Crispy Chicken Nuggets with Dipping Sauce

Ingredients

• 2 lb boneless chicken thighs (Minced)
• 1 tbsp garlic powder (For the chicken mixture)
• 1 tbsp onion powder (For the chicken mixture)
• 1 tsp red chili powder (For the chicken mixture)
• salt (To taste; for the chicken mixture)
• 1 tsp black pepper (For the chicken mixture)
• 2 eggs (Cracked into the chicken mixture)
• oil (For greasing hands and deep frying)
• 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 as needed 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)

Steps

1. 1

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

2. 2

   Crack the eggs into the chicken mixture and mix thoroughly until the spices are evenly distributed and the eggs are well incorporated.

3. 3

   Lightly 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, until firm enough to coat.

5. 5

   While the nuggets freeze, prepare the wet batter by whisking the all-purpose flour, 1/2 cup cornstarch, salt, garlic powder, onion powder, red chili powder, and water in a bowl until smooth. Adjust the water as needed to produce a thick batter.

6. 6

   Prepare the dry batter by placing 1 cup 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

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Prepare the dipping sauce by combining the mayonnaise, honey, Dijon mustard, BBQ sauce, fresh lemon juice, black pepper, garlic powder, and salt. Serve the nuggets hot with the sauce.

Notes

The source does not specify the number or exact size of nuggets, so yield is estimated. Fry in batches and ensure the chicken is fully cooked before serving; the source provides browning and crispness as visual cues but no internal temperature.

Nutrition per serving

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