Crispy Chicken Nuggets
Thermomix recipe: Crispy Chicken Nuggets. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 500 g boneless, skinless chicken breast, cut into 3-4 cm pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 60 g plain flour
- 2 large eggs, lightly beaten
- 150 g panko breadcrumbs
- 2 tbsp olive oil (for baking sheet, optional)
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease with olive oil if desired.
- Place the chicken breast pieces into the clean and dry Thermomix bowl. Chop 8-10 sec / Speed 7. Scrape down the sides of the bowl with the spatula. Repeat if necessary until the chicken is finely minced but not puréed.
- Add salt, black pepper, garlic powder, onion powder, and paprika to the minced chicken in the Thermomix bowl. Mix 10 sec / Speed 3 / Reverse.
- Transfer the seasoned chicken mixture from the Thermomix bowl to a separate bowl. Using your hands, shape the mixture into approximately 20-24 small nugget shapes.
- Prepare three shallow bowls: one with the plain flour, one with the lightly beaten eggs, and one with the panko breadcrumbs.
- Take each chicken nugget, first dredge it in the flour, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to adhere.
- Arrange the coated chicken nuggets in a single layer on the prepared baking sheet.
- Bake for 18-22 minutes, flipping halfway through, or until the nuggets are golden brown and cooked through (internal temperature reaches 74°C / 165°F).
- Serve immediately with your favourite dipping sauces.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.