Homemade Chicken Nuggets with Mango Chutney

All of us love the tender pieces of meat with a crispy outer layer, that became popular in 1950s, and which became popular through the chain of well-known quick service restaurants. 

But instead of going to the drive tru, why we wouldn’t make them at home from meat sourced from our local butcher? As a bonus I will share with you my mango chutney recipe, which will bring this dish to the whole new level!

Chicken Nuggets


  • 3 pieces of chicken breast (500 g)
  • 2 eggs
  • 75 g panko breadcrumbs
  • 75 g four
  • 1 spring of thyme
  • salt, pepper, smoked paprika
  • oil for frying


  1. Cut the chicken into small pieces (cubes), season with salt and pepper.
  2. Whisk the eggs in a deep plate.
  3. Put the flour in one plate and add some smoked paprika. Put the panko crumbs into other plate and add the thyme leaves.
  4. Dredge the chicken cubes in flour, dip in the beaten egg and then coat in the panko.
  5. Heat the oil to 180C in a deep fryer or in a large pan heat. Fry the nuggets in batches until golden brown and put on a paper towel

Mango Chutney


  • 1 rape mango
  • 2 gloves of garlic
  • 1 onion
  • ½ tsp ginger powder
  • ½ tsp cinnamon
  • ½ tsp curry powder
  • ½ tsp ground cumin
  • 100 ml wine vinegar
  • 50 g brown sugar
  • 100 ml water
  • chili as per taste


  1. Peel the mango and cut into cubes. Finely chop the onions and garlic.
  2. Put all the ingredients, except the mango, into a saucepan and simmer on a low heat for about 25 minutes. Then add the mango and simmer for approximate 15 more minutes, until you reach the thickened jam texture. For a smoother result you can take half of the mixture and blend it with a blender, and the other half stays as is, so you can bite the fruit chunks.

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