These are incredibly delicious, with a perfectly crispy exterior and tender, juicy meat inside. Although we don't indulge in these treats frequently, when they're served, they vanish in no time. They pair wonderfully with a sour cream dip or tzatziki. Note: You don't have to augment the quantity of frying oil if you're scaling up the servings. One liter is ample.
Ingredients
- 2 x chicken breast
- 1 x eggs
- ½ tsp sriracha
- 1 pinch salt
- 1 l oil (for deep frying)
- 2 handful panko
- 1 handful shredded parmesan
Method
- Slice the chicken fillet. To a bowl, whisk together egg, sriracha and salt. Add the chicken.
- Heat frying oil (neutral-tasting cooking oil) in a pot and keep a lid nearby. Make sure the oil reaches a high enough temperature when you're frying the chicken.
- Mix panko breadcrumbs and parmesan in a bowl. Dip the chicken pieces into the mixture and fry them until they become golden and crispy. Let them drain on a clean cloth or paper.
- Note: Store any leftover chicken nuggets frozen (after cooling). Reheat at 200 degrees Celsius for 12 minutes.
