Homemade Chicken Nuggets
Homemade Chicken Nuggets
Ingredients
For the Chicken Mixture
- 500 g boneless, skinless chicken breast, very cold
- 150 g chicken thigh meat, very cold
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons potato starch
- 1 egg white
- 2-3 tablespoons ice-cold water
- 1 tablespoon neutral oil
For the Wet Batter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 3/4 cup ice-cold water
For the Dry Coating
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
Instructions
- 1
Cut the boneless, skinless chicken breast and chicken thigh meat into small pieces. Place them in the freezer for 20–30 minutes until they are very cold but not frozen solid.
⏱️ 5 min
- 2
Add the cold chicken pieces and 2 teaspoons of salt to a food processor. Process until the mixture is smooth and sticky.
⏱️ 5 min
- 3
To the food processor, add the remaining chicken mixture ingredients: 1 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon sugar, 2 tablespoons cornstarch, 2 tablespoons potato starch, 1 egg white, and 1 tablespoon neutral oil. Process the mixture while gradually adding 2–3 tablespoons of ice-cold water until it becomes smooth, sticky, and cohesive. Keeping the mixture cold helps extract myosin, which gives the nuggets their characteristic firm, bouncy texture.
⏱️ 5 min
- 4
Spread the chicken mixture evenly on a sheet of parchment paper to a thickness of 1–1.5 cm. Chill the spread mixture in the refrigerator for 30–45 minutes, then cut it into desired nugget shapes.
⏱️ 10 min
- 5
Prepare the wet batter by whisking together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon white pepper, and 3/4 cup ice-cold water in a bowl until smooth. In a separate shallow dish, combine the dry coating ingredients: 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon white pepper.
⏱️ 5 min
- 6
To coat the nuggets, first lightly dust each nugget with the dry coating mixture. Next, dip each dusted nugget into the cold wet batter, allowing any excess batter to drip off. Finally, coat the nuggets again with the dry mixture, pressing gently to create a crispy, textured crust.
⏱️ 15 min
- 7
Heat oil in a deep pot or fryer to a temperature of 165–170°C. Fry the coated nuggets in batches for 2–3 minutes, or just until the coating sets and becomes lightly golden. Do not overcrowd the fryer. Drain the par-fried nuggets on a wire rack.
⏱️ 5 min•🌡️ 165
- 8
Allow the par-fried nuggets to cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid (at least 30 minutes). Once frozen, transfer them to an airtight container or freezer bag for storage.
⏱️ 5 min
- 9
When ready to serve, heat oil to a temperature of 175–180°C. Fry the nuggets directly from frozen for approximately 3–4 minutes, or until they are golden brown and the chicken reaches an internal temperature of 74°C.
⏱️ 5 min•🌡️ 175
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Nuggets
For the Chicken Mixture
- 500 g boneless, skinless chicken breast, very cold
- 150 g chicken thigh meat, very cold
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons potato starch
- 1 egg white
- 2-3 tablespoons ice-cold water
- 1 tablespoon neutral oil
For the Wet Batter
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 3/4 cup ice-cold water
For the Dry Coating
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
Instructions
- 1
Cut the boneless, skinless chicken breast and chicken thigh meat into small pieces. Place them in the freezer for 20–30 minutes until they are very cold but not frozen solid.
⏱️ 5 min - 2
Add the cold chicken pieces and 2 teaspoons of salt to a food processor. Process until the mixture is smooth and sticky.
⏱️ 5 min - 3
To the food processor, add the remaining chicken mixture ingredients: 1 teaspoon white pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon sugar, 2 tablespoons cornstarch, 2 tablespoons potato starch, 1 egg white, and 1 tablespoon neutral oil. Process the mixture while gradually adding 2–3 tablespoons of ice-cold water until it becomes smooth, sticky, and cohesive. Keeping the mixture cold helps extract myosin, which gives the nuggets their characteristic firm, bouncy texture.
⏱️ 5 min - 4
Spread the chicken mixture evenly on a sheet of parchment paper to a thickness of 1–1.5 cm. Chill the spread mixture in the refrigerator for 30–45 minutes, then cut it into desired nugget shapes.
⏱️ 10 min - 5
Prepare the wet batter by whisking together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon white pepper, and 3/4 cup ice-cold water in a bowl until smooth. In a separate shallow dish, combine the dry coating ingredients: 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon white pepper.
⏱️ 5 min - 6
To coat the nuggets, first lightly dust each nugget with the dry coating mixture. Next, dip each dusted nugget into the cold wet batter, allowing any excess batter to drip off. Finally, coat the nuggets again with the dry mixture, pressing gently to create a crispy, textured crust.
⏱️ 15 min - 7
Heat oil in a deep pot or fryer to a temperature of 165–170°C. Fry the coated nuggets in batches for 2–3 minutes, or just until the coating sets and becomes lightly golden. Do not overcrowd the fryer. Drain the par-fried nuggets on a wire rack.
⏱️ 5 min•🌡️ 165 - 8
Allow the par-fried nuggets to cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid (at least 30 minutes). Once frozen, transfer them to an airtight container or freezer bag for storage.
⏱️ 5 min - 9
When ready to serve, heat oil to a temperature of 175–180°C. Fry the nuggets directly from frozen for approximately 3–4 minutes, or until they are golden brown and the chicken reaches an internal temperature of 74°C.
⏱️ 5 min•🌡️ 175