500g chicken mince

1 egg white

2 Tbs garlic powder

2 Tbs Cajun spice

1 tsp chicken stock powder

½ tsp freshly ground black pepper

For the coating:

1 cup cake flour

½ cup cornflour

1 tsp salt

±300ml ice cold water

½ cup flour for dusting

Vegetable oil for frying

In a bowl, mix together the chicken mince, egg white, garlic powder, Cajun spice, chicken stock powder and pepper until well combined.

Take heaped tablespoons of mixture and shape into nuggets. Place onto a tray lined with baking paper, then freeze for 30 minutes (this will make it easier to dip the nuggets in the batter).

Make the batter by combining the cake flour, cornflour and salt in a bowl, then whisk in enough cold water to form a thin batter that lightly coats the back of a spoon. The batter should be the consistency of single whipping cream.

Dip the nuggets into the plain flour to lightly dust, then dip into the batter to coat.

Fry the nuggets in hot oil until golden brown.