Homemade Chicken Nuggets Recipe With Mambo

Making homemade chicken nuggets is a great alternative to industrial ones. They are much richer, they are healthier and they are very easy to prepare. To facilitate the task I have used the Mambo robot, although you can do it with any mincer or other robot you have at home.

To be honest, although I’ve eaten them out of the house many times, I’ve never bought industrial chicken nuggets. The ingredients with which they are made do not give me much confidence. So I thought, why not make homemade nuggets by mincing the chicken meat myself and seasoning them to my liking? So I got down to work and the result has been great.

To add a little more flavor and juiciness to the nuggets, the meat is mixed with two types of cheese, which also give it a very rich touch. To season them I have used, in addition to salt, a little white pepper, and garlic powder, although you can use other spices that you like.

Chicken Nuggets Recipe With Mambo

Chicken Nuggets Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Well, do you want to know how to make chicken nuggets in Mambo? Well, let's see the steps to follow.



  • 500 g of chicken meat (breast, thigh, or the cut you prefer)
  • 180 g cream cheese
  • 30 g of grated Parmesan
  • 4 or 5 tablespoons of milk
  • garlic powder
  • Salt
  • White pepper


  • 2 eggs
  • bread crumbs
  • olive or sunflower oil


  1. First, make sure your robot has the blades attached.
  2. Next, cut the chicken into large cubes.
  3. Place the chicken in the Mambo glass, close it, and put the goblet. Grind by programming 15 seconds at speed 7.
  4. Open the glass and lower the remains from the walls with the help of the spatula. If it is not well chopped, reprogram a few more seconds.
  5. Add the rest of the ingredients, that is, the cream cheese, the Parmesan, and the milk. Season to taste with a little salt, pepper, and garlic powder.
  6. Close the glass again and put the goblet back on. Blend again at speed 7 for 10 seconds.
  7. When you have the nuggets dough ready, take pieces about the size of a walnut, shape them into balls and flatten them lightly with your hand.
  8. Bread these portions by passing them through breadcrumbs, then through beaten egg, and finally through breadcrumbs again.
  9. Fry the nuggets in plenty of hot oil until golden brown on the outside.
  10. Once fried, leave the nuggets on a plate covered with kitchen paper that absorbs the excess fat.
  11. Serve nuggets freshly made accompanied by barbecue sauce, ketchup, or whatever you like.


  • It is important that when frying you use a generous amount of oil so that the nugget is completely covered. To save oil, do not use a pan, but a utensil that is small and tall like a saucepan, for example.
  • The frying oil should be quite hot but not smoking. When the oil starts to smoke it means it is burning. Use the variety you prefer. I usually use olive oil, since it withstands high temperatures better than sunflower oil.
  • As rich are the nuggets it is warm and freshly made. If you have to reheat them, the outer layer will lose its crunchiness.
  • Don't mind making extra nuggets because they freeze wonderfully. Once you have coated them, place them in a Tupperware or similar container so that they do not lose their shape.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 536Total Fat 34gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 16gCholesterol 258mgSodium 634mgCarbohydrates 11gFiber 1gSugar 2gProtein 46g

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