makes
20
prep
30 minutes
cook
15 minutes
difficulty
Easy
makes
20
serves
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Garlic butter
- 6 cloves garlic, crushed
- ¼ cup finely shredded parsley
- 300 g butter, softened
Nuggets
- 750 g chicken breasts, cut into large chunks
- 1 onion
- 1½ tsp salt
- 2 tbsp white wine
- 2 eggs, beaten
- 1 cup dry breadcrumbs
- 2 litres oil, for deep-frying
Chilling time: 1 hour
Instructions
For the garlic butter, combine the garlic, parsley and butter in a large bowl and mix well. Form into a block and chill for about 30 minutes until solid. Cut into 1 cm cubes.
For the nuggets, combine the chicken breasts, onion, salt and wine and pulse until the mixture forms a coarse paste.
With wet hands, take a little of the nugget mixture and press a cube of garlic butter into the centre. Mould the paste into small nuggets, ensuring the butter is completely enclosed, and chill for 20 minutes.
Heat the oil to 175ºC.
Dip the nuggets into the beaten egg, shaking off excess, and then into the breadcrumbs.
Deep-fry for 5 minutes until golden brown and cooked through. Season with salt immediately and drain on paper towel. Serve warm.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
