Chicken Nuggets
Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 pound chicken breast, roughly cut into smaller pieces
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 tablespoons cornstarch
- as needed cornstarch, for coating
For the Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 355 ml club soda
For Frying and Serving
- as needed vegetable oil, for frying
- as needed ketchup, for serving
- as needed Japanese barbecue sauce, for serving
Instructions
- 1
Place the roughly cut chicken breast into a bowl.
⏱️ 1 min
- 2
Season the chicken with 2 teaspoons of salt and 1/2 teaspoon of white pepper.
⏱️ 1 min
- 3
Add 2 tablespoons of cornstarch to the seasoned chicken.
⏱️ 1 min
- 4
Transfer the chicken mixture to a food processor. Process until it starts rolling around like a meatball, indicating it's finely ground.
⏱️ 3 min
- 5
Using a falafel scoop (or similar tool), portion the ground chicken into small, uniform pieces.
⏱️ 5 min
- 6
Flatten each portion into a nugget shape.
⏱️ 5 min
- 7
Roll the shaped chicken nuggets in plain cornstarch until lightly coated.
⏱️ 3 min - 8
Place the cornstarch-coated nuggets on a tray and put them in the freezer for about 30 minutes to help them set up.
⏱️ 3 min
- 9
While the nuggets are freezing, heat vegetable oil in a pot to 350°F.
⏱️ 5 min•🌡️ 350
- 10
In a separate bowl, combine 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and 1/2 teaspoon of garlic powder.
⏱️ 2 min
- 11
Add 355 ml of club soda to the dry ingredients.
⏱️ 1 min
- 12
Whisk the mixture until it forms a very runny, pancake-batter-like consistency.
⏱️ 2 min
- 13
Once the oil reaches 350°F, take the frozen, cornstarch-coated nuggets from the freezer.
⏱️ 1 min
- 14
Dip each nugget into the wet batter, ensuring it's fully coated.
⏱️ 3 min
- 15
Carefully place 4-5 battered nuggets into the hot oil at a time (small batches).
⏱️ 1 min•🌡️ 350 - 16
Fry for 3 to 4 minutes, or about 4 minutes depending on how frozen they are, until golden brown.
⏱️ 4 min•🌡️ 350
- 17
Remove the fried nuggets from the oil using a slotted spoon or spider and place them on a wire rack to drain.
⏱️ 1 min
- 18
Check the internal temperature of a nugget with a thermometer; it should be anything over 160°F.
⏱️ 1 min
- 19
Repeat steps 15-18 with the remaining nuggets.
⏱️ 7 min•🌡️ 350
- 20
Serve the chicken nuggets with desired dipping sauces, such as ketchup and Japanese barbecue sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Nuggets
For the Chicken Nuggets
- 1 pound chicken breast, roughly cut into smaller pieces
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 tablespoons cornstarch
- as needed cornstarch, for coating
For the Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 355 ml club soda
For Frying and Serving
- as needed vegetable oil, for frying
- as needed ketchup, for serving
- as needed Japanese barbecue sauce, for serving
Instructions
- 1
Place the roughly cut chicken breast into a bowl.
⏱️ 1 min - 2
Season the chicken with 2 teaspoons of salt and 1/2 teaspoon of white pepper.
⏱️ 1 min - 3
Add 2 tablespoons of cornstarch to the seasoned chicken.
⏱️ 1 min - 4
Transfer the chicken mixture to a food processor. Process until it starts rolling around like a meatball, indicating it's finely ground.
⏱️ 3 min - 5
Using a falafel scoop (or similar tool), portion the ground chicken into small, uniform pieces.
⏱️ 5 min - 6
Flatten each portion into a nugget shape.
⏱️ 5 min - 7
Roll the shaped chicken nuggets in plain cornstarch until lightly coated.
⏱️ 3 min - 8
Place the cornstarch-coated nuggets on a tray and put them in the freezer for about 30 minutes to help them set up.
⏱️ 3 min - 9
While the nuggets are freezing, heat vegetable oil in a pot to 350°F.
⏱️ 5 min•🌡️ 350 - 10
In a separate bowl, combine 1 cup of all-purpose flour, 1/4 cup of cornstarch, 1 teaspoon of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and 1/2 teaspoon of garlic powder.
⏱️ 2 min - 11
Add 355 ml of club soda to the dry ingredients.
⏱️ 1 min - 12
Whisk the mixture until it forms a very runny, pancake-batter-like consistency.
⏱️ 2 min - 13
Once the oil reaches 350°F, take the frozen, cornstarch-coated nuggets from the freezer.
⏱️ 1 min - 14
Dip each nugget into the wet batter, ensuring it's fully coated.
⏱️ 3 min - 15
Carefully place 4-5 battered nuggets into the hot oil at a time (small batches).
⏱️ 1 min•🌡️ 350 - 16
Fry for 3 to 4 minutes, or about 4 minutes depending on how frozen they are, until golden brown.
⏱️ 4 min•🌡️ 350 - 17
Remove the fried nuggets from the oil using a slotted spoon or spider and place them on a wire rack to drain.
⏱️ 1 min - 18
Check the internal temperature of a nugget with a thermometer; it should be anything over 160°F.
⏱️ 1 min - 19
Repeat steps 15-18 with the remaining nuggets.
⏱️ 7 min•🌡️ 350 - 20
Serve the chicken nuggets with desired dipping sauces, such as ketchup and Japanese barbecue sauce.
⏱️ 1 min