🍗 Chicken Nuggets ( Make & Freeze)
Make, Freeze & Cook 3 Ways
Crispy outside, juicy inside 🤤
— make a big batch, freeze, and cook fresh anytime ✨
💛
📝 Ingredients
For Nuggets
Chicken mince (qeema) – 500 g
Salt – 1 tsp (or to taste)
Black pepper – ½ tsp (2 g)
Garlic powder – 1 tsp (3 g)
Paprika – 1 tsp (3 g)
Cornstarch – 2 tbsp (16 g)
Egg – 1 large
Oil – 1 tbsp (15 ml)
For Coating
All-purpose flour – ½ cup (60 g)
Eggs – 2 (beaten)
Breadcrumbs – 1 cup (100 g)
Cornflakes (crushed) – ½ cup (50 g)
Salt – ½ tsp
Black pepper – ½ tsp
👩🍳 Method:
1️⃣ Make Nugget Mixture
In a bowl, mix chicken mince with salt, black pepper, garlic powder, paprika, cornstarch, egg, and oil.
Mix well until it becomes sticky and holds together.
2️⃣ Shape Nuggets
Take small portions and shape into nuggets (oval or round).
3️⃣ Coating
Prepare 3 bowls:
Bowl 1: Flour + salt + pepper
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs + crushed cornflakes
Coat each nugget:
Roll in flour
Dip in egg
Coat in breadcrumb + cornflakes mixture
Place coated nuggets on a tray.
❄️ Make & Freeze (Ramadan Prep)
- Freeze nuggets on tray (not touching) for 2 hours
- Transfer to zip bags/airtight container
- Freeze up to 1 month
👉 Cook directly from frozen (no thawing)
🔥 Cooking Methods
1️⃣ Deep Fry (Most Crispy)
- Heat oil on medium
- Fry frozen nuggets until golden & crisp
- Drain on paper towel
2️⃣ Air Fryer (Healthier) - Preheat air fryer to 200°C / 400°F
- Air fry 12–15 minutes, turning once
3️⃣ Oven (Batch Cooking) - Preheat oven to 200°C / 400°F
- Bake 18–22 minutes, flip halfway
