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.
They make for a great after-school snack 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.
How to make chicken pops
Chop skinless, deboned chicken breasts into bite-sized piece. Season flour with salt, pepper, paprika and oregano and beat a few eggs into a separate bowl. Dip the chicken first into the flour, then into the egg and again into the flour. If you want a thicker coating, repeat this process. Fry the chicken pops in hot oil until golden brown and crisp. Allow to drain on kitchen paper and serve.
What to serve with chicken pops
- Easy oven baked fries with fry sauce
- Summer grilled corn salad
- Easy creamy condensed milk potato salad
- Easy spicy garlic baked potato wedges
Crispy chicken pops
- 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.