Ingredients

The following ingredients have 24 Servings
  • 3 small (600g) skinless chicken breast fillets
  • 2 cup (80g) cornflakes
  • 1/3 cup (50g) plain flour
  • 2 teaspoon ground paprika
  • 1 teaspoon onion salt
  • pinch ground white pepper
  • 1/2 teaspoon caster sugar
  • 2 eggs
  • 1/3 cup (50g) plain flour, extra
  • vegetable oil, to shallow-fry
  • crinkle-cut oven fries, to serve, optional

Instruction

  • Cut the chicken into nugget-sized pieces.
  • Crush the cornflakes by hand in a medium bowl or in a plastic bag until coarsely crushed. Add the flour, paprika, onion salt, pepper and sugar; season with a little sea salt. Beat the eggs lightly in a medium bowl. Add the extra flour to a third bowl. Dip a few of the chicken pieces at a time into plain flour; shake away the excess flour. Dip the chicken into egg, then into the spiced cornflake mixture. Place the chicken on a plate; repeat with remaining chicken in batches.
  • Heat about 3cm of oil in a deep frying pan over medium heat. Place a large wire rack over a tray. Shallow-fry the chicken pieces, in batches, for 3-4 minutes, turning occasionally, or until lightly browned all over. Remove from the pan with a slotted spoon; transfer to the rack or drain on paper towels.
  • Serve the chicken nuggets with crinkle-cut oven fries or potato wedges, if desired.