Crispy Chicken Nuggets2015-05-27
- Servings : 4
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
- 1/2 cup plain flour
- 1 tsp garlic flakes
- 1/2 tsp paprika
- 1/2 tsp oregano
- Salt and freshly ground black pepper
- 2 Irvine’s Chicken breasts, cut into 4cm strips
- 1 cup breadcrumbs
- 1 Irvine’s Egg
Place the flour in a resealable plastic bag and season with the garlic, salt and pepper. Place the Irvine’s Chicken in the bag with the flour and toss to coat (work in batches).
Transfer the breadcrumbs to a rimmed plate, season with the salt and pepper and set aside.
Whisk the Irvine’s Egg and 1 tablespoon water in a medium bowl.
Remove a piece of the chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.
Deep fry the chicken pieces on medium heat until golden brown.
Use a spatula to transfer the chicken nuggets to a paper-towel- lined plate.
Serve hot with crispy chips, lemon wedges and a fresh garden salad.