Chicken Nuggets

Styling and photography by Sina Mizrahi

I’m blessed with amazing sisters-in-law who are also excellent cooks on both sides of the family. These delicious chicken nuggets are from my husband’s sister Leah. They’re flavorful and crispy, and a welcome break from cold cuts at the Shabbos morning seudah. I usually double this because there’s so much noshing on Friday afternoon as they’re fried…

SERVES 6–8

• 1 lb (450 g) chicken cutlets, cut into nuggets
• 1 cup flour
• ½ tsp baking powder
• 1–2 tsp salt
• 1 Tbsp paprika
• ½ cup water
• 2 tsp oil, plus more for frying
• 2 eggs

Cut the chicken cutlets into nuggets. In a large bowl, mix remaining ingredients. Place all the nuggets into the coating mixture and ensure each nugget is well coated.

Heat oil in a frying pan and fry the chicken in batches, making sure not to crowd the pan.

Sweet-and-Sour Dipping Sauce

You can just serve the nuggets with sweet chili sauce, but if you have the time, this homemade dipping sauce is worth the minimal effort.

• ¼ cup brown sugar
• ½ cup white sugar
• 1 Tbsp lemon juice
• ⅓ cup water
• ¼ cup ketchup
• ¼ cup vinegar
• 1½ Tbsp cornstarch, dissolved in 2 Tbsp water

Mix sugars, lemon juice, water, ketchup, and vinegar in a pot. Bring to a boil, then simmer for 2–3 minutes.

Mix the cornstarch and 2 Tbsp water in a cup until the cornstarch is completely dissolved. Add to the pot and continue cooking until the mixture thickens.

(Originally featured in Family Table, Issue 763)