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Le Chaudron recipe

Nuggets de poulet maison

Homemade crispy chicken nuggets

⏱ 30 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)chicken breasts
  • 200 g (7 oz)all-purpose flour
  • 4whole eggs
  • 300 g (11 oz)panko breadcrumbs
  • 100 g (3½ oz)grated Parmesan
  • 500 ml (2 cups)neutral vegetable oilfor frying
  • 2 tbspsweet paprika
  • 1 tbspgarlic powder
  • 1 tbsponion powder
  • 1 tspdried oregano
  • 1 tspdried thyme
  • 200 g (7 oz)ketchup
  • 200 g (7 oz)mayonnaisefor serving
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) chicken breasts
  • 200 g (7 oz) all-purpose flour
  • 4 whole eggs
  • 300 g (11 oz) panko breadcrumbs
  • 100 g (3½ oz) grated Parmesan
  • 500 ml (2 cups) neutral vegetable oil for frying
  • 2 tbsp sweet paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 200 g (7 oz) ketchup
  • 200 g (7 oz) mayonnaise for serving
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large deep skillet or deep fryer1 cooking thermometer3 shallow dishes (for breading)1 food processor or meat grinderpaper towels1 chef’s knifeMedium saucepanDried oreganoBlack peppercorns

03 — Method

  1. HOMEMADE CHICKEN NUGGETS are a kids' favorite. This version has an EXTRA-CRISPY panko and parmesan coating.
  2. Cut the 1 kg (2¼ lb) chicken into large 3 cm (1¼ in) cubes for the food processor or grinder. Season generously with fleur de sel and pepper before grinding.
  3. Pulse the chicken for ONLY 30 SECONDS for a COARSE grind with some texture. DON'T blend it into a paste, or the nuggets will be rubbery.
  4. In the large bowl, mix the ground chicken with 1 tbsp sweet paprika, the garlic powder, onion powder, dried oregano and dried thyme.
  5. SHAPE the nuggets: take 25 g (1 oz) portions (the size of a large walnut) and form OVAL or round patties 5 cm (2 in) across and 1 cm (⅜ in) thick, so they all cook evenly.
  6. Set up the BREADING in 3 shallow dishes: all-purpose flour in the first, eggs beaten with the remaining 1 tbsp sweet paprika in the second, panko mixed with grated parmesan in the third.
  7. BREAD each nugget in order: flour (tap off the excess), egg (coat well), then panko-parmesan, pressing gently so it sticks. This 3-step breading is the key to crunch.
  8. Heat the oil in the large deep skillet or fryer to exactly 170°C (340°F). Fry the nuggets in batches for 4 MINUTES until golden and crisp. Drain on paper towels. Serve with ketchup and mayonnaise.

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CategoryMain dishes