I’m blessed with amazing sisters-in-law who are also excellent cooks on both sides of the family. These delicious chicken nuggets are from my husband’s sister Leah. They’re flavorful and crispy, and a welcome break from cold cuts at the Shabbos morning seudah. I usually double this because there’s so much noshing on Friday afternoon as they’re fried…
You can just serve the nuggets with sweet chili sauce, but if you have the time, this homemade dipping sauce is worth the minimal effort.
Cut the chicken cutlets into nuggets.
In a large bowl, mix remaining ingredients. Place all the nuggets into the coating mixture and ensure each nugget is well coated.
Heat oil in a frying pan and fry the chicken in batches, making sure not to crowd the pan.
Mix sugars, lemon juice, water, ketchup, and vinegar in a pot. Bring to a boil, then simmer for two to three minutes.
Mix the cornstarch and two tablespoons water in a cup until the cornstarch is completely dissolved. Add to the pot and continue cooking until the mixture thickens.
Description:
Photography by Shoshana Cohen
Easy
Easy
Easy
Medium
Easy
Medium
Easy
Easy
What Cooks Are Saying
11 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion9 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Can the chicken be baked?
Yes, you could.
How do you warm it for Shabbos morning?
I would warm the chicken nuggets on a sheet pan on a hot plate.
Are they still crispy on Shabbos morning?how do you reheat them?
I don’t believe they’d stay crispy by Shabbat morning, but you can definitely reheat them like you would other Shabbat food- they'd still be delicious.
Hi. I'm the recipe contributor. Just wanted to mention that the food stylist made the pieces a lot larger than I do. So, while I'm sure it's delicious either way, I'd recommend cutting the cutlets into smaller pieces than those you see in the picture.
Which side would this go with ?
Hi. I usually serve this on Shabbos, so the "side" is cholent ;). But if I was serving it during the week, I'd probably pair with roasted potatoes and either a fresh salad or green beans. Enjoy!