Crispy chicken pops
Making your own chicken nuggets is dead easy and these crispy chicken pops are a great, easy snack or lunch served with salad.
In life, there are days where you want light, refreshing food. Food that feeds your body and makes you wholesome and healthy. Today is not one of those days. Today we want crispy, fried chicken dipped into Heinz ketchup. (And it has to be Heinz ketchup, or tomato sauce as we call it here in South Africa.)
The thing about these crunchy, golden little chicken pops is that they are addictive to everyone who eats them. Kids, adults, grandparents, you name it, they love it. Because even though chicken nuggets as a whole is considered very much the food of children, grown-ups love them just as much, if not more. And making them yourself not only results in a much more delicious end result, you also know there are no hidden nasties because you know that there is pure, 100% chicken going into them. I would of course suggest you go for an organic, free-range bird because not only have the animals been treated better than a factory chicken, the taste and texture can not be compared. The succulence you get from an organic chicken will make your mouth water by just thinking about it.
But back to these pops, they are dead easy to throw together and best of all, you can get your kids or friends or husband to help. Set up a little dredging station with a bowl full of flour and another for the egg and get your kids or friends or husband to dunk and dip the little chicken bites until they are well coated. From there they go into a pot with hot oil until they are golden brown and delicious. Easy peasy. They make for a great after-school snack, they are perfect to snack on with a couple of ice cold beers or serve them with some coleslaw and grilled corn for a more substantial meal. The options are endless and trust me, there will be smiles all around.
- 4 large skinless de-boned chicken breasts
- 2 cups flour
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 3 eggs
- oil for frying
Heat the oil in a large, deep pot.
Cut the chicken breasts into bite-sized chunks.
Place the flour into a bowl and add the spices then whisk well to combine.
Place the eggs into a separate bowl and whisk well.
Coat the chicken first in the flour, dusting off the excess, then in the egg and again in the flour. You can repeat this step to create a thicker coating.
Carefully place the coated chicken in the hot oil and fry for 3-4 minutes until the chicken is crisp and golden brown and cooked through.
Remove from the oil and drain on kitchen paper.
Serve with fresh lemon and ketchup for dipping.