Few things are as finger lickin’ good as proper, homemade chicken nuggets. This recipe is a very adult version because it’s so hot, hot, hot, but the kids will love them too – just leave out the whole chillies and cayenne pepper.
Makes 10-12 chunky nuggets
4 skinless chicken thighs, chopped into meaty chunks
2 tbsp plain flour
2 eggs, beaten to a create a wash
6-8 tbsp fresh white breadcrumbs (I used some stale crusts, whizzed in a food processor)
3 dried chillies, bashed to a powder in a pestle and mortar
1 tsp white peppercorns, bashed to a powder in a pestle and mortar
1 tsp cumin powder
1 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp celery salt
1 tbsp dried fenugreek leaves, crumbled between you fingers and thumb into a powder
1 litre sunflower oil
1. Thoroughly mix the breadcrumbs, the spices and the fenugreek together.
2. Dust the chicken chunks all over with the flour. Dip into the egg wash, then dip into the breadcrumbs mixture. Shake off any excess.
3. Heat the oil in a large deep-sided frying pan or wok, then add the butter. When the butter foams, gently and carefully add the chicken chunks into the oil. Do this in batches so you don’t overcrowd the pan (which lowers the temperature of the oil and will make the coating soft and greasy). Turn every 3-4 mins to ensure the breadcrumb coating doesn’t burn. After about 10 mins, remove one of the thickens nuggets from the oil and slice with a knife to check it is done. There should be no pink – just pure white meat.
4. Drain on kitchen paper.
5. Serve with baby gem lettuce leaves and potato salad made by boiling chunks of new potatoes in salted water until tender, then dressing with mayonnaise, American mustard, finely sliced spring onions and finely diced red pepper.