Crispy Homemade Chicken Nuggets with Dipping Sauce
Thermomix recipe: Crispy Homemade Chicken Nuggets with Dipping Sauce. Ready in 42 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
- 1 tsp onion powder
- ½ tsp paprika
- 60 g plain flour
- 2 large eggs, beaten
- 150 g panko breadcrumbs
- 500 ml vegetable oil, for frying (or less for baking)
- 100 g ketchup (for dipping sauce)
- 30 g yellow mustard (for dipping sauce)
- 20 g honey (for dipping sauce)
- 10 g white vinegar (for dipping sauce)
- Pinch of salt (for dipping sauce)
Instructions
- Add the 500 g chicken pieces, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp paprika to the Thermomix bowl.
- Chop 10 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
- If needed, chop for another 5 sec / Speed 7, until the chicken is finely minced but not a paste. Transfer the minced chicken to a separate bowl and set aside. Clean the Thermomix bowl.
- Prepare three shallow bowls for your breading station: one with 60 g plain flour, one with the 2 beaten eggs, and one with 150 g panko breadcrumbs.
- Take small portions of the minced chicken mixture (about 1 tablespoon each) and shape them into desired nugget forms.
- First, dredge each nugget in the plain flour, shaking off any excess. Then, dip it into the beaten egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere well. Place the breaded nuggets on a plate or baking sheet.
- **For Frying (Recommended):** Heat 500 ml vegetable oil in a large frying pan over medium-high heat to approximately 170°C. Carefully add the nuggets in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- **For Baking (Alternative):** Preheat your oven to 200°C (180°C fan). Place the breaded nuggets on a baking sheet lined with parchment paper. Lightly spray the nuggets with a little oil. Bake for 15-20 minutes, flipping them halfway through, until golden and cooked through.
- Add 100 g ketchup, 30 g yellow mustard, 20 g honey, 10 g white vinegar, and a pinch of salt to the clean Thermomix bowl.
- Mix 15 sec / Speed 3 until well combined.
- Transfer the dipping sauce to a small serving bowl. Serve the hot, crispy chicken nuggets immediately with the homemade dipping sauce.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.