bohemianwanderer – These homemade chicken nuggets pair shredded cooked chicken with creamy cheese and eggs for a simple family meal. The recipe makes 14 to 16 nuggets, enough to serve four people. Preparation takes approximately 15 minutes, while cooking requires about 20 minutes. The nuggets are served with crisp celeriac fries and ketchup for dipping.
The nuggets use six cooked, skinless and boneless chicken thighs weighing approximately 400g. Two medium eggs help bind the chicken mixture, while two heaped tablespoons of cream cheese add moisture and richness. Flaky sea salt provides seasoning throughout the preparation. Three tablespoons of ghee are used for frying, although a mixture of unsalted butter and olive oil can also be used.
The accompanying celeriac fries require one celeriac and three tablespoons of melted ghee. You can substitute unsalted butter for the ghee if preferred. The fries provide a vegetable-based alternative to traditional potato fries. You can serve ketchup alongside the nuggets, with a low-sugar version as an optional choice.
First, heat the oven to 220C, or 200C with a fan, which is equivalent to 425F or gas mark 7. To prepare the celeriac fries, trim both ends of the vegetable. Carefully remove the skin before cutting the celeriac in half. Slice each half into thin pieces, then stack several slices together.
Cut the stacked slices into thin batons measuring approximately 5mm thick. Repeat the process until you have cut the entire celeriac into fries. Place the prepared fries on a large baking tray and drizzle them with melted ghee. Toss the fries thoroughly to coat them evenly.
Arrange the fries in a single layer on the tray. Roast them for approximately 15 to 20 minutes, turning them once halfway through cooking. The exact cooking time will depend on the thickness of the fries. Remove them when they become crisp and golden on the outside. Sprinkle flaky sea salt over the fries before serving.
Chicken Nuggets Fry Until Golden and Crisp in a Nonstick Pan
You can prepare the chicken nuggets while the celeriac fries roast. First, weigh the cooked chicken to confirm that you have approximately 400g. Use the recommended quantity because the amount of chicken affects the consistency of the mixture.
Place the shredded chicken in a food processor or blender with two eggs and the cream cheese. Add half a teaspoon of flaky sea salt, then blend the ingredients together. Process the mixture until it becomes smooth and soft. If the mixture looks too dry, add another egg or more cream cheese.
The chicken mixture will remain relatively soft after blending. Wet your hands and shape the mixture into 14 to 16 nuggets. Use approximately one tablespoon of the chicken mixture for each nugget. You can chill or freeze the nuggets at this stage if you do not plan to cook them immediately.
When you are ready to cook, heat three tablespoons of ghee in a large nonstick frying pan. Set the pan over medium-high heat before adding the nuggets. Fry the nuggets in two batches to avoid overcrowding the pan. Turn each nugget carefully during cooking.
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Fry the nuggets for approximately one minute on each side. Look for a golden, crisp exterior while keeping the inside tender. Because the mixture remains soft, handle the nuggets carefully when turning them in the pan.
Once you cook the nuggets, serve them alongside the freshly roasted celeriac fries. Use ketchup as a simple dipping sauce, or replace it with a homemade low-sugar version. This combination creates a straightforward meal that you can prepare with cooked chicken and a small selection of additional ingredients.
The recipe also gives you flexibility when preparing the meal in advance. You can chill or freeze the shaped nuggets before frying, then cook them closer to mealtime. Meanwhile, prepare and roast the celeriac fries while you form the nuggets. Cook both components separately, then serve the meal hot with crisp fries and freshly cooked chicken nuggets.
