Homemade Chicken Nuggets
Homemade Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 pound chicken breast, cut into 1-inch pieces
- 1 pound chicken thigh, cut into 1-inch pieces
- 1 egg
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon baking powder
- 1 1/4 cups soda water
Other
- 1 cup all-purpose flour, for dredging
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the cut chicken breast and chicken thigh pieces into a food processor. Add the egg, 1/2 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the food processor.
⏱️ 5 min
- 2
Process the chicken mixture until it becomes a smooth, paste-like consistency. Scrape down the sides of the food processor as needed to ensure even blending.
⏱️ 5 min
- 3
Line a baking tray with parchment paper. Using an ice cream scoop, portion out the chicken mixture onto the prepared baking tray. Wet your hands slightly to prevent sticking, then shape each scooped portion into a chicken nugget form.
⏱️ 15 min
- 4
Arrange the shaped nuggets on the baking tray, ensuring they are not touching. Transfer the tray of shaped nuggets to the freezer and freeze for at least 2 hours, or until firm.
⏱️ 120 min
- 5
While the nuggets are freezing, prepare the batter. In a large mixing bowl, combine 1 1/2 cups all-purpose flour, cornstarch, 1 teaspoon salt, paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, and baking powder. Whisk to combine the dry ingredients.
⏱️ 5 min
- 6
Gradually pour the soda water into the dry mixture while whisking continuously. Continue to whisk until a smooth batter is formed. Set aside.
⏱️ 5 min
- 7
Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). You'll need enough oil to submerge the nuggets.
⏱️ 5 min•🌡️ 350
- 8
Remove the frozen chicken nuggets from the freezer. Set up a dredging station: one bowl with 1 cup of plain all-purpose flour and another bowl with the prepared wet batter.
⏱️ 5 min
- 9
Take each frozen nugget and dredge it thoroughly in the plain flour, ensuring it is fully coated. Shake off any excess flour. Next, dip the floured nugget into the wet batter, making sure it's completely covered.
⏱️ 10 min
- 10
Carefully place the battered nuggets into the hot oil, frying in batches to avoid overcrowding the pot. Fry the nuggets for 3-5 minutes, or until they float to the surface, are cooked through, and are golden brown.
⏱️ 15 min•🌡️ 350
- 11
Remove the cooked nuggets from the hot oil using a slotted spoon or spider and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 5 min
- 12
Serve the homemade chicken nuggets immediately with your favorite dipping sauces.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Nuggets
For the Chicken Nuggets
- 1 pound chicken breast, cut into 1-inch pieces
- 1 pound chicken thigh, cut into 1-inch pieces
- 1 egg
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon baking powder
- 1 1/4 cups soda water
Other
- 1 cup all-purpose flour, for dredging
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Place the cut chicken breast and chicken thigh pieces into a food processor. Add the egg, 1/2 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder to the food processor.
⏱️ 5 min - 2
Process the chicken mixture until it becomes a smooth, paste-like consistency. Scrape down the sides of the food processor as needed to ensure even blending.
⏱️ 5 min - 3
Line a baking tray with parchment paper. Using an ice cream scoop, portion out the chicken mixture onto the prepared baking tray. Wet your hands slightly to prevent sticking, then shape each scooped portion into a chicken nugget form.
⏱️ 15 min - 4
Arrange the shaped nuggets on the baking tray, ensuring they are not touching. Transfer the tray of shaped nuggets to the freezer and freeze for at least 2 hours, or until firm.
⏱️ 120 min - 5
While the nuggets are freezing, prepare the batter. In a large mixing bowl, combine 1 1/2 cups all-purpose flour, cornstarch, 1 teaspoon salt, paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon white pepper, and baking powder. Whisk to combine the dry ingredients.
⏱️ 5 min - 6
Gradually pour the soda water into the dry mixture while whisking continuously. Continue to whisk until a smooth batter is formed. Set aside.
⏱️ 5 min - 7
Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). You'll need enough oil to submerge the nuggets.
⏱️ 5 min•🌡️ 350 - 8
Remove the frozen chicken nuggets from the freezer. Set up a dredging station: one bowl with 1 cup of plain all-purpose flour and another bowl with the prepared wet batter.
⏱️ 5 min - 9
Take each frozen nugget and dredge it thoroughly in the plain flour, ensuring it is fully coated. Shake off any excess flour. Next, dip the floured nugget into the wet batter, making sure it's completely covered.
⏱️ 10 min - 10
Carefully place the battered nuggets into the hot oil, frying in batches to avoid overcrowding the pot. Fry the nuggets for 3-5 minutes, or until they float to the surface, are cooked through, and are golden brown.
⏱️ 15 min•🌡️ 350 - 11
Remove the cooked nuggets from the hot oil using a slotted spoon or spider and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 5 min - 12
Serve the homemade chicken nuggets immediately with your favorite dipping sauces.