Crispy Chicken Nuggets with Dipping Sauce

Ingredients

• 2 lb boneless chicken thighs (minced)
• 1 tbsp garlic powder (for the chicken)
• 1 tbsp onion powder (for the chicken)
• 1 tsp red chili powder (for the chicken)
• salt (to taste; for the chicken)
• 1 tsp black pepper (for the chicken)
• 2 eggs (for the chicken mixture)
• 1 cup all-purpose flour (for the wet batter)
• 0.5 cup cornstarch (for the wet batter)
• salt (to taste; for the wet batter)
• 1 tbsp garlic powder (for the wet batter)
• 1 tbsp onion powder (for the wet batter)
• 1 tsp red chili powder (for the wet batter)
• 1 cup water (use less or more to make a thick batter)
• 1 cup cornstarch (for the dry batter)
• 0.5 cup mayonnaise (for the dipping sauce)
• 2 tbsp honey (for the dipping sauce)
• 1 tsp Dijon mustard (for the dipping sauce)
• 2 tbsp BBQ sauce (for the dipping sauce)
• 1 tbsp fresh lemon juice (for the dipping sauce)
• 1 tsp black pepper (for the dipping sauce)
• 1 tsp garlic powder (for the dipping sauce)
• salt (to taste; for the dipping sauce)
• oil (for greasing hands and deep frying; use about 2–3 inches in the pan)

Steps

1. 1

   In a large bowl, combine the minced chicken thighs, garlic powder, onion powder, red chili powder, salt, and black pepper for the chicken mixture.

2. 2

   Crack in the eggs and mix thoroughly until the spices are evenly distributed and the eggs are fully incorporated.

3. 3

   Grease your hands with oil. Use your hands or a spoon to shape the chicken mixture into small nugget shapes.

4. 4

   Arrange the shaped nuggets on a parchment-lined baking sheet and freeze for 30 minutes to firm them up.

5. 5

   While the nuggets freeze, prepare the wet batter by whisking the flour, cornstarch, salt, garlic powder, onion powder, red chili powder, and water together in a bowl until smooth and thick. Adjust the water as needed for the stated consistency.

6. 6

   Place the dry-batter cornstarch in a separate bowl.

7. 7

   Remove the nuggets from the freezer. Dip each nugget first into the dry cornstarch, coating it completely, then roll it in the wet batter until coated. Place the coated nuggets on a plate or tray.

8. 8

   Prepare the dipping sauce by combining the mayonnaise, honey, Dijon mustard, BBQ sauce, fresh lemon juice, black pepper, garlic powder, and salt to taste. Mix until combined.

9. 9

   Heat about 2–3 inches of oil in a deep frying pan over medium-high heat until it reaches 350°F / 175°C.

10. 10

    Carefully place a few coated nuggets into the hot oil, taking care not to overcrowd the pan.

11. 11

    Fry the nuggets for about 5–7 minutes on each side, or until golden brown and crispy. Repeat with the remaining nuggets.

12. 12

    Remove the fried nuggets from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with the dipping sauce.

Notes

The source specifies deep frying but does not state the amount or type of oil. Frying time may vary with nugget size and oil temperature; cook until golden and crispy as directed.

Nutrition per serving

• main
• appetizer
• fried
• chicken
• crispy
• kid-friendly
• party food