Chicken Nuggets With Herb Breading
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2whole skinless, boneless chicken breasts, about ¾ pound each
- 1large egg
- 2tablespoons water
- Salt and freshly ground pepper to taste
- 2cups fine fresh bread crumbs
- 6fresh sage leaves, finely chopped, or 2 teaspoons dried
- 4sprigs fresh thyme, finely chopped, or 2 teaspoons dried
- 1teaspoon cumin
- 1cup corn or vegetable oil for frying
- Tomato and horseradish sauce (see recipe)
Nutritional analysis per serving (4 servings)
576 calories; 39 grams fat; 4 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 42 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membranes and bits of fat. Cut each breast half into six pieces of equal size.
- Step 2
Put the egg, water, salt and pepper in a bowl and beat well to blend.
- Step 3
Put the bread crumbs on a large platter. Add the sage, thyme, cumin and pepper, and blend well.
- Step 4
Add the pieces of chicken to the egg mixture and toss to coat well. Drain off the excess. Transfer the chicken pieces to the bread-crumb mixture and toss to coat thoroughly. Put the coated pieces in another dish, separating them so that they do not touch.
- Step 5
Heat the oil for deep frying in a cast-iron skillet. There should be about 1 inch of oil. When hot (at 360 degrees) but not smoking, add about one-third of the chicken pieces. Do not overcrowd. Cook, stirring with a slotted or perforated spoon so that the pieces brown evenly. It will take about 3 minutes until they are golden brown.
- Step 6
Transfer the nuggets to paper towels and drain.
- Step 7
Continue adding batches of chicken pieces and cook until all the chicken is done. Serve with tomato-horseradish sauce.
Private Notes
Comments
I followed the recipe exactly. However, I baked the nuggets in the oven, 375 for 40 minutes.
Also baked. Came out great.
I also baked after drizzling with olive oil. Very tasty.
I served these with Mark Bittman’s home-made ranch sauce and they were AWESOME! The fresh sage and thyme elevated the dish. Hello heavy rotation.