March 8, 2006

chunky chicken nuggets & corn gravy

This is actually just my chunkier chicken nugget version, using meaty chicken fillets, which, I believe are so much better than the commercial ones, since we never really know what’s actually in them. The chicken fillets were sliced across horizontally to make them thinner and easier to cook. Dip the chicken pieces in beaten egg then coat well with breadcrumbs seasoned with salt and pepper, before pan-frying. This procedure may be done several hours ahead. The breaded chicken must be kept cold in the fridge. I find that the breadcrumbs tend to cling better when set aside to rest for a few minutes before frying. For the dip, make a basic gravy from the pan drippings, adding a tablespoon of butter, stirring in some corn kernels to finish it off. The gravy with corn works great with the chicken nuggets, although other dips or even regular salad dressings like thousand island or honey mustard will work just as well. The breaded chicken may also be sliced into strips and served with or as a topping for green salads. Chicken tenderloins may also be used instead of regular chicken fillets.


  1. Hi! I tried your chicken nugget version and you're right. The breadcrumbs tend to cling better when kept in the fridge for a few hours. I used the Japanese breadcrumbs instead. Since we are not so fond of gravy, I served it with sweet chili sauce which is readily available here. Thanks for the tip.

  2. I agree, the sweet chili sauce was a pretty good substitute for the gravy. Thanks for trying it and for sharing your nice comment.