Homemade Chicken Nuggets
Homemade Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 1/2 pounds chicken breast, cubed
- 1 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg
For the Breading and Frying
- 1/2 cup all-purpose flour, for coating
- 1 cup all-purpose flour, for batter
- 1 teaspoon paprika
- 1/4 cup starch, (cornstarch or potato starch)
- 1/2 teaspoon garlic powder, for batter
- 1/2 cup water, or as needed for batter
- 4 cups cooking oil, for frying, or as needed
Instructions
- 1
Add the cubed chicken breast, salt, garlic powder, onion powder, and egg to a blender. Blend all ingredients together until a smooth, uniform mixture is formed.
⏱️ 5 min
- 2
Lightly wet your hands to prevent sticking. Take small portions of the blended chicken mixture and shape them into desired nugget forms. Place the shaped nuggets on a sheet of parchment paper.
⏱️ 15 min
- 3
Transfer the parchment paper with the shaped nuggets to the freezer. Freeze the nuggets for at least 1 hour, or until they are firm enough to handle without losing their shape.
⏱️ 60 min
- 4
While the nuggets are freezing, prepare the batter. In a medium bowl, combine 1 cup of all-purpose flour, paprika, starch (cornstarch or potato starch), and 1/2 teaspoon garlic powder. Gradually whisk in the water until a smooth, lump-free batter is formed. The consistency should be thick enough to coat the nuggets.
⏱️ 5 min
- 5
Heat cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
Set up a breading station: one bowl with 1/2 cup of all-purpose flour for coating, and another bowl with the prepared batter. Take a frozen chicken nugget, first coat it lightly in the dry all-purpose flour, shaking off any excess. Then, dip the floured nugget into the prepared batter, ensuring it is fully coated.
⏱️ 10 min
- 7
Carefully place the batter-coated nuggets into the hot oil, ensuring not to overcrowd the pot. Fry the nuggets in batches for 3-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 8
Remove the fried nuggets with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining nuggets.
⏱️ 5 min
- 9
Serve the homemade chicken nuggets immediately with your favorite dipping sauces, such as ketchup or a creamy sauce.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Nuggets
For the Chicken Nuggets
- 1 1/2 pounds chicken breast, cubed
- 1 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg
For the Breading and Frying
- 1/2 cup all-purpose flour, for coating
- 1 cup all-purpose flour, for batter
- 1 teaspoon paprika
- 1/4 cup starch, (cornstarch or potato starch)
- 1/2 teaspoon garlic powder, for batter
- 1/2 cup water, or as needed for batter
- 4 cups cooking oil, for frying, or as needed
Instructions
- 1
Add the cubed chicken breast, salt, garlic powder, onion powder, and egg to a blender. Blend all ingredients together until a smooth, uniform mixture is formed.
⏱️ 5 min - 2
Lightly wet your hands to prevent sticking. Take small portions of the blended chicken mixture and shape them into desired nugget forms. Place the shaped nuggets on a sheet of parchment paper.
⏱️ 15 min - 3
Transfer the parchment paper with the shaped nuggets to the freezer. Freeze the nuggets for at least 1 hour, or until they are firm enough to handle without losing their shape.
⏱️ 60 min - 4
While the nuggets are freezing, prepare the batter. In a medium bowl, combine 1 cup of all-purpose flour, paprika, starch (cornstarch or potato starch), and 1/2 teaspoon garlic powder. Gradually whisk in the water until a smooth, lump-free batter is formed. The consistency should be thick enough to coat the nuggets.
⏱️ 5 min - 5
Heat cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
Set up a breading station: one bowl with 1/2 cup of all-purpose flour for coating, and another bowl with the prepared batter. Take a frozen chicken nugget, first coat it lightly in the dry all-purpose flour, shaking off any excess. Then, dip the floured nugget into the prepared batter, ensuring it is fully coated.
⏱️ 10 min - 7
Carefully place the batter-coated nuggets into the hot oil, ensuring not to overcrowd the pot. Fry the nuggets in batches for 3-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 8
Remove the fried nuggets with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining nuggets.
⏱️ 5 min - 9
Serve the homemade chicken nuggets immediately with your favorite dipping sauces, such as ketchup or a creamy sauce.