Stuffed Chicken Nuggets

  • Yield: 18
  • Serving: 6
  • Prep time: 20 m
  • Cook time: 15 m
  • Ready in: 35 m
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The French term “a la tartare” originally described any dish that was  covered in breadcrumbs, grilled and served with a highly seasoned sauce.



Kcals 480
Protien 37g
Sodium 0.4g
Carbohydrate 16g
Fat 30g
Fiber 1g
kjs 2015

Step by Step Methods

  • 1

    Flatten the chicken with a meat mallet until 6mm/ 1/4 in thick. Cut the chicken into 5cm 2 inch pieces. Finely chop the ham.

  • 2

    Use your hands to mix together the ham and cheese in a mixing bowl. Top each piece of chicken with the mixture. Roll up to enclose filling.

  • 3

    Spread flour and breadcrumbs on separate chopping boards. Beat egg in a shallow dish. Coat chicken nuggets in flour, then egg, then bread crumbs.

  • 4

    Fill a deep pan with oil until about one-third full. Heat the oil until a cube of white bread dropped in takes 30 seconds to brown. Add chicken nuggets in batches. Deep fry for about 3 minutes per batch. or until golden brown. Remove and drain on kitchen paper. Keep warm. Serve the nuggets with tartare sauce and salad leaves.

Tips & variations

  • It is important to heat the oil thoroughly before adding the chicken in step 4, or the nuggets will soak up oil and become soggy.

  • These crunchy chicken nuggets taste great with home made French fries or creamy mashed potatoes and steamed peas or baby broad beans.

  • Tartare sauce is a mayonnaise based sauce made with capers, dill pickles, onions or shallots, olives and lemon juice or vinegar.

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