halal chicken nuggets
These homemade halal chicken nuggets are truly a game-changer for busy families seeking both convenience and quality. You control every single ingredient, ensuring freshness and adherence to halal dietary guidelines without any hidden nasties. This recipe transforms simple chicken breast into tender, juicy nuggets with a perfectly crispy exterior, making them irresistible to even the pickiest eaters. They’re fantastic for meal prepping, surprisingly economical, and the process itself is wonderfully simple, making it a fantastic cooking project to do with older children.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 servings
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
1.5 lbs Halal Chicken Breast
1 cup Breadcrumbs (Panko recommended)
0.5 cup All-Purpose Flour
2 large Eggs
1 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp Smoked Paprika
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (or to taste)
2-3 cups Cooking Oil (for frying)
Instructions
- Pat your halal chicken breast dry with paper towels. Cut the chicken into 1-inch pieces. Place the chicken pieces into a food processor and pulse several times until the chicken is finely ground but not pasty. Transfer the ground chicken to a medium bowl
- To the ground chicken, add the garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly with your hands until the seasonings are evenly distributed
- Take small portions of the seasoned chicken mixture, about 1 tablespoon each. Roll them into a ball, then flatten them slightly into classic nugget shapes, about 1/2 inch thick. Place the formed nuggets on a baking sheet lined with parchment paper
- You will need three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the two eggs until well combined. In the third dish, combine the Panko breadcrumbs
- Take each shaped chicken nugget. First, dredge it in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the Panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere well on all sides. Place the coated nuggets back on the parchment-lined baking sheet. Repeat for all the chicken pieces
- For extra crispiness and to help the coating stay put, refrigerate the coated halal chicken nuggets for at least 20-30 minutes
- Pour 2-3 cups of cooking oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of breadcrumb should sizzle immediately when dropped i
- Carefully place a few halal chicken nuggets into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, flipping occasionally, until golden brown and cooked through. They should reach an internal temperature of 165°F (74°C)
- Use a slotted spoon or tongs to remove the cooked halal chicken nuggets from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces
Notes
Do not overcrowd the pan when frying; work in batches for consistent heat and a crunchy crust.
Chill shaped nuggets for 20-30 minutes before frying to help the coating adhere and hold shape.
Use a food thermometer for accurate oil temperature (350-375°F / 175-190°C) to prevent greasy or burned nuggets.
For extra crispiness, consider a double-breading: dip twice in egg wash and breadcrumbs.
Lightly oil your hands when forming nuggets to prevent sticking.
Drain cooked nuggets on a wire rack over paper towels for all-around crispiness.
Store cooked nuggets cooled in an airtight container for 3-4 days in the fridge or up to 3 months frozen.
Reheat in oven (375°F / 190°C for 10-20 mins) or air fryer (375°F / 190°C for 6-10 mins) for best crispiness; avoid microwave.
Find it online: https://powerecipe.com/halal-chicken-nuggets/