03/02/2026
π Chicken Nuggets ( Make & Freeze)
Make, Freeze & Cook 3 Ways
Crispy outside, juicy inside π€€
Perfect Ramadan prep β make a big batch, freeze, and cook fresh anytime for Iftar β¨
Save for Ramadan prep π
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π Ingredients
For Nuggets
Chicken mince (qeema) β 500 g
Salt β 1 tsp (or to taste)
Black pepper β Β½ tsp (2 g)
Garlic powder β 1 tsp (3 g)
Paprika β 1 tsp (3 g)
Cornstarch β 2 tbsp (16 g)
Egg β 1 large
Oil β 1 tbsp (15 ml)
For Coating
All-purpose flour β Β½ cup (60 g)
Eggs β 2 (beaten)
Breadcrumbs β 1 cup (100 g)
Cornflakes (crushed) β Β½ cup (50 g)
Salt β Β½ tsp
Black pepper β Β½ tsp
π©βπ³ Method:
1οΈβ£ Make Nugget Mixture
In a bowl, mix chicken mince with salt, black pepper, garlic powder, paprika, cornstarch, egg, and oil.
Mix well until it becomes sticky and holds together.
2οΈβ£ Shape Nuggets
Take small portions and shape into nuggets (oval or round).
3οΈβ£ Coating
Prepare 3 bowls:
Bowl 1: Flour + salt + pepper
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs + crushed cornflakes
Coat each nugget:
Roll in flour
Dip in egg
Coat in breadcrumb + cornflakes mixture
Place coated nuggets on a tray.
βοΈ Make & Freeze (Ramadan Prep)
β’ Freeze nuggets on tray (not touching) for 2 hours
β’ Transfer to zip bags/airtight container
β’ Freeze up to 1 month
π Cook directly from frozen (no thawing)
π₯ Cooking Methods
1οΈβ£ Deep Fry (Most Crispy)
β’ Heat oil on medium
β’ Fry frozen nuggets until golden & crisp
β’ Drain on paper towel
2οΈβ£ Air Fryer (Healthier)
β’ Preheat air fryer to 200Β°C / 400Β°F
β’ Air fry 12β15 minutes, turning once
3οΈβ£ Oven (Batch Cooking)
β’ Preheat oven to 200Β°C / 400Β°F
β’ Bake 18β22 minutes, flip halfway