By Aditi Saraswat
November 7, 2026
Chicken nuggets are all about the contrast between tender, juicy chicken and a crunchy outer layer. A light flour, egg and breadcrumb coating gives these pieces a crisp covering, whereas garlic, pepper and paprika add flavour to the chicken. Serve them hot with ketchup or a creamy dip for a delectable snack.
250 g boneless chicken breast, cut into bite-sized pieces ½ cup all-purpose flour 1 egg 1 cup breadcrumbs ½ tsp garlic powder ½ tsp paprika or red chilli powder ½ tsp black pepper powder ½ tsp mixed herbs Salt to taste 2 tbsp milk Oil for frying
Cut chicken into evenly sized pieces and season well with salt, pepper, garlic powder and paprika. Let it rest for about 15 to 20 minutes.
In a bowl, add flour, and in another, whisk the egg with milk. Spread breadcrumbs in a third bowl to make it easy to coat.
Cover each chicken piece first in flour, dip it in the egg mixture, then roll it in breadcrumbs. Press gently so the crust sticks evenly.
In a pan, heat oil over medium flame. Fry the nuggets in small batches, leaving space between pieces so that the coating turns evenly golden and crisp from all over.
Drain on tissue paper and serve hot with tomato sauce and mint chutney.