Chicken nuggets are a trendy and easy snack or meal option that people of all ages love. Always crispy on the outside and soft on the inside, one could enjoy them with a complementary sauce or just part of a meal. They are versatile and ready in no time. The standard chicken nuggets recipe requires one to cut the boneless, skinless chicken breasts into bite-sized pieces. The pieces get dipped into a seasoned flour mixture, a beaten egg, and breadcrumbs for that crispy nugget coating. Another option is baking. Place the breaded nugget pieces on a baking sheet and bake at 200 C/400 F for about 15 to 20 minutes or until crispy and cooked. This way, you reduce using too much oil, and voilà for low-fat recipe of chicken nuggets. They are very often dipped into an array of sauces, from ketchup to barbecue sauce to honey mustard. They may be served with everything from fries to salad to steamed vegetables: a complete meal. Be they homemade or frozen, chicken nuggets are a very versatile and grand option for any meal or snack.

• 500 gms boneless chicken
• Edible oils-palmolein oil cooking oil
• 2 eggs
• Salt
• 1 cup maida
• 1/2 tsp garlic powder
• 1/2 tsp black pepper powder
• Powdered spices-red chilli lal mirch powder red chilli powder

• In a large mixing bowl, add 1 cup of all-purpose flour (maida), 1/2 tsp of red chilli powder, 1/2 tsp of black pepper powder, 1/2 tsp of garlic powder, and salt to taste. Mix these dry ingredients. This flour mixture will coat the base of the chicken pieces so that when fried, they become crispy and savoury.
• More or less chilli powder is needed to taste; likewise, more or less black pepper is needed.
• Use less of these seasonings for a milder version, or omit the chilli powder if desired. Other spices that might add more heat are paprika and cayenne pepper.
• In another bowl, break two eggs and mix well. The egg mixture will be used as a binder, which helps the flour mixture adhere to the chicken piece. Beat the eggs well to get a smooth coating.
• Dip each chicken piece in the egg mixture, letting the extra egg flow back into the bowl. Then, place it in the flour mixture. Coat well, pressing the flour mixture onto the chicken to get a good coat.
• Shake off excess and place coated chicken on a plate or tray.
• Repeat with remaining chicken pieces. Alternatively, place a few pieces of chicken at a time in a large, resealable plastic bag and shake it to coat it more evenly.
• Pour adequate oil into a deep frying pan or kadai to immerse the chicken nuggets. Heat the oil over medium heat to 175 - 180 C (350 - 360 F). You can test whether the oil is ready by dropping a small piece of bread into the oil. If it turns golden brown in about 60 seconds, the temperature of the oil is correct.
• If the oil gets too hot, the nugget might burn outside and stay raw inside, and if it's too cool, nuggets become greasy.
• Gently add the coated chicken pieces to the hot oil, carefully not to overcrowd the pan. If it seems like a lot, cook in batches. Fry until golden brown and crispy or until golden brown. The size of the nugget may affect how long it takes, along with possible differences in the temperature of the oil.
• Use a slotted spoon or wire basket to fry the nuggets, turning gently so they are well-cooked. Stir gently to avoid breaking off the coating.
• Your chicken nuggets are ready. If you liked this recipe of chicken nuggets, don't forget to share it with your friends and family.