Homemade Chicken Nuggets

Put the beaten eggs into one bowl. In a second bowl, mix together the flour, garlic salt and black pepper.

Cut each chicken thigh into around 6 bite-size pieces to make approximately 48 nuggets. Pat dry with kitchen paper so the coating sticks.

Heat the cooking oil in a large pan or deep fryer to 180°C. If you don’t have a thermometer, drop in a small piece of bread — it should sizzle and turn golden in about 30 seconds.

Dip each piece of chicken into the egg, then roll in the seasoned flour, pressing gently so the coating sticks.

Lower 8–10 nuggets into the hot oil at a time and fry for 3–4 minutes until golden and cooked through. Avoid overcrowding the pan.

Lift out with a slotted spoon and place on kitchen paper to drain. Repeat until all nuggets are cooked.

Serve hot, or allow to cool completely before storing.