Recipe by Zehava Krohn

Spiced Chicken Nuggets with Crispy Melba Crust

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Meat Meat
Easy Easy
6 Servings
40 Minutes

No Diets specified

Fried chicken nuggets are a favorite finger food on Purim and throughout the year. But they can get a little boring. When I served these nuggets last year, everyone was delightfully surprised when they took a bite and tasted a new kind of flavored crunch coating. Yield: serves 12 as an appetizer, 6 to 8 as a main dish.


Main ingredients

  • 1 and 1/2 (7-ounce) packages Melba toast

  • 1 teaspoon paprika

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon oregano

  • 1/2 teaspoon salt

  • flour for dredging

  • 3–4 eggs

  • 1 tablespoon Gefen Barbecue Sauce

  • 2 and 1/2 pounds chicken cutlets, cut into 1 and 1/2 to-2-inches-thick nuggets


Prepare the Chicken Nuggets


In the bowl of a food processor, process Melba toast. Add seasoning and pulse again to fully combine. The Melba toast should not be powdery, rather there should still be some chunks and pebbles for a maximum crispy crunch.


Place flour in a shallow dish. Combine eggs and barbecue sauce in a second shallow dish. Place Melba toast crumbs in a third shallow dish. Evenly coat each chicken nugget lightly in the flour, then egg, then Melba toast crumbs. Repeat until all chicken is coated.


Heat oil in a small saucepan or deep fryer over high heat. When oil is hot, fry chicken nuggets in batches until golden brown, about three to four minutes.

Spiced Chicken Nuggets with Crispy Melba Crust

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