Naget Morgh (ناگت مرغ) — Persian-Style Golden Chicken Nuggets with Mozzarella

• 1⅛ lbChicken breast, ground (Or finely minced in a food processor)
• 4¼ ozMozzarella cheese, low-moisture, shredded (Low-moisture melts well and leaks less)
• 5.3 ozOnion, grated (Squeeze lightly to remove excess juice)
• 2 tspGarlic powder
• 2 tspChicken bouillon powder (Choose a halal brand)
• 1 tspBlack pepper, ground
• 1 tspTurmeric, ground (For Persian-style color and warmth)
• 1Egg (Large egg, about 50 g without shell)
• 1⅜ ozAll-purpose flour (Helps bind the mixture)
• 3 gSalt (About 1/2 tsp; reduce if bouillon is very salty)
• 4¼ ozBreadcrumbs (Fine breadcrumbs coat more evenly)
• 2 tbspMilk (Loosens the egg wash for smoother coating)
• 2⅛ cupVegetable oil (Enough for 3–4 cm depth in the pan)

Instructions

1. 1

   Make the chicken mixture by combining the ground chicken, shredded mozzarella, grated onion, garlic powder, chicken bouillon, black pepper, turmeric, egg, flour, and salt in a bowl. Mix for 2–3 minutes until it becomes tacky and cohesive, because a well-developed bind keeps the nuggets juicy and prevents cheese blowouts.

2. 2

   Cover the bowl and chill the mixture for 15 minutes to firm it up for shaping. While it chills, set up a breading station with breadcrumbs in one shallow dish and an egg wash (1 egg whisked with 30 ml milk) in another dish.

3. 3

   With lightly oiled hands, portion the mixture into 16 nuggets of about 45 g each and shape them into flat ovals about 1.5 cm thick. Keep the thickness consistent so they cook evenly and so the exterior browns at the same time the center reaches a safe temperature.

4. 4

   Bread each nugget by dipping it into the egg wash, letting excess drip off for 2–3 seconds, then pressing it firmly into the breadcrumbs on both sides. Place the breaded nuggets on a tray and rest them for 5 minutes, because this short rest helps the coating adhere and fry up crisp.

5. 5

   Heat the vegetable oil in a heavy pan to 175°C, keeping the oil depth at about 3–4 cm for shallow-frying. Fry in batches of 6–8 nuggets for 3 minutes per side, turning once, until deeply golden and the internal temperature reaches 74°C.

6. 6

   Transfer the nuggets to a rack or paper-lined tray and rest for 2 minutes before serving. This brief rest sets the crust and keeps the mozzarella pleasantly stretchy rather than runny.