-hard cheeses like Gouda or Edam work best for a stretchy, crispy crust. A mix of Parmesan and mozzarella is also great.
Don't Skimp on Oil
Use enough oil for the nuggets to float – about ½ inch deep. Heat to 170°C (340°F) for a golden, crispy finish without burning.
SUBSTITUTIONS
Add your taste
- Swap Mayo for Sour Cream Use sour cream (80 g / ⅓ cup) for a lighter batter – the texture will be slightly softer and the dish lower in calories.
- Replace Cheese with Breadcrumbs For classic nuggets, coat the chicken in flour, then egg, then breadcrumbs – a traditional crunchy alternative.
- Add Spices to the Batter Mix in paprika, garlic powder, or Italian herbs for extra flavor.
- Bake Instead of Fry Arrange the coated nuggets on a baking sheet, brush with oil, and bake at 200°C (400°F) for 20–25 minutes until crisp.
HOW TO STORE
How to Store Chicken Nuggets
Cool completely, then store in an airtight container in the fridge for up to 2 days. For best crispness, reheat in the oven at 150°C (300°F) for 10 minutes or in an air fryer. The microwave will make them soft. You can freeze raw or cooked nuggets for up to 2 months – thaw in the fridge and reheat in the oven.
GOOD TO KNOW