📋 Instructions

1. 1Chill and season the meat — Mix 700 g ground chicken with garlic powder, onion powder, salt, and pepper in a bowl until just combined. Stop when the mixture looks uniform; overmixing makes the nuggets rubbery (the proteins tighten and squeeze out moisture).
2. 2Shape the nuggets — Scoop 30 g portions and press each into a 5 cm (2 inch) oval about 1.5 cm (1/2 inch) thick. Work with cool hands and chill the tray at 4°C (40°F) for 10 minutes (cold meat holds shape during coating).
3. 3Set the coating station — Place 60 g flour in one shallow dish, 2 beaten eggs in a second, and 150 g breadcrumbs mixed with 30 g Parmesan in a third. Line them left to right in that order (one direction prevents sticky fingers and crossed coatings).
4. 4Coat in three layers — Roll each nugget in flour, shake off the excess, dip in egg, then press into the crumb mixture. The surface should look dry and evenly covered, with no bare patches showing (bare spots let oil soak into the meat).
5. 5Heat the frying oil — Pour 500 ml neutral oil into a deep pan and heat to 175°C (350°F) on a thermometer. The oil is ready when a breadcrumb dropped in sizzles and rises within 2 seconds (a fast rise means the temperature is right).
6. 6Fry in batches — Fry 6 to 8 nuggets at a time for 4 to 5 minutes, turning once. The crust should be golden brown and the center must read 74°C (165°F) on an instant-read thermometer (this is the safe internal temperature for poultry).
7. 7Drain and rest — Lift the nuggets onto a wire rack set over a tray and rest 2 minutes. The crust should sound dry when tapped and feel firm, not greasy (a rack lets steam escape instead of trapping it).
8. 8Bake option — For oven-baked nuggets, arrange coated pieces on an oiled rack over a tray and bake at 220°C (425°F) for 18 to 20 minutes. Turn once at 10 minutes; the crust should be deep golden and the center 74°C (165°F).