Crispy Lemon Pepper Chicken Nuggets
Dim Sim LimCrispy Lemon Pepper Chicken Nuggets
Ingredients
For the Crispy Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Lemon Pepper Seasoning
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Alright, listen up, you hungry wolves! First, we're gonna get our chicken ready. Grab that beautiful boneless, skinless chicken breast and with your trusty cleaver, slice it into perfect 1-inch nuggets. Precision, people, precision! Set 'em aside.
⏱️ 5 min
- 2
Now, let's build that flavor and CRUNCH! In a shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix it all up until it's perfectly combined. This is our first layer of magic!
⏱️ 3 min
- 3
In another shallow dish, whisk those two eggs like your life depends on it. We need a good, even wash for our nuggets. And in a third dish, spread out those glorious panko breadcrumbs. This is where the ultimate crispiness comes from, baby!
⏱️ 2 min
- 4
Time to get messy! Take each chicken nugget, dredge it in the flour mixture, shaking off any excess. Then, dip it into the whisked egg, letting any extra drip off. Finally, coat it generously in the panko breadcrumbs, pressing gently to ensure every inch is covered. Place the coated nuggets on a wire rack. Repeat for all the chicken. Boom! Look at those beauties!
⏱️ 10 min
- 5
Now, for the main event! Get your wok or a heavy-bottomed pot. Pour in about 4 cups of vegetable oil. We need enough to deep fry these bad boys. Heat that oil over medium-high heat until it reaches a sizzling 350°F (175°C). Use a thermometer, people, no guessing here!
⏱️ 5 min•🌡️ 350
- 6
Carefully, and I mean CAREFULLY, lower a few nuggets into the hot oil. Don't overcrowd the wok, or your oil temperature will drop, and we want CRISPY, not soggy! Fry them for about 3-4 minutes, flipping occasionally with your spider or slotted spoon, until they are golden brown and cooked through. They should be screaming with crispiness!
⏱️ 3 min•🌡️ 350
- 7
Once they're perfectly golden, lift them out of the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Immediately, while they're still piping hot, sprinkle them generously with that amazing lemon pepper seasoning. This is where the flavor explosion happens! Repeat with the remaining nuggets.
⏱️ 7 min
- 8
Garnish with fresh, finely chopped parsley for that pop of color and freshness. Now we serve! These crispy lemon pepper chicken nuggets are 10 out of 10! Get ready to devour, you legends!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Lemon Pepper Chicken Nuggets
For the Crispy Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Lemon Pepper Seasoning
- 2 tablespoons lemon pepper seasoning
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Alright, listen up, you hungry wolves! First, we're gonna get our chicken ready. Grab that beautiful boneless, skinless chicken breast and with your trusty cleaver, slice it into perfect 1-inch nuggets. Precision, people, precision! Set 'em aside.
⏱️ 5 min - 2
Now, let's build that flavor and CRUNCH! In a shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix it all up until it's perfectly combined. This is our first layer of magic!
⏱️ 3 min - 3
In another shallow dish, whisk those two eggs like your life depends on it. We need a good, even wash for our nuggets. And in a third dish, spread out those glorious panko breadcrumbs. This is where the ultimate crispiness comes from, baby!
⏱️ 2 min - 4
Time to get messy! Take each chicken nugget, dredge it in the flour mixture, shaking off any excess. Then, dip it into the whisked egg, letting any extra drip off. Finally, coat it generously in the panko breadcrumbs, pressing gently to ensure every inch is covered. Place the coated nuggets on a wire rack. Repeat for all the chicken. Boom! Look at those beauties!
⏱️ 10 min - 5
Now, for the main event! Get your wok or a heavy-bottomed pot. Pour in about 4 cups of vegetable oil. We need enough to deep fry these bad boys. Heat that oil over medium-high heat until it reaches a sizzling 350°F (175°C). Use a thermometer, people, no guessing here!
⏱️ 5 min•🌡️ 350 - 6
Carefully, and I mean CAREFULLY, lower a few nuggets into the hot oil. Don't overcrowd the wok, or your oil temperature will drop, and we want CRISPY, not soggy! Fry them for about 3-4 minutes, flipping occasionally with your spider or slotted spoon, until they are golden brown and cooked through. They should be screaming with crispiness!
⏱️ 3 min•🌡️ 350 - 7
Once they're perfectly golden, lift them out of the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Immediately, while they're still piping hot, sprinkle them generously with that amazing lemon pepper seasoning. This is where the flavor explosion happens! Repeat with the remaining nuggets.
⏱️ 7 min - 8
Garnish with fresh, finely chopped parsley for that pop of color and freshness. Now we serve! These crispy lemon pepper chicken nuggets are 10 out of 10! Get ready to devour, you legends!
⏱️ 2 min