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Combine the chicken tenderloins and chicken thighs in a food processor. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Process until the chicken forms a very finely ground paste, scraping down the sides as needed.
In a shallow dish, whisk together the all-purpose flour, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon paprika for the white coating.

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika for the brown batter. Gradually add the cold water, whisking until a thick, smooth batter forms. It should be the consistency of pancake batter.

Wearing clear gloves, scoop approximately 1 tablespoon of the ground chicken mixture. Form it into a desired nugget shape (typically flat ovals or irregular shapes). Repeat with the remaining chicken mixture.

Working in batches, place a raw chicken nugget into the white coating mixture. Use a fork to gently toss and fully coat the nugget, ensuring it's evenly covered. Shake off any excess flour.

Dip the flour-coated nugget into the brown batter, ensuring it is fully covered. Allow any excess batter to drip off.
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the batter-coated nuggets into the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown on one side (about 2-3 minutes), then flip them with tongs to cook the other side until uniformly golden (another 2-3 minutes).

Remove the first-fried nuggets from the oil and place them on a cooling rack set over a baking sheet to drain excess oil. Repeat with remaining nuggets.

Once all nuggets have been fried once, increase the oil temperature slightly to 375°F. Return the cooled, first-fried nuggets to the hot oil for a second fry. Fry them again for 1-2 minutes until they reach a deeper golden-brown color and appear extra crispy.

Remove the double-fried nuggets from the oil and place them back on the cooling rack to drain. Serve immediately with honey mustard or your preferred dipping sauce.


Combine the chicken tenderloins and chicken thighs in a food processor. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Process until the chicken forms a very finely ground paste, scraping down the sides as needed.
In a shallow dish, whisk together the all-purpose flour, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon paprika for the white coating.

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika for the brown batter. Gradually add the cold water, whisking until a thick, smooth batter forms. It should be the consistency of pancake batter.

Wearing clear gloves, scoop approximately 1 tablespoon of the ground chicken mixture. Form it into a desired nugget shape (typically flat ovals or irregular shapes). Repeat with the remaining chicken mixture.

Working in batches, place a raw chicken nugget into the white coating mixture. Use a fork to gently toss and fully coat the nugget, ensuring it's evenly covered. Shake off any excess flour.

Dip the flour-coated nugget into the brown batter, ensuring it is fully covered. Allow any excess batter to drip off.
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the batter-coated nuggets into the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown on one side (about 2-3 minutes), then flip them with tongs to cook the other side until uniformly golden (another 2-3 minutes).

Remove the first-fried nuggets from the oil and place them on a cooling rack set over a baking sheet to drain excess oil. Repeat with remaining nuggets.

Once all nuggets have been fried once, increase the oil temperature slightly to 375°F. Return the cooled, first-fried nuggets to the hot oil for a second fry. Fry them again for 1-2 minutes until they reach a deeper golden-brown color and appear extra crispy.

Remove the double-fried nuggets from the oil and place them back on the cooling rack to drain. Serve immediately with honey mustard or your preferred dipping sauce.
