Maggi instant noodle chicken nuggets.
What can you make with a packet of instant noodles and chicken you ask?
Well, you can make these chicken nuggets.
Not just plain old tasteless nuggets but a great snack that’s filling, crunchy and of course fits into your budget.
Did I mention how easy it is to make them?
How the chicken-Maggi
noodle nuggets are made.
Shredded chicken, green chillies and onions are added to a pan of cooking instant noodles then cooked into a creamy consistency.
The chicken nuggets are then coated in egg and bread crumbs to give a crispy finish.
Refrigerated until they become solid nuggets, the nuggets are then cut into whatever size you require and deep-fried.
Budget-friendly nugget snacks.
When it comes to nuggets we do tend to rely on the store-bought ones because of the convenience.
But making them at home gives you a whole new range of possibilities.
Such as…
- These nuggets are ideal as a budget-friendly snack for kids, parties and as appetizers for a large crowd.
- Because you can make the nuggets ahead of time, you save time and energy as you rush to get all your things done for your festive gatherings and parties.
- The nuggets can be assembled with a few staple ingredients in the kitchen pantry.
- Serve as a tea time snack or you can add the nuggets for kids’ lunch boxes.
- To make a meal of this nugget recipe, these can be stuffed into buns, bread, and wraps and served with a dipping sauce.
Save the recipe to your favorite Pinterest board!
Variations for the
chicken-noodle nugget.
As an alternative, you could substitute the chicken with either white fish chunks or vegetables like potatoes, carrots and peas to make fish and veggie nuggets.
Use a vegetable bouillon cube and also substitute fresh milk with a non-fat version for a healthier snack.
Utensils and appliances needed.
Chopping board and knife.
Cooking Pot/Pan.
A large tray. (Rectangular/Square)
Two smaller bowls.
Cling Film/Aluminium Foil
Frying Pan and frying slotted spoon
More snack recipes!
Pancake stuffed with jaggery-coconut filling
Adukku roti(pancake layered pie)
Storing – This is a great snack that could be made ahead and stored in a plastic container. You could prepare a batch and divide it into portions to be used when needed.
Freezing – This will need to be frozen at about a temperature of 18°C. Defrost fully before use.
Heating – Avoid re-heating.
Stop food wastage – Use leftover bread to make bread crumbs.
Any leftover bread crumbs could be either sun-dried, dried in the oven an oven then blitz to make crumbs and stored in an airtight container.
Chicken stock- refrigerate the chicken stock once you’ve boiled the chicken. the stock can be used for a soup or add it instead of water for the recipe chicken curry without coconut milk.
How to make Maggi
chicken nuggets.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
1 pack of Maggie noodles including the seasoning sachet
3 medium-sized onions sliced very thin
2 1/2 cup milk(fresh milk would do)
1/2 cube of chicken bouillon
250 g chicken boiled and shredded(use your pressure cooker to boil the chicken for about 3-4 whistles)
3-4 green chillies cut finely
5 tablespoons of cornflour
5 tbsp water
salt to season
1/2 teaspoon of chillie flakes
For the egg wash and crumbing.
2 large egg beaten well(
2 cup of crumbs
Oil for frying
Method
Have a baking tray(8 x 8) covered in cling film or foil ready.
Cling film is tricky as you know so take your time, a slightly damp tray can make the cling film stick to the tray easily.
How to shred the
chicken for the nuggets.
You could use any fleshy part of the chicken for this recipe, I prefer to use chicken breast but you could always opt for boneless chicken, fillets for convenience.
Boiling the chicken can be done in 2 ways.
Stovetop- place the chicken breast in a cooking pan, submerge the meat with water, cover and boil for 30-40 minutes. leave it to cool and then shred.
Pressure cooker– add just enough water to cover the chicken and pressure cook for 2-3 whistles, release pressure, let the chicken cool and shred.
DO NOT THROW THE WATER YOU BOILED THE CHICKEN IN. read stop food waste section on what you can do with the chicken stock water.
Have all the ingredients ready to make the chicken-noodle nuggets.
Pour milk (2 and 1/2 cups) into a medium-sized cooking pan and boil the milk over medium heat.
Once the milk is boiled break the noodles(1 pack) into the milk, add the chicken bouillon (1/2 cube) and the noodle sachet (contained in the noodle pack)
Add onions (3 medium-sized, finely sliced), green chillies (3-4 cut finely) and mix well.
Maintaining low heat, add the shredded chicken (250 g).
Reduce heat and let the mixture of chicken and noodles thicken, maintain low heat so you can keep an eye on the consistency you need to have for these nuggets.
Mix cornflour(5 tbsp) with(5 tbsp) of warm water until dissolved and free of lumps.
Add the cornflour mix to the pan, season with salt and stir constantly.
The mixture should have the consistency of a thick cream soup.
Remove pan from the stove, let it rest for a few minutes and then pour the mixture into the baking tray.
Flatten and spread the mixture evenly over the tray.
Let it cool and then place the baking tray in the refrigerator for about 45 min-1 hour or until set.
When you take the tray out, the chicken nugget mixture should be set, when touched it should not stick to your hand.
Remove the set nuggets by turning it upside down over a flat surface.
When set, use a knife (rub some oil/butter on the knife for a clean-cut) to cut the mixture into the required-size. 
Dip each nugget in the egg wash and then coat it with the crumbs until all the sides are well covered.
In order to avoid messy spills keep the two containers over old newspapers and close together and avoid using the same spoon/hand when carrying out this process. 
For a firmer and crispier nugget, it is advisable to carry out the above process twice. you may need more crumbs and eggs if you are doing it twice.
How to deep fry the Maggi
chicken-noodle nuggets.
A word of caution:
If the oil is too heated, the nuggets will turn brown sooner, but the inside will be moist and uncooked. So, please do exercise the above method when frying. I would advise you to deep fry a single nugget to learn how long and at what temperature the frying nuggets will take.
Heat a frying pan and pour in the oil.
Maintain a steady temperature and avoid overheating.
Once heated, gently drop a few nuggets at a time. Fry over medium heat until the nuggets are cooked through and the crumb turns golden brown. (Approximately 4-5 minutes)
Avoid using too many nuggets at a time while frying as it will tend to stick together.
If you use too little oil the nuggets will tend to break apart.
Place them over a kitchen towel to drain any excess oil.
And…finally, your crispy succulent golden brown chicken nugget is ready to be tasted!
Any dip/sauce of your choice would go great with these.
Easy Maggi noodle and chicken nuggets for a budget friendly snack you can make any time. Have a baking tray(8 x 8) covered in cling film or foil ready. Cling film is tricky as you know so take your time, a slightly damp tray can make the cling film stick to the tray easily. You could use any fleshy part of the chicken for this recipe, I prefer to use chicken breast but you could always opt for boneless chicken, fillets for convenience. Boiling the chicken can be done in 2 ways. Stovetop- place the chicken breast in a cooking pan, submerge the meat with water, cover and boil for 30-40 minutes. leave it to cool and then shred. Pressure cooker– add just enough water to cover the chicken and pressure cook for 2-3 whistles, release pressure, let the chicken cool and shred. Have all the ingredients ready to make the chicken-noodle nuggets. Pour milk (2 and 1/2 cups) into a medium-sized cooking pan and boil the milk over medium heat. Once the milk is boiled break the noodles(1 pack) into the milk, add the chicken bouillon (1/2 cube) and the noodle sachet (contained in the noodle pack) Add onions (3 medium-sized, finely sliced), green chillies (3-4 cut finely) and mix well. Maintaining low heat, add the shredded chicken (250 g). Reduce heat and let the mixture of chicken and noodles thicken, maintain low heat so you can keep an eye on the consistency you need to have for these nuggets. Mix cornflour(5 tbsp) with(5 tbsp) of warm water until dissolved and free of lumps. Add the cornflour mix to the pan, season with salt and stir constantly. The mixture should have the consistency of a thick cream soup. Remove pan from the stove, let it rest for a few minutes and then pour the mixture into the baking tray. Flatten and spread the mixture evenly over the tray. Let it cool and then place the baking tray in the refrigerator for about 45 min-1 hour or until set. When you take the tray out, the chicken nugget mixture should be set, when touched it should not stick to your hand. Remove the set nuggets by turning it upside down over a flat surface. Dip each nugget in the egg wash and then coat it with the crumbs until all the sides are well covered. In order to avoid messy spills keep the two containers over old newspapers and close together and avoid using the same spoon/hand when carrying out this process. For a firmer and crispier nugget, it is advisable to carry out the above process twice. you may need more crumbs and eggs if you are doing it twice. If the oil is too heated, the nuggets will turn brown sooner, but the inside will be moist and uncooked. So, please do exercise the above method when frying. I would advise you to deep fry a single nugget to learn how long and at what temperature the frying nuggets will take. Heat a frying pan and pour in the oil. Maintain a steady temperature and avoid overheating. Once heated, gently drop a few nuggets at a time. Fry over medium heat until the nuggets are cooked through and the crumb turns golden brown. (Approximately 4-5 minutes) Avoid using too many nuggets at a time while frying as it will tend to stick together. If you use too little oil the nuggets will tend to break apart. Place them over a kitchen towel to drain any excess oil. And…finally, your crispy succulent golden brown chicken nugget is ready to be tasted! Any dip or sauce of your choice would go great with these. Made this recipe? Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
maggi instant noodle chicken nuggets.
Ingredients
Instructions
HOW TO SHRED THE
CHICKEN FOR THE NUGGETS.
DO NOT THROW THE WATER YOU BOILED THE CHICKEN IN. read stop food waste section on what you can do with the chicken stock water.
When set, use a knife (rub some oil/butter on the knife for a clean-cut) to cut the mixture into the required-size.HOW TO DEEP FRY THE MAGGI
CHICKEN-NOODLE NUGGETS.
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