While chicken nuggets are often considered ‘kids’ food’ I’ve always found that they are equally popular with adults. However, the chicken nuggets you find at fast food restaurants are not a patch on the home-made kind.
For one thing, you know exactly what’s in these. I like to use the thigh meat of the chicken, soaked in buttermilk for a day or so in the fridge to tenderise it. So if I want to cook chicken nuggets for dinner I’ll put the whole pieces of chicken thighs in a ziplock bag with the milk in the morning before I leave the house. Then it’s just a matter of rinsing and cutting up the chicken when it’s time to cook. But if you’re in a hurry you can skip this step.
To make the nuggets, you simply dredge the chicken pieces in flour, dip them egg and then roll them in almond meal before shallow frying. Drain them on kitchen paper to absorb the excess oil and then serve them immediately with tomato sauce, barbecue sauce or sweet chilli sauce. To make this dish more into a meal, serve the nuggets with a side salad and oven-baked chips.
This recipe uses almond meal and gluten-free flour, making these chicken nuggets safe for those with gluten issues. If you have no such problems then you can of course use regular flour instead. Either way, I wouldn’t count on having any leftovers. Enjoy!
- 500 grams chicken thighs
- 200 mls buttermilk (optional)
- ½ cup flour (gluten-free or plain) with 1 tablespoon salt and pepper to taste mixed in
- 2 eggs, beaten
- 200 grams almond meal
- 125mls vegetable oil
- Tomato, barbecue or sweet chilli sauce to serve
- Rinse chicken and then put into a plastic ziplock bag with the milk. Leave for 6 hours or for up to two days in the refrigerator (optional).
- To make the nuggets, rinse milk from chicken (if necessary) and then cut each chicken thigh into nugget size pieces.
- Set out one bowl and three plates on the kitchen bench. Put the egg in the bowl, the flour mixture on the first plate and the almond meal on the second plate.
- Dredge a chicken piece in the flour, making sure to cover it thoroughly,
- Dip into the beaten egg mixture and then let excess drain off before pressing the chicken piece into the almond meal so that it is completely covered.
- Put the chicken piece on the empty plate and then repeat with remaining chicken pieces until all are finished.
- Heat up the oil in a medium fry pan for a couple of minutes over a high heat and then gently slip chicken pieces in. Depending on the size of your pan you may need to cook the chicken in two batches.
- Turn down heat to medium and then fry chicken on either side until cooked through (4-5 minutes each side). Drain on kitchen paper and serve immediately.