the Sage Test Kitchen

Chicken Nuggets

Name: Chicken Nuggets
Cook time: 1800 s
Total time: 1800 s
Yield: Makes 14
Ingredients: 450 g skinless chicken fillets - cut into 2.5cm pieces; 1½ tsp salt - divided; ¼ tsp onion powder; ¼ tsp garlic powder; 100 g plain flour; 2 tbsp cornflour; Freshly ground black pepper - to season; 125 ml vegetable oil

Say goodbye to mystery meat and hello to nuggets made with chicken breast…and only that. Simply processed with a sprinkling of seasoning, you’re just a pan-fry away to golden crispness. No visits to the freezer aisle required.

the Paradice™ 9

+3 more appliances

30 mins total time

30 mins active time

Easy

Makes 14

Ingredients

Measurements:

450 g skinless chicken fillets
cut into 2.5cm pieces
1½ tsp salt
divided
¼ tsp onion powder
¼ tsp garlic powder
100 g plain flour
2 tbsp cornflour
Freshly ground black pepper
to season
125 ml vegetable oil

Instructions

1
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the chicken, ½ teaspoon salt, onion powder and garlic powder and process to form a paste.
2
Place the flour, cornflour, remaining 1 teaspoon salt and pepper in a large bowl and whisk to combine.
3
Using a tablespoon measure, shape 2 tablespoons of the chicken mixture into a ball, flatten and shape into a nugget. Toss the nuggets in the flour mixture to coat. Shake off the excess flour.
4
Place a large frying pan over medium-high heat. Add the oil, when hot, add the nuggets and cook until golden brown. Flip the nuggets over and continue cooking until a meat thermometer registers minimum 74°C when inserted in the centre. Remove and drain on paper towel.
5
Serve the nuggets with your favourite sauce.