• Roughly chop the chicken and place in a food processor with the garlic, parsley, chives and zest, then season.
  • Separate 1 egg, then add egg white to the chicken mixture (reserving the yolk) and pulse to a coarse paste - be carefull to not over process.
  • Divide the mixture into 16 portions and use damp hands to shape into nuggets.
  • Lightly beat two eggs and reserved yolk together in a separate bowl.
  • Place fine breadcrumbs in another bowl.
  • Place flour in another bowl.
  • Dip the nuggets first in the flour, then in the egg, then coat in bread crumbs. Cover and chill for 30 minutes.
  • Preheat oven to 180c, half fill a deep fryer or large saucepan with oil to 190c (a cube or bread will turn golden in 30 seconds).
  • In batches deep fry the nuggets for 3-4 minutes until golden, remove with a slotted spoon, drain on paper towel, then transfer to the oven and bake for 5 minutes or until cooked through.