Homemade Chicken Nuggets
Freeze nuggets for 30 minutes before battering to help them hold their shape. Cook in small batches to maintain oil temperature. Use a falafel scoop for uniform portion sizes. Garlic powder and onion powder in the chicken base can overpower the flavor if also added to the wet mix—use restraint. Serve with ketchup, Japanese barbecue sauce, sweet and sour, honey mustard, or your preferred dipping sauce.
Ingredients
Instructions
- Roughly cut 1 pound of chicken breast into pieces.
- Combine chicken with 2 tsp salt, ½ tsp white pepper, and 2 tbsp cornstarch in a food processor. Process until the mixture rolls together like a meatball.
- Using a falafel scoop, portion into small nugget-sized pieces and flatten slightly.
- Roll nuggets in cornstarch, then freeze for about 30 minutes to set up.
- Heat vegetable oil to 350°F.
- Make the batter: whisk together flour, ¼ cup cornstarch, paprika, salt, white pepper, and garlic powder. Add club soda (about 355 ml) until you get a runny pancake batter consistency.
- Working in batches of 4–5, dip frozen nuggets in batter and fry at 350°F for 3–4 minutes until golden and internal temp reaches 160°F.
- Drain on paper towels and serve with your favorite dipping sauce.