These chicken nuggets are a favourite of my son, so much so that I always make extra so he can take a few to school in his packed lunch. I serve them with white rice and a salad or steamed vegetables, they're also great for picnics. Hope you like them too.
4 chicken breasts cut into strips (not too thick or too thin)
For the marinade:
2 bay leaves
2 garlic cloves, crushed
1 teaspoon ground paprika
1/2 teaspoon chili flakes (add more or less depending on whether you want the meat more or less hot)
Pinch of salt
Dash of Port wine
Oil for frying
In a big enough food container with lid mix all the ingredients for the marinade. Add the chicken meat, cover with the lid and keep in the fridge for a few hours or preferably overnight.
In a bowl beat the eggs and pour breadcrumbs into another bowl.
Remove each piece of chicken from the marinade, drain any excess liquid and dip into the egg mixture followed by the breadcrumbs making sure the meat is well coated in these. Deep fry until golden on both sides and the meat is properly cooked inside.
Place the fried chicken on kitchen paper to drain any excess oil and serve as suggested above.
Pssst - If you scroll down the sidebar there's a list of all my recipes published on this blog, just click on the link to be taken straight to the chosen recipe.