Chicken naggets

Ingredients for 24 nagets:

for naggets
500 g chicken fillet
½ teaspoon salt
½ teaspoon onion powder

for filling
100 g panko breadcrumbs
100 g of flour
3 eggs
salt
black pepper
paprika powder
oil for frying
BBQ sauce for serving

Cut the chicken fillets into pieces and place them in a blender. Pulse blend and stir occasionally to ensure the mixture is not completely smooth, but has a few lumps. Transfer the mixture to a bowl, add salt and onion powder, and mix well. Shape into nuggets (approximately 24 pieces). Take a tablespoon of the meat mixture, form a ball with your hands, and flatten it into a nugget shape.
Prepare the breadcrumbs by placing flour, beaten eggs, and panko breadcrumbs in three separate bowls. Add a pinch of salt and black pepper to the flour, a pinch of salt to the eggs, and about ½ teaspoon of paprika powder to the panko breadcrumbs.
Coat each nugget by rolling it first in flour, then in egg, and finally in breadcrumbs. Arrange them on a baking tray.
Bake the nuggets in the oven at 180°C for about 10-12 minutes.
At this point, the nuggets can be chilled and frozen for longer storage or prepared for immediate serving. For frying, they can be pan-fried in oil for about 2 minutes on each side or deep-fried for about 2-3 minutes. If cooking from frozen, the time will be approximately doubled.
Serve the nuggets with BBQ sauce.

Created exclusively for Stollar, this recipe brings out the best in the appliance.