Directions
- Using a sharp knife, cut chicken breasts into 1/3-inch thick pieces. If slightly frozen, the chicken will be easier to slice.
- In a large mixing bowl, combine eggs, mayonnaise, flour, shredded mozzarella, chopped dill, salt, and black pepper. Stir until well blended.
- Add the chicken pieces to the mixture, ensuring each piece is coated evenly. Cover with plastic wrap and refrigerate for 2 hours or overnight to allow the flavors to meld.
- Heat olive oil in a large skillet over medium heat. Once hot, add chicken pieces in a single layer, cooking in batches if necessary to avoid overcrowding.
- Fry nuggets for 3–4 minutes per side, until golden brown and the chicken is cooked through (internal temperature should reach 165°F / 74°C).
- Remove nuggets from skillet and place on paper towels or a wire rack to drain any excess oil.
- Optional Garlic Aioli: In a small bowl, mix mayonnaise, pressed garlic, lemon juice, salt, and pepper. Serve alongside the hot nuggets for dipping.
Recipe Details
Prep Time: 15 minutes (plus 2 hours chilling)
Cook Time: 10–15 minutes
Total Time: 2–2.5 hours
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Swap mozzarella for cheddar, Monterey Jack, or a mix of cheeses.
- Add paprika, cayenne, or chili flakes to the batter for a spicy kick.
- Bake instead of fry: Place nuggets on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Gluten-free option: Use cornstarch or potato starch instead of all-purpose flour.
Serving Suggestions
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