Easy Homemade Chicken Nuggets
Easy Homemade Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 egg
- 1/2 teaspoon salt, or to taste
- 1 teaspoon cornstarch
For the Coating and Batter
- 1 cup all-purpose flour
- 1 tablespoon seasoning blend, such as garlic powder, onion powder, paprika, or a pre-made seasoning blend
- 1/2 cup water, approximately, as needed for batter
For Frying
- 3 cups vegetable oil, or enough for deep frying
For Serving (Optional)
- ketchup, for dipping
Instructions
- 1
In a food processor, combine the cut chicken breast, egg, salt, and cornstarch. Process until the mixture is completely smooth and forms a paste-like consistency. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 5 min
- 2
Lightly grease your hands or use a small spoon to shape the chicken mixture into small, bite-sized nuggets. Place the shaped nuggets onto a baking sheet lined with parchment paper, ensuring they are not touching each other.
⏱️ 10 min
- 3
Transfer the baking sheet with the shaped chicken nuggets to the freezer. Freeze for at least 30 minutes, or until the nuggets are firm to the touch. This step helps them hold their shape during coating and frying.
⏱️ 5 min
- 4
While the nuggets are freezing, prepare the coating. In a shallow bowl, combine the all-purpose flour and your chosen seasoning blend. Mix thoroughly.
⏱️ 5 min
- 5
Once the nuggets are firm, remove them from the freezer. Take each frozen nugget and dredge it completely in the seasoned flour mixture, ensuring it is fully coated. Set aside on a clean plate or tray.
⏱️ 5 min
- 6
To the remaining seasoned flour in the bowl, gradually add water, whisking continuously until a smooth, pourable batter is formed. The consistency should be similar to pancake batter.
⏱️ 5 min
- 7
Heat the vegetable oil in a large, deep frying pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.
⏱️ 5 min•🌡️ 360
- 8
Working in batches to avoid overcrowding the pan, dip each flour-coated chicken nugget into the prepared batter, ensuring it is fully covered. Carefully place the battered nuggets into the hot oil.
⏱️ 5 min•🌡️ 360
- 9
Fry the chicken nuggets for 3-5 minutes per side, or until they are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon to remove the cooked nuggets from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360
- 10
Serve the crispy homemade chicken nuggets immediately, optionally with ketchup or your favorite dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Easy Homemade Chicken Nuggets
For the Chicken Nuggets
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 egg
- 1/2 teaspoon salt, or to taste
- 1 teaspoon cornstarch
For the Coating and Batter
- 1 cup all-purpose flour
- 1 tablespoon seasoning blend, such as garlic powder, onion powder, paprika, or a pre-made seasoning blend
- 1/2 cup water, approximately, as needed for batter
For Frying
- 3 cups vegetable oil, or enough for deep frying
For Serving (Optional)
- ketchup, for dipping
Instructions
- 1
In a food processor, combine the cut chicken breast, egg, salt, and cornstarch. Process until the mixture is completely smooth and forms a paste-like consistency. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 5 min - 2
Lightly grease your hands or use a small spoon to shape the chicken mixture into small, bite-sized nuggets. Place the shaped nuggets onto a baking sheet lined with parchment paper, ensuring they are not touching each other.
⏱️ 10 min - 3
Transfer the baking sheet with the shaped chicken nuggets to the freezer. Freeze for at least 30 minutes, or until the nuggets are firm to the touch. This step helps them hold their shape during coating and frying.
⏱️ 5 min - 4
While the nuggets are freezing, prepare the coating. In a shallow bowl, combine the all-purpose flour and your chosen seasoning blend. Mix thoroughly.
⏱️ 5 min - 5
Once the nuggets are firm, remove them from the freezer. Take each frozen nugget and dredge it completely in the seasoned flour mixture, ensuring it is fully coated. Set aside on a clean plate or tray.
⏱️ 5 min - 6
To the remaining seasoned flour in the bowl, gradually add water, whisking continuously until a smooth, pourable batter is formed. The consistency should be similar to pancake batter.
⏱️ 5 min - 7
Heat the vegetable oil in a large, deep frying pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.
⏱️ 5 min•🌡️ 360 - 8
Working in batches to avoid overcrowding the pan, dip each flour-coated chicken nugget into the prepared batter, ensuring it is fully covered. Carefully place the battered nuggets into the hot oil.
⏱️ 5 min•🌡️ 360 - 9
Fry the chicken nuggets for 3-5 minutes per side, or until they are golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon to remove the cooked nuggets from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 360 - 10
Serve the crispy homemade chicken nuggets immediately, optionally with ketchup or your favorite dipping sauce.