Very crispy and juicy chicken nuggets

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• salt and pepper
• Paprika powder, sweet
• Flour
• 2 eggs, whisked
• n. B. Panko
• e.g. oil for frying (rapeseed or sunflower oil) or a designated frying oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple and delicious

Wash the chicken, pat dry with a paper towel, and cut into large pieces. Season with salt, pepper, and paprika. Coat in flour, shake well, dip in the egg mixture, and then coat in panko, pressing the panko firmly into place. Fry on both sides in a pan with oil (use half a bottle, about 300-400 ml, of oil) on level 7 out of 9 until golden brown. As a test, you can cut through the thickest piece to check if the chicken is cooked through. Remove the cooked nuggets with a slotted spoon and place them on a plate lined with a paper towel to absorb any excess oil and keep the nuggets nice and crispy. I like to serve them with salad. But you can also serve them with traditional fries or something similar. I’ve also filled the nuggets with ham and cheese like a cordon bleu. It’s a bit more complicated, but still very tasty.