Prep Time 25 minutes minutes
Cook Time 20 minutes minutes
Total Time 45 minutes minutes
1. The flavour of the chicken nuggets can be so versatile - use your favourite flavour of Lays chips! My favourite is Sour Cream & Onion. In the above pictures I used Lays Chili flavour. Any flavour works well. If you wish you can add some chilli powder at the marinating stage (don't make it too spicy if you are serving the nuggets to young kids) 2. For shallow frying use plenty of oil in the skillet. Don't gasp! You need to use a little extra oil than you normally would for shallow frying. To make the process less sinful once you are done with the frying tilt the frying pan at an angle so that all the oil drains to one side and the nuggets on the other - this helps the nuggets to release any excess oil. You can also place them on absorbent kitchen tissues before serving. 3. Ensure that the heat of the oil is maintained at a medium. If the oil is too hot the nuggets will burn quickly on the outside and remain uncooked on the inside. I usually like to flip them once after the first minute and then flip them back again and then again- so each side receives heat twice. 4. To freeze the nuggets simply place them in a box and stack them up using a butter paper / baking parchment (or even freezer safe plastic sheets) in between. I usually store stacks of 6 per level. This helps you remove only the desired number of nuggets for frying and they don't clump together.