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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.

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.

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.

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.

Heat cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

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.

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).

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.

Serve the homemade chicken nuggets immediately with your favorite dipping sauces, such as ketchup or a creamy sauce.


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.

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.

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.

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.

Heat cooking oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

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.

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).

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.

Serve the homemade chicken nuggets immediately with your favorite dipping sauces, such as ketchup or a creamy sauce.
