1. Cut the slice of bread into small pieces and place them in a bowl. Pour the milk over them and let soak for 5 minutes. In a bowl, combine the ground chicken, mustard, garlic powder, onion powder, paprika, turmeric, oregano, lemon juice, salt, pepper, and the softened bread. Mix well and add the olive oil. Knead the mixture thoroughly, cover the bowl, and refrigerate for 30 minutes. Line a baking tray with non-stick parchment paper. Using a spoon, take about 20-25g of the mixture, knead it lightly, first shape it into a ball, then into an oval shape, just like nuggets. Place them on the baking tray lined with parchment paper.
For the Breading:
1. Place the flour, eggs, and breadcrumbs in 3 separate containers. Dredge each nugget first in the flour, shaking off any excess. Then, using 2 forks, dip them in the beaten eggs, and finally coat them in the breadcrumbs, pressing gently to ensure they are well covered. Place the nuggets on a baking tray lined with non-stick parchment paper and bake in a preheated oven at 200°C for 10-12 minutes, carefully turning them halfway through baking, until they turn golden brown and have a crispy crust. For an extra crispy result, brush them with a little olive oil before baking.
Alternatively, pan-fry them:
1. Heat a little olive oil or vegetable oil in a non-stick pan and cook the nuggets over medium heat for 3-4 minutes on each side, until beautifully browned and cooked through.
