Tuesday 10 March 2015

Crispy Chicken Nuggets

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Omg. These things are addictive.
And, bonus points - they are super easy to make and only require ten ingredients.
We first made them back in January when 2015 was all new and exciting. Ps. who still writes 2014 by accident? Guilty person over here.

Anyway, seasoned chicken pieces are half-cooked in the microwave (yes, microwave) for a few minutes. Then, tossed into a batter made with self-raising flour and other spices. It's a similar sort of batter that we usually make when whipping up homemade fish and chips.

Anyhoo, the chicken is quickly fried (shallow or deep) and then just stand back, and watch how they disappear. Seriously. These nuggets are epic. And even more epic when they are fresh. Not that they'll last long enough to get cold. Make them, share them and then make them again.

Fried Chicken, previously: Cheddar waffles with fried chicken and gravyJapanese katsu currychicken tandoori popcorn.

A Simple List of Ingredients:
1. Boneless Chicken Breast Pieces
2. Salt
3. Black Pepper
4. Crushed Red Chilli Flakes
5. Self-Raising Flour
6. Curry Powder
7. Ground Turmeric
8. Garlic Powder
9. Water
10. Vegetable Oil

Bismillah, let's begin!

First, the chicken. Into a microwave-safe bowl, place 1 pound Boneless Chicken Breast Pieces, cut into equal chunks.

Add 1 teaspoon Salt.

1/2 teaspoon Black Pepper

And, 1/2 teaspoon Crushed Red Chilli Flakes.

Stir together to combine.

Then, heat in the microwave for 2 minutes and then stir. Then, another 3 minutes, and then take out.
I've said then too much, haven't I?
Oh well. The purpose of the microwave is to half-cook them. That way, they will finish cooking when frying but won't become too dry. As can sometimes happen.

So, all together they'll be in the microwave for 5 minutes. You are looking for them to be just turning white.

Once out, you'll notice liquid at the bottom of the bowl. We don't want that.

So, place the chicken into a sieve and drain out the excess liquid. 

Oh, and don't taste them just yet - they're only half-cooked.

Next, onto the batter. Into a bowl, place 4 ounces (113 grams) Self-Raising Flour.

A pinch of Salt
A pinch of Black Pepper
1/2 teaspoon Crushed Red Chilli Flakes

Next, grab the curry powder.

Add 1/2 teaspoon Curry Powder.

And, 1/4 teaspoon Ground Turmeric.

Finally, garlic powder.

Add 1/4 teaspoon Garlic Powder. And, that's all the dry ingredients done!

Give everything a stir.

And, then begin to add Water. Start with 1/4 cup and see how much you need.

The consistency of the batter should not be too thick or too thin. 

Then, add in the chicken.

Give it a stir and the chicken should be nicely coated by the batter.

And, then it's time to fry! Heat up a frying pan with high sides over a medium heat. Fill it 2 inches up with Vegetable Oil.

Fry the chicken in small batches until golden brown and crispy. They should float to the top when done.
Drain on paper towels.

Serve immediately with chilli sauce and ketchup - they are best fresh!

Full Written Recipe:

Crispy Chicken Nuggets

Prep Time: About 10 minutes
Cook Time: About 10 minutes
Serves: About 4 people


For the Chicken
1 pound Boneless Chicken Breast, cut into equal chunks
1 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Crushed Red Chilli Flakes

For the Batter
4 ounces (113 grams) Self-Raising Flour
Pinch of Salt
Pinch of Black Pepper
½ teaspoon Crushed Red Chilli Flakes
½ teaspoon Curry Powder
¼ teaspoon Ground Turmeric
¼ teaspoon Garlic Powder
Water, as needed to make a batter with a coating consistency
Vegetable Oil, to fry


First, the chicken. Mix the chicken together with the salt, pepper and red chilli. Place into the microwave for 2 minutes and then stir. Then, back in again for 3 minutes or until it begins to turn white.

In a separate bowl, mix together the batter ingredients until it is not too thick and not too thin.

Once the chicken is done in the microwave, drain out the excess liquid. Add the chicken to the batter and stir.

Heat the vegetable oil in a frying pan with high sides. The oil should come up to 2 inches in the pan.

Once the oil is hot, fry the chicken in small batches until golden brown and crispy. They should float to the top when done.

Drain on paper towels and serve immediately. These chicken nuggets are best fresh! Enjoy!

This Time Last Year:

This Time Two Years Ago:

Keep me in your duas, please,


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.