Homemade Chicken Nuggets

Ingredients

• 2 chicken breast
• 1 tsp salt (For the chicken mixture; the source groups it with pepper, garlic powder, and onion powder under this amount.)
• 1 tsp black pepper (For the chicken mixture; shared amount with salt, garlic powder, and onion powder.)
• 1 tsp garlic powder (For the chicken mixture; shared amount with salt, pepper, and onion powder.)
• 1 tsp onion powder (For the chicken mixture; shared amount with salt, pepper, and garlic powder.)
• 4 tbsp all-purpose flour (For the chicken mixture.)
• 0.5 cup all-purpose flour (For the batter.)
• 0.5 cup cornstarch (For the batter.)
• 1 tsp salt (For the batter.)
• 0.5 tsp garlic powder (For the batter; shared amount with onion powder and pepper.)
• 0.5 tsp onion powder (For the batter; shared amount with garlic powder and pepper.)
• 0.5 tsp black pepper (For the batter; shared amount with garlic powder and onion powder.)
• 1 tsp baking powder
• 0.5 tsp baking soda
• 2 eggs (Beaten.)
• 0.67 cup ice-cold water (Source amount: 2/3 cup.)
• neutral frying oil (For frying; amount not stated.)

Steps

1. 1

   Combine the chicken breast, the chicken-mixture salt, pepper, garlic powder, onion powder, and 4 tablespoons of all-purpose flour. The source does not specify whether the chicken is minced or otherwise processed before combining.

2. 2

   Mold the chicken mixture into the desired nugget shapes.

3. 3

   Freeze the shaped nuggets for 30 minutes; the source says this helps them hold their shape when picked up.

4. 4

   Make the batter by combining the batter flour, cornstarch, batter salt, garlic powder, onion powder, pepper, baking powder, and baking soda.

5. 5

   Add the beaten eggs and ice-cold water to the dry batter ingredients and mix to combine. The source does not give a mixing technique or batter consistency.

6. 6

   Heat frying oil to 350°F (175°C). The amount of oil and frying vessel are not specified.

7. 7

   Coat the shaped nuggets in the batter.

8. 8

   Fry the coated nuggets in batches, taking care not to overcrowd the pan. Cook until the internal temperature reaches 165°F (74°C). The source does not specify frying time or turning instructions.

Notes

The source gives no frying duration, amount/type of oil, or precise method for preparing the chicken breast before mixing. Yield is not stated; servings are estimated. The grouped seasoning measurement is ambiguous in the source, so 1 tsp in the chicken mixture and 1/2 tsp in the batter are recorded for each listed seasoning.

Nutrition per serving

• main
• chicken
• fried
• homemade
• American
• contains gluten
• contains egg