Homemade Crispy Chicken Nuggets
Equipment
Ingredients
Chicken Mixture
chicken breast (raw)
500 g
cornstarch (dry)
1 tbsp
salt (dry)
1 tsp
black pepper (dry)
0.5 tsp
paprika (dry)
1 tsp
garlic powder (dry)
0.5 tsp
onion powder (dry)
0.5 tsp
flour (dry)
2 tbsp
Chilled Batter
flour (dry)
120 g
cornstarch (dry)
40 g
baking powder (dry)
1 tsp
paprika (dry)
0.5 tsp
salt (dry)
1 pinch
ice-cold water (cold)
155 ml
Instructions
Prepare chicken mixture
Blend chicken with cornstarch and spices until smooth and sticky.
Shape the nuggets
Lightly grease hands with oil and shape chicken mixture into flat, irregular nuggets.
Freeze the nuggets
Place shaped nuggets on a tray and freeze for at least 30 minutes to maintain perfect shape.
Prepare chilled batter
Mix dry batter ingredients together, then slowly whisk in ice-cold water until smooth and slightly thick.
Coat the nuggets
Coat each frozen nugget first in flour, then dip into the chilled batter.
Fry the nuggets
Immediately drop battered nuggets into hot oil and fry until golden brown on each side.
Original recipe
Storage
Reheat from frozen in oven or air fryer for best crispiness. Store uncooked frozen nuggets up to 1 month.
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