Homemade Chicken Nuggets

Homemade chicken nuggets are much healthier and tastier than the frozen versions you find at the store. They are also super easy to make. Serve as part of a picnic or as a delightful bight on its own, perhaps with a glass of 2020 Leopard’s Leap Chenin Blanc!       


  • 1.3kg Free-range chicken, whole                
  • 2 Tblsp Olive oil                      
  • 1 tsp Sea salt                       
  • 1 tsp Black pepper, freshly cracked                       
  • 2 Lemons, juice and zest                       
  • 1 tsp Paprika                       
  • 90g Butter              
  • 90g Cake flour                  
  • 3 Bay leaves                  
  • 250ml Full cream milk           
  • Cake flour                   
  • 4 Eggs, whisked             
  • 400g Breadcrumbs              


  1. Preheat the oven to 180C.                             
  2. Place the whole free-range chicken on the roasting tray.                            
  3. Sprinkle over the sea salt, freshly cracked black pepper, paprika, lemon zest, lemon juice, olive oil and rub it in.                               
  4. Place the roasting tray in the preheated oven and roast for 45 minutes to 1 hour.                             
  5. Remove from the oven and allow to rest for 10 minutes.                              
  6. Once the free-range chicken is cool enough to handle, pick off all the meat from the bones and place aside in a mixing bowl until needed.                                   
  7. Discard the bones and the skin of the chicken.                                 
  8. Prepare the Béchamel – it will serve as the binding agent of the nuggets.                            
  9. Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.                                 
  10. Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.                            
  11. Add the flour and stir it quickly into the butter with a wooden spoon.                                  
  12. Cook and stir the flour-butter mixture about 5 to 8 minutes.                          
  13. While whisking add the warm milk in a steady stream.                                  
  14. Whisk continuously until the Béchamel  is smooth and thick.                         
  15. Pour the Béchamel over the pulled free-range chicken meat and mix well, adjust seasoning if needed.                          
  16. Place the mixture in the fridge to cool down.                             
  17. Once the mixture is cool enough to handle, use a tablespoon to scoop up the chicken and form nugget shapes.                                   
  18. Toss the nuggets gently in the extra cake flour, then the whisked eggs and lastly in the breadcrumbs, ensure that all of the nuggets are evenly coated.                            
  19. Deep-fry until golden brown and place on kitchen towels to drain the excess oil.