| Recipes |

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…


  • 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)

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