Crispy Chicken McNuggets with Hot Mustard Dip
Crispy Chicken McNuggets with Hot Mustard Dip
Ingredients
For the Chicken Nuggets
- 2 pounds ground chicken, or chicken breast processed in a blender until pasty
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1/2 teaspoon salt, to taste
- 1 tablespoon cornstarch, to help with shaping
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne powder, optional
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1 teaspoon salt
- 1 egg
- 1/2 cup ice-cold sparkling water, up to 3/4 cup
For the Dry Dusting
- 1/2 cup cornstarch
For the Hot Mustard Dip
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon cayenne pepper, adjust for spice level
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Other
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon white pepper powder, salt to taste, and 1 tablespoon cornstarch. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 2
Lightly wet your hands to prevent sticking. Take small portions of the chicken mixture and shape them into classic "boot" or "oval" McNugget shapes. Place the shaped nuggets on a parchment-lined baking sheet.
⏱️ 15 min
- 3
Transfer the baking sheet with the shaped nuggets to the freezer and freeze for at least 1 hour. This crucial step helps the nuggets maintain their shape and prevents them from falling apart during the battering and frying process.
- 4
While the nuggets are freezing, prepare the batter. In a separate medium bowl, whisk together the 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon cayenne powder (if using), 1 teaspoon garlic powder, 1 teaspoon white pepper powder, 1 teaspoon salt, and the egg.
⏱️ 5 min
- 5
Gradually pour in the 1/2 to 3/4 cup ice-cold sparkling water, whisking continuously, until the batter reaches the consistency of heavy cream. It's essential to keep the batter cold; if it warms up, the crispy texture of the nuggets will be compromised. You can place the bowl over an ice bath if needed.
⏱️ 5 min
- 6
Prepare the hot mustard dip. In a small bowl, combine the 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon white vinegar, 1 teaspoon dry mustard powder, 1/2 teaspoon cayenne pepper (adjust to your preferred spice level), 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well until smooth. Cover and refrigerate until serving.
⏱️ 5 min
- 7
Once the nuggets are frozen, heat about 4 cups of vegetable oil in a large deep pot or Dutch oven to 350°F. Ensure there is enough oil to submerge the nuggets completely.
⏱️ 5 min•🌡️ 350
- 8
Place the 1/2 cup cornstarch for dusting in a shallow dish. Lightly toss the frozen nuggets in the cornstarch. This acts as a "glue" to help the wet batter adhere properly.
⏱️ 2 min
- 9
Working in batches, dip the cornstarch-dusted frozen nuggets into the cold batter, ensuring they are fully coated. Carefully drop the battered nuggets into the hot oil.
⏱️ 5 min•🌡️ 350
- 10
Fry the nuggets for about 5 minutes, or until they turn a pale golden color. Do not overcrowd the pot, as this will lower the oil temperature. Remove the nuggets from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min•🌡️ 350
- 11
For an extra crispy texture (optional double fry): Increase the oil temperature to 375°F. Flash fry the nuggets for an additional 1-2 minutes until they are deep golden brown and audibly crunchy. Remove and drain again.
⏱️ 2 min•🌡️ 375
- 12
Serve the crispy chicken nuggets immediately with the prepared hot mustard dip.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken McNuggets with Hot Mustard Dip
For the Chicken Nuggets
- 2 pounds ground chicken, or chicken breast processed in a blender until pasty
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1/2 teaspoon salt, to taste
- 1 tablespoon cornstarch, to help with shaping
For the Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon cayenne powder, optional
- 1 teaspoon garlic powder
- 1 teaspoon white pepper powder
- 1 teaspoon salt
- 1 egg
- 1/2 cup ice-cold sparkling water, up to 3/4 cup
For the Dry Dusting
- 1/2 cup cornstarch
For the Hot Mustard Dip
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon cayenne pepper, adjust for spice level
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Other
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
In a large bowl, combine the ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon white pepper powder, salt to taste, and 1 tablespoon cornstarch. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 2
Lightly wet your hands to prevent sticking. Take small portions of the chicken mixture and shape them into classic "boot" or "oval" McNugget shapes. Place the shaped nuggets on a parchment-lined baking sheet.
⏱️ 15 min - 3
Transfer the baking sheet with the shaped nuggets to the freezer and freeze for at least 1 hour. This crucial step helps the nuggets maintain their shape and prevents them from falling apart during the battering and frying process.
- 4
While the nuggets are freezing, prepare the batter. In a separate medium bowl, whisk together the 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon cayenne powder (if using), 1 teaspoon garlic powder, 1 teaspoon white pepper powder, 1 teaspoon salt, and the egg.
⏱️ 5 min - 5
Gradually pour in the 1/2 to 3/4 cup ice-cold sparkling water, whisking continuously, until the batter reaches the consistency of heavy cream. It's essential to keep the batter cold; if it warms up, the crispy texture of the nuggets will be compromised. You can place the bowl over an ice bath if needed.
⏱️ 5 min - 6
Prepare the hot mustard dip. In a small bowl, combine the 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon white vinegar, 1 teaspoon dry mustard powder, 1/2 teaspoon cayenne pepper (adjust to your preferred spice level), 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Mix well until smooth. Cover and refrigerate until serving.
⏱️ 5 min - 7
Once the nuggets are frozen, heat about 4 cups of vegetable oil in a large deep pot or Dutch oven to 350°F. Ensure there is enough oil to submerge the nuggets completely.
⏱️ 5 min•🌡️ 350 - 8
Place the 1/2 cup cornstarch for dusting in a shallow dish. Lightly toss the frozen nuggets in the cornstarch. This acts as a "glue" to help the wet batter adhere properly.
⏱️ 2 min - 9
Working in batches, dip the cornstarch-dusted frozen nuggets into the cold batter, ensuring they are fully coated. Carefully drop the battered nuggets into the hot oil.
⏱️ 5 min•🌡️ 350 - 10
Fry the nuggets for about 5 minutes, or until they turn a pale golden color. Do not overcrowd the pot, as this will lower the oil temperature. Remove the nuggets from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 5 min•🌡️ 350 - 11
For an extra crispy texture (optional double fry): Increase the oil temperature to 375°F. Flash fry the nuggets for an additional 1-2 minutes until they are deep golden brown and audibly crunchy. Remove and drain again.
⏱️ 2 min•🌡️ 375 - 12
Serve the crispy chicken nuggets immediately with the prepared hot mustard dip.
⏱️ 1 min