Chicken and soya nuggets

Here’s a tasty Chicken and Soya Nuggets recipe that’s crispy on the outside, juicy inside, and packed with protein. It blends the flavor of chicken with the texture and nutrition of soya chunks.

🍗 Chicken and Soya Nuggets Recipe

🕐 Prep Time: 20 minutes

🍳 Cook Time: 15 minutes

🍽️ Serves: 4

✅ Ingredients:

• Boneless chicken – 250 g (cut into chunks)

• Soya chunks – 1 cup (boiled and squeezed)

• Onion – 1 medium (roughly chopped)

• Garlic – 4 cloves

• Ginger – 1 inch piece

• Green chilies – 1–2 (adjust to taste)

• Coriander leaves – 2 tbsp (chopped)

• Garam masala – 1 tsp

• Cumin powder – ½ tsp

• Black pepper – ½ tsp

• Salt – to taste

• Cornflour – 2 tbsp

• Bread crumbs – 1 cup (for coating)

• Egg – 1 (for coating)

• Oil – for deep or shallow frying

🔪 Instructions:

1. Prepare the mixture:

   • Boil soya chunks in water for 5–7 minutes. Rinse in cold water and squeeze out excess water.

   • In a food processor, add chicken, boiled soya chunks, onion, garlic, ginger, green chilies, and coriander leaves. Grind to a coarse paste.

   • Add garam masala, cumin, pepper, salt, and cornflour. Mix well to form a dough-like consistency.

2. Shape the nuggets:

   • Wet your hands slightly and shape the mixture into small nugget shapes or patties.

3. Coat the nuggets:

   • Beat the egg in a bowl.

   • Dip each nugget in egg, then coat with breadcrumbs. Press lightly to ensure even coating.

4. Fry the nuggets:

   • Heat oil in a pan over medium heat.

   • Shallow or deep-fry the nuggets until golden brown and crisp (about 3–4 minutes per side).

5. Drain & Serve:

   • Remove onto paper towels to absorb excess oil.

   • Serve hot with ketchup, mayonnaise, or a spicy dip.

💡 Tips:

• For a healthier version, air fry or bake the nuggets at 180°C (350°F) for 15–20 minutes.

• Add grated cheese to the mix for a cheesy twist.

• Freeze shaped, uncooked nuggets for later use—perfect for quick snacks.