Crispy Chicken Nuggets Recipe – Easy Homemade Indian-Style Fried Chicken

Last Updated on 2 months by Neha Deshmukh

Crispy Chicken Nuggets Recipe – Easy Homemade Indian-Style Fried Chicken

Hey everyone! If you’re anything like me, sometimes you just crave that satisfying crunch of a good chicken nugget. But let’s be real, store-bought ones can be…well, a little underwhelming. That’s why I’m so excited to share my recipe for incredibly crispy, flavourful chicken nuggets – with a little Indian-inspired twist! I first made these for my nephew’s birthday, and they were a HUGE hit. Now, they’re a regular request at family gatherings.

Why You’ll Love This Recipe

These aren’t just any chicken nuggets. They’re juicy on the inside, unbelievably crispy on the outside, and packed with flavour thanks to a secret weapon: a touch of Indian spice! They’re also surprisingly easy to make at home, and way more satisfying than anything you’ll find in the freezer aisle. Plus, you get to control exactly what goes into them – always a win!

Ingredients

Here’s what you’ll need to make these golden beauties:

• 500 gm chicken breast
• 1 large egg
• 1/2 cup water
• A pinch of sugar
• 1 1/2 cup flour
• 1 1/2 tsp onion powder
• 3/4 tsp garlic powder
• 3/4 tsp black pepper powder
• 3/4 tsp salt
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using chicken breast keeps things nice and tender. But feel free to experiment (more on that later!).

Now, the onion and garlic powder are key to that subtle Indian flavour. They add a warmth and depth that really elevates these nuggets. Don’t skimp!

When it comes to frying oil, you have a few options. I usually go for groundnut oil, sunflower oil, or vegetable oil – they all have a high smoke point, which is important for getting that perfect crisp. Just make sure you have enough for deep frying – you want the nuggets to be fully submerged.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat those chicken breasts dry. Then, cut them into bite-sized pieces – about 1-inch chunks work great.
2. In a bowl, whisk together the egg, water, and a tiny pinch of sugar. The sugar helps with browning, trust me!
3. On a plate, combine the flour, onion powder, garlic powder, black pepper, and salt. Give it a good mix to make sure everything is evenly distributed.
4. Now for the fun part! Dip each chicken piece into the egg mixture, making sure it’s fully coated. Then, dredge it in the flour mixture, pressing gently to help it adhere. For extra crispiness, repeat the egg and flour coating process – a double coating makes all the difference!
5. Heat up your oil in a pan over medium-high heat. You want it hot enough to fry, but not so hot that it burns the nuggets. Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan.
6. Fry the nuggets until they’re golden brown on all sides – about 5-7 minutes. Drain them on a paper towel to remove any excess oil.
7. For an extra crispy finish, preheat your oven to 180°C (350°F). Arrange the fried nuggets on a baking tray and bake for 7 minutes. This step is optional, but highly recommended!
8. Serve warm with your favourite dipping sauce.

Expert Tips

• Don’t overcrowd the pan when frying! This will lower the oil temperature and result in soggy nuggets. Work in batches if necessary.
• Make sure your oil is hot enough before adding the chicken. A good test is to drop a tiny piece of flour into the oil – it should sizzle immediately.
• Patting the chicken dry before coating is crucial for getting a crispy coating. Moisture is the enemy!

Variations

• Spice it up: Add 1/2 teaspoon of chili powder or cayenne pepper to the flour mixture for a little extra heat. My friend, Priya, loves to add a pinch of garam masala too!
• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives and use an egg replacer (like flaxseed meal mixed with water) in place of the egg.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of regular flour.
• Chicken Thighs: Feel free to use boneless, skinless chicken thighs instead of chicken breast. They’ll be a bit richer and more flavourful.

Festival Adaptations

These nuggets are perfect for parties! They’re always a hit at birthdays, Diwali celebrations, or any get-together where you want a crowd-pleasing snack. You can even serve them with a selection of homemade chutneys for a truly Indian-inspired spread.

Serving Suggestions

These nuggets are amazing with:

• French fries (a classic!)
• Ketchup
• Mayonnaise
• Sweet chili sauce
• Mint chutney
• Tamarind chutney

Storage Instructions

Leftover nuggets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore their crispiness.

FAQs

Q: What is the best way to get the nuggets extra crispy?

A: Double coating them in the flour mixture and baking them for a few minutes after frying is the key!

Q: Can I air fry these chicken nuggets instead of baking?

A: Absolutely! Air fry them at 180°C (350°F) for about 8-10 minutes, flipping halfway through.

Q: What is a good homemade dipping sauce to serve with these nuggets?

A: A simple yogurt-mint chutney is fantastic! Or try a sweet and tangy tamarind chutney.

Q: How long can I keep the coated nuggets in the fridge before frying?

A: You can keep them in the fridge for up to 24 hours, but they’re best fried fresh.

Q: Can I use chicken thighs instead of chicken breast for this recipe?

A: Yes, you can! Chicken thighs will be a bit more flavourful and tender.

Enjoy making these delicious, crispy chicken nuggets! Let me know in the comments how they turn out for you. Happy cooking!