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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.
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
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.
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