Homemade Extra Crunchy Chicken Nuggets | Perfect for Ramadan Iftar

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can create a lighter coating.

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide a healthier alternative with similar texture.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but canola oil is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic option, while sugar is a more economical choice.

Chop 4-5 green chilies and 1 large onion into small pieces.

Add the chopped chilies and onion to a bowl.

Add 500 grams of boneless chicken to the bowl.

Mix in 2 tablespoons of ginger garlic paste and 1 egg at room temperature.

Season with coriander powder, red chili powder, and salt to taste.

Add 2 teaspoons of freshly ground black pepper and chili flakes to the mixture.

Grind the mixture until it is well combined and has a smooth consistency.

Form small nugget shapes from the mixture.

If desired, you can freeze the nuggets in a plastic bag for later use.

Crush cornflakes into small pieces using your hands or a rolling pin.

Take 2-3 eggs and beat them in a bowl.

Dip each nugget into the beaten egg, ensuring it is fully coated.

Coat the nugget with crushed cornflakes, pressing gently to adhere.

Heat oil in a pan until it is hot but not smoking, aiming for a medium-low flame.

Carefully add the nuggets to the hot oil, ensuring they are not overcrowded.

Fry the nuggets for at least 7 minutes on each side to ensure they are cooked through.

After about 4 minutes, flip the nuggets to cook the other side.

Remove the nuggets when they are golden brown and cooked through, ensuring they are not overcooked.

Serve the nuggets hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens