Easy Homemade Chicken Nuggets

We are all in search of the best recipes when it comes to pack lunch for kids. I completely detest the frozen chicken Nuggets that come in the supermarkets, as we do not know what all goes into it. So I try and make these ahead of time, super easy to make too. I made the chicken Nuggets with hormone free boneless chicken cubes.

The addition of mayonnaise helps the chicken to tenderize and makes the Nuggets even more delicious. Make these Nuggets ahead of time (during the weekend) and your kids are going to love their lunch time. And for us mommies, we can feel guilt free too. I served the Nuggets on lettuce, you may place them inside bread slices as a sandwich or however you desire.

Chicken Nuggets are loved by kids worldwide. So I am sure your kids will love them! It is always a hit here. To bring in the right coating texture I used 3 different ingredients to bring out the texture, I used plain cornflakes, rolled oats and a little amount of bread crumbs. Do try and let me know how your kids liked them!

Ingredients : (makes 12 Nuggets)

250 gms Boneless chicken
1 tbsp Mayonnaise
1 tsp Garlic powder
1/2 tsp Paprika Powder
1 tsp White Pepper Powder
1/4 tsp Parsley (dried, optional)
Salt, as required
1-2 tbsp Bread Crumbs, if required

For coating:

2 Eggs
1/2 cup Maida/ All Purpose Flour
1/2 cup Cornflakes
1/4 cup Rolled Oats
1/4 cup Bread Crumbs

Instructions:

In a food processor, pulse boneless chicken cubes with mayonnaise , garlic powder, paprika powder, white pepper powder, and dried parsley. Pulse and check the consistency, if required add a couple of tablespoons of bread crumbs and pulse once again. (make sure not make a paste)
Onto a parchment paper/ baking paper add the chicken mixture and with the help of oiled hands flatten using using your fingers and shape the nugget mixture to a neat square, cover using the overlying baking paper from all sides and store in the freezer for around 20-30 minutes, this step will help you slice the chicken nugget block into perfect sized Nuggets.
Remove the nugget block from the freezer and using a sharp and oiled knife, cut the chicken nugget block into equal sized nuggets.
In a dry grinder, pulse cornflakes, rolled oats and bread or bread crumbs.
Now dip the nugget into beaten eggs and then dip in the flour and repeat the process, now dip in egg again and coat in the cornflake mix.
In a freezer safe container place the prepared Nuggets using a baking paper before placing another layer of nuggets, or immediately fry for 3-4 minutes each side on medium flame.
Serve with ketchup or any of your favorite dips.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Instant Chicken Tandoori Bows

Chicken Tandoori is definitely a dish most of us love. Well, this Ramadan I have tried to cut down on oil fried food/snacks. That's how I came up with this idea. It is the easiest dish you could prepare for iftar that is oil less, yet filling and delicious.

These bows that you see here aren't puff pastry sheets. Guess what! These are frozen Parathas that I transformed to a puff pastry kinda experience just by baking them. My little one being a puffs lover, this is a snack that had to be invented! 😅

If you are someone like me who stores frozen Parathas for quick access for immediate hunger pangs. Then this recipe is a good hack and delicious! 😋 👌

I prepared the chicken Tandoori Masala, and marinated it for a few minutes and pan fried the chicken breast and allowed to cool, once cooked, you need to blitz the cooked chicken and make a sauce that comprises of yogurt and Mayo with a dash of chopped Coriander leaves for that hint of freshness.

As simple as that. And the tiny bows were baked to golden perfection by giving an egg wash prior to baking.

Let’s see the ingredients and get started:

Ingredients :

Chicken Marination:

250 gms Chicken Breast
1 tsp Garlic paste
1/2 tsp ginger paste
2 tbsp yogurt
3 tsp Kashmiri Red chilli powder
1/4 tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tsp Black Pepper Powder
1 tsp Coriander Powder
1/2 tsp Dried Fenugreek leaves
Salt, as required
A squeeze of lemon
Frozen Parathas

For the sauce:

2 tbsp Mayo
1 tbsp Yogurt
Coriander leaves, chopped

Instructions:

Marinate the chicken breasts, with the ingredients under chicken marination for at least 15 minutes.
Now in a pan, fry the chicken breast well on both sides 5 minutes on medium high and flip and cook 3 minutes on medium low heat.
Allow to cool, blitz in a food processor and set aside.
Now thaw the frozen Parathas one at a time, so that they do not stick to the plastic that comes along with the paratha.
Once thawed, peel off one layer of the plastic cover of the Paratha and cut a '+' sign, that is horizontal and vertical cut that gives 4 pieces.
Now make a sauce by combining your yogurt, Mayo and Coriander leaves.
Onto the cut frozen Paratha, smear your prepared Mayo-yogurt sauce and place a tbsp of your blitzed chicken Tandoori on the end if the triangle and roll them.
Once it reaches the end, press both the sides and pinch to middle to form a bow shape.
Now give them an egg wash.
And bake in a preheated oven at 200 Def C for 20 minutes or until golden and crisp.

Notes:

You may place a burning charcoal in an aluminum foil and pour a little oil in a sealed pot along the cooked chicken for that tandoori smokey effect, this step is optional.

For detailed steps on the rolling process, check my YouTube video.