Crispy Chicken Nuggets
Crispy Chicken Nuggets
Ingredients
For the Chicken Mixture
- 1 pound minced chicken
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cornflour, (cornstarch)
- 1 egg, large
For the Wet Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika, or chili powder
- 1/2 teaspoon garlic powder
- 3/4 cup water, approximately, adjust as needed
For the Dry Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large bowl, combine the minced chicken, salt, black pepper, white pepper, garlic powder, onion powder, cornflour (cornstarch), and the egg. Mix thoroughly with your hands or a spoon until the mixture is smooth, sticky, and all ingredients are well combined. This ensures even flavor distribution and proper binding.
⏱️ 10 min
- 2
Line a baking sheet with parchment paper. Take small portions of the chicken mixture (about 1 tablespoon each) and shape them into thin, bite-sized nugget shapes. Place the shaped nuggets onto the prepared baking sheet. Once all nuggets are shaped, transfer the baking sheet to the freezer for a few hours, or until the nuggets are completely frozen. This step is crucial for maintaining their shape during coating and frying.
⏱️ 20 min
- 3
While the nuggets are freezing, prepare the wet batter. In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika (or chili powder), and garlic powder. Gradually add water, whisking continuously, until a smooth batter forms. The consistency should be thick enough to coat the nuggets but still thin enough to drip slightly. Adjust water as needed.
⏱️ 10 min
- 4
In a separate shallow bowl, combine the all-purpose flour and cornstarch for the dry coating. Mix well.
⏱️ 2 min
- 5
Once the nuggets are frozen, lightly oil your hands to prevent sticking. Take one frozen nugget and first dredge it in the dry coating mixture, ensuring it's lightly covered. Then, dip the dry-coated nugget into the wet batter, making sure it's fully coated. Let any excess batter drip off before placing it on a clean plate or tray.
⏱️ 15 min
- 6
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches approximately 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature. Carefully place the coated nuggets into the hot oil in batches, being careful not to overcrowd the pot. Overcrowding can lower the oil temperature and result in soggy nuggets.
⏱️ 5 min•🌡️ 350
- 7
Fry the nuggets for about 4–5 minutes per batch, turning them occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 15 min•🌡️ 350
- 8
Using a slotted spoon or spider, remove the fried nuggets from the oil and transfer them to a wire rack set over paper towels to drain any excess oil. This helps maintain crispiness.
⏱️ 2 min
- 9
Allow the nuggets to rest for 1–2 minutes before serving. Serve hot with your favorite dipping sauce, such as ketchup.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Nuggets
For the Chicken Mixture
- 1 pound minced chicken
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons cornflour, (cornstarch)
- 1 egg, large
For the Wet Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika, or chili powder
- 1/2 teaspoon garlic powder
- 3/4 cup water, approximately, adjust as needed
For the Dry Coating
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large bowl, combine the minced chicken, salt, black pepper, white pepper, garlic powder, onion powder, cornflour (cornstarch), and the egg. Mix thoroughly with your hands or a spoon until the mixture is smooth, sticky, and all ingredients are well combined. This ensures even flavor distribution and proper binding.
⏱️ 10 min - 2
Line a baking sheet with parchment paper. Take small portions of the chicken mixture (about 1 tablespoon each) and shape them into thin, bite-sized nugget shapes. Place the shaped nuggets onto the prepared baking sheet. Once all nuggets are shaped, transfer the baking sheet to the freezer for a few hours, or until the nuggets are completely frozen. This step is crucial for maintaining their shape during coating and frying.
⏱️ 20 min - 3
While the nuggets are freezing, prepare the wet batter. In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika (or chili powder), and garlic powder. Gradually add water, whisking continuously, until a smooth batter forms. The consistency should be thick enough to coat the nuggets but still thin enough to drip slightly. Adjust water as needed.
⏱️ 10 min - 4
In a separate shallow bowl, combine the all-purpose flour and cornstarch for the dry coating. Mix well.
⏱️ 2 min - 5
Once the nuggets are frozen, lightly oil your hands to prevent sticking. Take one frozen nugget and first dredge it in the dry coating mixture, ensuring it's lightly covered. Then, dip the dry-coated nugget into the wet batter, making sure it's fully coated. Let any excess batter drip off before placing it on a clean plate or tray.
⏱️ 15 min - 6
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches approximately 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature. Carefully place the coated nuggets into the hot oil in batches, being careful not to overcrowd the pot. Overcrowding can lower the oil temperature and result in soggy nuggets.
⏱️ 5 min•🌡️ 350 - 7
Fry the nuggets for about 4–5 minutes per batch, turning them occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 15 min•🌡️ 350 - 8
Using a slotted spoon or spider, remove the fried nuggets from the oil and transfer them to a wire rack set over paper towels to drain any excess oil. This helps maintain crispiness.
⏱️ 2 min - 9
Allow the nuggets to rest for 1–2 minutes before serving. Serve hot with your favorite dipping sauce, such as ketchup.
⏱️ 2 min