Homemade Crispy Chicken Nuggets
Homemade Crispy Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 pound ground chicken
- 1 teaspoon adobo seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
For the Dry Coating
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
For the Wet Batter
- 3/4 cup club soda, cold, as needed
For Frying
- 3 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the ground chicken with adobo seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon ground black pepper. Wearing gloves, thoroughly mix the seasonings into the chicken by hand until well combined.
⏱️ 5 min
- 2
Line a baking tray with parchment paper. Take small portions of the seasoned chicken mixture and form them into small, flat, irregularly shaped patties resembling chicken nuggets. Place them on the prepared tray.
⏱️ 10 min
- 3
Place the tray of formed chicken nuggets into the freezer for 30 minutes to firm them up. This will help them hold their shape during coating and frying.
⏱️ 30 min
- 4
While the nuggets are freezing, prepare the dry coating. In a separate shallow bowl, whisk together 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/8 teaspoon ground black pepper until fully combined.
⏱️ 3 min
- 5
Prepare the wet batter. Gradually pour the cold club soda into the dry coating mixture (from Step 4), whisking continuously, until a smooth, pancake-batter-like consistency is achieved. You may not need all of the club soda.
⏱️ 3 min
- 6
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 360
- 7
Remove the firm chicken nuggets from the freezer. First, dredge each nugget in the plain cornstarch (from the dry coating bowl, before club soda was added) to fully coat it. Then, transfer the cornstarch-coated nugget to the wet batter, ensuring it's fully covered. Allow any excess batter to drip off.
⏱️ 10 min - 8
Carefully place the battered nuggets into the hot oil, frying in batches to avoid overcrowding the pot. Fry for approximately 5 to 10 minutes, flipping occasionally, until they are golden brown and crispy on all sides and cooked through.
⏱️ 20 min•🌡️ 360
- 9
Once cooked, remove the nuggets from the oil using tongs and place them on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with your favorite dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crispy Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 pound ground chicken
- 1 teaspoon adobo seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
For the Dry Coating
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon ground black pepper
For the Wet Batter
- 3/4 cup club soda, cold, as needed
For Frying
- 3 cups vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the ground chicken with adobo seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon ground black pepper. Wearing gloves, thoroughly mix the seasonings into the chicken by hand until well combined.
⏱️ 5 min - 2
Line a baking tray with parchment paper. Take small portions of the seasoned chicken mixture and form them into small, flat, irregularly shaped patties resembling chicken nuggets. Place them on the prepared tray.
⏱️ 10 min - 3
Place the tray of formed chicken nuggets into the freezer for 30 minutes to firm them up. This will help them hold their shape during coating and frying.
⏱️ 30 min - 4
While the nuggets are freezing, prepare the dry coating. In a separate shallow bowl, whisk together 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/8 teaspoon ground black pepper until fully combined.
⏱️ 3 min - 5
Prepare the wet batter. Gradually pour the cold club soda into the dry coating mixture (from Step 4), whisking continuously, until a smooth, pancake-batter-like consistency is achieved. You may not need all of the club soda.
⏱️ 3 min - 6
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 360 - 7
Remove the firm chicken nuggets from the freezer. First, dredge each nugget in the plain cornstarch (from the dry coating bowl, before club soda was added) to fully coat it. Then, transfer the cornstarch-coated nugget to the wet batter, ensuring it's fully covered. Allow any excess batter to drip off.
⏱️ 10 min - 8
Carefully place the battered nuggets into the hot oil, frying in batches to avoid overcrowding the pot. Fry for approximately 5 to 10 minutes, flipping occasionally, until they are golden brown and crispy on all sides and cooked through.
⏱️ 20 min•🌡️ 360 - 9
Once cooked, remove the nuggets from the oil using tongs and place them on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with your favorite dipping sauce.
⏱️ 2 min