Description
Homemade crispy chicken nuggets made from fresh minced chicken, seasoned with garlic and onion powder, then double-coated with a wet batter and dry mixture for maximum crunch. These golden nuggets are perfect for busy weeknights, lunch boxes, or entertaining guests with a homemade alternative to store-bought frozen versions.
Ingredients
Scale
- 500 g minced chicken, use fresh or thawed, not frozen
- 1 teaspoon salt, divided between the chicken mixture and the wet batter
- 1/2 teaspoon black pepper, divided between the chicken mixture and the wet batter
- 1/4 teaspoon white pepper
- 1 teaspoon garlic powder, divided between the chicken mixture and the wet batter
- 1 teaspoon onion powder
- 2 tablespoons cornflour (cornstarch), for the chicken mixture
- 1 large egg
- 150 g all-purpose flour, divided between the wet batter and dry coating
- 2 tablespoons cornstarch, for the wet batter
- 1/2 teaspoon paprika or chili powder
- 120 ml water, or as needed for the wet batter
- Oil for frying, vegetable or canola oil
Instructions
- Combine ingredients: Add the minced chicken to a large bowl along with salt, black pepper, white pepper, garlic powder, onion powder, cornflour, and egg. Mix very well with your hands or a spoon until the mixture becomes smooth, sticky, and fully combined, about 2 to 3 minutes.
- Shape nuggets: Lightly oil your hands to prevent sticking. Divide the mixture into small portions and shape each one into a thin nugget shape, roughly 2 to 3 inches long. Place the shaped nuggets on a baking sheet lined with parchment paper.
- Freeze: Transfer the baking sheet to the freezer and freeze for at least 3 to 4 hours, or preferably overnight, until the nuggets are completely solid.
- Wet batter: In a shallow bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika or chili powder, and garlic powder. Slowly add water and whisk until a smooth, thick batter forms. The batter should coat the nuggets but still drip slightly when lifted.
- Dry coating: In another shallow bowl, mix all-purpose flour and cornstarch together.
- Heat oil: Pour oil into a deep frying pan or skillet and heat to 350F (175C). Use a thermometer to ensure the temperature is accurate for even cooking and minimal oil absorption.
- Coat nuggets: Working in batches, take a frozen nugget and lightly coat it in the dry flour mixture, shaking off excess. Then dip it into the wet batter, coating all sides evenly.
- Fry: Carefully place the coated nuggets into the hot oil, working in batches to avoid overcrowding the pan. Fry until golden brown and fully cooked through, turning occasionally, about 4 to 5 minutes per batch.
- Drain and rest: Remove the nuggets with a slotted spoon and drain them on paper towels or a wire rack. Let them rest for 2 minutes before serving to allow the coating to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes