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baked chili parmesan chicken nuggets served with sauce.
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4.91 from 11 votes

Chili chicken Parmesan Nuggets

An easy to follow chicken nugget recipe, made with minced chicken blended with peppers and fresh Parmesan.
Prep Time44 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snacks, Sides and Starters
Cuisine: Fusion Food
Diet: Halal
Servings: 60 nuggets
Calories: 69kcal
Author: Wajiha

Equipment

  • 1 food processor
  • 1 oven or airfryer

Ingredients

For the Nugget Mixture

  • 1 large egg
  • 4 whole serrano green chilies
  • 4 whole red chilies or bell pepper
  • 8 cloves garlic or 1 whole garlic peeled and washed
  • 1 + 1/2 cup fresh shredded Parmesan shredded
  • 450 gm boneless chicken breast or thigh
  • 1/2 teaspoon dried thyme
  • 1 + 1/2 teaspoon salt or to taste
  • 2 teaspoon black pepper powder
  • 1 tablespoon vinegar.
  • 2 tablespoon dark soy sauce.
  • 1 teaspoon onion powder optional

For the Coating

  • 1 large egg
  • 1/3 cup cold water to mix with egg
  • 1 cup All purpose Flour
  • Regular or Panko bread crumbs
  • Oil for frying

Instructions

Nugget Mix

  • Remove the stems of the red and green chilies. Deseed the chilies as well if you don't want your nuggets to be spicy.
  • Pat your chicken breast dry and process it in a food processor along with the chilies and garlic.
  • Add the seasonings, sauces, and egg to the food processor and process the chicken again.
  • Add shredded parmesan and fold it with a spatula or spoon. We want the cheese strands to stay intact.
  • Line a tray with butter paper and spray it with oil. Transfer your nugget mixture onto the tray and press it in to form a uniform slab. Spread the mixture as thin or thick as you want your nuggets to turn out.
  • Use the spatula to divide the mixture into bite-sized nuggets. It doesn't have to be perfect. You can put the tray in the freezer at this point if you want your mixture to harden up a little bit to make it easier to handle. Or you can proceed to the next step directly.

Coating

  • Beat egg with water for the coating.
  • Coat the nuggets in three layers. Start with all-purpose flour, then dip in eggs and coat in bread crumbs.
  • You can fry or bake the nuggets at this point or freeze them to cook later

Baking/Frying

  • Frying - Add around 2 cups cooking oil to a deep pan and let the oil heat up at medium heat for 3 to 4 minutes. Drop the chicken nuggets in to the pan and fry until golden brown.
  • Baking/Airfrying - Line the baking tray with parchment paper and grease it with oil. Bake at 220℃ for 12 minutes, flipping halfway through.
  • Serve hot with any dip of your choice.

Notes

  • Don't use store-bought ground chicken. It has a lot of moisture and won't give you a firm nugget mix. Instead, use a food processor to process chicken breast or thigh.
  • If you don't have parmesan, substitute it with any other hard cheese you like.
  • The best way to coat the nuggets is to keep one hand for wet ingredients and one hand for dry. This prevents any clumpy messes.
  • Use the chilies as a placeholder to put in any vegetable you'd like to sneak in. 
  • You can freeze the nuggets for use at a later date for up to 3 to 4 months.

Nutrition

Serving: 1nugget | Calories: 69kcal | Carbohydrates: 6g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 347mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg