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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the boneless chicken into smaller pieces. Add the chicken and bread slices to a food processor and process until you have a smooth mixture. Transfer the mixture to a bowl.
Add garlic paste, mayonnaise, vinegar, soy sauce, salt, black pepper, and green chilli paste. Add one egg and mix everything thoroughly until the spices are evenly distributed throughout the chicken mixture.
Take a small portion of the prepared mixture and flatten it gently. Shape it into a small nugget. Repeat the process until all the mixture has been used.
Beat the remaining egg in a separate bowl. Dip each shaped nugget into the beaten egg and then place it in the breadcrumbs. Turn it gently so that the breadcrumbs cover the entire surface. For an extra-crispy coating, press the breadcrumbs lightly onto the nugget.
Heat cooking oil in a deep pan over medium heat. Once the oil is hot, carefully place the nuggets into the pan. Fry them in batches rather than overcrowding the pan. Cook until the nuggets become golden and crispy on the outside and completely cooked through. Remove them onto a plate lined with paper towel to absorb excess oil.
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For an extra-crispy coating, press the breadcrumbs lightly onto the nugget.
Fry the nuggets in batches to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness.
Can I use whole wheat bread instead of white bread?
Yes, you can use whole wheat bread for a healthier option.
How can I make the nuggets spicier?
Increase the amount of green chilli paste or add some red chilli flakes to the mixture.
Can I bake the nuggets instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes or until golden and cooked through.
How do I store leftover nuggets?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze the nuggets?
Yes, freeze them after shaping and coating with breadcrumbs. Thaw before frying or baking.
