Learn How To Make Crispy Chicken Nuggets Recipe from The Bombay Chef - Varun Inamdar, only on Get Curried. Make this Chicken Nuggets recipe at home this IPL Season and share your experience with us in the comments section below.Ingredients:-Chicken2 chicken breasts, cut into small pieces1 tbsp thymeSalt & pepperEgg mix1 no eggSalt and freshly ground black pepper2 tbsp curd3 tsp refined flourCrumbing2 cup fresh breadcrumbsVegetable oil, for fryingKetchup, for servingMethod:-Start by mixing the chicken pieces with thyme, salt and dijon mustard. Keep aside for 10 minutes.In a bowl break an egg and add salt, pepper, yoghurt and mix it well. Then add refined flour and mix it again. Add the marinated pieces of the chicken to this batter, cover the mixture and refrigerate for 30-45 minutes.After that, cover the chicken pieces in breadcrumbs and let them rest in the freezer for 15 minutes.Heat oil in a deep pan and fry the frozen chicken nuggets until crisp and golden brown or bake at 200 for 20-30 minutes.Fry some parsley for garnishing and Crispy Chicken Nuggets is ready to serve!Host: Varun InamdarCopyrights: REPLSubscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurriedhttps://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurriedA chicken nugget is a chicken product made from chicken meat that is breaded or battered, then deep-fried or baked. Invented in the 1950s, chicken nuggets have become a popular fast food restaurant item, as well as widely sold frozen for home use.The chicken nugget was invented in the 1950s by Robert C. Baker, a food science professor at Cornell University, and published as unpatented academic work.This bite sized piece of chicken, coated in batter and then deep fried, was called the "Chicken Crispie" by Baker and his associates. Two problems the meat industry was facing at the time were being able to clump ground meat without a skin and producing a batter coating that could be both deep fried and frozen without becoming detached. Baker's innovations solved these problems and made it possible to form chicken nuggets in any shape by first coating the meat in vinegar, salt, grains, and milk powder to make it hold together and then using an egg and grain based batter that could be fried as well as frozen